Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice

•Faba bean proteins and hydrolysates had good nutritional value.•Enzymatic hydrolysis improved functional properties of faba proteins.•Faba protein hydrolysates showed antioxidant activity.•Antioxidant peptides were identified by peptidomic analysis.•Apple juice supplemented with hydrolysates had acceptable sensory properties.