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Perucini-Avendaño M, Arzate-Vázquez I, Perea-Flores MDJ, Tapia-Maruri D, Méndez-Méndez JV, Nicolás-García M, Dávila-Ortiz G. Effect of cooking on structural changes in the common black bean ( Phaseolus vulgaris var. Jamapa). Heliyon 2024; 10:e25620. [PMID: 38380000 PMCID: PMC10877254 DOI: 10.1016/j.heliyon.2024.e25620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 01/29/2024] [Accepted: 01/31/2024] [Indexed: 02/22/2024] Open
Abstract
The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy techniques and image analyses. The chemical composition and physical properties of raw black bean (RBB) and cooked black bean (CBB) seeds were determined. The surface and cross-sectional samples were studied by Optical microscopy (OM), environmental scanning electron microscopy (ESEM), atomic force microscopy (AFM) and confocal laser scanning microscopy (CLSM). The composition of samples showed significant differences after the cooking process. OM images and gray level co-occurrence matrix algorithm (GLCM) analysis indicated that cuticle-deposited minerals significantly influence texture parameters. Seed coat surface ESEM images showed cluster cracking. Texture fractal dimension and lacunarity parameters were effective in quantitatively assessing cracks on CBB. AFM results showed arithmetic average roughness (Ra) (121.67 nm) and quadratic average roughness (Rq) (149.94 nm). The cross-sectional ESEM images showed a decrease in seed coat thickness. The CLSM results showed an increased availability of lipids along the different multilayer tissues in CBB. The results generated from this research work offer a valuable potential to carry out a strict control of bean seed cooking at industrial level, since the structural changes and biochemical components (cell wall, lipids and protein bodies) that occur in the different tissues of the seed are able to migrate from the inside to the outside through the cracks generated in the multilayer structure that are evidenced by the microscopic techniques used.
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Affiliation(s)
- Madeleine Perucini-Avendaño
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Israel Arzate-Vázquez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - María de Jesús Perea-Flores
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Daniel Tapia-Maruri
- Centro de Desarrollo de Productos Bióticos-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla Km. 6, Calle CEPROBI No. 8, Col. San Isidro, Yautepec, C.P. 62731, Morelos, Mexico
| | - Juan Vicente Méndez-Méndez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Mayra Nicolás-García
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
- Tecnológico Nacional de México/ITS de Teziutlán, Ingeniería en Industrias Alimentarias, Fracción I y II, Aire Libre S/N, 73960, Teziutlán, Puebla, Mexico
| | - Gloria Dávila-Ortiz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
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2
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Perera D, Devkota L, Garnier G, Panozzo J, Dhital S. Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation. Food Chem 2023; 415:135743. [PMID: 36863234 DOI: 10.1016/j.foodchem.2023.135743] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 02/25/2023]
Abstract
Future dietary protein demand will focus more on plant-based sources than animal-based products. In this scenario, legumes and pulses (lentils, beans, chickpeas, etc.) can play a crucial role as they are one of the richest sources of plant proteins with many health benefits. However, legume consumption is undermined due to the hard-to-cook (HTC) phenomenon, which refers to legumes that have high resistance to softening during cooking. This review provides mechanistic insight into the development of the HTC phenomenon in legumes with a special focus on common beans and their nutrition, health benefits, and hydration behaviour. Furthermore, detailed elucidation of HTC mechanisms, mainly pectin-cation-phytate hypothesis and compositional changes of macronutrients like starch, protein, lipids and micronutrients like minerals, phytochemicals and cell wall polysaccharides during HTC development are critically reviewed based on the current research findings. Finally, strategies to improve the hydration and cooking quality of beans are proposed, and a perspective is provided.
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Affiliation(s)
- Dilini Perera
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Lavaraj Devkota
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Gil Garnier
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Joe Panozzo
- Agriculture Victoria Research, Horsham, Victoria 3400, Australia.
