Fecha de publicación: 13/03/2024 Fuente: PubMed "agrofood sustainability" Foods. 2024 Feb 21;13(5):655. doi: 10.3390/foods13050655.ABSTRACTThree representative pulses from the Latium region of Italy (namely, Solco Dritto chickpeas, SDC, Gradoli Purgatory beans, GPB, and Onano lentils, OL) underwent malting to reduce their anti-nutrient content, such as phytic acid and flatulence-inducing oligosaccharides. This initiative targets the current low per capita consumption of pulses. Employing Life Cycle Analysis, their environmental impact was assessed, revealing an overall carbon footprint of 2.8 or 3.0 kg CO2e per kg of malted (M) and decorticated (D) SDCs or GPBs and OLs, respectively. The Overall Weighted Sustainability scores (OWSS) complying with the Product Environmental Footprint method ranged from 298 ± 30 to 410 ± 40 or 731 ± 113 µPt/kg for malted and decorticated SDCs, OLs, or GPBs, indicating an increase from 13% to 17% compared to untreated dry seeds. Land use impact (LU) was a dominant factor, contributing 31% or 42% to the OWSS for MDSDCs or MDOLs, respectively. In MDGPBs, LU constituted 18% of the OWSS, but it was overshadowed by the impact of water use arising from bean irrigation, accounting for approximately 52% of the OWSS. This underscores the agricultural phase's pivotal role in evaluating environmental impact. The climate change impact category (CC) was the second-largest contributor, ranging from 28% (MDSDCs) to 22% (MDOLs), and ranking as the third contributor with 12% of the OWSS for MDGPBs. Mitigation should prioritize the primary impact from the agricultural phase, emphasizing land and water utilization. Selecting drought-tolerant bean varieties could significantly reduce OWSSs. To mitigate climate change impact, actions include optimizing electricity consumption during malting, transitioning to photovoltaic electricity, upgrading transport vehicles, and optimizing pulse cooking with energy-efficient appliances. These efforts, aligning with sustainability goals, may encourage the use of malted and decorticated pulses in gluten-free, low fat, α-oligosaccharide, and phytate-specific food products for celiac, diabetic, and hyperlipidemic patients. Overall, this comprehensive approach addresses environmental concerns, supports sustainable practices, and fosters innovation in pulse utilization for improved dietary choices.PMID:38472768 | PMC:PMC10930983 | DOI:10.3390/foods13050655