Faba bean: sustainable potential in Brazilian agriculture and biorefineries as a rich source of proteins, starch, and fibers, along with its antinutrient challenges

Abstract

This review provides a comprehensive analysis of the sustainable potential of faba beans (Vicia faba) as an emerging ingredient in food and biorefinery applications. The study highlights the biorefinery concept as a key strategy to overcome challenges associated with antinutritional factors while maximizing the utilization of faba bean proteins, starches, and fibers. Key physicochemical and techno-functional properties of faba bean components are discussed, alongside their potential applications in food formulations and other industrial sectors. The review also explores the impact of processing methods on the quality and functionality of faba bean-derived ingredients, emphasizing the importance of optimizing extraction and modification techniques. Ultimately, faba beans represent a promising and sustainable source of plant-based ingredients, contributing to circular economy principles and the development of innovative food systems.