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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3
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Perera D, Kumar G, Devkota L, Dhital S. Bioactive Nutrient Retention during Thermal-Assisted Hydration of Lupins. Foods 2023; 12:foods12040709. [PMID: 36832784 PMCID: PMC9956246 DOI: 10.3390/foods12040709] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/01/2023] [Accepted: 02/03/2023] [Indexed: 02/10/2023] Open
Abstract
Lupin, an arid pulse, is gaining popularity as a super food due to its superior nutritional properties. However, it has not been considered for large scale thermal processing, e.g., canning. The present work evaluated the best time/temperature combination to hydrate lupins for canning with minimum losses of bioactive nutrients, pre-biotic fibre, and total solids during hydration. The two lupin species showed a sigmoidal hydration behaviour, which was adequately modelled by the Weibull distribution. The effective diffusivity, Deff, increased from 7.41 × 10-11 to 2.08 × 10-10 m2/s for L. albus and 1.75 × 10-10 to 1.02 × 10-9 m2/s for L. angustifolius with increasing temperature, namely, from 25 °C to 85 °C. The lag phase decreased from 145 min to 56 min in L. albus and 61 min to 28 min in L. angustifolius. However, based on the effective hydration rate, reaching the equilibrium moisture, minimum loss of the solids, and prebiotic fibre and phytochemicals, 200 min hydration at 65 °C can be regarded as the optimum temperature of hydration. The findings are thus relevant for designing the hydration protocol to achieve the maximum equilibrium moisture content and yield with the minimum loss of solids (phytochemicals and prebiotic fibres) for L. albus and L. angustifolius.
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4
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Nicolás-García M, Perucini-Avendaño M, Arrieta-Báez D, de Jesús Perea-Flores M, Jiménez-Martínez C, Beatriz Gómez-Patiño M, Dávila-Ortiz G. Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage. Food Chem 2022; 395:133638. [PMID: 35816985 DOI: 10.1016/j.foodchem.2022.133638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 06/06/2022] [Accepted: 07/03/2022] [Indexed: 11/30/2022]
Abstract
Hard to cook phenomenon results from inadequate post-harvest storage of the bean associated with the microstructure and changes in seed color and texture. The aim of this study was to evaluate the physical and chemical properties, identify the phenolic compounds and their relationship with the black bean seed coat microstructure during 270 days at 30 °C and 70% r. h. The water absorption capacity decrease to 12.19% that induced changes in seed texture observed by increasing the hardness from 5.42 to 19.96 N. A total of 37 compounds were identified by UPLC-ESI-MS and the changes in phenolic profile during storage period contribute to the seed coat color saturation. The identification of flavonoids, hydroxybenzoic and hydroxycinnamic acids, as well as distribution of condensed tannins in the seed coat, the changes in physical properties evidenced by seed darkening and hardening contribute to the seed coat impermeability.
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Affiliation(s)
- Mayra Nicolás-García
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico; Tecnológico Nacional de México/Tecnológico de Estudios Superiores de San Felipe del Progreso, División de Ingeniería en Industrias Alimentarias, Av. Instituto Tecnológico, S/N, ejido de San Felipe del Progreso, 50640, San Felipe del Progreso, Estado de México, Mexico.
| | - Madeleine Perucini-Avendaño
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico; Tecnológico Nacional de México/Tecnológico de Estudios Superiores de San Felipe del Progreso, División de Ingeniería en Industrias Alimentarias, Av. Instituto Tecnológico, S/N, ejido de San Felipe del Progreso, 50640, San Felipe del Progreso, Estado de México, Mexico
| | - Daniel Arrieta-Báez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico
| | - María de Jesús Perea-Flores
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico
| | - Cristian Jiménez-Martínez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico
| | - Mayra Beatriz Gómez-Patiño
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico
| | - Gloria Dávila-Ortiz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico.
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5
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Effect of pearling on composition, microstructure, water migration and cooking quality of highland barley (Hordeum vulgare var. Coeleste Linnaeus). Food Chem 2022; 395:133581. [DOI: 10.1016/j.foodchem.2022.133581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 06/23/2022] [Accepted: 06/24/2022] [Indexed: 11/18/2022]
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6
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Oh SM, Song SB, Lee JS, Oh YG, Choi YC, Lee JH, Kwak J. Effect of Microwave Treatment on Adzuki Beans (Vigna angularis L.) under Dry State—Analyzing Microstructure, Water Absorption, and Antioxidant Properties. Foods 2022; 11:foods11111653. [PMID: 35681403 PMCID: PMC9180810 DOI: 10.3390/foods11111653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/31/2022] [Accepted: 05/31/2022] [Indexed: 02/05/2023] Open
Abstract
In this study, a microwave was used on adzuki beans (Arari and Geomguseul) without water, in order to investigate their changes in microstructure, water absorption, and antioxidative properties. As the microwave treatment time increased (2450 MHz, 0 to 60 s), the lightness, redness, and yellowness were reduced, and moisture content significantly decreased in both varieties. The microstructure space between the seed coat, cotyledon, and pores within the cotyledon were observed, due to the loss of moisture. Regardless of microwave treatment, the water absorption behavior of the adzuki beans was sigmoidal. However, the water absorption kinetics of Arari increased after microwave treatment, whereas with microwave-treated Geomguseul, the water absorption rate decreased, compared to the control, except for the sample treated for 30 s. During soaking, the water absorption and softening rates in the microwave-treated adzuki bean were twice as fast as the untreated beans. Antioxidant activity, total phenolic compounds, and total flavonoid compounds were greatly improved by microwave treatment. These results indicate that microwave treatment affects the color, hydration, and bioactive compounds, and it can be used as a pretreatment method before processing adzuki beans.
