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Lens culinaris , commonly known as lentils, has undergone extensive research to uncover its multifaceted nature, delve into its rich traditional applications, and explore its modern therapeutic potential. This leguminous plant holds a central role in global culinary traditions, revered for its exceptional versatility as a nourishing ingredient. Recent scientific investigations have unveiled the latent medicinal properties of lentils, primarily through the meticulous isolation and identification of bioactive compounds. Noteworthy examples of these bioactive constituents include arbutin, β-sitosterol, uridine, trigonelline, and kaempferol, each capturing researchers' attention due to their remarkable health-enhancing attributes. These compounds exhibit a wide spectrum of benefits, ranging from potent antioxidant effects and anti-inflammatory properties to cholesterol-lowering capabilities and even potential anti-cancer properties. This article offers a comprehensive overview of Lens culinaris, spanning its global geographical distribution. It not only underscores the enduring significance of lentils in traditional culinary practices but also highlights their contemporary therapeutic potential. Furthermore, it delves into the chemical identities and structures of these bioactive compounds, shedding light on their pivotal role in promoting health and well-being. [Display omitted] • Lentil, a nutrient-rich legume is widely cultivated in Canada and India. • Traditionally used in gut, skin, blood diseases, also in snake bites and blister. • Significant anticancer, anti-obesity, and cardioprotective attributes are observed. • Isolated active constituents include arbutin, kaempferol, uridine, and β-sitosterol. [ABSTRACT FROM AUTHOR]

The legume crop, lentil is often found to be contaminated with arsenic (As) across the globe, and becomes a serious problem when consumed as dietary component. Bioremediation techniques are considered to be sustainable, and low cost measures to combat this problem. The current study has been aimed at identifying the As-resistant endophytic bacteria from the root nodule of lentil plants grown in As-contaminated soil, assess their capacity to tolerate As, and establish their contribution in plant growth promotion. Four As-resistant endophytic bacteria were isolated from the lentil nodules in the contaminated (17.1 and 1.54 mg kg−1 of total and available As) field (Uttar Panchponta, Nadia, West Bengal, India located at 23° 05′ N and 88° 54′ E). The results showed that among all isolates, ARGNCAR-1 exhibits the highest As resistant capacity (200.0 mM for arsenate and 21.0 mM for arsenite). Interestingly, the ARGNCAR-1(Acinetobacter calcoaceticus , KX882106) is also able to solubilize phosphate (8.59-8.6 µg mL−1 under arsenate stress and 8.0-8.1 µg mL−1 under arsenite stress) and produce significant amount of indole acetic acid (10.2-10.4 µg mL−1 under the arsenate stress and 9.4-9.5 µg mL−1 under arsenite stress). The presence of aoxB gene was detected in these four As (III) oxidizing isolates. A pot experiment was conducted with the contaminated soil and the isolated strains were inoculated. The strain ARGNCAR-1 was found to be the most efficient in reducing about 20% As from soil and 22% As from the lentil seeds and ensured significant plant yield enhancement (5.17 g plant−1) than uninoculated soil (4.54 g plant−1) mainly through their corresponding increase in pod plant−1 (110) and biomass (6.51 g plant−1). Considering the efficacy of curbing As load as well as improving plant growth, the ARGNCAR-1(Acinetobacter calcoaceticus KX882106) emerged as one of the most promising candidates in As contaminated belts. [Display omitted] • The legume crop, lentil is often found to be contaminated with arsenic (As) globally. • As-resistant endophytic bacteria from the root nodule of lentil plants have been isolated. • ARGNCAR-1 strain had highest As resistant capacity (200.0 mM for arsenate and 21.0 mM for arsenite). • ARGNCAR-1 could solubilize phosphate (8.59-8.6 and 8.0-8.1 µg mL−1) and produce IAA (10.2-10.4 and 9.4-9.5 µg mL−1) under arsenate and arsenite stress. • Pot experiment confirmed As resistance and better growth of lentil and ARGNCAR-1 emerged as most suitable. [ABSTRACT FROM AUTHOR]

Neospora caninum is an obligate intracellular parasite that causes abortion in ruminants. Different strains produce differences in the severity of disease outcomes. These differences may cause physiological or pathological changes in cells, modifying the intercellular interactions and intracellular transport pathways that could be evidenced by identifying the terminal sugars. This study aimed to characterize the oligosaccharide pattern in the bovine placenta and uterus after infection with tachyzoites of three different strains of N. caninum (Nc-1, Nc-6 Argentina and Nc Spain-7) during early gestation. Fourteen heifers were inoculated intravenously on day 70 of gestation with 2 × 108 N. caninum tachyzoites and samples of placentae and uteri were analysed by histology and lectin histochemistry. In the infected groups, severe placentitis was associated with changes in lectin binding in the vascular endothelium by Lens culinaris agglutinin (LCA), Pisum sativum agglutinin (PSA) and Ricinus communis I (RCA-I) lectins, in the epithelial cells of the endometrial glands by RCA-I, Dolichos biflorus agglutinin (DBA), succinylated wheat germ agglutinin, peanut agglutinin (PNA), concanavalin-A (CON-A), LCA, PSA and Phaseolus vulgaris erythroagglutinin (PHA-e), and in the trophoblast layer by PNA, CON-A, LCA, PSA, PHA-e, soybean agglutinin, RCA-I, DBA and Bandieraea simplicifolia agglutinin (BSA-I). The results suggest that N. caninum causes changes in the glycosylation pattern in the maternofetal interface tissues and might cause abortions in early gestation due to changes in the cellular structure of the placenta. [ABSTRACT FROM AUTHOR]

• Microbial inoculants, (Rhizobium and two strains of AMF), were evaluated for their effectiveness in mitigating metal toxicity and reducing metal uptake in lentil plants. • Sewage sludge-amended soil adversely impacted lentil growth, leading to increased accumulation of heavy metals. • Microbial inoculants enhanced lentil growth and productivity, particularly under heavy metal stress. • Co application of microbial inoculants synergistically reduced heavy metal uptake in roots and shoots of lentil with more efficiency. • The findings suggest microbial inoculants could have practical applications for sustainable agriculture and efficient crop production. Reusing sewage sludge as a mode of nutrients and an organic amendment may be a viable choice for the appropriate treatment of organic waste. This study examined the impact of symbiotic microbes such as Rhizobium and two selected arbuscular mycorrhizal fungi (AMF), Funneliformis caledonius (Nicolson & Gerd.) and Glomus bagyarajii (Mehrotra), on the growth, photosynthetic pigments, biochemical content, microbial population, and heavy metal uptake in lentil plants grown in soil mixed with 20 % sewage sludge. Lentil seeds were inoculated with Rhizobium prior to sowing and with either of the AMF (Funneliformis caledonius or Glomus bagyarajii) in pots filled with soil-sewage sludge mixture. The results showed that the tested microbial inoculum enhanced the growth and productivity of lentil plants. Lentil plants inoculated with Rhizobium and AMF had better nodulation and root colonization, leading to an increase in the nitrogen, phosphorus and potassium (NPK) content and a decrease in the stress marker, proline, in plant parts. In addition, the inoculated microbes also improved the photosynthetic and biochemical contents of the plant. Lentil plants grown in sewage sludge-amended soil when inoculated with Rhizobium and either of AMF were found to be more effective in accumulating Cd, Cr, Pb, Ni, and Zn in the roots, while restricting their translocation to the above-ground parts of the plant, thereby improving plant health. Overall, the study outcomes provide evidence that Rhizobium and AMF have the potential to tolerate heavy metal stress caused by the addition of sewage sludge to soil, which has important implications for sustainable agriculture practices. The study also highlights the importance of microbial inoculants, such as Rhizobium and AMF in enhancing growth and yield, particularly under heavy metal stress in economically important lentil. [ABSTRACT FROM AUTHOR]

Alpha-fetoprotein (AFP) predicts hepatocellular carcinoma (HCC) recurrence after liver transplant (LT) but remains an imperfect biomarker. The role of DCP (des-gamma-carboxyprothrombin) and AFP-L3 (AFP bound to Lens culinaris agglutinin) in predicting HCC recurrence remains incompletely characterized. AFP-L3 and DCP could identify patients at high risk of post-transplant HCC recurrence and serve as liver transplant exclusion criteria to defer transplant until patients receive additional risk-reducing pre-transplant locoregional therapy. This prospective cohort study included consecutive patients with HCC who underwent LT (within or down-staged to Milan criteria) between 2017 and 2022. Pre-transplant AFP, AFP-L3, and DCP measurements were obtained. The primary endpoint was the ability of biomarkers to predict HCC recurrence-free survival. This cohort included 285 patients with a median age of 67 (IQR 63-71). At LT, median biomarker values were AFP 5.0 ng/ml (IQR 3.0-12.1), AFP-L3 6.7% (0.5-13.2), and DCP 1.0 ng/ml (0.3-2.8). Most (94.7%) patients received pre-LT locoregional therapy. After a median post-LT follow-up of 3.1 years, HCC recurrence was observed in 18 (6.3%) patients. AFP-L3 and DCP outperformed AFP with C-statistics of 0.81 and 0.86 respectively, compared with 0.74 for AFP. A dual-biomarker combination of AFP-L3 ≥15% and DCP ≥7.5 predicted 61.1% of HCC recurrences, whereas HCC only recurred in 7 of 265 (2.6%) patients not meeting this threshold. The Kaplan-Meier recurrence-free survival rate at 3 years post-LT was 43.7% for patients with dual-positive biomarkers compared to 97.0% for all others (p <0.001). Dual-positivity for AFP-L3 ≥15% and DCP ≥7.5 strongly predicted post-LT HCC recurrence. This model could refine LT selection criteria and identify high-risk patients who require additional locoregional therapy prior to LT. Alpha-fetoprotein (AFP) is used to predict hepatocellular carcinoma (HCC) recurrence after liver transplant, but it remains an imperfect biomarker. In this prospective study, the biomarkers DCP (des-gamma-carboxyprothrombin) and AFP-L3 (AFP bound to Lens culinaris agglutinin) strongly predicted early HCC recurrence and outperformed AFP. A dual-biomarker combination of AFP-L3 ≥15% and DCP ≥7.5 predicted the majority of recurrences and could be used to further refine liver transplant eligibility criteria. [Display omitted] • Even when excluding patients outside Milan criteria with AFP ≥1,000 ng/ml, a subset still experiences post-transplant HCC recurrence. • A dual-positive biomarker model of AFP-L3 ≥15% and DCP ≥7.5 ng/ml strongly predicts the risk of early HCC recurrence. • AFP-L3 and DCP may help further refine liver transplant criteria for patients with HCC. • High-risk patients should receive additional tumor treatment prior to transplant to optimize the use of scarce organs. [ABSTRACT FROM AUTHOR]

