Quality of black beans as a function of long-term storage and moldy development: Chemical and functional properties of flour and isolated protein

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties

Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low-fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%-10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

Monitoring of carbon dioxide and equilibrium moisture content for early detection of physicochemical and morphological changes in soybeans stored in vertical silos

In the context of grain storage, impurities and soybeans defects in soybeans can significantly impact the equilibrium moisture content. This, cause moisture migration and heating of the stored product, leading to increased respiratory activity. Furthermore, temperature measurements within stored grain mass do not provide sufficient information for effective grain quality monitoring, primarily due to the grains excellent thermal insulating properties. To address this issue, we propose a different approach: monitoring the equilibrium moisture content and CO2 concentration as indicators of soybean respiration within the intergranular spaces of the stored grain mass. This study propose monitoring the CO2 concentration in the intergranular air along with environmental variables for early detection of physicochemical and morphological changes in soybeans stored in vertical silos using near infrared spectroscopy, X-ray diffraction and scanning electron microscopy. Thermogravimetry and spectrometry analyses revealed that the interrelationships among variables had a direct impact on soybean quality attributes. Specifically, the presence of soybeans with 5.2 % impurities led to an increased in respiration rates, resulting in a CO2 concentration of up to 5000 ppm and the consumption of up to 3.6 % of dry matter. Consequently, there were changes in the percentage of ash, proteins, fibers, and oils compositions. These findings highlight the potential for indirect assessments, enabling the prediction of physicochemical quality and contamination of soybeans stored in vertical silos through continuous monitoring of CO2 concentration and equilibrium moisture content.

Performance of a superamphiphobic self-cleaning passive subambient daytime radiative cooling coating on grain and oil storage structures

The thermal performance of a novel exterior coating material for commonly used grain and food-grain oil structures was investigated. Grain structures included a concrete squat silo and a concrete warehouse while the edible oil structure was a concrete sided tank. The exterior coating provided excellent moisture runoff and solar reflectance properties and is best described as a superamphiphobic self-cleaning passive subambient daytime radiative cooling (SSC-PSDRC) coating. The coating exhibited a remarkable subambient daytime cooling effect in various structures in different climatic regions. Compared with the roof surface temperatures of a cool white-coated concrete grain silo and a gray carbon iron-based edible oil storage tank, those of the PSDRC coated top surfaces could be reduced by 37 °C and 33 °C, respectively. The roof surface temperature of a warehouse painted with a cool-white coating-with a solar reflectance of 0.9 and an emissivity of 0.85-and that of a warehouse with the roof installed with aluminised polymer waterproof membranes were 19 °C and 18 °C higher than that of the PSDRC warehouse, respectively. Consequently, the interior temperature of the wheat pile in the PSDRC grain silo was 10 °C lower than that in the control squat silo. With the inner loop flow temperature control system operating, the interior air temperatures of the PSDRC west-facing separate space were 6 °C and 3 °C higher than those of the cool-white coated and control west-facing separate spaces, respectively. Even after the application of PSDRC coating for only a few days, the interior air temperature of the PSDRC oil storage tank was reduced by 38 °C, and the interior temperature of the oil storage tank was reduced by 4 °C. Furthermore, in practical applications, the coating showed impressive superamphiphobic self-cleaning capabilities and super aging resistance. The wide applications of the coating would have far-reaching, global implications for maintaining grain and edible oil products, particularly in the sub-tropical climates.

Nutritional Comparison of Sacha Inchi (Plukenetia volubilis) Residue with Edible Seeds and Nuts in Taiwan: A Chromatographic and Spectroscopic Study

Sacha inchi is a source of quality commercial oil in Taiwan. Oil extraction results in sacha inchi residue have not been utilized and not much investigated. Different edible seeds and nuts have different levels of nutrients. This study aims (a) to determine the oil, moisture, ash, protein, carbohydrate, type of fatty acid, resveratrol, and type of sugar in edible seeds and nuts, including sacha inchi residue, and (b) to determine the model to predict the five macronutrients using NIR spectroscopy. The samples used were candlenut, peanut, sesame, sunflower, sacha inchi residue, and black bean. Determination was conducted using NIR spectroscopy, NMR spectroscopy, LC-MS/MS, and HPLC-ELSD. NIR spectroscopy prediction results show that candlenut is rich in oil, and sacha inchi residue is rich in minerals, protein, and moisture. The correct prediction model for oil and moisture is principal component regression, while partial least squares are for ash, protein, and carbohydrates. NMR spectroscopy results showed that all samples were rich in polyunsaturated fatty acids. Sacha inchi residue is rich in omega 3. LC-MS/MS results showed that all samples contained resveratrol, and its highest level was found in sesame. HPLC-ELSD results showed eight types of sugars in the samples. High sucrose was found in sacha inchi residue, sunflower, sesame, and candlenut. The results are expected to provide information on nutrient levels in seeds and nuts to consumers and people who deal with nutrition. Also, results are expected to increase the economic value of sacha inchi residue as a source of diversification of food products in Taiwan.