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Affiliation(s)
- Seon-Min Oh
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
| | - Seok-Bo Song
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Korea;
| | - Jeom-Sig Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
| | - You-Geun Oh
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
| | - Yu-Chan Choi
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
| | - Jeong-Heui Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
| | - Jieun Kwak
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
- Correspondence: ; Tel.: +82-31-695-0608; Fax: +82-31-695-0609
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7
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8
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Devkota L, He L, Midgley J, Haritos VS. Effect of seed coat microstructure and lipid composition on the hydration behavior and kinetics of two red bean (
Phaseolus vulgaris
L.) varieties. J Food Sci 2022; 87:528-542. [DOI: 10.1111/1750-3841.16030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 12/05/2021] [Accepted: 12/11/2021] [Indexed: 11/29/2022]
Affiliation(s)
- Lavaraj Devkota
- Department of Chemical and Biological Engineering Monash University Clayton Australia
| | - Lizhong He
- Department of Chemical and Biological Engineering Monash University Clayton Australia
| | | | - Victoria S. Haritos
- Department of Chemical and Biological Engineering Monash University Clayton Australia
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9
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Wang D, Chen G, Yang B, Chen X, Song J, Kong X, Kan J. Kinetic study on soybean hydration during soaking and resulting softening kinetic during cooking. J Food Sci 2022; 87:266-279. [PMID: 34873699 DOI: 10.1111/1750-3841.15984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 09/08/2021] [Accepted: 10/19/2021] [Indexed: 11/30/2022]
Abstract
This work evaluated the hydration kinetics of three yellow soybeans and one black soybean (Glycine max (Linn.) Merr.) at five temperatures (5-40°C), as well as the softening kinetics of steamed and boiled soybeans after hydration. The results showed that high temperature promoted water absorption and solids loss. Dongbei large soybean had the fastest water absorption than all others and its water diffusivities varied from 4.4×10-11 (m2 /s) to 2.6×10-10 (m2 /s) at the tested temperatures. Page model provided the best prediction of moisture content of four varieties of soybeans at five temperatures. The thermodynamic coefficient indicated that hydration is a nonspontaneous phenomenon. In addition, results showed that four soybeans exhibited no significant differences in softening rate during the cooking process, although the black soybean had the highest ultimate hardness relative to the yellow soybeans. Taken together, these new results will provide theoretical support for industrial soaking and cooking approaches for soybeans.
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Affiliation(s)
- Di Wang
- College of Food Science, Southwest University, Beibei, Chongqing, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, P.R. China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P.R. China
| | - Guangjing Chen
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou, P.R. China
| | - Bing Yang
- College of Food Science, Southwest University, Beibei, Chongqing, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, P.R. China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P.R. China
| | - Xuhui Chen
- College of Food Science, Southwest University, Beibei, Chongqing, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, P.R. China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P.R. China
| | - Jun Song
- Shu xiang Douchi Food Research Institute limited company, Chongqing, P.R. China
| | - Xiangbing Kong
- Shu xiang Douchi Food Research Institute limited company, Chongqing, P.R. China
| | - Jianquan Kan
- College of Food Science, Southwest University, Beibei, Chongqing, P.R. China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, P.R. China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P.R. China
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10
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Uriarte-Aceves PM, Sopade PA. Hydration kinetics of commercial white maize (Zea mays L.) hybrids, and associations with grain intrinsic and wet-milling properties. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103279] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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12
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Park R, Roman L, Falardeau L, Albino L, Joye I, Martinez MM. High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans ( Phaseolus vulgaris). Foods 2020; 9:E1002. [PMID: 32722614 PMCID: PMC7466353 DOI: 10.3390/foods9081002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/20/2020] [Accepted: 07/23/2020] [Indexed: 11/16/2022] Open
Abstract
The pasting profile of starchy tissues is conventionally measured by recording the apparent viscosity (η) in heating/cooling cycles. However, conventional rheometers show critical limitations when the starch is embedded in compact protein-rich cotyledon matrices, as occurs in pulses. In this work, the pasting profile of 13 red kidney beans (Phaseolus vulgaris) from the same cultivar but different growing locations was investigated using a heating/cooling cycle at higher temperature (130 °C) and pressurized conditions, using both water and brine as cooking solvents. It was hypothesized that the continuous measure of η at these conditions of flours from the dry seed would correlate with the texture, as determined by the mini-Kramer cell, of the beans after the entire process of soaking and canning. Furthermore, mechanistic answers were obtained by investigating their composition (starch, protein, and ash content) and physical properties (water holding capacity, seed ratio and weight). Interestingly, as opposed to the pasting profile at 95 °C, pasting indicators at 130 °C, including trough and final viscosity, strongly correlated with starch and protein content, seed coat ratio and, remarkably, with the firmness of the beans after canning when brine was incorporated. These results clearly show that small beans with a high protein content would bring about a more compact matrix that restricts starch from swelling and results in canned beans with a hard texture, which can be predicted by a lower pasting profile of the whole bean flour.
