Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans

The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity

Thermal processing can alter the biological activity of seed phytochemicals in various ways, thus improving shelf life, bioavailability, oxidative stability, and oil yield; it can also decrease the content of antinutritional compounds, reduce cytotoxic activity and increase the total phenolic content of the seeds. However, this treatment can also inactivate beneficial compounds, including phenolics. This review describes the effect of different thermal processing methods on the content, activity, and bioavailability of chemical compounds from different edible seeds. The outcome is dependent on the method, temperature, time of processing, and type of seeds. Although thermal processing has many benefits, its precise effect on different species requires further clarification to determine how it influences their phytochemical content and biological activity, and identify the optimal conditions for processing.

Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran

The current study explores the effects of microwave treatment at varying wattage and durations on the phytoconstituents, antioxidant status, anti-nutritional factors (ANFs), and metabolite profiles of de-oiled rice bran. The total phenolics and flavonoids showed both increases and decreases depending on specific microwave parameters, while flavonol content consistently increased across all treated groups compared to the control. The DPPH and ABTS free radical scavenging activity, total antioxidant capacity, FRAP, CUPRAC, metal chelating activity, and ascorbic acid content were enhanced in most of the microwaved samples; however, longer microwave exposure at higher wattage led to their reduction. A treatment-specific decrease in ANFs, including condensed tannins, oxalates, and phytates, was observed. HRMS-based untargeted metabolomics identified a diverse range of primary and secondary metabolites, which clustered in a group-specific manner, indicating notable group-wise metabolite variations. Analysis of discriminating metabolites revealed no significant differences in the overall levels of phenolics, flavonoids, vitamins and cofactors, sugars, amino acids, terpenoids, fatty acids, and their derivatives among the treated groups compared to the control; however, several individual metabolites within these metabolite classes differed significantly. These findings suggest that optimized microwaving of de-oiled rice bran can enhance phytochemicals and antioxidants while improving the metabolite profile.

Effects of heat treatment on rumen degradability and protein intestinal digestibility of black soldier fly (Hermetia illucens L.) in goat

The black soldier fly larvae (BSF) are used as a substitute for soybean meal due to their high crude protein content. This experiment aims to assess the impact of heat treatment on the rumen degradability of BSF and protein digestion in the small intestine using the in situ nylon bag method and the three-step in vitro method. This study comprises a total of 8 groups (n = 6). The negative control group includes only full-fat soybeans (FFS) and BSF (FF group and BS group). The positive control groups consist of a 95% BSF or 95% FFS mixed with 5% cassava (FFC and BSC groups). The treatment groups involve adding 75% water to the positive control mixture, followed by vigorous kneading to achieve uniform mixing. The resulting mixture was then pressed to a thickness of approximately 5 cm, placed in an oven, and dried for 120 min at temperatures of 120 °C and 140 °C (12FFC, 14FFC, 12BSC, and 14BSC groups). Nylon bags will be incubated in the rumen for 0, 2, 4, 8, 12, 24, and 48 h, and the small intestine protein digestion rate will be analyzed at 16 h. Compared to the BS group, heat-treated BSF showed increased (P < 0.05) rumen DM degradability and effective degradability. The 14BSC group increased (P < 0.05) rumen CP degradability and degradation kinetic parameters, while the 12BSC group decreased (P < 0.05) these parameters. The CP degradability of BSF was significantly higher (P < 0.05) than that of full-fat soybeans. The Idg and IDCP of heat-treated full-fat soybeans were significantly higher (P < 0.05) than those of other treatment groups. At the same time, heat treatment was beneficial for increasing (P < 0.05) the Idg and IDCP of BSF, and the 14BSC treatment effect was significantly better (P < 0.05) than that of the 12BSC group. Therefore, based on the results of this experiment, it is recommended to supplement BSF with cassava and subject them to heat treatment at 140 °C.

