Abstract:
The world faces challenges that require sustainable solutions: food and nutrition insecurity; replacement
of animal-based protein sources; and increasing demand for convenient, nutritious, and health-beneficial foods; as well
as functional ingredients. The irrefutable potential of pulses as future sustainable food systems is undermined by the
hardening phenomenon that develops upon their storage under adverse conditions of temperature and relative humidity.
Occurrence of this phenomenon indicates storage instability. In this review, the application of a material science approach,
in particular the glass transition temperature concept, is presented to explain phenomena of storage instability such as
the occurrence of hardening and loss of viability under adverse storage conditions. In addition to storage (in)stability,
application of this concept during processing of pulses is discussed. The state-of-the-art on how hardening occurs, that is,
mechanistic insights, is provided, including a critical evaluation of some of the existing postulations using recent research
findings. Moreover, the influence of hardening on the properties and processing of pulses is included. Prevention of
hardening and curative actions for pulses affected by the hardening phenomenon are described in addition to the current
trends on uses of pulses and pulse-derived products. Based on the knowledge progress presented in this review, suggestions
for the future include: first, the need for innovation toward implementation of recommended solutions for the prevention
of hardening; second, the optimization of the identified most effective and efficient curative action against hardening;
and third, areas to focus on for elucidation of mechanisms of hardening, although existing analytical methods require
advancement.