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Affiliation(s)
- Richard Park
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Laura Roman
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Louis Falardeau
- Bonduelle Americas, 540 Chemin des Patriotes, St-Denis-Sur_Richelieu, QC J0H 1K0, Canada;
| | - Lionel Albino
- Bonduelle, Rue Nicolas Appert, F-59653 Villeneuve d’Ascq, France;
| | - Iris Joye
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Mario M. Martinez
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada;
- Department of Food Science, iFOOD Interdisciplinary Center, Aarhus University, 8200 Aarhus N, Denmark
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13
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Uriarte‐Aceves PM, Rangel‐Peraza JG, Sopade PA. Kinetics of water absorption and relation with physical, chemical, and wet‐milling properties of commercial yellow maize (
Zea mays
L.) hybrids. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14509] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
| | | | - Peter Adeoye Sopade
- Department of Food Science and Engineering School of Agricultural Sciences Xichang University Xichang China
- Food Process Engineering ConsultantsAbeokuta Cottage Forest Lake QLD Australia
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14
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Miano AC, Carvalho GRD, Sabadoti VD, Anjos CBPD, Godoy R, Augusto PED. Evaluating new lines of pigeon pea (
Cajanus cajan
L.) as a human food source. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14517] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Alberto Claudio Miano
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
- Dirección de Investigación y Desarrollo Universidad Privada del Norte (UPN) Trujillo Peru
| | - Gisandro Reis de Carvalho
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Viviane Deroldo Sabadoti
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Carlota Boralli Prudente dos Anjos
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | - Rodolfo Godoy
- Embrapa Southeast Livestock ‐ Brazilian Agricultural Research Corporation (Embrapa) São Carlos Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo (USP) São Paulo Brazil
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15
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Xu D, Wang C, Zhuo Z, Ye M, Pu B. Extraction, purification and antioxidant activity of polysaccharide from cold pressed oil cake of 'Tengjiao' seed. Int J Biol Macromol 2020; 163:508-518. [PMID: 32615223 DOI: 10.1016/j.ijbiomac.2020.06.207] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 04/21/2020] [Accepted: 06/22/2020] [Indexed: 01/04/2023]
Abstract
Tengjiao (Zanthoxylum armatum DC.) seed cold pressed oil cake (CPC), the main by-product of the cold-pressed oil process, is mainly used for animal feed or crop fertilizer, resulting in a great waste of resources. To improve the added value, the CPC polysaccharide (CPCP) was extracted and purified, and its antioxidant activity was studied. The extraction conditions by microwave assisted extraction, and purification conditions by trichloroacetic acid and polyamide column chromatography treatment were optimized. High performance liquid chromatography and Fourier transforms infrared were applied to characterize the primary structural features. And the antioxidant activity was analyzed by detecting the reducing power, and scavenging activity on radical of superoxide anion, DPPH and ABTS. The results showed that, under the optimal extraction conditions (liquid-to-solid ratio 44 mL/g, processing time 16 min, microwave power 500 W and extraction temperature 80 °C), and the optimal purification conditions, the extract rate of crude CPCP reached 4.76 ± 0.07%, and the purity increased from 48.52 ± 2.76% to 93.76 ± 2.06%. CPCP was mainly water-soluble pyranose with α-configuration, and composed of five kinds of monosaccharides including L-Rhamnose, D-Glucuronic acid, d-Glucose, D-Galactose and D-(-)-Arabinose. CPCP displayed certain degree of antioxidant activity, revealing the potential development and utilization value as antioxidants.
