Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle

Kidney beans (KBs) are a nutrient‐dense and inexpensive legume crop that plays a crucial role in ensuring food security and is consumed globally. They are a treasure trove of nearly 20–30% protein, called vicilin or phaseolin, and these beans are also fair sources of vitamins, minerals, antioxidants, and bioactive compounds. These protein compounds have significant potential as plant‐based protein sources, owing to their functional properties and nutritional benefits. The current article provides an enthralling insight into the nutritional profile, constraints on its usage, production, and other basic details of KB. It highlighted the processing technology of the kidney bean protein isolates (KBPIs), and an in‐depth discussion was done on the KBPI's structural and functional traits to explore their potential, which is helpful in the formulation of novel foods and beverages. In the present scenario, KBPI in large‐scale industrial applications is skimpy; hence, the present article provides the applications of KB proteins in foods and edible films, which could be beneficial in the futuristic world. The current article opens up new avenues for investigating the utilization of KBs and their proteins in research and development (R&D) and manufacturing. This approach encourages further exploration of KB and their proteins in R&D, manufacturing, and commercialization. Such efforts have the potential to add significant value to KBs, promote healthy lifestyles among consumers, and boost the economy. Overall, the article presents a compelling case for expanding the utilization of KB in various applications, highlighting the possibilities for innovation and Legume Science development in this area.

world (Ganesan & Xu, 2017). Customers were including these beans in their daily diets because of their captivating biological properties, savory flavor, and unique texture (Parmar et al., 2014). The dry beans are cooked, fried, or baked for use in soups and consumed as vegetables at the household level. On a commercial scale, beans are typically packed in dry form or processed in tomato sauce or brine by the canning method (Siddiq & Uebersax, 2012).
However, the presence of anti-nutritional factors and longer cooking times has constrained their utilization (Azarpazhooh & Boye, 2012).
Because of these facts, KBs have gotten the least amount of research attention of any legume, including their diversification of products and commercialization; hence, they need a spotlight for their effective utilization. The current review investigation provides intriguing insights into the basic details of the KB nutrient profile, constraints for utilization, and applications in various foods. Furthermore, it highlights the current extraction protocols, structural patterns, and functional characteristics of kidney bean protein isolates (KBPIs). The last section deals with the applications of KBPI in various sectors.
Despite these alluring health advantages of beans, the presence of antinutritional factors (ANFs), longer cooking times, high incomes, urbanization, single-family homes, and the rise of working women have all negatively impacted their consumption (Siddiq et al., 2022).
The processing techniques used to reduce anti-nutrients in KB are shown in Table 1. Further, a thorough investigation into the evolution of technologies to use KBs in diverse consumption patterns should be explored.  Kambabazi et al. (2022) 3. Red kidney bean Legume-based symbiotic beverages • The red kidney bean (RKB) beverage attained an appreciable beverage yield under the desired extraction conditions (89 C for 12.3 min with 0.01% NaHCO 3 ). • Anti-nutrients in RKB, such as saponin, tannin, and phytate, were reduced by 28%, 58.6%, and 29.6%, respectively, by fermenting it with Lactobacillus casei resulting in 6.00 points of overall acceptability on the hedonic scale. • Thus, red kidney beans may be a vital resource to provide probiotics in the non-dairy products category. Chaturvedi and Chakraborty (2022) 4. Red kidney bean Cake • The addition of kidney beans increased the protein content of the cake from 7.57% to 9.30%. • Sensory panelists recommended soaked and cooked red kidney bean flour for addition in the cakes as an ideal choice, but the cooking method would not be viable for commercial application; thus, soaking approaches may be more practical. Ertaş (2021) 5. Red kidney bean Gluten-free cupcakes • It produced a soft cupcake texture by incorporating 25% rice flour with 75% RKB flour and was shown to be 46% softer compared with the control, and it has 14% protein and 9% fiber, respectively. • So, the RKB can be a key part of the glutenfree cupcake product strategy. Chompoorat et al. (2020)

Light red kidney beans
Banana-rice-bean porridge • Adding bean flour to porridge premixes was found to have a substantial influence on the nutritional profile, especially digestible starch (10% to 25%) and protein (5.70 to 8.52%). • This is an excellent food for newborns and children under the age of 5 to tackle proteinenergy malnutrition (PEM). Borbi et al. (2020) 10.

