Peas and pea ingredients in the human diet

Introduction

Peas (Pisum sativum) and their derived ingredients have gained significant attention in human diets due to their nutritional value and potential health benefits. This synthesis explores the nutritive value, health benefits, and functional properties of peas and pea ingredients, as well as their applications in the food industry.

Key Insights

Nutritional Composition and Value:
- Peas are rich in starch, protein, and fiber, with the seed coat containing non-starch polysaccharides and the dehulled pea being primarily composed of starch and protein .
- Pea protein is considered high-quality, hypoallergenic, and sustainable, making it a valuable ingredient in various food products .
Health Benefits:
- Pea consumption is associated with various health benefits, including improved gastrointestinal function, lower glycemic index, and potential antioxidant and anticarcinogenic activities due to their fiber, protein, vitamins, minerals, and phytochemicals .
- Pea protein hydrolysates exhibit bioactivities such as angiotensin I-converting enzyme inhibitor activity and antioxidant activity, contributing to cardiovascular health .
- Pea fiber supplementation can improve glycemia, alter gut microbiota composition, and enhance intestinal barrier function in glucose-intolerant individuals.
Functional Properties and Applications:
- Pea proteins have excellent functional properties, including solubility, water and oil holding capacity, emulsifying, foaming, and gelation abilities, making them suitable for various food applications .
- Different extraction techniques, such as wet extraction, dry fractionation, and mild fractionation, affect the chemical composition and functionality of pea protein ingredients .
- Pea protein can be used in a wide range of food products, including cereals, bakery, dairy, meat products, and as a food emulsifier and encapsulating material .
Challenges and Considerations:
- The presence of antinutritional factors such as trypsin inhibitors and the variability in amino acid content can affect the digestibility and nutritional performance of pea proteins .
- Processing methods like extrusion and amino acid supplementation can mitigate some of the negative effects of antinutritional factors and improve the nutritional value of pea proteins .

Conclusion

Peas and pea ingredients offer substantial nutritional and health benefits, making them a valuable addition to the human diet. Their high protein content, functional properties, and sustainability make them suitable for various food applications. However, addressing challenges related to antinutritional factors and optimizing processing techniques are essential for maximizing their potential benefits.

Peas and pea ingredients in the human diet

Summary

Introduction

Key Insights

Conclusion

Sources and full results

Nutritive value of peas for nonruminant diets

Peas have varying nutritive value for nonruminant diets, with potential limitations due to potential harmful constituents and low digestibility.

Review of the health benefits of peas (Pisum sativum L.).

Peas provide gastrointestinal health, lower glycemic index, and antioxidant properties, as well as containing phytochemicals with potential anticarcinogenic, hypocholesterolaemic, and prebiotic effects.

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Pea protein ingredients offer high protein content, sustainability, affordability, and hypo-allergenicity, making them a popular alternative to conventional proteins in innovative food and beverages.

The Current Situation of Pea Protein and Its Application in the Food Industry

Pea protein is a promising, high-quality protein and functional ingredient in the food industry due to its low allergenicity, high protein content, availability, affordability, and sustainable crop derived from a sustainable crop.

Effect of an extruded pea or rice diet on postprandial insulin and cardiovascular responses in dogs.

A diet containing yellow field peas reduced postprandial insulin response in dogs despite continued obesity, indicating improved metabolic health.

Muscle and liver protein metabolism in rats fed raw or heat-treated pea seeds.

Extrusion treatment of peas combined with amino acid supplementation can improve growth and skeletal muscle deposition in rats, but weight gains remain less than on a high-quality control diet.

Dietary Pea Fiber Supplementation Improves Glycemia and Induces Changes in the Composition of Gut Microbiota, Serum Short Chain Fatty Acid Profile and Expression of Mucins in Glucose Intolerant Rats

Dietary pea fiber supplementation improves glucose tolerance and may protect against high fat diet-induced gut microbiota and mucus layer alterations in glucose intolerant rats.

Pea protein isolates: Structure, extraction, and functionality

Pea protein isolates show promise as a nutritious, non-GMO, and allergen-free alternative to animal-based proteins, with extraction techniques and cultivar impacting their performance in food applications.

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives.

Pea protein offers health benefits and functional properties, but its limited food applications require modification to enhance its performance and expand its potential applications in the food industry.

The influence of the albumin fraction on the bioavailability and postprandial utilization of pea protein given selectively to humans.

Both globulin and albumin fractions of pea protein are of good nutritional value for humans, with cysteine-rich albumins having a more modest effect on postprandial dietary protein utilization than expected from amino acid scores.

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