Pulses-derived proteins for the plant-based market: opportunities to reduce postharvest loss and waste

Abstract

Pulses are one of the main global food sources and have become even more essential after the enormous growth of the plant-based food market. Among the losses and waste throughout the supply chain, postharvest ones and industrial sidestreams from protein processing are of special interest. In this review, we present the main reasons for postharvest losses, and strategies to reduce them. We also describe how to value the waste fractions generated from obtaining pulses' proteins and ways to enhance the proteins' functionalities. Fermentation and the use of enzymes were emphasized as biotechnological tools to develop new food ingredients and products.