Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant-based and gluten-free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints. Overcoming these challenges requires targeted functionalization strategies designed to impart improved and predictable techno-functional properties. This review describes the characteristics of pulse flours and assesses both conventional (thermal, biological, and chemical) and innovative modification techniques, with particular emphasis on the application of nonthermal technologies and the main techno-functional aspects. Thermal methods are the most studied, primarily inducing starch gelatinization and protein denaturation, generally improving water- and oil-holding capacities but often reducing foaming and emulsifying properties. In contrast, biological methods (germination and fermentation) generally have a positive effect on aroma and typically lower pasting viscosity. Interestingly, the application of innovative nonthermal technologies is understudied in pulse flour matrices, although substantial research has been carried out on the main isolated components (starches, proteins, and fibers). The basic working principles of each technology and the available studies applying them to pulses are discussed, focusing on both static and dynamic high-pressure processing, ultrasound, cold plasma, and pulsed electric fields. The selection of the optimal functionalization approach must be based not only on an understanding of the underlying mechanism but also on a clear view of the intended final application to ensure the desired ingredient performance and economic feasibility.