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Sesame (Sesamum indicum L.) is a worldwide cultivated oil crop that belongs to the family Pedaliaceae. Sesame seeds possess high nutritional value, enriching fats, proteins, carbohydrates, and vitamins. Various phytochemical constituents are found in sesame seeds and/or oil, such as phenolic acids, flavonoids, phytosterols, tocopherols, phospholipids, and unique class of lignans such as sesamin and sesamolin, showing specific health potential to the human body (antioxidant, antimutagenic, estrogenic, anti-inflammatory, antimicrobial and hypolipidemic). Bioavailability is composed of two components: bioactivity and bioaccessibility. However, because phytochemicals are treated by the body as xenobiotics, their bioavailability is poor, and their presence in the body is temporary. Although specific methods for determining phytochemical bioavailability in sesame are being established using both in vitro and in vivo approaches, the results are still inconclusive. Several factors will impact bioavailability in the human body, including molecular structure, transport mechanisms, and food-drug interactions. To improve the bioavailability of phytochemicals in sesame and thereby enhance the bioactivities, specific methods such as the application of sesamol solid lipid nanoparticles, the application of colloidal systems, and changing the solubility of phytosterols will be discussed. [ABSTRACT FROM AUTHOR]

The digestibility and bioavailability of plant protein are the key factors for meeting human nutritional needs and particularly when looking for alternatives for animal-based proteins. Legumes have great nutritional value, containing rich sources of proteins, carbohydrates, fibres, and other bioactive compounds. However, some antinutritional compounds presenting in legumes are found to adversely influence protein bioavailability and digestibility. Several food processing methods like soaking, dehulling, cooking, extrusion, enzymatic hydrolysis, fermentation, and germination have been proven to generally enhance the protein quality and lower the levels of antinutritional factors, increasing protein digestibility. However, due to the differences in legume types and applied methods, it is hard to conclude which particular processing method is the best for a specific legume type. The ways of accurately determining and improving the digestibility of legume-derived protein are still a scientific challenge, which may be solved by innovative or combined existing processing technologies. Storage of legumes may reduce their protein content due to the changes in proteolytic enzyme activity and decrease protein solubility and thermal stability caused by the reduction in pH levels within the tissues, which could be a pointer of legumes hard-to-cook defects. [ABSTRACT FROM AUTHOR]

The application of plant proteins in new food products is rapidly expanding worldwide driven by consumers demanding healthy, sustainably produced, and non-animal proteins. Major sources of plant protein include cereal grains, tree nuts, oilseeds, legumes, and pulses. Their protein content ranges from 6 to 45%, but many plant proteins typically have suboptimal levels and ratios of essential amino acids. Plant proteins is associated with many health benefits due to the presence of bioactive compounds which are claimed via in vivo and in vitro studies to show several biological activities and properties related to health promotion such as anti-inflammatory, antimicrobial, antidiabetic, and antioxidant properties. However, some of them are recognised as antinutritional factors and present inhibitory effects on the digestion of proteins. Other adverse effects associated with plant proteins include allergy (induced by the allergenic proteins) and coeliac disease (triggered by the gluten proteins). Beyond their roles in nutrition and health, the value of plant proteins extends to provide functional uses in food applications through processes such as solubilisation, emulsification, foaming, gelation, and dough formation. These functionalities play an integral role in the development of plant proteins-based foods such as meat analogue, beverages, bakery, and pasta products. [ABSTRACT FROM AUTHOR]

Over the last decade, plant-based beverages have gained popularity amongst consumers who are seeking alternative and environmentally sustainable options to traditional dairy drinks. Whilst these days there is a variety of cereal-based beverages in the market, the legume-based beverage segment is dominated by soy milk products. There is an opportunity to broaden and diversify this segment into other legumes which may offer better functionality and nutrition than soy. However, little is known about the processability, functionality, health benefits and associated health risks of legume-based milk substitutes. Therefore, this review provides an overview of the current knowledge on fundamental processing steps to convert legumes into milk-alternative beverages, what are processing challenges for different legume varieties, how to overcome these challenges and potential quality deficiencies, and what are the opportunities to maximise textural, nutritional and sensory aspects of legume-based beverages. Special attention is given to chickpea and faba beans, a legume segment largely untouched by industry so far. [ABSTRACT FROM AUTHOR]