Physicochemical, techno-functional, and thermal properties of Kabuli chickpea's aquafaba extracted by optimized microwave-assistive process
Zahra Kargar, Abdollah Hematian Sourki
Abstract
• Aquafaba is a substance with high added value obtained from the cooking waste of beans in the canning industry. • Microwave-assisted process improved the techno-functional properties of Kabuli chickpeas aquafaba. • The microwave-assisted extracted aquafaba did not contain harmful or unknown compounds. • Microwave pre-processing improved the thermal stability of Kabuli chickpeas aquafaba. Aquafaba, a liquid by-product from the soaking and cooking of legumes, is often discarded in canning processes despite its rich protein, carbohydrate content, and functional properties. This study investigates the impact of microwave irradiation pretreatment on the extraction efficiency and the physicochemical, techno-functional, and thermal properties of Kabuli chickpea aquafaba. The findings revealed that increased microwave irradiation time and power led to a reduction in foaming ability and extraction efficiency but significantly enhanced the soluble protein content, density, dry matter, and foam stability of aquafaba. Optimal extraction was achieved with 5 min of irradiation at 900 W, yielding the highest extraction efficiency (175.3 %), protein concentration (1779.12 mg kg -1 ), density (1.019 g/mL), dry matter (4.11 %), foaming ability (341.21 %), and foam stability (49.56 %). Thermogravimetric analysis and FT-IR spectroscopy confirmed that microwave pretreatment improved the thermal stability of aquafaba without altering its chemical structure. Microwave-assisted extraction improves the quality and functionality of aquafaba, offering a sustainable alternative to waste disposal in the food industry. While the initial investment in microwave technology may be high, it transforms aquafaba from a waste by-product into a valuable resource, leading to significant profitability for canning industries. Given the high techno-functional, physicochemical, and thermal properties of aquafaba, it appears to be a suitable alternative to more expensive ingredients like egg whites and a promising substitute in vegan products.