Weed invasion causes significant yield losses in lentil. Imazethapyr (IM), a broad-spectrum herbicide inhibits the biosynthesis of branched chain amino acids necessary for plant growth. Plant growth depends upon translocation of photo-assimilates and their partitioning regulated by carbon and nitrogen metabolism. This study aimed to investigate the impact of imazethapyr spray on carbon and nitrogen metabolism in tolerant (LL1397 and LL1612) and susceptible (FLIP2004-7L and PL07) lentil genotypes during vegetative and reproductive development. Significantly higher activities of invertases and sucrose synthase (cleavage) in leaves and in podwall and seeds during early phase of development in tolerant genotypes were observed as compared to susceptible genotypes under herbicide stress that might be responsible for providing hexoses required for their growth. Activities of sucrose synthesizing enzymes, sucrose phosphate synthase and sucrose synthase (synthesis) increased significantly in podwalls and seeds of LL1397 and LL1612 genotypes during later phase of development towards maturity while the activities decreased in FLIP2004-7L and PL07 genotypes under herbicide stress. Activities of nitrate and nitrite reductase, glutamine 2-oxoglutarate aminotransferase, glutamine synthetase and glutamate dehydrogenase were increased in leaves, podwalls and seeds of LL1397 and LL1612 under herbicide stress. A proper synchronization of carbon and nitrogen metabolism in tolerant lentil genotypes during vegetative and reproductive phase might be one of the mechanisms for their recovery from herbicide stress. This first ever comprehensive information will provide a basis for future studies on the molecular mechanism of source sink relationship in lentil under herbicide stress and will be utilized in breeding programmes. • Imazethapyr (IM), a broad-spectrum herbicide controls weed invasion in lentil field. • Higher C metabolism enzymes enhanced sucrose metabolism in IM tolerant genotypes. • Higher N metabolism enzyme enhanced N assimilation in tolerant genotypes. • Coordination of C and N metabolism led to recovery in tolerant genotypes. • First report on impact of IM on source sink relationship in lentil. [ABSTRACT FROM AUTHOR]

Demand for plant-based meat is increasing as the flexitarian diet becomes popular. Many meat analog products in the market are made from soy and wheat proteins, but other protein sources can be used. Alternate legume proteins can be an economically and functionally viable option. This review discusses qualities of traditional meat analog proteins (soy and wheat gluten), pea protein, and emerging pulse proteins (chickpea, faba bean, lentil, mung bean). Raw traits of protein are important for texturization via extrusion. This review focuses specifically on protein sedimentation coefficients, amino acid composition, least gelation concentration, denaturation temperature, water and oil absorption capacity, viscosity and flow temperature. Product qualities (protein solubility, water holding capacity, amino acid composition, digestibility and texture) of meat analogs based on various protein sources are also discussed. Physicochemical properties of each protein should be considered before extrusion, as their functionality can vary even when from the same botanical source. The analysis and methods used for transitioning from soy and wheat gluten to pea can be useful in the utilization of additional pulse proteins. The quality of pea based textured vegetable protein is heavily dependent on processing parameters such as specific mechanical energy, moisture, and temperature. However in general, pea protein based texturized products have a lower cutting strength, and less chewiness than soy or gluten based products due to differences in protein sub-units and also cold and hot water swelling (or gelling) properties that can be potentially manipulated by using functionality modifiers. • Peas are fast emerging as a plant protein source for texturization via extrusion. • Characteristics of pea and other new legumes must be considered versus traditional wheat and soy proteins for extrusion. • Established analysis techniques can be used to make advancements in use of legume proteins. • Due to differences in their physico-chemistry, texturization of pea protein will need process and formulation adjustments. [ABSTRACT FROM AUTHOR]

Lentil is one of the highly nutritious legumes but is highly susceptible to salinity stress. Silicon has been known to reduce the effect of various environmental stresses including salinity. Moreover, silicon when applied in its nano-form is expected to augment the beneficial attributes of silicon. However, very little is known regarding the prospect of nano-silicon (nSi) application for alleviating the effect of salinity stress in non-silicified plants like lentil. In this study, the primary objective was to evaluate the efficacy of nSi in the alleviation of NaCl stress during germination and early vegetative stages. In this context, different concentrations of nSi (0, 1, 5, 10 g L−1) was applied along with four different concentrations of NaCl (0, 100, 200, 300 mM). The results indicated the uptake of nSi which was confirmed by the better accumulation of silica in the plant tissues. Most importantly, the enhanced accumulation of silica increased the K+/Na+ ratio of the NaCl-stressed seedlings. Moreover, nSi efficiently improved germination, growth, photosynthetic pigments, and osmotic balance. On the other hand, the relatively reduced activities of antioxidative enzymes were surmounted by the higher activity of non-enzymatic antioxidants which mainly scavenged the increased ROS. Reduced ROS accumulation in return ensured better membrane integrity and reduced electrolyte leakage up on nSi application. Therefore, it can be concluded that the application of nSi (more specifically at 10 g L−1) facilitated the uptake of silica and improved the K+/Na+ ratio to reclaim the growth and physiological status of NaCl-stressed seedlings. • Lens culinaris – a non-silicified plant is highly susceptible to salinity stress. • Nano-silicon restored accumulation of osmolytes and alleviated oxidative stress. • Non-enzymatic antioxidants played a greater role in scavenging of ROS. • Nano-silicon enhanced the uptake of silica in germinating seedlings under stress. • Silica uptake impacted the uptake of Na + thereby improving K+/Na+ ratio. [ABSTRACT FROM AUTHOR]

Converting plant proteins into functional amyloid fibrils may be an effective means to improve their utility in novel foods and materials. Most research on engineered fibrils has focused on animal proteins, while plant seed storage proteins tend to be more heterogeneous and poorly characterized regarding their fibril assembly into films, gels, and hierarchical structures. This work studied the kinetics of lentil protein fibrillization, the conversion yield, the effect of seeding, and the gelation properties of crude and isolated fibrils. Seeding with 3% (w/w) preformed fibril fragments significantly decreased the lag time (from 6.5 h to 3.8 h) (p < 0.05), whereas the growth rate, conversion yield, and morphology were not affected significantly by seeding. Lentil protein fibrils were able to form colorless, translucent thermal gels after heating the protein extract at pH 2 for 24 h. The gel network formed by the fibrils was fine and compact, providing superior mechanical strength (5.2 ± 0.7 kPa) and water holding capacity (87%) to the gel at a relatively low protein concentration (6%). Isolated fibrils were susceptible to post-fibrillization processing, including vacuum evaporation and increasing the pH from 2 to 3–8, altering the fibril morphology and reducing thermal and cold gelation functionality. [Display omitted] • Seeding significantly reduces the lag time of lentil protein fibrillization. • Conversion yield of lentil proteins to fibrils is approximately 60%. • Lentil fibrils form colorless, translucent gels with a fine microstructure. • Lentil fibril thermal gels show high mechanical strength and water holding capacity. • Lentil fibril structure is altered upon vacuum evaporation and pH neutralization. [ABSTRACT FROM AUTHOR]

Pulses are important protein sources in the current protein transition, but much of the behavior of pulse proteins in food systems (e.g. foam) is still unknown. This study compared the similarities and differences of the proteins from three common pulses: lentil, faba bean, and chickpea, at the molecular, mesoscopic and functionality levels. For each source, the proteins were extracted with a simple one-pot alkaline extraction, resulting in protein extracts with high protein content (67–85%) rich in globulins (68–81%) and albumins (19–32%). All pulse protein fractions were predominantly in a native state with high solubilities (83–91%), high denaturation enthalpies (8.9–10.1 J/(g protein)) and low aggregation levels. Lentil protein showed higher absolute value of the ζ-potential (−18.5 ± 1.2 mV) than faba bean (−13.2 ± 0.8 mV) and chickpea protein (−12.4 ± 1.2 mV). The behavior of all pulse proteins at the air-water interface including adsorption kinetics, interfacial dilatational rheology and interfacial microstructure was investigated and linked to their foaming properties. The pulse protein with the highest vicilin and convicilin content (39.5% in lentil protein) showed the shortest adsorption lag time (300 ms), and demonstrated the highest foam overrun (290 ± 17%). All three pulse protein fractions formed interfaces with disordered solid-like behavior and consisted of heterogeneous network structures. These structures were mostly comprised of intact globulin proteins for lentil and faba bean proteins, while mixtures of intact globulins and unfolded proteins/albumins were observed for chickpea protein. The interfacial stiffness, interfacial density and ζ-potential of these pulse proteins showed a high positive correlation with their foam stabilization properties. Lentil protein has the highest values of those parameters and showed the longest foam half-life time of 115 (± 22) min, while faba bean and chickpea proteins showed comparably lower values of those parameters and shared similarly shorter foam half-life times of 46 (± 19) min and 38 (± 6) min, respectively. These findings can aid to provide clearer directions in screening pulse proteins for desirable performance in aerated food products. [Display omitted] • Lentil, faba and chickpea proteins were extracted in one-pot alkaline conditions. • These proteins have high solubility and nativity with varying globulin content. • Higher vicilin and convicilin content gives higher foamability due to faster adsorption. • Globulins of lentil and faba bean barely unfold at the air-water interface. • Surface stiffness, density and charge are positively correlated to foam stability. [ABSTRACT FROM AUTHOR]