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Affiliation(s)
- Danping Xu
- Key Laboratory of Genetics and Germplasm Innovation of Tropical Special Forest Trees and Ornamental Plants, Ministry of Education, Key Laboratory of Germplasm Resources Biology of Tropical Special Ornamental Plants of Hainan Province, College of Forestry, Hainan University, 58 Renmin Avenue, Haikou 570228, China; College of Food Science, Sichuan Agricultural University, 46 Xinkang Road, Yaan 625014, China
| | - Chunxia Wang
- Sichuan Research & Design Institute of Agricultural Machinery, 5 Niusha Road, Chengdu 610066, China
| | - Zhihang Zhuo
- Key Laboratory of Genetics and Germplasm Innovation of Tropical Special Forest Trees and Ornamental Plants, Ministry of Education, Key Laboratory of Germplasm Resources Biology of Tropical Special Ornamental Plants of Hainan Province, College of Forestry, Hainan University, 58 Renmin Avenue, Haikou 570228, China.
| | - Meng Ye
- College of Forestry, Sichuan Agricultural University, 211 Huimin Road, Chengdu 611130, China
| | - Biao Pu
- College of Food Science, Sichuan Agricultural University, 46 Xinkang Road, Yaan 625014, China.
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16
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Gargiulo L, Sorrentino G, Mele G. 3D imaging of bean seeds: Correlations between hilum region structures and hydration kinetics. Food Res Int 2020; 134:109211. [PMID: 32517938 DOI: 10.1016/j.foodres.2020.109211] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 03/12/2020] [Accepted: 03/30/2020] [Indexed: 10/24/2022]
Abstract
X-ray micro-CT imaging has been applied successfully in food science and seed research due to its capacity to provide very small details of seed traits that are very complex to score. The micropyle and the tissues of the hilum region of bean seeds are recognized as structures which play an important role in hydration process. This latter influences, in turn, not only germination but also the cooking and industrial processing. Nevertheless, the role of each structure of the bean seeds is yet to be fully understood. Moreover such traits are never been quantified by using 3D imaging approaches. In this work, seeds of four ancient Italian landraces of beans have been scanned by X-ray microCT with a twofold approach: bulk scans for whole seed imaging and single seed scans for internal traits measurements. Then water uptake tests have been performed. The different structures composing the hilum region of the beans have been imaged and characterized. The two-dimensional and the three-dimensional morphometric traits have been correlated with parameters of hydration models by Principal Component Analysis (PCA) and Pearson coefficients. Micropyle groove area was the trait most influencing the very initial hydration rates while the hilum groove area was the best correlated with the overall infiltration behavior. The internal free space was the trait best correlated with the moisture at equilibrium. Moreover, strophiole shape resulted the most suitable internal trait for univocal identification of the four landraces. Overall results give a contribution to the understanding of the role of hilum region structures in bean seeds hydration process and show novel morphological traits useful for identification of local bean landraces.
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Affiliation(s)
- Laura Gargiulo
- Institute for Agricultural and Forest Systems in the Mediterranean (ISAFoM), Department of Biology, Agriculture and Food Sciences (DiSBA), National Research Council (CNR), Italy
| | - Giuseppe Sorrentino
- Institute for Agricultural and Forest Systems in the Mediterranean (ISAFoM), Department of Biology, Agriculture and Food Sciences (DiSBA), National Research Council (CNR), Italy
| | - Giacomo Mele
- Institute for Agricultural and Forest Systems in the Mediterranean (ISAFoM), Department of Biology, Agriculture and Food Sciences (DiSBA), National Research Council (CNR), Italy.
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17
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Oladele SO, Osundahunsi OF, Agbetoye LAS, Augusto PED. Hydration kinetics of Carioca beans at different pHs. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12908] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Samouel Olugbenga Oladele
- Department of Agricultural and Environmental EngineeringFederal University of Technology Akure Ondo State Nigeria
- Department of Agri‐food IndustryFood and Nutrition, Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba São Paulo Brazil
| | | | - Leo A. S. Agbetoye
- Department of Agricultural and Environmental EngineeringFederal University of Technology Akure Ondo State Nigeria
| | - Pedro E. D. Augusto
- Department of Agri‐food IndustryFood and Nutrition, Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba São Paulo Brazil
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