Impact of spray-drying and adjuvants addition on antinutrients, phenolics profile and bioactivity of chickpea beverage bases Academic Article in Scopus uri icon

abstract

  • Processing plays a crucial role in determining the final properties of plant-based ingredients; therefore, it can be used to enhance their nutritional attributes and biological activities with health-promoting potential. Scalable unitary operations must preserve product functionality and sensory traits. Freeze-drying preserves those characteristics but scales harder than spray-drying. The present study investigated the impact of spray-drying with adjuvants-none (SD), inulin 25% (SDI) and maltodextrin 12.5% (SDM) versus freeze-drying (FD) on the antinutrient concentration, phenolics profile and their bioaccessibility, as well as the impact in in vitro glucose consumption modulation of a powdered chickpea beverage base. Extrusion and enzymatic hydrolysis reduced the trypsin inhibitor activity (TIA) to negligible levels in FD. However, spray-drying introduced apparent TIA, likely due to heat-induced modifications, with SDI yielding the lowest interference. Phenolic compounds analysis exhibited that freeze-drying best preserved initial phenolics concentrations, in which SD and SDI resulted in the highest phenolic bioaccessibility (242.25 % and 227.28 %, respectively) post-in vitro digestion. All beverage bases showed improvement in glucose consumption in insulin-resistant HepG2 cells. Nonetheless, SDI demonstrated the most significant improvement in glucose consumption within the beverage bases, correlating with its phenolic bioaccessibility and the use of inulin as an adjuvant during spray-drying. Based on these results, the conditions used to produce SDI resulted in a chickpea beverage base with relatively low antinutrient content, improved phenolic bioaccessibility, and enhanced modulation of glucose consumption in an in vitro insulin-resistant model. © 2025 Elsevier Ltd

publication date

  • January 15, 2026