Unraveling the phase behavior of cricket protein isolate and alginate in aqueous solution

The associative phase behavior of cricket protein isolate (CPI) and sodium alginate (AL) in aqueous solutions was explored using turbidimetry, methylene blue spectroscopy, zeta potentiometry, dynamic light scattering, and confocal microscopy as a function of pH, biopolymer ratio, total biopolymer concentration (C_T), and ionic strength. When both biopolymers had net-negative charges, soluble complexes formed between pH 6.0 and 8.0, however when both biopolymers had opposing net charges, insoluble complexes formed as complex coacervates below pH 5.5, defined as pH_φ1, followed by precipitates below another critical pH 3.0 (pH_p). Increasing the CPI:AL weight ratio or C_T facilitated complex formation, and the addition of salts (NaCl/KCl) had a salt-enhancement and salt-reduction impact at low and high salt concentrations, respectively. Ionic interactions between oppositely charged CPI and AL were mainly responsible for the formation of their insoluble complexes, while hydrogen bonding and hydrophobic interactions also played significant roles.

Valorization of Starch to Biobased Materials: A Review

Many concerns are being expressed about the biodegradability, biocompatibility, and long-term viability of polymer-based substances. This prompted the quest for an alternative source of material that could be utilized for various purposes. Starch is widely used as a thickener, emulsifier, and binder in many food and non-food sectors, but research focuses on increasing its application beyond these areas. Due to its biodegradability, low cost, renewability, and abundance, starch is considered a "green path" raw material for generating porous substances such as aerogels, biofoams, and bioplastics, which have sparked an academic interest. Existing research has focused on strategies for developing biomaterials from organic polymers (e.g., cellulose), but there has been little research on its polysaccharide counterpart (starch). This review paper highlighted the structure of starch, the context of amylose and amylopectin, and the extraction and modification of starch with their processes and limitations. Moreover, this paper describes nanofillers, intelligent pH-sensitive films, biofoams, aerogels of various types, bioplastics, and their precursors, including drying and manufacturing. The perspectives reveal the great potential of starch-based biomaterials in food, pharmaceuticals, biomedicine, and non-food applications.

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.

Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum

Vegetables are considered to be a sustainable source of promising biomaterials such as proteins and polysaccharides. In this study, four protein isolates (amaranth protein isolate API, amaranth globulin-rich protein isolate AGR, bean protein isolate BPI, and bean phaseolin-rich protein isolate BPR) were structurally characterized under different pH conditions (2-12) and their compatibility behavior with xanthan gum (XG) in aqueous medium was described. All protein isolates showed β turn and β sheet (78.24-81.11%), as the major secondary structures without statistically significant difference under the pH conditions surveyed. Protein isolates show solubility at pH ≤ 3 (40.4-85.1%) and pH ≥ 8 (57.6-99.9%) and surface hydrophobicity results suggest protein denaturation at pH ≤ 3. In the compatibility study, API/XG ratios between 1:1 and 5:1 at pH from 7 to 9 and the BPI/XG ratios from 1:1 to 20:1 at pH 7 form gels that do not require heating nor crosslinking agent addition. Zeta potential results, on the other hand, evidenced that formation of gels is driven by attractive electrostatic interaction of the charged regions of both biopolymers and intermolecular interactions such as hydrogen bonds.

Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers

BACKGROUND

Numerous non-meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, pulses flours (lentil, chickpea, pea, and bean) were studied at two levels and various water:flour ratios to replace 10-44% pork meat in low-fat burgers and determine the effect on their sensory and technological properties (cooking yield, expressible liquid, diameter reduction, and color and texture profile).