Common bean varieties
Fermented milk • The protein digestibility of dry pinto beans, red haricot beans, and yellow kidney beans was enhanced from 78.2%, 74.7%, and 81.9% to 81.0%, 86.7%, and 82.9%, respectively. • The fat, carbohydrate, and protein, contents of the milk (3-4%, 63-67%, and 18-26%, respectively) exhibited no significant difference among these three beans. • As a result, bean milk consumption may be promoted as an alternative approach to bean consumption, particularly among adults with higher dietary requirements. Anino et al. (2019) 11. Common beans Milk and yoghurt • According to these studies, NB, LKB, and yoghurt contain familiar antioxidant phenolics as well as bioactive antioxidative peptides and amino acids as an additional nutrient-rich profile. • Increased intake of bioactive-rich, bean-based functional beverages and foods may have potential health-promoting benefits for oxidative stress-related illnesses and immune disorders. • It was found that ferulic acid ester derivatives in yoghurt and milk from common beans were metabolized into ferulic acid rather than transported directly, migrated to the Caco-2 cell monolayer, and were absorbed by the intestinal epithelial cells. • Both of these products have anti-inflammatory and antioxidant capacities against oxidative stress, thereby combating vascular health problems. Chen et al. (2019) 14.
The KB's storage protein components are phaseolin or vicilin, also known as 7-8S globulins, which account for nearly 75-82% of the total seed protein (Yin et al., 2009). The specialty of vicilin, present in KB, shows significant emulsifying ability and gelation properties (Tang & Ma, 2009b). Interestingly, KBs are packed with a fair number of amino acids that were found to be superior to the amino acid Hence, future research may emphasize the use of various protein-rich functional foods with KB, which may act as an effective vehicle to eradicate nutritional deficiency diseases.

| PROCESSING TECHNOLOGIES FOR KBPI
In addition to the variety and type of pulse grains, protein isolation methods may affect the protein content in the protein isolates (PIs) Name of the bean Application Major findings Reference density (2.21-5.32%), foaming capacity (0.95-1.40 ml/g), and water absorption capacity (WAC) (2.0-3.0 ml/g) in kidney bean-based condiments. • The fermented kidney bean flour would be beneficial as a protein-rich soup condiment and increase food diversification.

16.
Kidney bean Low glycemic index (GI) cookie bars • A portion of the 30% kidney bean replacement in the cookie bars exhibited a tougher texture, increased ash content, and reduced overall sugar level. • It has a glycemic index of 37.6, indicating that it is a low-GI cookie bar. Lestari et al. (2017) 17.
Red kidney beans Milk substitute • According to sensory evaluation, 8% of red kidney bean flour can be accepted by the untrained panelist, and its portion can be extended by nearly 20%, which the trained panelists accepted. • Compared with coffee, combining whole milk powder with red bean powder augmented protein levels by 89.3%, and soluble fiber content was up to 133.0%. • These findings show that red kidney bean flour might be used to replace milk powder in coffee drinks because it dramatically increases nutritional qualities along with appealing sensory characteristics. Febrianto et al. (2016) 18.
Red kidney bean Bread • The addition of red kidney bean flour (RKF) enhanced protein expression from 8.06% to 16.3% (25% RKF) in the bread. • At the same time, the increasing trend of RKF shows a reduction in taste factors due to unpleasant chewiness and flour deposition in the mouth. • The bread with 15% RKF exhibited satisfactory organoleptic and textural characteristics. Manonmani et al. (2014) 19.

