Legumes, including beans, peas, chickpeas, and lentils, are cultivated worldwide and serve as important components of a balanced and nutritious diet. Each legume variety contains unique levels of protein, starch, fiber, lipids, minerals, and vitamins, with potential applications in various industries. By-products such as hulls, rich in bioactive compounds, offer promise for value-added utilization and health-focused product development. Various extraction methods are employed to enhance protein extraction rates from legume by-products, finding applications in various foods such as meat analogs, breads, and desserts. Moreover, essential fatty acids, carotenoids, tocols, and polyphenols are abundant in several residual fractions from legumes. These bioactive classes are linked to reduced incidence of cardiovascular diseases, chronic inflammation, some cancers, obesity, and type 2 diabetes, among other relevant health conditions. The present contribution provides a comprehensive review of the nutritional and bioactive composition of major legumes and their by-products. Additionally, the bioaccessibility and bioavailability aspects of legume consumption, as well as in vitro and in vivo evidence of their health effects are addressed.

The poor processing adaptability and bioavailability of carotenoids tend to limit their application in the food industry. Dietary fatty acids (FAs) are, however, valuable agents for the intestinal absorption of carotenoids and, thus, were employed in this study to construct protein-based encapsulation systems that can improve the thermal and storage stability and intestinal absorption of fucoxanthin (FUCO). Results showed that all the non-covalently connected micelles fabricated via FAs and bovine serum albumin (BSA) obviously improved the thermostability of FUCO and increased its retention rate. Simultaneously, the half-life of FUCO was prolonged with the introduction of saturated FAs. The animal experiment revealed that the introduction of FAs enhanced the oral absorbability and in vivo antioxidation of FUCO, displaying distinguished metabolites of FUCO in vivo with the involvement of different FAs. These findings can contribute to the development of a promising strategy for synchronously enhancing the processing adaptability and bioefficiency of carotenoids.