RESULTS

All pork-meat burgers that included pulse flour showed higher cooking yields, lower diameter reductions, and expressible liquids than all-meat burgers, which displayed better oil and water retention. Higher water additions resulted in burgers with less hardness. Burgers with 80 g kg^-1 lentil flour in all water/flour ratios presented the lowest total color difference (ΔE) compared with the commercial control. Burgers with the higher level of all pulse flour tested and medium water levels showed acceptable sensory scores.

CONCLUSIONS

Partial pork meat replacement by different legume flour (lentil, chickpea, pea, and bean), at levels of 80 and 150 g kg^-1 and water/flour ratios of 1250, 1600, and 2000 g kg^-1 resulted in low-fat burgers with adequate physicochemical characteristics. Moreover, the sensorial evaluation of the formulations with the maximum flour addition and intermediate water/flour ratio showed that they had good sensorial acceptability with no effect of flour type. © 2020 Society of Chemical Industry.

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

The interactions between black soybean protein isolate (B-SPI) and cyanidin 3-O-glucoside (C3G), anthocyanin extracted from black soybean coat was investigated under neutral conditions. The fluorescence spectra showed that C3G had fluorescence quenching effects on B-SPI. Thermodynamic parameters showed that ∆G < 0, which demonstrated that the binding was a spontaneous reaction. Since ΔH > 0 and ΔS > 0, the interactions between C3G and B-SPI was mainly hydrophobic interactions. Fourier infrared spectroscopy results suggested that the contents of α-helix and β-sheet structure showed an increasing trend, whereas the β-angle content displayed a decreasing trend. The degradation of C3G followed first-order kinetics at 85 °C and 100 °C. After the interactions with B-SPI, the degradation rate constant was decreased and the half-life of C3G was prolonged from 70.25 ± 0.90 min to 175.64 ± 38.04 min at 85 °C, from 62.68 ± 1.1 min to 72.51 ± 2.5 min at 100 °C (p < 0.05). The results indicated that the interactions of B-SPI and C3G improved the thermal stability of C3G under heating conditions.

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

The objective of this study was to evaluate the effects of grain moisture, temperature, and storage time on biochemical, digestibility, and technological parameters of carioca beans. The grains were stored at 16.7% and 13.8% of moisture at 12, 20, 28, and 36°C for 240 days. It was observed that a reduction in the storage temperature maintained the germination and vigor of the grains. The temperature of 36°C causes between 3.81% and 4.52% reduction in weight of a thousand grains and significant darkening. Carioca beans stored at 36°C exhibited hard-to-cook (HTC) defect at 80 days and increases in hardness after 240 days. The best digestibility indexes of carioca beans were obtained with refrigerated storage. The refrigerated storage (12°C) provides the best preservability of the grains throughout the storage, verified by the parameters biochemical, digestibility, and technological parameters. PRACTICAL APPLICATIONS: Carioca beans are among the most consumed beans in Brazil and their quality for consumption is directly influenced by storage conditions that alter color, nutritional value, bioactive, and cooking properties. Thus, this study seeks to present a practical and viable solution for stockist of bean grains, so that they can store these grains for long periods, maintaining the quality standards for commercialization. In addition, this technology allows the stockist to identify the best time for commercialization of the carioca beans, which has high added value.

Antihyperglycemic and hypoglycemic activity of naturally occurring peptides and protein hydrolysates from easy-to-cook and hard-to-cook beans (Phaseolus vulgaris L.)

The present study was undertaken to examine the antidiabetic potential of naturally occurring peptides and hydrolysate fractions from easy-to-cook (ETC) and hard-to-cook (HTC) beans. All fractions were tested regarding their in vitro inhibitory activities against α-amylase and α-glucosidase as well as in vivo anti-hyperglycemic and hypoglycemic effects. Results evidenced that the peptide fractions with the lowest molecular weight (<3 kDa) have the highest inhibitory activities, and a 16.9%-89.1% inhibition of α-amylase and 34.4%-89.2% inhibition of α-glucosidase were observed. Regarding the antihyperglycemic activity, the fraction ETCNO3-10 showed a better performance than the positive control (acarbose). In addition, results from hypoglycemic activity evidenced that the tested peptide fractions were able to decrease the glucose levels at the same extension of glibenclamide, maintaining a constant basal glucose level without a postprandial hyperglycemia peak. Finally, it is possible to suggest that the naturally occurring peptides and hydrolysate fractions obtained from ETC and HTC common beans could be used in functional food production or pharmaceutical formulations to prevent diabetes.