Red kidney bean Bread
• A study showed that coarse powders from finger millet and red kidney bean flours interrupted the symmetrical and consistent protein network, but 20 g/100 g of each was likely to develop an entire bread loaf with reduced bread volume. • However, bread made with red kidney bean flour had a better nutritional and mineral profile than finger millet-substituted bread.
Bhol and Bosco (2014 ) Abbreviations: AO, antioxidant; CSF, composite soup flour; FA, fatty acid; GI, glycemic index; KB, kidney bean; LKB, light red kidney beans; NB, navy beans; PEM, protein-energy malnutrition; RKB, red kidney bean; RKF, red kidney bean flour; WAC, water absorption capacity. (Chang et al., 2022). The current subsection delves into the protein extraction method for the KBPI to foster a basic perspective about it in the current scenario, which could be utilized for improvement in the future.

| Milling and sieving
The milling process ruptures the cell wall of the sample in order to increase the accessibility of the protein molecules, which is essential for the extraction method (Tremblay & Beaulieu, 2021). Likewise, many milling methods, such as mechanical grinding (Ashraf et al., 2020), manual grinding (Udeh et al., 2021), and centrifuge mill (Mundi & Aluko, 2012, are being used in the KB protein extraction. According to a study, reducing the particle size of defatted soy flour increased protein recovery by up to 30% while having no effect on soy protein isolate (SPI) purity. This might be due to the smaller particle sizes contributing to an efficient protein extraction rate and greater total protein mass transfer during the initial alkaline solubilization (Russin et al., 2007). Shevkani et al. (2015) used KB flour and a sieve with a size of 250 mm to perform the KBPI. According to our knowledge, there has been limited research on the influence of particle size on KB protein recovery; therefore, this area may be addressed in the future to improve the recovery and purity of KBPI.

| Defatting
A defatting step may be performed prior to extraction, depending on the type of pulse used (Vogelsang-O'Dwyer et al., 2021). As shown in the SPIs, defatting methods influenced functional properties such as foaming and emulsion stability (L'hocine et al., 2006); thus, the defatting step is critical in the protein extraction. The ratio of chloroform to methanol (3:1) was used to degrease the KB flour for 8 h before it was evaporated at room temperature (Saad et al., 2020); for 24 h of defatting, hexane in a 1:4 ratio at 35 C for a 24-hour drying time (Shevkani et al., 2015) and petroleum ether (He et al., 2018) were used for defatting. It was found that hexane is the most common solvent used to defat the KBs in many research studies, with different ratios, for example, 1:3 (w/v) and 1:5 (w/v) (Guo et al., 2021;Jiang et al., 2009;Rui et al., 2011). Further research can be conducted to determine the effect of green solvents and defatting time on the extraction of KBPI.

| Soaking and other pre-treatments
Soaking is an important pre-technique for many treatments like extraction, boiling, fermentation, and germination (Chang et al., 2022).
According to many studies, the most commonly used ratio of soaking bean flour in water was 1:10 (He et al., 2018; Rahmati et al., 2018a), and other combinations were 1:20 (Udeh et al., 2021) and 1:15  in the KBPI extraction. Figure 1 depicts a pictorial representation of the steps involved in the production of KBPI.

| Extraction of KBPI
In the present scenario, wet extraction methods such as alkali/acid chemical treatment, the dry fraction methods, salting-in, and enzymatic treatments are commonly used in legume protein extraction (Eze et al., 2022). The most common method for isolating the proteins from different pulses is alkaline extraction, which is then Wani, Sogi, Shivhare, & Gill, 2015) using NaOH. It was followed by isoelectric precipitation at pH 4.5 using HCl. The extracted mixture contains insoluble materials from beans, such as insoluble fibers and starch, which must be removed using screening, filtering, or centrifugation (Boye et al., 2010). Centrifugation is a commonly used method to recover proteins or peptide levels from supernatant (Tremblay & Beaulieu, 2021); hence, the precipitated KB proteins were recovered

| Post treatments
Drying methods like spray drying and freeze-drying are used to dry the protein curd after the extraction on an industrial and laboratory scale Vogelsang-O'Dwyer et al., 2021). Similarly, to dry the KBPI powder, freeze-drying is the most widely used method, with storage at À20 C (Guo et al., 2021).
Future studies can opt for sustainable technologies such as green chemistry extraction techniques to reduce these chemical hazards and maintain the ecological balance. These could be the finest solutions to deliver safe and better-quality KBPI.

