TY - JOUR AU - Albolafio, Sofía AU - Gil, María AU - Allende, Ana AU - Xanthakis, Epameinondas PY - 2021 DA - 2021/04/21 TI - Potential of Wastewater Valorization after Wet Extraction of Proteins from Faba Bean and Pea Flours JO - Recent Progress in Materials SP - 013 VL - 03 IS - 02 AB - This study aimed at the characterization of wastewater fractions obtained after the wet extraction of proteins from legumes. The suitability of wastewater fractions for the potential recovery of high value-added compounds was also examined and as a consequence, the prevention of the environmental impact of these wastes. Similarly to industrial protein production, wet alkaline and acidic extractions from faba bean and pea flours were performed in two extraction processes (first and second stages). The different wastewater fractions were characterized by measuring the organic matter content, total solids, total dissolved solids, electrical conductivity, pH, and turbidity. Value-added compounds from the wastewater fractions were quantified, including protein content, carbohydrate content, phenolic content and antioxidant activity as well as the phenolic compounds were identified and quantified. The fractions of the first extraction showed 60-90% higher organic matter content measured as chemical oxygen demand (COD) than the second fractions, indicating higher environmental impact in case of disposal. The results obtained regarding COD, TS, TDS, EC, pH, and turbidity showed that the effect of microfiltration reduced only the turbidity (85%) and, thus, the decrease in the particulate matter while being practically negligible for the reduction of the soluble matter. Wastewaster from faba showed the highest polyphenol content and antioxidant activity being the most valuable fraction for potential valorization. SN - 2689-5846 UR - https://doi.org/10.21926/rpm.2102013 DO - 10.21926/rpm.2102013 ID - Albolafio2021 ER -