Chickpea hydrolysates could have antihypertensive potential, but there are no evaluations in vivo. Thus, the antihypertensive potential of a chickpea protein hydrolysate obtained before and after extrusion (a process that modifies protein digestibility) was evaluated. Protein precipitates were obtained from extruded and unextruded chickpea flours by isoelectric precipitation and hydrolyzed (α-amylase/pepsin/pancreatin). Chemical composition was determined (standard methods). ACE-I inhibition assays were carried out using a colorimetric test. For antihypertensive effect evaluations, spontaneously hypertensive rats (n = 8) received the treatments intragastrically (extruded or unextruded hydrolysate (1.2 g/kg), captopril (25 mg/kg), or water only). Fat, ash, and carbohydrate contents were lower in extruded chickpea flour (p < 0.05 versus unextruded). The protein content varied between protein precipitates (91.03%/78.66% unextruded/extruded (dry basis)) (p < 0.05). The hydrolysates’ IC50 values (mg/mL) were 0.2834 (unextruded)/0.3218 (extruded) (p > 0.05). All treatments lowered the blood pressure (p < 0.05 vs. water). The extruded hydrolysate showed a more potent antihypertensive effect than the unextruded one (p < 0.05), an effect similar to captopril (p > 0.05). The results suggest that protein extrusion can be used to generate protein hydrolysates with improved health benefits. The findings have implications for the design and production of functional foods that could help to prevent hypertension or serve as an adjunct in its treatment.

Amaranth is a nutritional and naturally gluten-free pseudocereal with several food applications. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 min) are too long to scale up in the development of amaranth functional ingredients. The aim of this study was to estimate the influence of the germination and pepsin/pancreatin hydrolysis reduction time on the techno-functional properties and nutraceutical potential of amaranth flours and hydrolysates. The germination process increased 12.5% soluble protein (SP), 23.7% total phenolics (TPC), 259% water solubility, and 26% oil absorption in germinated amaranth flours (GAFs) compared to ungerminated amaranth flours (UAFs). The ungerminated (UAFH) and germinated (GAFH) amaranth hydrolysates showed values of degree of hydrolysis up to 50% with 150 min of sequential (pepsin + pancreatin) hydrolysis. The enzymatic hydrolysis released 1.5-fold SP and 14-fold TPC in both amaranth flours. The water solubility was higher in both hydrolysates than in their unhydrolyzed flour counterparts. The reduction in hydrolysis time did not significantly affect the nutraceutical potential of GAFH, enhancing its potential for further investigations. Finally, combining germination and enzymatic hydrolysis in amaranth enhances nutraceutical and techno-functional properties, increasing the seed. Consequently, GAF or GAFH could be used to elaborate on functional or gluten-free food products.

Corn tortillas are consumed daily in Mexico. Alkaline extrusion is an alternative process that generates nixtamalized tortillas and preserves more bioactive compounds. Chickpea germination-extrusion may enhance the bioactive compound content. The aim was to characterize the physicochemical and antioxidant/antidiabetic properties of functional tortillas of alkaline-extruded blue corn (TC) with germinated (TG) or germinated-extruded (TGE) desi-chickpea. Likewise, the effect of simulated gastrointestinal digestion (SGD) on the bioaccessibility of bioactive compounds (phenolics, soluble protein, peptides, anthocyanins, and isoflavones) was estimated. Antioxidant capacity/cellular activity was determined by ORAC (AoxC) and in the Caco-2 cell line (CAA), while antidiabetic potential by α-amylase inhibition. The supplementation with processed chickpeas (TG/TGE) increased protein, ash, and isoflavone content (p < 0.05) compared with TC. SGD (%) released (p < 0.05) bioactive compounds from tortillas, and their bioaccessibility was among 34–70%; noticeably low phenolic bioaccessibility in TG/TGE. The AoxC was higher in TG/TGE (p < 0.05) compared with TC; in contrast, CAA was higher in TC, and both increased after SGD. TG depicted the lowest amylase inhibition; after SGD, the IC₅₀ values were 62–72-fold lower in the digests than in the tortillas. These results suggest that functional tortillas with processed chickpeas enhance nutraceutical potential.

The selenized glutelin (Se-G) from Se-enriched chickpea sprouts has demonstrated high antioxidant potential. In this study, the response surface methodology was employed to optimize Se-G content (1–4%) and grape or rosehip oils (10–40%) for the preparation of W/O emulsions with strong antioxidant activity. In the optimal emulsions (Se-GG with grape oil and Se-GR with rosehip oil), antioxidant, photoprotective, and antiaging properties were evaluated. Non-Se glutelin was used in the control emulsions. The optimal conditions determined (4.0% Se-G/10.0% rosehip oil and 3.39% Se-G/12.50% grape oil) allowed for the preparation of emulsions with higher antioxidant capacity. The Se-GR with rosehip oil had greater antioxidant capacity than the Se-GG with grape oil. The optimal emulsions with Se, compared to their Se-free controls, had significantly higher antioxidant activity. The zeta potential value increased with the presence of Se. A positive effect on the inhibition of ROS production and lipid peroxidation was observed, as well as the inhibition of collagenase, elastase, and hyaluronidase activity, mainly due to the presence of selenium. Se-G represents a powerful tool for preventing damage to the skin caused by UV exposure.

Desi chickpea is an underused legume in Mexico and a valuable source of protein, carbohydrates, and bioactive compounds; however, chickpea must be processed for consumption. The objective of this study was to analyze the influence of optimized extrusion process variables on the nutritional, nutraceutical and techno-functional properties of whole desi chickpea flour. The ICC5383 genotype was extruded utilizing a single-screw extruder. The optimization was carried out by applying the response surface methodology and analyzing the effect of temperature (T: 90-150 °C) and screw speed (SS: 150-240 rpm). The optimized extrusion parameters were T: 150 °C and SS: 240 rpm. In vitro protein digestibility, absorption and water solubility were increased in optimized extruded chickpea flour compared to non-extruded chickpea flour. Antioxidant capacity, total phenolics and dispersibility index were not affected by extrusion. The oil absorption, emulsion capacity and stability, foam formation and stability decreased in extruded sample. The optimization of the extrusion process made chickpeas a source to generate multipurpose functional flour with good nutritional, nutraceutical and techno-functional characteristics that could be used as an ingredient in the production of healthy foods and beverages.