Current trends encourage the utilization of food waste for the production of non-traditional food packaging. These novel packages are biodegradable and can be endowed with additional functional purposes. In this work, biodegradable, pH-indicating packages with antioxidant properties were developed. The package films were prepared by using κ -carrageenan (kappa-carrageenan) and chitosan biopolymers incorporated with Beluga black lentil leachate (BBLL) or Beluga black lentil powder (BBLP). Then, antioxidant, mechanical, UV-barrier properties, morphological properties, and pH sensitivity were investigated. The BBLL and BBLP alone showed high antioxidant potential and pH sensitivity with solution color change from bright red to reddish-brown and finally to green color when pH gradually increased from 1 to 13. The κ -carrageenan films showed the best response to pH changes, with color changes being the most pronounced in the films with the BBLL. Both BBL fillers significantly improve film antioxidant properties, and UV barrier properties, and reduce the film's water content. The κ -carrageenan films revealed the highest UV protection and biodegradability. The BBLL provides films with a thickness of > 0.3 mm acceptable for edible films. Moreover, the BBLL enhanced the mechanical parameters of the films and water vapor permeability, although the κ -carrageenan coats revealed significantly better tensile strength. BBLL also worked well as a filler with both biopolymers according to the scanning electronic microscopy images. Considering the color changes as the main factor for this study's purposes the κ -carrageenan film with 20% BBLL represents the best candidate as an alternative to fossil-based packages for keeping and monitoring food freshness. [Display omitted] • Hydrothermal treatment of Beluga black lentils caused a transfer of anthocyanins and polyphenols into the aqueous solution. • Beluga black lentil additives notably influenced the physicochemical parameters of the chitosan and κ-carrageenan films. • κ-carrageenan films with Beluga black lentil leachate showed the most pronounced response to pH changes. [ABSTRACT FROM AUTHOR]

The growing interest in environmentally friendly and protein-rich food choices has prompted the food industry to explore alternative protein sources. Lentils have garnered attention due to their versatile culinary applications and the range of health benefits associated with their nutritional composition. Furthermore, lentils offer an environmentally sustainable solution as they require fewer resources than animal protein sources. In this study, a new muffin recipe was developed, using high-polyphenol green lentil flour as a partial substitute for oatmeal flour. The main goal was to compare the lentil-based muffin's nutritional attributes with a muffin made exclusively from oatmeal flour, and to evaluate their environmental impact, using Life Cycle Assessment (LCA). Research on incorporating lentil flour into muffins, particularly considering its environmental impact is limited, highlighting the importance of this study. Regarding the results, compared with the oatmeal muffin, the lentil-based muffin exhibited improved nutritional properties, including a reduction in fat, an increase in protein, and fibre, and the presence of beneficial omega-3 fatty acids. The LCA revealed that the lentil-based muffin had a lower environmental impact across various categories than the oatmeal muffin. Overall, incorporating lentil flour into muffin recipes not only results in a gluten-free product but also enhances its overall nutritional profile and offers a sustainable alternative for environmentally conscious consumers. The study contributes to the expanding field of sustainable and nutritious food alternatives, providing valuable insights for both consumers and the food industry. [Display omitted] • The study underscores the health and environmental benefits of lentils. • Development of green lentil-based muffin as a partial substitute for oatmeal flour. • Substituting oatmeal with lentil flour improved the muffin's nutritional properties. • The developed muffins offer healthier, sustainable options for the food industry. • The environmental impact of the muffins using LCA showcased their sustainability. [ABSTRACT FROM AUTHOR]

Lentil protein isolate (LPI) was investigated for its potential as a plant protein-based emulsifier. LPI consists mainly of globulins with high molecular weights which are relatively slow to adsorb and stabilize oil-water interfaces. Smaller proteins, such as whey protein, can stabilize the interface much faster, quickly forming a viscoelastic film that slows down the rate of droplet recoalescence, leading to smaller droplets. To increase the rate of adsorption, LPI was enzymatically hydrolyzed by pepsin at 1.5% and 4.5% degree of hydrolysis (DH), to obtain small peptides. The behavior of these peptides was studied at the oil-water interface in comparison to whey protein isolate (WPI) and native lentil protein isolate (LPI). Interfacial properties were investigated using dilatational and interfacial shear rheology in the linear viscoelastic regime (LVE) and nonlinear viscoelastic regime (NLVE) and these were related to protein characteristics and emulsion formation. The 1.5% and 4.5%DH LPI showed high surface hydrophobicity, and consisted mainly of low molecular weight peptides, which contributed to faster adsorption kinetics and consequently covered the interface faster than LPI. In dilatation, the native and hydrolyzed LPI-stabilized interfaces had comparable stiffness and were clearly weaker than WPI-stabilized interfaces, which contrasts with the results in shear deformations, where the former both had higher stiffness than WPI. Both hydrolyzed LPI and WPI formed more brittle and less stretchable interfaces compared to native LPI in both dilatational and shear rheology. In emulsification tests, native LPI produces the largest droplets, and the 4.5% DH LPI and WPI have the smallest droplet size. But, bridging flocculation was observed when emulsions were prepared with both hydrolyzed LPI, which may be attributed to inter-droplet hydrophobic interactions between small polypeptides. This can be linked to an increase in the surface hydrophobicity of hydrolyzed LPI. Thus, the use of native LPI as a stabilizer in emulsion preparation is preferable over the hydrolyzed samples, despite its larger droplet size. [Display omitted] • Hydrolyzed lentil protein isolates (LPI) exhibit high surface hydrophobicity. • LPI formed soft 2d glassy interfaces, whey protein isolate (WPI) formed 2d gel interfaces. • Hydrolyzed LPI formed interfaces similarly dense to WPI. • Hydrolyzed LPI produced smaller emulsion droplets than native LPI. • Bridging flocculation occurred in emulsions stabilized by hydrolyzed LPI. [ABSTRACT FROM AUTHOR]

Different quantification methods for in vitro amylolysis were compared for individual chickpea and lentil cotyledon cells (ICC) as a relevant case study. For the first time, much-applied spectrophotometric methods relying on the quantification of certain functional groups (i.e., DNS, GOPOD) were compared to chromatographic quantification of starch metabolites (HPLC-ELSD). The estimated rate constant and linked initial rates of amylolysis were highly correlated for DNS, GOPOD, and HPLC-ELSD. However, absolute amylolysis levels depended on the applied method and sample-specific metabolite formation patterns. Multiresponse modelling was employed to further investigate HPLC-ELSD metabolite formation patterns. This delivered insight into the relative importance of different amylolysis reactions during in vitro digestion of pulse ICC, proving that maltotriose and maltose formation determined the overall amylolysis rate in this case. Multiresponse reaction rate constants of maltotriose and maltose formation were highly correlated to single response amylolysis rate constants (and initial rates) obtained for all three quantification methods. [Display omitted] • In vitro amylolysis quantification methods DNS, GOPOD and HPLC-ELSD were compared. • Quantification results were highly correlated, though extents were method-dependent. • HPLC-ELSD delivered in-depth insight into starch metabolite formation patterns. • Multiresponse modelling provided insight into amylolysis reactions. • Maltose and maltotriose formation are rate-determining for pulse cell amylolysis. [ABSTRACT FROM AUTHOR]

High internal phase emulsions (HIPEs) are promising techniques that can replace saturated fat in food without reducing the product's texture, sensory attributes, water-holding capacity, and cooking loss. In the current investigation, 100% pork back fat was replaced by HIPEs formed with lentil protein isolate (LPI) in Bologna sausages. HIPEs were prepared by 25% LPI dispersion (2, 4, 6, and 8%, w /w) and 75% (w /w) soybean oil. HIPEs with higher LPI concentration (4, 6, and 8%, w/w) showed lower droplet size, firmer appearance, and better rheology behavior than 2% LPI. The concentrations LPI (2%, 4%, 6%, and 8%, w /w) led to increased moisture in sausages (FH2, FH4, FH6, and FH8, respectively) compared to the FC. These LPI levels resulted in sausage values for pressed juice similar to the FC and lower energy values than sausages with soybean oil (FO) and pork back fat (FC). Besides, these LPI concentrations (4%, 6%, and 8%, w /w) resulted in a lower oil oxidation level in sausages with HIPEs (FH4, FH6, and FH8, respectively) compared to the control sausage formulation with pork back fat (FC). Bologna sausages elaborated with HIPEs showed emulsion stability values higher than 97%, without significance difference between them. The texture and sensory properties of sausages made with HIPEs were comparable to those made with pork back fat. HIPEs may improve the oxidation stability of the Bologna sausages. These results highlight the effectiveness of HIPEs structured with lentil protein in successfully substituting pork back fat in Bologna sausages with a better nutritional appeal. • High internal phase emulsions (HIPEs) were formed with lentil protein isolate and soybean oil. • HIPEs can substitute 100% pork back fat in Bologna sausages treatments. • The incorporation of HIPEs did not affect the stability of the Bologna sausages. • The sensorial properties were not adversely affected by adding HIPEs. • The oxidation stability was higher in the Bologna sausage treatments with HIPEs. [ABSTRACT FROM AUTHOR]

Fermentation, as a clean processing technique, induces structural and compositional modifications to plant proteins, improving their functionality and nutrition. However, the effect varies depending on the level of hydrolysis, the fermenting strain, and the specific substrate used. The present work examined the effect of solid-state fermentation (SSF) by Lactobacillus plantarum, Aspergillus niger and Aspergillus oryzae of several niche market pulse (chickpea, green lentil, and faba bean) protein isolates on their functional and nutritional properties. The pulse proteins were moderately hydrolyzed to different extents (degree of hydrolysis of 9%–15%) after 48 h of fermentation, enhancing surface charge and solubility while decreasing water holding capacity and emulsion stability. Protein digestibility was reduced for all pulses which was hypothesized to be due to an increase in phenolic content caused by fermentation. Among the strains, only A. niger outgrew the natural microbiota for all pulses. Variations relating to the property changes were observed among the inocula and pulses; however, no general trend could be concluded. Fermentation produced a large variety of favourable new volatile compounds in the protein isolates. • Chickpea, faba bean, and lentil protein isolates were fermented for 48 h. • Pulse proteins reached 8%–15% degree of hydrolysis after 48 h of fermentation. • Fermentation produced a large variety of favourable new volatile compounds. • Fermentation greatly increased protein solubility. [ABSTRACT FROM AUTHOR]

