Faba Bean (Vicia faba L.) Albumin Isolate: Properties, Production and Potential Applications in Food Supplements and Medical Nutrition

Faba bean (Vicia faba L.) is a valuable source of plant proteins, with albumins representing a less abundant, water-soluble protein fraction. The aim of this review is to present the composition and properties of the albumin fraction of faba bean and to assess the potential for developing an albumin isolate for use in food supplements and medical nutrition. The review covers isolation and purification methods, amino acid composition, digestibility, functional properties and safety aspects. The available results suggest that the albumin fraction may have a favourable amino acid composition, good solubility and properties relevant to its use in powdered and liquid products. However, reported values vary depending on the raw material and the isolation and analytical methods used. Particular attention should be given to the potential presence of protease inhibitors, lectins, vicine and convicine, as well as to the insufficiently studied allergenicity of isolated albumins. Previous studies have mainly been conducted under laboratory conditions and studies directly investigating the faba bean albumin fraction remain limited. Based on the available knowledge, faba bean albumin isolate shows potential as a plant protein ingredient, but its properties and possible advantages over existing protein sources still need to be confirmed using a well-characterised isolate and in specific product formulations.