{"title":"Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products","authors":"","doi":"10.1016/j.cofs.2024.101197","DOIUrl":null,"url":null,"abstract":"<div><p>Aquafaba (chickpea cooking water) has been successfully commercialized as a clean-label emulsifier and egg replacer. It contains albumin, which incorporates air, and saponins that stabilize foams. Soluble protein, soluble fiber, and saponins emulsify oil in water emulsions. Liluva (processing water of legumes, including chickpeas) express comparable foaming ability to the respective legume flours, with higher emulsifying ability. Gluten-free bread formulated with liluva gained loaf volume, softness, and moistness. Sourdough fermented faster due to the prebiotic activity of oligosaccharides. In addition, aquafaba reduced syneresis in oat yogurt and modulated ice cream melting in a coconut dessert. Furthermore, the peptide defensin found in pea water exerted selected antimicrobial activity. While aquafaba is already successfully commercialized but with higher carbon footprint than egg white, liluva is an exciting opportunity: versatile, environmentally friendly alternative to hydrocolloids, and affordable. Concentration and drying technologies must be optimized to fully use these functional ingredients.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":8.9000,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799324000754","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Aquafaba (chickpea cooking water) has been successfully commercialized as a clean-label emulsifier and egg replacer. It contains albumin, which incorporates air, and saponins that stabilize foams. Soluble protein, soluble fiber, and saponins emulsify oil in water emulsions. Liluva (processing water of legumes, including chickpeas) express comparable foaming ability to the respective legume flours, with higher emulsifying ability. Gluten-free bread formulated with liluva gained loaf volume, softness, and moistness. Sourdough fermented faster due to the prebiotic activity of oligosaccharides. In addition, aquafaba reduced syneresis in oat yogurt and modulated ice cream melting in a coconut dessert. Furthermore, the peptide defensin found in pea water exerted selected antimicrobial activity. While aquafaba is already successfully commercialized but with higher carbon footprint than egg white, liluva is an exciting opportunity: versatile, environmentally friendly alternative to hydrocolloids, and affordable. Concentration and drying technologies must be optimized to fully use these functional ingredients.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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