Buckwheat, Fava Bean and Hemp Flours Fortified with Anthocyanins and Other Bioactive Phytochemicals as Sustainable Ingredients for Functional Food Development

Facing a climate emergency and an increasingly unhealthy population, functional foods should not only address health issues but must be prepared from sustainable ingredients while contributing to our development goals, such as tackling waste promoting healthy environment. High-protein crop flours, i.e., buckwheat, hemp fava bean, are investigated potential matrices fortified with key bioactive phytochemicals soft fruits explore valorization deliver food ingredients. Hemp flour provided the best matrix for anthocyanin fortification, adsorbing of 88.45 ± 0.88% anthocyanins 69.77 mg/kg additional phytochemicals. Buckwheat bean absorbed 78.64 3.15% 50.46 2.94% 118.22 103.88 phytochemicals, respectively. During there was no detectable adsorption berry sugars quantities free flours were also removed. One gram provides same amount found in 20 g fresh bilberries has substantially less sugar. The optimum conditions high protein fortification established showed that it is viable way reduce valorize agricultural waste, circular greener nutrition.