| KBPI: STRUCTURAL AND FUNCTIONAL PROPERTIES
There has been a limited compilation of comprehensive insights covering solely the structural and functional information on KBPIs in the literature. Henceforth, the current review has focused mainly on KBPIs in order to show their potential in detail, which could be helpful for the researchers and manufacturers for commercialization. F I G U R E 1 Processing steps involved in kidney bean protein isolate.
T A B L E 3 R & D works on the various extraction methods, protein yield, and significant findings of KBPI.

| Secondary structures
Protein secondary structure could be determined using the Fouriertransform infrared (FTIR) spectrum . According to Meng and Ma (2002) and Gundogan and Can Karaca (2020), the betaform patterns seem to be the secondary components  Wang et al. (2017) found that the change from SH to SS could be used to alter the quaternary and tertiary structures of proteins. The KB has 16% SH groups, which are tightly associated with the only non-vicilin components since vicilin has no cysteine compounds. The SH bonds are used to enhance protein function by making them more water-soluble, which then improves the water holding capacity (WHC) (Wang et al., 2017). The KBPIs were associated with SS and SH bonds at about 8.9 and 4.5 mmol/g of protein, respectively (Tang, 2008;Tang & Ma, 2009b). Under the heat treatment, the SS and/or SH groups get exposed during protein unfolding or denaturation, and further SH and SS exchange processes occur (Peng et al., 2016). As a result, the changes in the SH and SS contents of the vicilin would alter aggregation and/or gelation after thermal denaturation. In this way, Tang (2008)

| KBPI functional properties
The current subsection delves into a few functionalities of KBPIs to explore more about their potential and could foster basic information that could be helpful for the application's perception.

| Solubility of proteins (PS)
The KBPI exhibits a classic U-shape PS pattern, which resembles the solubility curves of legume proteins from the previous studies (Gundogan & Can Karaca, 2020). The solubility profile was found to be higher at pH 2.0 (65.8-78.8%) and pH 9.0 (75.1-94.6%) than at pH 5.0 (3.4-7.4%) in KB; the solubility increased when the pH was far from the isoelectric point (Shevkani et al., 2015), and these results were parallel to those of Wani, Sogi, Shivhare, and Gill, (2015) studies in KB. This mechanism is strongly supported by Klupšaitė and Juodeikienė's (2015) study, which found that there is an acceleration of PS in pulse proteins whenever the pH is shifted to neutral, acidic, or alkaline conditions, and PS is low at pH 4.0-6.0. This could be due to the hydrophobic nature of legume globulins, which show low PS at pH adjacent to the isoelectric point, where ionic hydration and electrostatic repulsion of molecules have weak interactions.
The PS of the hydrolyzed KBPI was significantly higher than that of the KBPI in its native condition, and both were in the range of 96.21-99.77%, 2.63-9.80%, and 77.24-86.40% at pH 10, 5, and 2, respectively (Wani, Sogi, Shivhare, & Gill, 2015). This might be due to the formation of peptides by papain hydrolysis, where it unfolds the hidden form of polar and non-polar amino groups into a free state on the surface of the protein molecules. Also, these free-state amino groups easily absorb water through electrostatic interactions and hydrogen chains, which makes protein molecules more water-soluble (Lamsal et al., 2007).
Likewise, Yin et al. (2008) discovered that PS has an increasing trend in the red KBPI at 200-400 MPa, or high pressure in the HP method. It may be due to the conversion of insoluble aggregates into low-molecular-weight soluble aggregates. But Chao et al. (2018) reported that there were no major differences of PS among the HPtreated pea PIs at 200-600 MPa, and this study is inconsistent to lupin proteins PS (Chapleau & De Lamballerie-Anton, 2003). These variations might be due to the nature, distinct type, and structural stability of the protein (Yin et al., 2008). Another method was investigated by Tang and Ma (2009b) to enhance the PS in the KBPI by employing thermal treatment for up to 30 min and gradually retarding it at 120 min, and a similar mechanism was observed in the SPI. Initially, the heating of proteins results in the unfolding or denaturation of the hidden residues and stabilizes the protein's solubility.
Furthermore, the thermal treatment gradually reduces the protein solubility due to the aggregate's development and the hydrophobicity ratio to hydrophilicity over the surface (Tang & Ma, 2009b).
In conclusion, it was found that its solubility was higher in alkaline conditions than in acidic ones, and that medium-level high-pressure technology and a minimum thermal approach can be used to speed up the KBPI's solubility.

