Evaluation of the functional properties of aquafaba in vegan food formulations

Abstract

Aquafaba, the residual liquid derived from canned or cooked legumes, has recently emerged as a valuable functional ingredient due to its natural emulsifying and stabilizing properties. According to previous research conducted at the Technical University of Moldova, aquafaba represents a significant foodprocessing residue—constituting up to 40% of the total mass of canned legumes—and has proven functional potential as a plant-based foaming and structuring agent, successfully replacing egg whites in various vegetable food products. This study aimed to investigate how residual aquafaba collected from three different legume sources—chickpeas, white beans, and green peas—affects the physicochemical, rheological, sensory, and microbiological quality of vegan mayonnaise-type sauces.