Application of innovative technologies for the functionalization of pulses flours and their associated functional and rheological characterization

This research investigated the application of "non-thermal" physical technologies, like high pressure homogenization (HPH), pulsed electric fields (PEF), and cold plasma (CP) as tools to overcome functional and rheological limitations of pulse flours, specifically chickpea and pea protein isolate. HPH was found to significantly enhance foamability by 68% and water and oil holding capacity by 20% compared to untreated flour, through starch granule rupture and protein denaturation; furthermore, when combined with microbial fermentation, HPH preserved viscosity and improved aromatic profiles by reducing undesirable off-flavors. In the application of PEF to chickpea slurries, the technology facilitated the formation of soft gels primarily through Joule heating-induced gelatinization, while the electric field itself improved in-vitro protein intestinal digestion rates by 10%, indicating that electrochemical reactions might also impact nutritional bioaccessibility. Finally, treatment with a newly developed CP source strongly improved the thermal gelling behavior of pea protein isolate, resulting in a four-fold increase in storage and loss moduli likely driven by the oxidation of aromatic amino acids. Collectively, these findings demonstrate that non-thermal physical techniques, utilized individually or in synergy with biological processes, provide the possibility to develop tailored, clean-label ingredients that can enhance the usability of legumes flour in the food sector.