| Water holding capacity
The WHC of the various KB cultivars like French Yellow (P. vulgaris L.), Contendor (P. vulgaris L.), Master Bean (P. vulgaris L.), and Local Red (P. vulgaris L.) was enhanced from 5.83 to 6.30 g/g, 5.51 to 5.83 g/g, 5.47 to 5.75 g/g, and 5.34 to 5.64 g/g, respectively, and these were in agreement with the WHC of pea PI (7.6 g/g) (Wani, Sogi, Shivhare, & Gill, 2015). On the other hand, Shevkani et al. (2015) reported that the WHC of the KBPI was 1.6-3.6 g/g, and it was also comparable with the SPI (1.3 g/g) and fish protein isolate (FPI) (4.2 g/g).
Another investigation found that the WHC of KBPI increased with the increase in pressure. The observed WHC of KBPI was improved from 2.07 to 2.56 g/g and from 2.33 to 3.21 at 25 C and The WHC of KBPI was discovered to be significantly higher than that of commonly exploited such as SPI and FPI, and high-pressure technology was shown to be effective in tweaking the WHC.

| Oil absorption capacity (OAC)
It is a vital attribute that leads to a better mouth feel while preserving a food product's flavor (Iwe et al., 2016). The OAC of PIs from KB (4.7-6.9 g/g) was significantly correlated with that of field pea (5.5-7.2 g/g) and relatively higher than that of soybean (1.10 g/g) and pea (1.2 g/g) PIs. The OAC majorly depends upon the surface polarity and hydrophobicity, the amino acid profile, and the protein conformation (Kaushal et al., 2012). Under enzymatic hydrolysis, the enzymatically hydrolyzed KBPI exhibits a significantly higher OAC (6.79-7.99 g/g) as compared with the original KBPI (5.82-6.92 g/g), and this finding is consistent with the OAC of Indian black gram (Vigna mungo L.) protein isolates (IBGPI) . In this aspect, it was found that enzymatic treatment has a significant impact on the OAC of KBPI. Hence, enzymatically treated KBPI could be used as an active ingredient in the formulation of food systems.

| Foaming properties
The ability of proteins to form an interfacial area proportion is called foam capacity (FC) (Fennema, 1996). Shevkani et al. (2015)  T A B L E 4 Recent studies on the application of KBP isolates and hydrolysates.