[Display omitted] • More than 50 % of α-galactosides was diffused to cooking water (75–90 °C)within 2–4 h. • Slightly acidic pH (4) favours the enzymatic degradation of α-galactosides. • α-galactosides content was reduced by 50 % after steeping at pH 4/45 °C for 1–3 h. • α-galactosides were not thermally degraded up to 90 °C. Soaking pulses in water is a traditional practice widely used both by many households and by the food industry, and depending on the specific conditions used, can effectively reduce α-galactosides. Monitoring changes in α-galactoside content in pulses under different steeping conditions can provide insights into the degradation mechanisms and help overcome the barrier to consumption caused by digestive problems. In this study, we analyzed the impact of steeping at different temperatures (30, 45, 60, 75, and 90 °C) and at different pH (4.0, 5.0, and 6.0) on α-galactosides content in chickpeas, lentils, and beans. Our results showed that the lower the pH, the faster the α-galactosides were reduced. Moreover, steeping at lower temperatures (30 °C and 45 °C) favored hydrolysis of α-galactosides, whereas steeping at higher temperatures (60, 75, and 90 °C) favored diffusion. Soaking at 45 °C at a pH of 4.0 for 3 h resulted in acceptable levels of α-galactosides (less than 1 g/100 g), i.e. a reduction of up to 65 % in chickpeas, 85 % in lentils, and 52 % in beans. [ABSTRACT FROM AUTHOR]

The volatile profiles of raw, dehulled, and germinated seeds and flours of green and brown lentils (Lens culinaris subsp. culinaris) were assessed using headspace solid-phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GS-MS). The total identification percentages of the extracted volatiles ranged between 96.3% and 99.8%. Fifty-five aroma compounds were detected and, among them, 42 were determined in the emission of whole legume seeds and 37 from legume flours; they were classified in seven chemical classes, including monoterpene hydrocarbons (MH), oxygenated monoterpenes (OM), sesquiterpene hydrocarbons (STH), phenylpropanoids (PP), apocarotenes (AC), non-terpene derivatives (NTD), nitrogen/sulfur derivatives (NSD). OM volatiles increased during the germination process in both cultivars, while MH decreased significantly. In raw and germinated seeds and flours, the most representative class was NTD, except for germinated green flour (GGF), which emitted much more STH. Besides, milling the seeds resulted in an increase of MH (except for GGF), OM (except for GGF and germinated brown flour GBF), STH, and PP and a decrease of NTD. The beany flavors associated with the volatile components increased because of germination and milling. Significant differences in the volatile profiles of the cultivars and their flours were evidenced due to the type of cultivar and processing conditions. This information may be of interest to industries involved in the development of specific pulse-based food product. [Display omitted] • The aroma compounds of two lentil cultivars were evaluated using HS-SPME-GC-MS. • Effect of dehulling, germination, and milling on volatiles were assessed. • 55 emmited volatiles, which are divided into seven chemical groups, were detected. • A wide difference in the emission profiles of whole seeds and flours was observed. • This is useful in the conception of legume-based ingredients related to specific aroma. [ABSTRACT FROM AUTHOR]

Lentils lower acute glycemic responses and promote satiety, benefits that may aid in chronic disease prevention. However, perceived gastrointestinal (GI) effects may deter inclusion of dietary pulses in the diet. We hypothesized that 8 weeks of lentil-based vs meat-based meals would improve glycemic control and improve satiety in metabolically at-risk, nondiabetic adults. Because GI symptoms are rarely reported, we also explored the temporal effects of symptom severity. Adults with an increased waist circumference (male > 40 inches, female > 35 inches) participated in an 8-week dietary intervention that included 5 prepared midday meals each week that were isocaloric but varied in cooked green lentil dosage: 0 g (CON), 300 g (MOD), or 600 g (HI). Assessments included glucose and insulin integrated area under the curve measured during a 75-g carbohydrate tolerance test, hepatic Homeostatic Model of Insulin Resistance (HOMA-IR), and peripheral insulin resistance. On 1 randomized day each week, satiety was assessed at 4:00 pm and GI symptoms at 8:00 pm. A linear model assessed changes in glycemic and GI measures by meal group. Thirty adults (mean ± SD; age, 41.6 ± 11.7 years, body mass index, 35.1 ± 6.3) completed the intervention. HOMA-IR increased in CON (+1.2 units) and decreased in a dose-dependent manner in MOD (–0.9 units, P =.03) and HI (–1.5 units, P <.01) relative to CON. Most participants (87.4%) reported no to mild GI symptoms. Of these, flatulence was mild on average with bloating, abdominal discomfort, and cramping severity 0.3, 0.5, and 0.5 units lower (P <.001). We observed a dose-dependent reduction on rising hepatic insulin resistance and low GI symptom severity with long-term lentil consumption in metabolically at-risk adults. A carbohydrate tolerance test was conducted before and after an 8-week dietary intervention containing 0, 300, or 600 g weekly of cooked green lentils. During the intervention, participants were also asked to complete satiety and gastrointestinal symptom surveys once per week. We found that with lentil consumption, meal enjoyment was associated with multiple measures of satiety reported, gastrointestinal (GI) symptoms were low in frequency and severity, and a rise in insulin resistance was prevented. [Display omitted] [ABSTRACT FROM AUTHOR]

Recently, the demand for protein-rich ingredients derived from non-animal sources has increased as possible alternatives to animal proteins for products, such as quinoa, lentil, and rice sources, which have great potential to generate innovative products. The objective of this work was to determine the influence of different proportions of rice and lentil in mixtures with desaponified precooked quinoa flour and hyper-protein quinoa flour under specific conditions (pH 5 and 7) on the properties of zeta potential, flow behavior, properties pasting, oscillatory tests and creep recovery. Rheological behavior of dispersions was characterized before and after a heating process. Results showed that applying temperature at 80 °C form gels with contributions in the yield stress, consistent index with the Hershel-Bulkley model. Pasting properties were affected by pH and addition of rice and lentils. The oscillation test, and the treatments presented (G' > G″), indicating an interconnected gel-like network. Results show that lentil flour incorporation and pH improve gels' rheological stability and affect the masses' microstructure. These impacts are more obvious at high concentrations, which suggest that these treatments have potential for innovations in the food industry. [Display omitted] • Rheological properties of quinoa, lentil, rice dispersions were analyzed. • Lentil and rice flour and pH affect the rheological properties of quinoa flour. • During a warm-up process, pseudoplastic behavior occurred. • Protein dispersions with high lentil flour concentrations presented stronger gels. [ABSTRACT FROM AUTHOR]

Despite the growing market for plant-based products, rarely a single plant protein source manages to provide all the essential amino acids in a balanced way. Mixed protein systems combining proteins from more than one plant source may be useful to overcome this drawback. However, the mixture of proteins from different plant sources may impact the technological performance of the system. In this context, the influence of heat treatments of 75 and 95 °C for 15 min at neutral pH on the colloidal and the techno-functional properties of mixtures of protein isolates from lentil and oat (LO) and from faba bean and oat (FO) were investigated. The applied heat treatments induced subtle changes in the colloidal properties of the different systems. It was evidenced by size exclusion chromatography that oat proteins were more prone to heat induced changes than lentil or faba bean proteins. Regarding the techno-functional properties, mixing the proteins from the different sources had an antagonistic effect on foamability. On the other hand, an additive effect was observed for emulsifying capacities, with legume proteins displaying values between 93 and 100%, oat proteins close to 65%, and mixed systems between 78 and 93 %. Vicilin (7S) and β-basic subunits of legumin (11S) from lentil and faba bean, and oat 12S globulin were the main protein fractions stabilizing the interface of the obtained emulsions. The proteins from both sources coexisted at the interface of the emulsions stabilized by the mixed systems. The microstructure of the thermo-induced gels was dictated by oat proteins. However, the different legumes played a determining role in the critical gelling concentration measured (8 % w/w and 11.5 % w/w respectively for LO and FO). Mixing oat proteins with lentil or faba bean proteins allows modulating the techno-functional performance of the systems, thus represents an opportunity for innovative applications. [Display omitted] • Mixing oat/lentil or oat/faba bean proteins impacted the techno-functionalities. • In the mixed systems, oat proteins were more prone to heat-induced aggregation. • Antagonistic foaming capacities were observed for mixed systems. • Proteins from both sources stabilized the oil/water interface of the emulsions. • The microstructure of heat-induced gels seems to be dictated by oat proteins. [ABSTRACT FROM AUTHOR]

High-pressure homogenization (HPH) is a promising physical non-thermal approach to improve protein techno-functionality. This study aims to examine the effects of HPH on the lentil proteins through the perspective of the interfacial adsorption mechanism. The impact of HPH treatment on lentil protein isolate (LPI) at varying pressure levels (0–150 MPa) was determined using several analytical techniques, including SDS-PAGE, FTIR, solubility, and techno-functional properties (foaming and emulsifying properties), alongside analyses of interfacial tension and interfacial shear rheology at the o/w and a/w interfaces for two pH values (2.0 and 4.5). Results reveal that HPH treatment up to 100 MPa effectively unfolds lentil proteins by disrupting disulfide-bonded subunits into lower molecular weight fractions and unfolding highly-ordered secondary structures into random coils. LPI's capacity to produce emulsions and foams was found to be enhanced concurrently with these physicochemical changes, particularly at pressures up to 50 MPa. The findings aligned with the interfacial tension and shear rheology analyses, which show that proteins can form interfacial viscoelastic films on both o/w and a/w interfaces. Furthermore, the interfacial behavior of LPI and the effect of HPH on the interfacial behavior were found to be pH-dependent. The lower interfacial tension and the higher interfacial viscoelastic moduli (G ′ and G ″) were recorded at 50 MPa and 0 MPa at pH 2.0 and 4.5, respectively. These results stated that the effects of the HPH on the technofunctionality of LPI can be further enlightened by investigating the interfacial adsorption kinetics. [Display omitted] • High pressure homogenization increased random coils in protein secondary structure. • Pressure treatment affects interfacial adsorption of lentil proteins. • Technofunctional properties influenced by interfacial adsorption behavior. • The effect of high pressure homogenization on interfacial rheology is pH-dependent. [ABSTRACT FROM AUTHOR]

Lentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional properties, as well as on the antinutritional factors of different lentil varieties was studied. Phytic acid was eliminated during germination, while tannins and trypsin inhibitors are mostly affected by cooking. Functional properties were also altered by processing, these being dependent on the concentration of different nutrients in lentils. All the studied treatments affected the physicochemical profile of lentils and their functional properties. Cooking and germination appear to be the most effective in reducing antinutritional factors and improving the physicochemical profile of the lentils, meeting the current nutritional demands of today's society. • Anti-nutritional factor reduction treatments affect the proximate composition of lentils. • Cooking and germination significantly reduce antinutritional factors in lentils. • Germination increases the mineral content in lentils. • Cooking lentils significantly reduces their sugar concentration. [ABSTRACT FROM AUTHOR]

Amyloid-like fibrils derived from plant proteins has provided a strategy to improve plant protein physicochemical performance and has substantial untapped potential for application in stabilizing oil-in-water (O/W) emulsions. This study aimed to explore the structural modifications of lentil protein fibrils (LPF) and their emulsifying properties facilitated by EGCG, with the proposal of potential underlying mechanism. The structure and morphology of LPF-EGCG complexes were characterized by particle size, Fourier transform infrared (FTIR) spectroscopy, fluorescence spectroscopy, surface hydrophobicity, contact angle, and transmission electron microscope (TEM). Results showed that the binding of LPF to EGCG was driven by hydrogen bonding and hydrophobic interaction. Both interactions play a pivotal role in the cross-linking of LPF and the transformation of the elongated fibrillar morphology of LPF into fibrillar aggregates networks, and even large-sized non-amyloid fibril aggregates, with particle size increasing from 564 nm to 3221 nm. Droplet size and confocal laser scanning microscopy (CLSM) results showed that the O/W emulsions containing 30% and 50% (w/w) oil stabilized by LPF-EGCG complex (EGCG-to-protein ratio, EGCG/P = 0.04) exhibited smallest and uniform droplet sizes (9.25 μm and 11.50 μm, respectively). The reason was that an appropriate concentration of EGCG can fine-tune the hydrophobic/hydrophilic balance and network structures of LPF, thus enhancing the stability of emulsions. Moreover, emulsions containing 30% (w/w) oil stabilized by LPF-EGCG complexes (EGCG/P > 0.02) exhibited rheological behavior similar to emulsions containing 50% oil stabilized by LPF alone, indicating potential applications in the production of fat reduced emulsion with desirable textures. These findings provide a new perspective on the structural remodeling of plant-based protein fibrils mediated by phenolic compounds, expanding their application in the production of fat-reduced emulsion-based food products. [Display omitted] • The binding of LPF to EGCG was driven by hydrophobic interaction and hydrogen bonding. • EGCG induced exposure of hydrophobic groups of LPF in a concentration-dependent manner. • EGCG remodeled LPF from fibrils aggregates into large non-amyloid fibril aggregates. • EGCG significantly improved the stability and texture of emulsions stabilized by LPF. [ABSTRACT FROM AUTHOR]

Proteins' physicochemical and structural properties critically affect their interactions with polysaccharides. The effect of ultrasound treatment (0–40 min) on the physicochemical properties of soluble lentil proteins (LPs) was investigated. The interaction between LPs (ultrasound-treated for different times, U0-LP, U5-LP, and U40-LP) and Tremella fuciformis polysaccharides (TPS) under different pHs, biopolymer mixing ratios, and total biopolymer concentrations was studied. With the sonication duration increasing, decreased intrinsic fluorescence, higher zeta potential values, and increased hydrophilicity were observed for the sonicated LP samples. The molecule weight of LPs remained unchanged, and their secondary structure changes were independent of the sonication duration. The soluble LPs:TPS complexes and insoluble complex coacervates formed at pH 6.5 (pH c) and pH 6.0 (pH ɸ1), respectively, regardless of the mixing ratio and the LP type. The maximum formation of insoluble LPs:TPS complex coacervates (pH opt) occurred at the biopolymer mixing ratio of 4:1 at pH 3.0, 2:1 at pH 3.0, and 2:1 at pH 3.5 for the U0-LP:TPS, U5-LP:TPS, and U40-LP:TPS systems, respectively. The pH ɸ1 and pH opt of all the three LPs:TPS systems shifted to higher pH values as the total biopolymer concentration increased. With the greatest dynamic quenching constants (K sv) and binding site (n) values, U40-LP exhibited the strongest binding affinity with TPS. This was consistent with the highest viscosity of their mixture solution under pHs greater than pH opt. The overall results suggest that ultrasound-treated proteins showed a stronger electrostatic interaction with TPS compared to untreated proteins. [Display omitted] • Ultrasound increased LPs' positive surface charges and hydrophilicity. • Ultrasound did not affect the molecular weight of LPs. • State diagram was used to demonstrate the interaction of LPs with TPS. • The ultrasound-treated LPs showed a stronger interaction with TPS. • The formation of LPs:TPS complex affects the solution viscosity. [ABSTRACT FROM AUTHOR]

[Display omitted] • Fibrillization of lentil proteins prepared using acidic (pH 3.5) or alkaline (pH 8) extracts. • Extraction conditions impacted the thioflavin T -amyloid fluorescence. • Fibril morphology was more homogenous, long, and straight from acidic protein extracts. • Vicilin and legumin protein composition was similar, while phenolic contents differed greatly. • Quantitative analysis of phenolics using LC-MS revealed key differences. Legume proteins can be induced to form amyloid-like fibrils upon heating at low pH, with the exact conditions greatly impacting the fibril characteristics. The protein extraction method may also impact the resulting fibrils, although this effect has not been carefully examined. Here, the fibrillization of lentil protein prepared using various extraction methods and the corresponding fibril morphology were characterized. It was found that an acidic, rather than alkaline, protein extraction method was better suited for producing homogeneous, long, and straight fibrils from lentil proteins. During alkaline extraction, co-extracted phenolic compounds bound proteins through covalent and non-covalent interactions, contributing to the formation of heterogeneous, curly, and tangled fibrils. Recombination of isolated phenolics and proteins (from acidic extracts) at alkaline pH resulted in a distinct morphology, implicating a role for polyphenol oxidase also in modifying proteins during alkaline extraction. These results help disentangle the complex factors affecting legume protein fibrillization. [ABSTRACT FROM AUTHOR]

[Display omitted] • An 85% lentil protein concentrate was obtained by wet processing. • Physical and techno-functional properties of lentil protein were evaluated. • The protein was well accepted when applied into a fish-like plant-based croquette. • Lentil protein can be an alternative source for the plant-based market. Lentil (Lens culinaris) is a protein-rich legume consumed worldwide and it also has the potential to become an alternative source of protein ingredient for human nutrition. The aim of this study was to determine the best processing parameters for the whole grain protein wet extraction, as well as to analyze the techno-functional properties, and physical characteristics of the protein concentrate and its flour. It was also evaluated the application of the concentrate into a fish-like croquette. The processing route was carried out by alkaline extraction and acid precipitation of the proteins where the pH, stirring time and solute:solvent ratio were evaluated. The final dried protein concentrate presented 85% protein on dry basis and a mass yield of 14%. The results were reproducible when tested on a first scaling up test. For the techno-functional properties, solubility, water and oil retention capacities, emulsification and foaming capacities and stability, and gelling capacity were tested. As for the food application into fish-like croquettes, the lentil protein showed similar scores for sensory acceptance, flavor and texture when compared to a commercial clean-taste concentrate. The results observed in this study were compatible to other alternative pulse-protein ingredients on the market, positioning lentil protein as a promising alternative protein source to produce ingredients for the plant-based market. [ABSTRACT FROM AUTHOR]

An analytical approach has been developed to verify the authenticity of premium lentils originating from Eglouvi, Lefkada, Greece. The method relies on the digestion of samples followed by the analysis of their rare earth elements (REEs) content. Lentils originating from Eglouvi exhibit higher content in most REEs compared to lentils from other regions as well as distinct Sc/Y and Sc/Yb concentration ratios. Principal component analysis effectively segregates "Eglouvi" lentils into a distinct cluster. Soft Independent Modelling of Class Analogy (SIMCA) successfully models "Eglouvi" lentils. Significant enhancement in model specificity was achieved upon inclusion of Sc/Y and Sc/Yb concentration ratios as additional variables. The model is capable of detecting adulteration in blends of Eglouvi lentils, with a minimum rejection threshold of 4.6% w /w for Greek lentil adulterants and 6.0% w/w for imported lentil adulterants. [Display omitted] • Differentiation of rare earth elements profile among lentils. • PCA can differentiate "Eglouvi" from lentils with different origin. • Sc/Y and Sc/Yb concentration ratio is an important index of geographical origin. • SIMCA model of "Eglouvi" lentils improves if Sc/Y and Sc/Yb are included. • Adulteration of "Eglouvi" with other lentils can be detected at 4.6–6.0% w/w. [ABSTRACT FROM AUTHOR]

[Display omitted] • As the particle size decreased, %damaged starch of the pulse flours increased. • At a higher heating temp., pasting viscosities of pea and lentil flours decreased. • At a higher heating temp., gel hardness of lentil flours decreased. • Faba bean flours showed the highest viscosity and gel hardness upon 120 °C heating. • %Coarse particles (>100 µm) showed strong correlations with flour functionalities. Dehulled pea, lentil, and faba bean grains were milled into flours with 0.5- to 2.5-mm sieves. As the particle size decreased, damaged-starch contents of the flours from the same pulse crop increased. At a holding temperature of 95 °C in RVA, peak and final viscosities and gelling ability of the flours generally increased as the particle size decreased. When the holding temperature increased from 95 to 140 °C, pasting viscosities of pea and lentil flours and gel hardness of lentil flours gradually decreased. In contrast, pasting viscosities and gel hardness of faba bean flours reached the highest values at 120 °C. The comparison of the pulse flours varying in particle size across the three market classes revealed that coarse particles comprising agglomerated starch, protein, and dietary fiber (i.e. , particles of the second peak in the bimodal particle-size distribution curves) showed significant correlations with certain important functional properties of pulse flours. [ABSTRACT FROM AUTHOR]

