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Analysis of institutional authors

Navarro-Vozmediano, PAuthorBenedito, JjAuthorGarcía-Pérez, JvAuthor

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Review

Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects

Publicated to:Comprehensive Reviews In Food Science And Food Safety. 21 (3): 2200-2232 - 2022-05-01 21(3), DOI: 10.1111/1541-4337.12936

Authors: Bou, Ricard; Navarro-Vozmediano, Paola; Dominguez, Ruben; Lopez-Gomez, Miguel; Pinent, Montserrat; Ribas-Agusti, Albert; Benedito, Jose J; Lorenzo, Jose M; Terra, Ximena; Garcia-Perez, Jose, V; Pateiro, Mirian; Herrera-Cervera, Jose A; Jorba-Martin, Rosa

Affiliations

Ctr Tecnol Carne Galicia, Rua Galicia 4,Parque Tecnol Galicia, San Cibrao Das Vinas - Author
Inst Invest Sanitaria Pere Virgili IISPV - Author
IRTA, Food Safety & Functional Program, Finca Camps & Armet S-N - Author
Univ Granada, Fac Ciencias, Dept Fisiol Vegetal - Author
Univ Politecn Valencia, Dept Tecnol Alimentos, Grp ASPA - Author
Univ Vigo, Fac Ciencias Ourense, Area Tecnol Alimentos - Author
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Abstract

Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.

Keywords

AllergenicityAntinutritional factorsDietary fiberEmulsifying propertiesEnzymatic proteolysisFabaceaeHigh hydrostatic-pressureHigh-intensity ultrasoundHumansInnovative technologiesLegumesPea-proteinPhysicochemical propertiesPlant proteinsProtein extractionPulsed electric-fieldsSoybean proteinStructural-propertiesSupercritical-fluid extractionTanninsVegetables

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Comprehensive Reviews In Food Science And Food Safety due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2022, it was in position 3/142, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology. Notably, the journal is positioned above the 90th percentile.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 2.62. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 14, 2024)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Weighted Average of Normalized Impact by the Scopus agency: 4.05 (source consulted: FECYT Feb 2024)
  • Field Citation Ratio (FCR) from Dimensions: 13.21 (source consulted: Dimensions Jun 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-06-19, the following number of citations:

  • WoS: 30
  • Scopus: 49
  • Europe PMC: 9
  • OpenCitations: 25

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-06-19:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 128.
  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 128 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 3.

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.

Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Granada.