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New alternatives to milk from pulses : chickpea and lupin beverages with improved digestibility and potential bioactivities for human health

2022-07Contribution to journal Open access
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datacite.subject.fosCiências Médicas
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorDuarte, Carla Margarida
dc.contributor.authorMota, Joana
dc.contributor.authorAssunção, Ricardo
dc.contributor.authorMartins, Carla
dc.contributor.authorRibeiro, Ana Cristina
dc.contributor.authorLima, Ana
dc.contributor.authorRaymundo, Anabela
dc.contributor.authorNunes, Maria Cristiana
dc.contributor.authorFerreira, Ricardo Boavida
dc.contributor.authorSousa, Isabel
dc.date.accessioned2025-11-21T12:46:40Z
dc.date.available2025-11-21T12:46:40Z
dc.date.issued2022-07
dc.description.abstractThere is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivities. The results suggest that pulse beverages are as high in protein content (3.24% w/v for chickpea and 4.05% w/v for lupin) as cow’s milk. The anti-nutrient level characteristics of pulses have been considerably reduced by strategic processing. However, when present in small quantities, some of these anti-nutritional factors may have health benefits. Controlling processing conditions play a crucial role in this fine balance as a tool to take advantage of their health benefits. There is evidence of protein hydrolysis by in vitro digestion and limited bioaccessibility of minerals. In addition to being highly digestible, lupin and chickpea beverages have anti-inflammatory and anti-carcinogenic potential evaluated through the inhibition of metalloproteinase MMP-9.eng
dc.identifier.citationDuarte CM, Mota J, Assunção R, Martins C, Ribeiro AC, Lima A, Raymundo A, Nunes MC, Ferreira RB and Sousa I (2022) New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health. Front. Nutr. 9:852907. doi: 10.3389/fnut.2022.852907
dc.identifier.doi10.3389/fnut.2022.852907
dc.identifier.issn2296-861X
dc.identifier.urihttp://hdl.handle.net/10400.26/59930
dc.language.isoeng
dc.peerreviewedyes
dc.publisherFrontiers Media
dc.relation.hasversionhttps://doi.org/10.3389/fnut.2022.852907
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectnon-dairy beverages
dc.subjectpulses
dc.subjectchickpea
dc.subjectlupin
dc.subjectdigestibility
dc.subjectbioaccessibility
dc.subjectbioactivity
dc.titleNew alternatives to milk from pulses : chickpea and lupin beverages with improved digestibility and potential bioactivities for human healtheng
dc.typecontribution to journal
dspace.entity.typePublication
oaire.citation.startPage852907
oaire.citation.titleFrontiers in Nutrition
oaire.citation.volume9
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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