Innovations in legume processing: Ultrasound-based strategies for enhanced legume hydration and processing

Abstract

Conventional legume processing includes use to high temperatures which is detrimental to environment, degrades the thermolabile phytochemicals and adversely affects its nutritional quality. Against this backdrop, ultrasound processing of legumes is picking up momentum due to cost effectiveness, lower carbon print and high upscaling potential. The manuscript describes the recent trends in ultrasound assisted hydration of legumes, nature of acoustic cavitation, how it is generated, and its general attributes. Additionally, it discusses the effects of ultrasound treatment on phytochemicals and macromolecules such as protein, starch, and dietary fibres. Ultrasound treatment accelerates mass transfer during hydration with minimal impact on bioactive components. Furthermore, ultrasonication can alter the chemical structures, microstructures, and functionality of isolated food macromolecules, resulting in improved bio-functionality due to size reductions and depolymerisation. Despite its cost-effectiveness and energy efficiency, ultrasound is not widely used for optimising hydration processes due to limited research on the optimum ultrasound parameters for effective application. Therefore, further research is needed to develop an understanding of the most effective ultrasound parameters for optimising these processes.