DEVELOPMENT OF LEGUME-DERIVED INGREDIENTS AND FOODS ENRICHED IN BIOACTIVE COMPOUNDS USING DIFFERENT STRATEGIES
type: CreativeWork
description: This PhD thesis is a comprehensive exploration aimed at elevating the nutritional profile of legume-derived ingredients and foods through different strategies, including exploiting the biodiversity of underutilized crops, leveraging natural modifications during germination, and repurposing food industry by-products with the integration of high-power low-frequency ultrasound technology. The research unfolds in two major segments: the first involves the investigation of lupin and the second concentrates on the recycling of a by-product from green pea canning. According to a preliminary literature review, lupin is an underutilized legume with an excellent nutritional profile; its integration in the diet could be advantageous, especially among vulnerable populations with inadequate intake of essential nutrients. Furthermore, according to numerous authors, ultrasonication has emerged as an up-and-coming technology, capable of improving many unit operations in food processing, such as extraction, homogenization, filtration, dehydration, freezing, thawing, and sanitization. In the initial phase, the study focused on Andean lupin (Lupinus mutabilis): a screening was conducted across 33 ecotypes, plus 5 controls belonging to the Mediterranean species, to assess free phenolic compounds and explore the potential of FT-NIR for evaluating antioxidant properties. Additionally, an optimized debittering method was proposed and compared with traditional ones for impact on residual alkaloids, taste profile (by e-tongue), and antioxidants. Germination was also explored as a means to enhance lipophilic antioxidants. The results unveiled the remarkable free phenolic content of L. mutabilis (294.98–1342.98 mg/kg dry matter; DM), still present after the necessary removal of alkaloids, surpassing those of the albus, angustifolius and luteus species. Notably, the models based on FT-NIR spectra showed good retrieval for free phenolics, carotenoids, tocols, and antioxidant capacity compared t…
abstract: This PhD thesis is a comprehensive exploration aimed at elevating the nutritional profile of legume-derived ingredients and foods through different strategies, including exploiting the biodiversity of underutilized crops, leveraging natural modifications during germination, and repurposing food industry by-products with the integration of high-power low-frequency ultrasound technology. The research unfolds in two major segments: the first involves the investigation of lupin and the second concentrates on the recycling of a by-product from green pea canning. According to a preliminary literature review, lupin is an underutilized legume with an excellent nutritional profile; its integration in the diet could be advantageous, especially among vulnerable populations with inadequate intake of essential nutrients. Furthermore, according to numerous authors, ultrasonication has emerged as an up-and-coming technology, capable of improving many unit operations in food processing, such as extraction, homogenization, filtration, dehydration, freezing, thawing, and sanitization. In the initial phase, the study focused on Andean lupin (Lupinus mutabilis): a screening was conducted across 33 ecotypes, plus 5 controls belonging to the Mediterranean species, to assess free phenolic compounds and explore the potential of FT-NIR for evaluating antioxidant properties. Additionally, an optimized debittering method was proposed and compared with traditional ones for impact on residual alkaloids, taste profile (by e-tongue), and antioxidants. Germination was also explored as a means to enhance lipophilic antioxidants. The results unveiled the remarkable free phenolic content of L. mutabilis (294.98–1342.98 mg/kg dry matter; DM), still present after the necessary removal of alkaloids, surpassing those of the albus, angustifolius and luteus species. Notably, the models based on FT-NIR spectra showed good retrieval for free phenolics, carotenoids, tocols, and antioxidant capacity compared t…
author: ESTIVI, LORENZO
language: eng
keywords: Settore AGR/15 - Scienze e Tecnologie Alimentari
date published: 2024-03-26
date modified: 2026-07-27T20:19:08Z
provider: Università degli Studi di Milano
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Università degli Studi di Milano

PropertyValue
property ID: Handle
value: https://hdl.handle.net/2434/1040216

PropertyValue
property ID: DOI
value: 10.13130/estivi-lorenzo_phd2024-03-26