Chickpeas are the third most abundant legume crop worldwide, having a high protein content (14.9–24.6%) with interesting technological properties, thus representing a sustainable alternative to animal proteins. In this study, the surface and structural properties of total (TE) and sequential (ALB, GLO, and GLU) protein fractions isolated from defatted chickpea flour were evaluated and compared with an animal protein, ovalbumin (OVO). Differences in their physicochemical properties were evidenced when comparing TE with ALB, GLO, and GLU fractions. In addition, using a simple and low-cost extraction method it was obtained a high protein yield (82 ± 4%) with a significant content of essential and hydrophobic amino acids. Chickpea proteins presented improved interfacial and surface behavior compared to OVO, where GLO showed the most significant effects, correlated with its secondary structure and associated with its flexibility and higher surface hydrophobicity. Therefore, chickpea proteins have improved surface properties compared to OVO, evidencing their potential use as foam and/or emulsion stabilizers in food formulations for the replacement of animal proteins.

Walnut green husk (WGH) is a waste generated by the walnut (Juglans regia L.) harvest industry. It represents a natural source of polyphenols, compounds with antioxidant and antimicrobial activities, but their activity could be dependent on the ripeness stage of the raw material. In this study, the effect of the different ripeness stages—open (OH) and closed (CH) husks—on the antioxidant and antimicrobial properties of WGH extracts were analyzed, emphasizing the influence of the extracts in inhibiting Escherichia coli growth. The ripeness stage of WGH significantly affected the antioxidant activity of the extracts. This was attributed to the different polyphenol profiles related to the mechanical stress when the husk opened compared to the closed sample. The antimicrobial activity showed inhibition of E. coli growth. OH-extracts at 96 µg/mL caused the lowest specific growth rate (µ_max = 0.003 h⁻¹) and the greatest inhibition percentage (I = 93%) compared to CH-extract (µ_max = 0.01 h⁻¹; I = 69%). The obtained results showed the potential of the walnut green husk, principally open husk, as an economical source of antioxidant and antimicrobial agents with potential use in the food industry.

Abarcamos los principios y estrategias a nivel mundial y nacional sobre economía circular, y las posibles materias primas de compuestos polifenólicos a partir de residuos de la agroindustria chilena, finalizando con la técnica y material de pared más utilizados (secado por aspersión utilizando maltodextrina) para la encapsulación de estos compuestos antioxidantes y generar potenciales aditivos naturales, aportando así a la economía circular. Desafortunadamente, los residuos en la agroindustria chilena no son lo suficientemente aprovechados ni estudiados para encontrarles un importante valor agregado, como ocurre en otros países que cuentan con exitosas iniciativas de economía circular.

Developing a powder-form natural antioxidant additive involves utilizing polyphenols extracted from agro-industrial wastes (walnut green husk). This research explores chickpea proteins (CPP) as an emergent encapsulating agent to enhance the stability and shelf life of the antioxidant additive. This study aims to develop a natural antioxidant powder additive based on polyphenols obtained from walnut green husks encapsulated by chickpea protein (5%, 7.5%, and 10% w/v) to evaluate their effect under storage at relative humidities (33 and 75% RH). The physicochemical and structural properties analysis indicated that better results were obtained by increasing the protein concentration. This demonstrates the protective effect of CPP on the phenolic compounds and that it is potentially non-toxic. The results suggest that the optimal conditions for storing the antioxidant powder, focusing on antioxidant activity and powder color, involve low relative humidities (33%) and high protein concentration (10%). This research will contribute to demonstrating chickpea protein as an emerging encapsulating agent and the importance of the cytotoxic analysis of extracts obtained from agroindustrial wastes.

The growing consumer trend toward plant-based diets is prompting the food industry to seek alternatives to animal protein. Chickpea protein (CPP) stands out for its high protein content (14.9–24.6%) and represents a sustainable alternative. Therefore, this study evaluated and compared the techno-functional performance of CPP and whey protein isolate (WPI), with a focus on their emulsifying capabilities for plant-based food development. CPP was extracted via alkaline extraction and isoelectric precipitation. The techno-functional properties were evaluated, including solubility index (%), foaming capacity (%), emulsion activity index (EAI), gelling, and interfacial properties. Additionally, CPP was used as an emulsifier in plant-based emulsions, and the emulsion stability was compared with WPI for two months. Although CPP exhibited a lower solubility index (60 ± 1.0%) than WPI (95 ± 0.3%), its foaming capacity was identical (CPP: 57 ± 6%; WPI: 58 ± 4%) and exhibited a significantly higher emulsion activity index (22 ± 0.3 m²/g) than WPI (15 ± 0.8 m²/g). In terms of gelation, WPI formed stronger gels (1.2–2.1 N) than CPP (0.05–0.06 N), at the same concentrations. Interfacial tension measurements showed that, while CPP exhibited a higher interfacial saturation concentration (0.055 g/L vs. 0.023 g/L), it was more effective at reducing equilibrium interfacial tension than WPI. Finally, emulsion stability over two months was similar when using CPP or WPI as emulsifiers. CPP demonstrates a competitive functional profile; however, its implementation as a sustainable ingredient will require physical or chemical modifications to improve its functional properties for complex food matrices.