Molecules, Vol. 25, Pages 1383: State-of-the-Art Production Chains for Peas, Beans and Chickpeas —Valorization of Agro-Industrial Residues and Applications of Derived Extracts

Molecules, Vol. 25, Pages 1383: State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts Molecules doi: 10.3390/molecules25061383 Authors: Annalisa Tassoni Tullia Tedeschi Chiara Zurlini Ilaria Maria Cigognini Janos-Istvan Petrusan Óscar Rodríguez Simona Neri Annamaria Celli Laura Sisti Patrizia Cinelli Francesca Signori Georgios Tsatsos Marika Bondi Stefanie Verstringe Geert Bruggerman Philippe F. X. Corvini The world is confronted with the depletion of natural resources due to their unsustainable use and the increasing size of populations. In this context, the efficient use of by-products, residues and wastes generated from agro-industrial and food processing opens the perspective for a wide range of benefits. In particular, legume residues are produced yearly in very large amounts and may represent an interesting source of plant proteins that contribute to satisfying the steadily increasing global protein demand. Innovative biorefinery extraction cascades may also enable the recovery of further bioactive molecules and fibers from these insufficiently tapped biomass streams. This review article gives a summary of the potential for the valorization of legume residual streams resulting from agro-industrial processing and more particularly for pea, green bean and chickpea by-products/wastes. Valuable information on the annual production volumes, geogr...
Source: Molecules - Category: Chemistry Authors: Tags: Review Source Type: research