⌘+K

Pulse Explore Communities Researchers Journals

Home Communities Explore

January 1, 2025Sustainable Food TechnologyOpen Access

Valorization of legume by-products in functional formulations: phytochemicals and their simulated gastrointestinal fate

Gülay Özkan Mustafa Tahsin Yılmaz Elwira Sieniawska Benita Hryć Mehmet Tülbek Esra Çapanoğlu

View Full Paper

Ask AI

Bookmark

Share

Key Points

Legume by-products show high bioactive content and can enhance value-added food applications.
The study highlights the importance of phytochemicals in determining the gastrointestinal fate of these products.
Utilizing legume by-products could lead to improved functional formulations for various food products.
This approach supports sustainable practices by reducing waste from legume processing.

Implication

Analysis reveals high bioactive content in legume by-products, suggesting potential in functional formulations.

Abstract

High bioactive content of legume by-products enables their utilization in the development of value-added food applications.

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Özkan et al. (2025) studied this question.

synapsesocial.com/papers/68e040f7a99c246f578b3a1c https://doi.org/10.1039/d5fb00273g

View Full Paper

Ask AI

Bookmark

Share

Keep reading

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry2024 · 42 citations
2Promoting the Emerging Role of Pulse By-Products as Valuable Sources of Functional Compounds and Novel Food IngredientsReview · 2025 · 11 citations
3Fermented Agri-Food By-Products from Tubers and Legumes as Next-Generation Functional Ingredients: From Waste Valorisation to Precision NutritionOriginal Research · 2026
4Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance2024 · 34 citations
5Valorization of Plant-Based Food By-Products Through Green Extraction of Bioactive Compounds for Functional FoodReview · 2026 · 14 citations

More related papers

Agri-Food By-Products as Sources of Bioactive Compounds: Nutritional Value, Health Effects, and Functional Food Applications2026
Advances in Processing Strategies to Enhance Bioactive Potential and Reduce Antinutritional Factors in Edible Legumes and Pulses2026
Valorization of Agri-Food Waste to Promote Sustainable Strategies in Agriculture and Improve Crop Quality with Emphasis on Legume Crop Residues2025

More from Sustainable Food Technology

Packaging and cold chain optimization for quality preservation in the table grape supply chain: A ReviewThu,
Development and characterization of a nano-based synbiotic formulation using Lactiplantibacillus plantarum RJ 2 and inulinThu,