S. No.
Name of the product Application Reference

Gels
• Protein isolates from black kidney beans (Phaseolus vulgaris L.) (BKBPI) and speckled kidney beans (P. vulgaris L.) (SKBPI) have high gel strengths at all pH levels. • The intermolecular bonds like hydrogen bonds, hydrophobic interactions, and electrostatic interactions are significant in the development of the protein gel networks, and interestingly, hydrogen bonds and electrostatic bonds influenced the gel strength, especially at pH 7.0 and pH 3.0, but non-protein networks affected the gel strength. • SEM analysis revealed that the gels are very homogeneous at pH 3.0 and become denser at pH 7.0 at the microstructure level, resulting in a significant WHC. • These findings could be helpful for the characterization of legume-based gels to extend their utilization in foods. Ge et al. (2023) 2. Cookies • The inclusion of KBPI in cookies led to a significant increase in protein content from 7.87% to 16.92%, which is shown at 115%. • It was found that more than 20% of the KBPI addition in the cookies was less acceptable because of its hard texture and dark color. • Red KBPI could be a brilliant ingredient in the formulation of protein-rich cookies, potentially aiding in the treatment of malnutrition diseases.
Greek-style yoghurt • Greek-style yoghurt was developed with the encapsulated common bean protein hydrolysate at an acceptable addition of 2.3 g and showed 1.76% carbohydrate, 9.96% protein, and 2.27% fat at a 39.33% gel yield. • The other properties, like viscoelastic behavior, titratable acidity (1.39%), and syneresis (4.64%), were linear with the control sample, and there was a reduction of the astringency and bitterness by 52% and 44%, respectively, compared with the control. • It has the potential to curb dipeptidyl peptidase-4 (75.24%) and the carbohydrate metabolism enzymes. • These encapsulated common bean protein hydrolysates can be an alternate option for patients with type 2 diabetes to decrease the absorption of glucose.
Free-Manjarrez et al. (2022) 4. Gel • Cold-set emulsion gels were developed with the basil seed gum and KBPI and showed improvements in the WHC, gel strength, creeprecovery traits, and viscosity and particle size of the O/W emulsion at 50% oil-phase fraction. • The astaxanthin bioavailability increased significantly from 10% to 50%, but the distribution of free-fatty acids through digestion hampered astaxanthin absorption and digestion. • The above results demonstrated that the new emulsion gels were good carriers for the design of bioactive compounds, which have a hydrophobic nature. -Sha et al. (2022) T A B L E 4 (Continued)