[Display omitted] • Prepare soluble protein composite based on casein and lentil proteins (CPs). • Trehalose-conjugated PCs based on pH shifting. • CP-trehalose conjugates have a high solubility and digestibility. The two limiting factors for lentil protein utilization are water solubility and digestibility. In this study, we utilized two non-thermal techniques: (1) protein complexation of lentil and casein proteins using the pH-shifting method and (2) protein conjugation with trehalose to produce trehalose-conjugated lentil-casein protein complexes (T -CPs) with enhanced water solubility and digestibility. The protein structure of the T -CPs was analyzed for secondary protein structure, conformation protein, and tertiary protein structure using Fourier-transform infrared, UV, and fluorescence spectroscopies, respectively. The surface hydrophobicity and surface charge of T -CPs solution at pH 7.0 changed significantly (P < 0.05). Using these two non-thermal techniques, the water solubility and digestibility of T -CPs increased significantly (P < 0.05) by 85 to 89 % and 80 to 85 %, respectively. The results of this study suggested that these non-thermal techniques could enhance the surface and protein structure properties, improving water solubility and digestibility. [ABSTRACT FROM AUTHOR]

With the diversification of the pet food industry and increasing market demand, the inclusion of plant protein in companion animal diets has become of interest. Pulses, commonly seen in grain-free diets, are high in protein and could serve as an alternative source of animal-based protein. There has been research on the ingredient about nutrient profiles and effects on canine health. However, little is known about the amino acid availability when pulses are incorporated into diets. In addition, there is lacking in knowledge about the effect of extrusion processing on protein quality and the possible interaction between processing and ingredients. Therefore, the study was conducted to determine the effect of extrusion and pulses on amino acid digestibility and protein quality. Eight grain-free diet formulations were designed: chicken byproduct meal diet (CON), chicken slurry diet (SLR), chicken slurry + yellow pea diet (SLR+YP), yellow pea diet (YP), green lentil diet (GL), garbanzo bean diet (GB), chicken slurry + taurine diet (SLR+TAU), and chicken slurry + yellow pea + taurine diet (SLR+YP+TAU). Two types of extruders were used: single screw and twin screw extruder. Diet samples were taken at 3 processing time points: raw ingredients, at the end of the preconditioner, and at the end of the extruder. The resulting 48 diet samples were analyzed for chemical composition and fed to cecectomized roosters (n=4/treatment) to determine standardized ileal amino acid digestibility and Digestible Indispensable Amino Acid Score (DIAAS)-like values. Even though the diets were mostly similar in chemical composition, methionine content was lower in diets containing yellow pea and green lentil. Extrusion processing did not have negative effect on natural or synthetic taurine in the diets. Preconditioning and extrusion also increased amino acid digestibility and DIAAS-like values in most diets, as processed diets could be considered well-digested and of good protein quality. According to reference protein sources, tryptophan and methionine were the most limiting amino acids in all treatment diet samples. In conclusion, grain-free diet formulation could result in good protein quality in canine diets and extrusion processing increased amino acid digestibility and protein quality. • Amino acid digestibility increases after extrusion compared with raw ingredients. • Extrusion did not compromise natural or synthetic taurine content in canine diets. • Protein quality in pet food increases after extrusion compared with raw ingredients. • Extruded grain-free canine diets with 400 g/kg (as fed) pulses resulted in good protein quality. • Methionine and tryptophan were the most limiting amino acids in test grain-free diets. [ABSTRACT FROM AUTHOR]

Aerobic rice cultivation, gaining recognition for its water-saving and ecological benefits, often faces productivity challenges due to various deficiencies in the soil-plant system. In absence of flooding-induced P dissolution, reduced soil P availability would have yield-limiting impacts on the non-flooded aerobic rice-based system on tropical alkaline soils. The study aimed to assess the impact of system-based sole fertilizer-P and integrated P treatments in non-flooded direct-seeded rice (DSR)-lentil system for recommending sustainable P management strategies. The experimental treatments included a control with no P application ([DSR 0 -L 0 ]), three variable seasonal distribution of sole fertilizer-P treatments [subscript value (kg P ha−1)] ([DSR 22 -L 22 ], [DSR 33 -L 11 ], [DSR 11 -L 33 ]), three integrated P treatments ([DSR 11 -L 11 +phosphate solubilizing bacteria (PSB)], [DSR 16.5 -L 5.5 +rice residue (RR)+PSB], [DSR 5.5 +lentil residue (LR)-L 16.5 +PSB] along with a conventional puddled-transplanted flooded rice-lentil using blanket recommended fertilizer-P rate ([PTR 22 -L 22 ]). These treatments were evaluated over three years to investigate their impact on soil-plant P dynamics, crop productivity, P use efficiency, and budgeting. The findings revealed that soil P availability in non-flooded rice (DSR) was lower (8–10 %) compared to transplanted flooded-rice. The integrated P treatment, which included rice residue recycling, PSB, and suboptimal fertilizer-P (22 kg P ha−1y−1) increased soil P availability in both rice (8 %) and lentil (12 %) seasons compared to the recommended sole-fertilizer P treatment. This led to a significant increases in rice (6 %) and lentil (9 %) yields during third year of cropping. Meanwhile, the treatments involving the variable distribution of the annual fertilizer-P rate (44 kg ha−1y−1) to component crops in different ratios [1:1, 3:1, 1:3] exhibited only marginal variations in available-P and crop yields. Integrated P treatments with crop residue recycling increased macronutrient acquisition (N, P, and K), agronomic P use efficiency and fertilizer-P recovery efficiency over sole-fertilizer P treatments (p < 0.05), highest with the rice residue recycling integrated treatment. The apparent P balance was marginally negative in the residue recycling integrated P treatments (-1.9 to −2.1 kg ha−1y−1), but highly positive in the sole fertilizer-P treatments (+15.3 to +15.9 kg ha−1y−1). The study highlights the potential of integrated P treatments with rice residue recycling in improving soil P availability, nutrient use efficiency, and crop productivity of aerobic rice-lentil system in tropical alkaline soil while saving costly fertilizer-P input. • System-based P management treatments were evaluated in aerobic rice-lentil system in alkaline soil. • Under non-flooding conditions, aerobic rice had a lower available–P (8–10 %) compared to flooded rice. • Rice residue recycling integrated P treatment increased crop yields and enhanced P use efficiency, and economics. • In residue recycling integrated treatments, fertilizer-P rate requires precise adjustment to maintain a positive balance. [ABSTRACT FROM AUTHOR]

Lentils (Lens culinaris Medik.) is a protein- and nutrient-rich crop with limited genetic diversity and climate adaptability, making it ideal for mutation breeding research. Hence, in this study, we aimed to select and characterize distinct mutations in the flower and pod traits of lentil crops for enhanced yield and yield stability. In this study, healthy and viable lentil seeds were mutagenized using different concentrations of ethyl methanesulfonate (EMS) (0.10%, 0.25%, 0.50%, 0.75%, and 1.0%). The mutagenized lentil populations were cultivated up to the third generation (M 3) to identify stable mutations in the flower and pod structures with increasing plant height. The notably larger 'bigger pod' (bp) mutant, characterized by its unusually large pods containing 6–7 seeds per pod, was meticulously studied and quantified for its morphological traits in subsequent generations. Morphological observations of the tall bp mutant revealed significant mutations induced by EMS (0.10%) treatment. The quantitative trait means and confidence intervals showed that the mutant and parent cultivar L-4076 exhibited considerable variation. Seed yield (g) and yield-related components, including pods per plant, pod length (cm), and seeds per pod, were significantly higher in the mutant. Seed yield exhibited a significant positive phenotypic correlation with pod length, followed by branches per plant, seeds per pod, plant height, and pods per plant. The novel bp mutant induced in the present study produced increased number of seeds per plant and ensured optimal resource utilization, thus possibly contributing to yield improvement and stability. Further, it also aided in understanding the genetic networks that control legume flower and pod architecture and in genomics-assisted breeding for the development of superior lentil cultivars. • Identification of tall, 'bigger pod' (bp) lentil mutant with 6–7 seeds per pod. • The bp mutant surpasses parent cultivar L-4076 in pod size, seed count, and yield. • Insights into pod architecture genetics aid superior lentil cultivar development through genomic breeding. [ABSTRACT FROM AUTHOR]

[Display omitted] • Blue emissive QDs were synthesized from lentils and urea (LUQDs) with QY of 14.7%. • The LUQDs were synthesized by a rapid one-step microwave procedure. • The use of lentils as substrates lead to heavily sulfur doped QDs. • LUQDs as on–off–on sensor for sensitive and selective sensing of Hg2+and S2- salts. • Hg2+ and S2- ions were quantified in water samples and canned Tuna fish. In this article, we described a new platform for probing toxic pollutants, namely Hg2+ and S2-, in aquatic environment by tracing the "on–off-on" fluorescence signals of quantum dots. To achieve this, red lentils and urea, as natural precursors, were utilized as sources of S and N doping, respectively, to fabricate blue fluorescent carbon quantum dots, namely, lentils/urea quantum dots (LUQDs) with good quantum yield and plentiful S-doping. In the present work, the quality-by-design (QbD) strategy was applied to control and select the optimum conditions for the microwave-aided synthesis of the carbon dots. LUQDs exhibit excitation-dependent emissions, where the maximum fluorescence emission was at 360 nm after excitation at 300 nm. During the detection step, the fluorescence of LUQDs is quenched by the incorporation of Hg2+ over the range of 0.50–70.0 μM. Next, S2- reacts with Hg2+, resulting in turning on the fluorescence emission of LUQDs in the range of 10.0–150.0 µM.The method was applied for the detection of both Hg2+ and S2- in tap, sewage, and river water samples with a recovery rate ranging between 98.96 % and 101.26 %; in addition, Hg2+ was detected in canned Tuna samples with a recovery of 98.70 %. Furthermore, the greenness of the developed method was confirmed through various greenness metrics. [ABSTRACT FROM AUTHOR]

