Unveiling the functional potential of fava bean pod powder: How particle size Shapes bioactive properties

Fava bean ( Vicia faba L.) pods, a by-product of agri-food processing, were valorized as powdered ingredients by freeze-drying and milling to two particle sizes (200 μm and 45 μm). The powders were characterized for their main bioactive compounds (free and bound phenolics, vitamin C, and chlorophylls), and evaluated for bioaccessibility after in vitro digestion. Functional properties, including antioxidant and anti-inflammatory activity, and estimated glycemic index (GI), were assessed. Free phenolics accounted for over 93% of total phenolics, and vitamin C content was higher in the coarser sample. Although the highest overall bioaccessibility was observed in the coarser powder, the finer sample exhibited significantly higher total phenolic compounds, antioxidant and anti-inflammatory activity. Notably, the antioxidant effect was attributed mainly to the water-soluble fraction. Both powders showed low GI values, indicating slow carbohydrate digestion. Results support the potential of fava bean pod powder (particularly the finer form) as a sustainable functional ingredient for health-oriented foods. • Fava bean pod powders showed strong antioxidant and anti-inflammatory potential. • Free phenolics dominated, but bound forms also contributed to radical scavenging. • Finer powders had higher total phenolics and bioactive functionality. • Coarser powders showed higher vitamin C and bioaccessibility, with lower GI. • Valorization of pods offers a sustainable solution aligned with circular economy.