Li
S. No. Name of the product Application Reference

Encapsulation of SO
• Shrimp oil (SO) was encapsulated with the κcarrageenan (KC) and KBPI at a ratio of 0.1:1 (w/w). • The encapsulation efficiency (EE) varied from 43.99% to 89.25%, and the KPBI-KC-SO microcapsules had spherical molecules that shrank slightly, while SO has significant flow behavior. • During the 30 days of storage, this encapsulation maintained the astaxanthin and PUFA levels and reduced the oxidation of lipids in SO. • Hence, KC and KBPI could be used as wall compounds in the microencapsulation of SO to make it a functional food. Gulzar et al. (2022) 6. Gels • Compared with other protein isolates, BKBPI and SKBPI have very interesting profiles of amino acids, protein digestibility, whiteness index, FC/FS, WHC, and OHC and these two protein isolates were shown to be less soluble in nature. • Remarkably, the protein isolates obtained from mung bean (Vigna radiata), black kidney bean, speckled kidney bean, and cowpea (Vigna unguiculata) exhibited significantly stronger gelling capacity at pH 3.0, indicating that they may be suitable for products requiring strong gel formation under acidic conditions (curds, yogurt-style gels). • Furthermore, black/speckled kidney bean proteins with the lowest least gelling concentration (LGC) have great potential to be applied in other gel food products such as heated comminuted fish, meat products, and meat analogs. • Because BKBPI and SKBPI have a favorable nutritional profile and appealing functional properties, they can be used as a novel substitute for other legume-based protein isolates containing pea and soy. Ge et al. (2021) 7.
Preservation of meat • This study disclosed the impact of varieties like black KBPH, red KBPH, and white KBPH in the storage of chicken. • These hydrolysates exhibited better emulsifying, foaming, WAC, and OAC at pH 5 and 4, where these can be utilized in the formulation of low pH foods. • Among all the counterparts, BKH has astounding antibacterial action and greater antioxidant potential than RKH and WKH. • Hence, BKH is an ideal compound to preserve the meat up to 28-29 days because it can restrict myoglobin, protein, and lipid oxidation and, thereby, reduce the microbial growth in cold storage periods (4 C). • Furthermore, WKH and RKH retained the odor and color of meat by 69-75% and 50-71%, respectively and improved the juiciness and thus sensory attributes of the meat. • So, these KBHs are safe and promising food ingredients to add to food systems. Saad et al. (2021) 8. Antioxidant • The obtained protein content of dark red KB isolate is 86.4%, and the total phenol content after enzymatic treatment with pepsin was 44.8 1.31 mg GAE/g. Sarker et al., (2020) (Continues) protein molecules to form different layers of protein films that are more flexible at the air and liquid interfaces (Adebowale & Lawal, 2003). Tang and Ma (2009b)  14.1 m 2 /g, respectively, with the KBPI having 21.8 to 78.9 min of emulsion stability index (ESI) and FPIs having 52.6 to 95.4 min of ESI.
These two samples were positively correlated with the EAI (12.2 m 2 / g) and ESI (18.6 min) of SPI and the EAI (16.8 m 2 /g) and ESI (17.4 min) of sesame (Achouri et al., 2012;Tang & Ma, 2009b). KBPI has excellent emulsifying properties because of the presence of vicilin, a small molecular-weight protein with a pliable tertiary or quaternary structure that influences the ease of structural reconfiguration of adsorbed proteins at the interface (Ahmed et al., 2018). Wani, Sogi, Shivhare, and Gill (2015) showed that the enzymetreated KBPI was improved compared with the native KBPI in the ranges of 42.79-68.15 m 2 /g, 3.18-21.12 m 2 /g, and 4.35-36.43 m 2 /g at pH 7, 5, and 3, respectively, and the identical improvement was observed in the faba bean protein by Eckert et al. (2019). Likewise, ESI was higher in the hydrolyzed KBPIs than its native counterparts.
The hydrolyzed PIs are low-molecular compounds and have greater solubility, which permits greater diffusivity and spreadability of oilwater interactions, while the free hydrophobic chains further improve the proteins and oil interfaces (Ahmed et al., 2018). As a result, hydrolyzed PIs have significantly improved emulsification properties.
In the same way, under high-pressure treatment with the alcalase enzyme, the EAI value of KBPI was enhanced from 24.2 to 40.4 m 2 /g at 0.101 to 400 MPa and then declined to 33.9 m 2 /g at 600 MPa. Similarly, the ESI value followed the same pattern as the EAI value under high-pressure treatment. Thus, it was discovered that medium pressure levels accelerate protein unfolding while simultaneously improving emulsification properties, whereas high-pressure levels have the opposite effect (Ahmed et al., 2018). On the same aspect, another investigation was performed by Al-Ruwaih et al., (2019), but with the alcalase enzyme, which reduced the ESI-treated sample value to 77%, and further to 46% under high pressure-assisted enzymatic treatment.
The greatest technological advancements to isolate the KBPI without jeopardizing these remarkable nutritional and functional properties should be investigated further. It broadens the diversification of plant-based meals at a commercial scale.

| APPLICATIONS OF KBPI
According to recent findings, the number of consumers is actively expanding in their replacement of animal-derived proteins with plantbased proteins (Van Der Meer et al., 2023). Hence, KB proteins can be a good option to include in plant-based diets. There is a limited amount of information available in the scientific literature regarding the application of KBPI and kidney bean protein hydrolysates (KBPH) in food-related applications. To the best of our knowledge, we investigated all of the studies on the application of KBPIs, and the current subsection fosters its intriguing insights in various fields, as depicted in Figure 2.
In a nutshell, KBPI and KBPH are potential ingredients that have significant potential in food formulations and the enhancement of shelf life. supervision; writing-review and editing.

CONFLICT OF INTEREST STATEMENT
No conflict of interest exists in the submission of this manuscript, and all authors approve the manuscript for publication.

DATA AVAILABILITY STATEMENT
Data collected from public domain and is addressed in the manuscript.