The complex cellular structure of plant-based purees has a great impact on their rheological properties, as affected by particle-related factors such as their shape, size and concentration. The aim of this study was to unravel the impact of particles characteristics on viscoelastic properties of fractions from a red lentil puree containing high contents of starch and protein. Four particle fractions were separated from the puree: cell fragments (CF), single cells (SC), cell clusters (CC), and a mix of all particles (MP). Their composition, structural properties, stability upon dilution and dynamic rheological properties after reconstitution at three pulp contents were investigated. CF was mostly made of aggregated cell fragments containing extracellular starch, SC was characterized by dispersed parenchyma cells filled with intracellular starch, and CC of cell clusters containing some intracellular starch. The viscoelastic properties seemed driven by starch location, as SC and CC had higher power law constant values (K') and flow stress (σ f), with lower yield strain (γ y) than CF: extracellular starch could form a continuous entangled network, entrapping particles and decreasing the gel strength. CF was also the most stable to dilution, which emphasized the role of extracellular starch on networks cohesion. K' and σ f were higher in CC than in SC, probably because of the roughness of cell clusters assessed by their low solidity values, as opposed with single cells of smoother surface. Such work on pulse puree particle networks helped to understand the mechanisms involved in a complex structured food system rich in starch and protein. [Display omitted] • Red lentil puree is made of cell fragments, single cotyledon cells and cell clusters. • Starch location impacts the rheological properties of the puree particle networks. • Intracellular starch contributes to increase particle networks elasticity. • Extracellular starch reinforces the particle networks stability upon dilution. • Size and surface heterogeneity of cell clusters increase flow resistance. [ABSTRACT FROM AUTHOR]

[Display omitted] • A new nanocomposite (functionalized nanodiamonds@CuAl 2 O 4 @HKUST-1) was synthesized. • Characterization results showed a rough surface with a porous and huge area. • Nanocomposite was used for Cd and Pb extraction from food and water samples. • Low LOD and LOQ were obtained by using the developed method. • Cd and Pb were analyzed via FAAS, without interference from other ions. This study focuses on the development and application of a novel nanocomposite (functionalized nanodiamonds@CuAl 2 O 4 @HKUST-1)-based µ-SPE method for the sensitive and selective extraction of Pb and Cd from food and water samples. The technique offers high sensitivity and selectivity, allowing accurate measurement of these metals at trace levels. The detection limit is 0.031 µg kg−1 for Cd and 0.052 µg kg−1 for Pb, with a relative standard deviation of 1.7 % for Cd and 4.8 % for Pb. The method was successfully applied to real samples and efficiently quantified Pb and Cd in food and natural water samples. The highest concentrations were found in red lentils (0.274 µg kg−1 Pb) and fresh mint (0.197 µg kg −1Cd), but still below recommended limits set by FAO/WHO (300 µg kg−1 for Pb and 200 µg kg−1 for Cd). It promises to ensure food safety, monitor environmental contamination, and informs regulatory decisions to protect public health. [ABSTRACT FROM AUTHOR]

Adenosine triphosphate-binding cassette transporters (ABC transporters) are involved in regulating plant growth, development and tolerance to environmental stresses. In this study, a total of 138 ABC transporter genes were identified in the lentil genome that were classified into eight subfamilies. Four lentil ABC transporters from subfamily B and I were clustered together with the previously characterized ABC transporter proteins related to aluminium (Al) detoxification. Lentil ABC transporter genes were distributed across the chromosomes. Tandem duplication was the main driving force for expansion of the ABC gene family. Collinearity of lentil with soybean indicated that ABC gene family is closely linked to Glycine max. ABC genes in the same subfamily showed similar gene structure and conserved motifs. The ABC promoter regions harboured a large number of plant hormones and multiple stress responsive cis-regulatory elements. The qRT-PCR showed that ABC genes had varied expression in roots of lentil at different time points under Al stress. This is the first report on genome wide identification and expression analyses of genes encoding ABC transporter genes in lentil which has provided in-depth insight for future research on evolution and elucidation of molecular mechanisms for aluminium tolerance. • 138 ABC transporter genes were identified in the lentil genome. • Tandem duplication was the main driving force for expansion of the ABC gene family. • The ABC promoter regions harbored multiple stress responsive related cis-elements. • ABC genes had varied expression patterns under aluminum stress. [ABSTRACT FROM AUTHOR]

The individual nitrogen (N) contribution from above-ground plant residue (AGR P) and total below-ground residuals (BGR T) to a subsequent wheat crop remains poorly explored. The need to understand this dynamic is crucial for optimizing crop yield and soil nutrient management. This study aimed to discern the individual N contributions from AGR P and BGR T to a succeeding wheat crop and understand the implications of various grain legume residues on these contributions. A four-year field study consisting of two 2-year grain legume–cereal cropping sequences was conducted in Saskatoon, SK, Canada. The grain legumes were chickpea, faba bean, lentil, and field pea, with spring wheat grown as the reference crop in 2014 and 2016. Each plot was split into quadrants with one quadrant receiving 15N-urea and the other three receiving non-labeled (natural abundance, NA) urea in spring of the pulse phase. After pulse harvest, 15N-AGR P was swapped with NA-AGR P when returned to the field, resulting in sub-plots with 15N-AGR P /NA-BGR T and NA-AGR P /15N-BGR T combinations. In 2015 and 2017 all plots were planted with spring wheat and were fertilized based on soil mineral N measurements and target yields. One NA quadrant received 15N-urea during the cereal phase to track the fate of fertilizer N versus legume N. Grain legume residue species did not affect the seed yield of the subsequent wheat crop. However, wheat grown on lentil and pea residue required less N fertilizer than other residues. Over the five tested residues, BGR T (roots, rhizodeposits, residual fertilizer, and soil) was the largest N source, accounting for 70–91% of wheat N uptake, which surpassed the combination of the contribution from AGR P (1–11% of wheat N uptake) and fertilizer (5–21% of the wheat N uptake). Among BGR components, soil was the main N contributor to subsequent wheat. The N recovery rates for the wheat crop were below 9% for AGR P , 18% for BGR T , and 26% for fertilizer N. Below-ground residue, particularly the soil, plays a pivotal role in regulating N supply to the succeeding wheat crop, overshadowing contributions from AGR and fertilizer. This research underscores the significance of BGR, especially the soil, in N management for subsequent crops. Recognizing these dynamics can help tailor crop residue management strategies and optimize soil nutrient supply for subsequent crops. • Quantified N contribution from above- and below-ground residues for five crops. • Lentil and pea residues enhance wheat N uptake due to rapid below-ground residue decomposition. • BGR, including roots and soil, is the primary N source (70–91%). • Above-ground residue provides limited N supply (1–11%). • Emphasizes BGR's pivotal role in sustainable N supply to crops. [ABSTRACT FROM AUTHOR]

The present study was conducted to assess the impact of foliar application of plant growth regulators (IAA and GA 3) and trace elements (ZnSO 4 and boric acid) on shoot and root length and nodulation efficiency in Lentil (Lens culinaris). Results indicated that significantly (p ≤ 0.05) higher shoot and root length, nodule numbers plant−1 (77.0 ± 1.93 cm, 25.0 ± 1.10 cm and 31.0 ± 1.82, respectively) were recorded with foliar application of IAA @50 ppm concentration followed by IAA @ 25 ppm as compared to IAA@100 ppm and control treatment at fruiting stage of lentil. Similar trends have been seen with the application of GA 3. At fruiting stage of lentil, significant (p ≤ 0.05) enhanced shoot length (21.35%), root length (11.76%) and nodule number plant−1 (180%) was observed with the foliar application of GA 3 @50 ppm over the control treatment of lentil. Present study demonstrated that shoot and root length, nodule numbers plant−1 was markedly reduced at higher concentration. In the case of zinc sulphate and boric acid, significantly (p ≤ 0.05) higher shoot and root length, nodulation efficiency was recorded with zinc sulphate (ZnSO 4) @ 50 ppm and boric acid @ 50 ppm in contrast to ZnSO 4 @100 ppm and control treatment. Current study reported first time, results indicate that impact of plant growth regulators, and trace elements on nodulation and growth in lentil are totally concentration-dependent. Further, research is needed to understand the underlying mechanisms and the optimum application concentrations for an improved crop performance under field conditions. [Display omitted] • Lentil is one of the principal pulse crop. • Mostly agricultural land used by cereals under intensive cropping system. • Study showed the impact of growth regulators and trace elements on lentil crop. • At lower concentration of IAA, GA 3 and trace elements showed higher plant growth. • Plant growth and nodulation efficiency of lentil are concentration dependent. [ABSTRACT FROM AUTHOR]

Lentil hulls, a by-product of lentil processing, are rich in polyphenols and dietary fiber. In this study, a mouse model of nonalcoholic fatty liver disease (NAFLD) induced by dextran sulfate sodium (DSS) and high-fat diet (HFD) was used to investigate the intervention effect of green lentil hulls (GLH) from the perspective of intestinal and hepatic metabolism. Results suggest that DSS-induced gut inflammation and barrier disruption aggravate NAFLD; GLH intervention lowered body weight, liver weight gain and lipid deposition. It also inhibited liver fat accumulation and inflammation as well as intestinal inflammation. In addition, it enhanced liver antioxidant capacity, glucose tolerance and intestinal barrier integrity. Analysis of intestinal flora indicated that GLH advanced the abundance of Akkermansia-muciniphila and Verrucomicrobiaceae , which led to increased content of short-chain fatty acids (SCFAs) and inhibited the Firmicutes and Proteobacteria. Moreover, GLH intervention regulated taurine and hypotaurine metabolism, as well as the biosynthesis of unsaturated and saturated fatty acids in the liver. The relief by GLH on NAFLD may be a comprehensive effect of its rich dietary fiber and polyphenols on intestinal and hepatic metabolism via the gut-liver axis. This research also suggests that the low-value lentil hulls can serve as a valuable food supplement for enhanced gut health and reduced risk of NAFLD. [Display omitted] [ABSTRACT FROM AUTHOR]

The study aim was to assess the environmental impacts and costs of the entire production chain of animal and plant-based proteins, including the normalization and weighting steps, environmental charges prices, and the market potential of emerging plant-based proteins. Here, through the life cycle assessment tool, seven impact categories were evaluated for the production of 1 kg of plant-based feedstock with high protein potential (soybean, chickpea, and lentil) and animal proteins (bovine, pork, and poultry) under production systems of greater commercial relevance. Subsequently, the burger formulation (113 g) was defined as a standard functional unit to compare the scenarios previously evaluated. The results showed that emerging plant-based proteins and animal protein from poultry have better environmental performance when compared directly to animal proteins from bovine and pork. Among the findings of this study, the belief that the energy consumption demanded by the grain processing step is higher when compared to animal slaughter was broken, In a proportional analysis, the production costs of animal protein showed average values of 3.73 USD/burger, while the plant-based proteins were 0.31 USD/ burger. On the other hand, the costs related to greenhouse gas emissions were 0.02 USD/ burger for both scenarios evaluated. In view of this, it is possible to identify that just linking environmental benefits as the object of choice for the consumption of plant-based proteins is not the best strategy for the global climate change solution, once animal proteins from poultry also presented a satisfactory environmental performance, being ranked first under the endpoint weighting methodology. [ABSTRACT FROM AUTHOR]

Background: Sorghum is the fifth most consumed cereal grain but limiting in the indispensable amino acid lysine. Complementing sorghum with lentils can improve the quality of sorghum-based diets. However, knowledge of lysine bioavailability in sorghum is lacking.Objectives: The study objectives were to determine the bioavailability of lysine in sorghum and to assess the effect of complementation of sorghum and lentils in a mixed-meal format.Methods: We studied 5 healthy young men (≤30 years; BMI <25 kg/m2) in a repeated-measure design using the indicator amino acid oxidation (IAAO) method, with L-[1-13C] phenylalanine as the indicator. Each subject participated in 8 determinations in random order. On the reference diet, subjects received 4 amounts of L-lysine (5, 8, 12, and 15 mg. kg-1 . d-1) from a crystalline amino acid mixture patterned after egg protein. On the test diet, they received 3 levels of lysine (8.2, 12.5, and 15.7 mg. kg-1 . d-1) from sorghum, and on the complementation diet they received 1 level of lysine from a mixed meal of sorghum and lentils. The bioavailability of lysine in sorghum was estimated by comparing the IAAO response to the test diet with the IAAO response to the reference diet using the slope-ratio method. Effectiveness of complementation was assessed by comparing the IAAO response to the mixed meal to the IAAO response to the test protein.Results: The bioavailability of lysine from sorghum was 94%. Upon complementation with lentils, there was a decline in the oxidation of L-[1-13C] phenylalanine by 19% (P < 0.0495), reflecting an improvement in available lysine in the mixed meal due to increased lysine intake.Conclusions: Although the bioavailability of lysine in sorghum is high, its lysine content is limiting. Complementation with lentils in a 1:1 ratio is recommended to achieve the lysine requirement for adult men consuming a sorghum-based diet. This trial was registered at clinicaltrials.gov as NCT03411005. [ABSTRACT FROM AUTHOR]

This work aimed to characterize and compare the physicochemical properties of four pulse starches: bean, chickpea, lentil, and pea. Chemical proximate analysis, elemental composition, morphological grain characterization, crystalline structure, thermal analysis, FTIR analysis, and pasting properties were conducted. The proximate analysis shows that these starches have low fat, mineral, and protein content but high amylose values ranging from 29 to 36 % determined by colorimetry. Despite the high amylose content, the starches did not exhibit the typical behavior of an amylose-rich starch, with high peak viscosity and low breakdown and setback. It was found that this behavior was likely due to the large granule size of the ellipsoidal, spherical, and kidney-shaped granules and the high content of some minerals such as Na, Mg, K, Fe, Mn, P, and Si. The study also found that all pulse starches simultaneously contain monoclinic and hexagonal crystals, making them C-type starches. The findings were verified through the Rietveld analyses of X-ray diffraction patterns and differential scanning calorimetry, in which bimodal endothermic peaks evidenced both types of crystals being gelatinized. [ABSTRACT FROM AUTHOR]

In this work, the changes in the composition of the flours and in the morphological, structural, thermal, vibrational, rheological, and functional properties of the isolated lentil starch during the germination process were investigated. The fiber, fat, and ash content of the flours decreased and the protein content increased, while the apparent amylose content of the starch granules remained constant. Using scanning electron microscopy (SEM), the starch granules remained intact during germination, and no enzymatic activity of α- and β-amylases was observed. X-ray diffraction shows that the starch has nanocrystals with hexagonal structure which predominate over the nanocrystals with orthorhombic structure and are classified as C-type starch. The most important result is that these nanocrystals do not play an important role during germination. As the germination time progresses, differential scanning calorimetry (DSC) shows a decrease in the gelatinization temperature (T p) of the starch, ranging from 70.34 ± 0.25 °C for the native lentil starch to values of 67.16 ± 0.37 °C for the starch on the fourth day of germination (ILS4), this transition being related to the solvation of the nanocrystals. On the other hand, the pasting profiles show no significant changes during germination, indicating that no significant changes in starch content occur during germination. Starch degradation is essential for the production of malt for fermented beverages. This fact makes sprouted lentils not a candidate for the short-term fermentation required in the beverage industry. [Display omitted] • Nanocrystals with orthorhombic and hexagonal crystal structure are not affected by germination. • The apparent amylose content does not change during germination. • The germination of lentils is not controlled by an enzymatic attack. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ultrasound and heat treatment modifies the structure of lentil protein isolate (LPI). • Treated LPI formed high internal phase emulsions (HIPEs) stables during 60 days. • HIPEs with ultrasound-heat-treated LPI had lower oil loss and Turbiscan stability. • HIPEs formed with treated LPI can potentially be fat replacers in food. This study evaluated the effect of ultrasound treatment combined or not with heat treatment applied to lentil protein isolate (LPI) aiming to enhance its ability to stabilize high internal phase emulsions (HIPE). LPI dispersion (2%, w/w) was ultrasound-treated at 60% (UA) and 70% (UB) amplitude for 7 min; these samples were subjected to and then heat treatments at 70 °C (UAT70 and UBT70, respectively) or 80 °C (UAT80 and UBT80, respectively) for 20 min. HIPEs were produced with 25% untreated and treated LPI dispersions and 75% soybean oil using a rotor–stator (15,500 rpm/1 min). The LPI dispersions were evaluated for particle size, solubility, differential scanning calorimetry, electrophoresis, secondary structure estimation (circular dichroism and FT-IR), intrinsic fluorescence, surface hydrophobicity, and free sulfhydryl groups content. The HIPEs were evaluated for droplet size, morphology, rheology, centrifugal stability, and the Turbiscan test. Ultrasound treatment decreased LPI dispersions' particle size (∼80%) and increased solubility (∼90%). Intrinsic fluorescence and surface hydrophobicity confirmed LPI modification due to the exposure to hydrophobic patches. The combination of ultrasound and heat treatments resulted in a reduction in the free sulfhydryl group content of LPI. HIPEs produced with ultrasound-heat-treated LPI had a lower droplet size distribution mode, greater oil retention values in the HIPE structure (> 98%), lower Turbiscan stability index (< 2), and a firmer and more homogeneous appearance compared to HIPE produced with untreated LPI, indicating higher stability for the HIPEs stabilized by treated LPI. Therefore, combining ultrasound and heat treatments could be an effective method for the functional modification of lentil proteins, allowing their application as HIPE emulsifiers. [ABSTRACT FROM AUTHOR]

• Germination increased the thiamine content and changed the vitamer profile in lentil. • Germination had a more positive effect on folate content in cowpea than in lentil. • Germination considerably reduced the total α-galactoside content in lentil and cowpea. • In lentil, low temperature, light, and water content are recommended for germination. • In cowpea germination higher temperature, light, and water content should be promoted. During germination sensu-stricto in pulses, an increase in the content of thiamine (B1) and folate (B9) vitamins is expected, along with a reduction in α-galactoside levels. The aim of our study was to optimize germination to increase the nutritional quality of lentils and cowpeas. An experimental design was carried out at 12 h and 24 h of imbibition to analyze the effects of temperature, light, and water content on thiamine, folate, and α-galactoside content. Germination increased thiamine content by 152% in lentils, while in cowpeas, the increase was only 10%. Folate content in cowpea increased by 33%, while α-galactoside content decreased by 99% in cowpeas and by 48% in lentils. Germination sensu-stricto can be safely implemented by any food company worldwide as it is simple and involves less sanitary risk than sprouting. This opens up opportunities for enhancing food nutrient content and new ways of processing pulses. [ABSTRACT FROM AUTHOR]

[Display omitted] • Yogurt-like gels were prepared from soy and lentil milks using glucono-δ-lactone. • Stirring of legume gels resulted in more similar physical properties to stirred dairy yogurt. • Increased acid concentrations contributed to firmer and more brittle soy gels. • Lentil gels had similar susceptibilities to shear-thinning as dairy yogurt. The potential to produce protein-structured vegan yogurts with legumes was explored to offer an alternative to conventional polysaccharide-based varieties. Glucono-δ-lactone (GDL) was employed as a slow acidifying agent and was investigated for its ability to generate cold-set, yogurt-like gels using soy and lentil milks made using minimal processing steps. Soy (5.3 % protein) and lentil (6.1 % protein) milks were successfully gelled by GDL at concentrations of 0.5 % and 1 % w/w. Soy and lentil milks experienced similar acidification profiles and demonstrated good fits with double-exponential decay models. The physical properties of these legume gels were evaluated and compared to a commercial stirred dairy yogurt. Penetration tests were carried out on intact gels, then repeated after stirring. All intact soy samples demonstrated significantly stronger gel structures compared to the commercial yogurt, and most experienced greater amounts of brittleness. Results showed that the stirring of gels caused a notable decrease in firmness and brittleness in the soy gels, making them more similar to the control. Power-law modelling of viscosity curves demonstrated that all samples experienced non-Newtonian flow behavior (n < 0.29). Susceptibility to syneresis was measured by the degree of liquid loss following centrifugation. The optimization of protein type and GDL concentration to replicate the physical properties of dairy-based yogurts can enhance their consumer acceptance and provide a more customizable and controlled approach alternative to traditional fermentation methods. [ABSTRACT FROM AUTHOR]