A review and meta-analysis of selected plant protein sources as a replacement of fishmeal in the diet of tilapias

Numerous studies on the replacement of fishmeal with plant protein sources in tilapias have been undertaken. In order to quantify the effect of replacing fishmeal with plant protein sources on the growth performance of tilapias, a meta-analysis approach was applied. Despite the high heterogeneity and funnel plot asymmetry, the meta-analysis showed that replacing fishmeal with plant protein sources has a significant positive effect on the growth performance of tilapias. Thus, tilapias appear to be preadapted to utilizing plant protein sources. Furthermore, the feed value, nutritional quality and cost of the commonly used plant ingredients (soybean, sunflower, canola, cottonseed, kikuyu and azolla meals) were explored. The Solver function in Excel was used to formulate least cost diets using the plant meals. Azolla had the highest nutritional index (9.7436). This was attributed to its excellent amino acid profile that exceeded the requirements of tilapias. Nutritional index and feed value were lowest in kikuyu because of its poor amino acid profile as it registered the lowest amino acid index (0.4918). These results indicate that the amino acid profile is more important in the determination of nutritional quality than the percent protein content. Azolla and soybean meal are good candidates for the replacement of fishmeal in the diets of tilapias.

Elucidation of the potential antioxidant compound and mechanism of mung bean using network pharmacology and in vitro anti-oxidative activity

Mung bean is rich in bioactive components, but the main compound and pharmacological mechanism in reducing oxidative and free radical damage are unclear. Network pharmacology and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging activities were employed to uncover the antioxidant mechanism of potentially active compounds, considering the interactions between mung bean targets and oxidative and free radical damage. These key targets were analyzed by protein–protein interactions (PPIs), and key genes were used to find the biological pathway and therapeutic mechanism by Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses. The results showed that five antioxidant components and 18 mung bean targets were screened. β-carotene and vitexin both played a crucial role in mung bean against oxidative and free radical damage, and the ABTS radical scavenging activities of β-carotene and vitexin were 94.84 and 87.79%, which were equivalent to those of vitamin C. Key targets may be AR, HSP90AA1, MYC, and CASP3 for mung bean to exert antioxidant activity. GO and KEGG indicated that mung bean may mainly act on thyroid hormone signaling pathway, estrogen signaling pathway, p53 signaling pathway, etc. In vitro antioxidant activity tests showed that the bioactive ingredients of mung beans had great antioxidant activity. Network pharmacology analysis also revealed the underlying molecular mechanisms of oxidative and free radical damage. This study provides new insights and evidence to explore the bioactive compounds and biological functions of food cereals and legumes, as well as a reference for the functional evaluation of food ingredients and the development of functional foods.

Effects of "nine steaming nine sun-drying" on proximate composition, protein structure and volatile compounds of black soybeans

Nine steaming nine sun-drying is a traditional processing technology for food or medicinal materials. The dynamic changes of the proximate composition, protein structure and volatile compounds during nine-time steaming and sun-drying of black soybeans (BS) were studied. The proximate composition results showed that the content of protein, carbohydrate and fat of BS decreased after processing, whereas the relative content of amino acids remained basically unchanged. Protein structure was evaluated using Fourier transform infrared spectroscopy (FT-IR), Ultraviolet absorption spectroscopy (UV) and Fluorescence spectroscopy. FT-IR result revealed that the relative contents of β-sheet and β-turn of the secondary structure of black soybean protein isolate (BSPI) decreased but the relative contents of α-helix and random coil increased after steaming and sun-drying. The results of UV and fluorescence spectroscopy confirmed changes in the protein conformation. In addition, SPME-GCMS analysis demonstrated that hydrocarbons, alcohols and aldehydes were the main volatile compounds. The relative contents of 1-octen-3-ol and hexanal, which are the main sources of beany flavor decreased significantly compared with raw BS. Principal component analysis (PCA) results showed that the volatile compounds of nine steamed and nine sun-dried BS could be well distinguished during the process. These findings may therefore provide a scientific basis for the application of nine-time steamed and sun-dried BS in food industry and contribute to the understanding of process-induced chemical transformations in this ancient processing technique.

Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches

The study investigated the changes in IgE binding capacity, protein profiles and peptide compositions after soybeans were boiled and autoclaved. The results of ELISA showed that the IgE binding capacity of soybean was reduced by 69.3% and 88.9% after boiling and autoclaving, respectively. Above 43 and 10 kDa proteins disappeared in boiled and autoclaved soybeans from SDS-PAGE, respectively. A Venn diagram and heat map showed that there was no change in allergen types and a reduction in allergen contents in the boiled and autoclaved soybeans. The changes in peptide compositions were also observed in the boiled and autoclaved soybeans through Venn diagram, PCA and heat map. LC/MS-MS and peptide mapping analysis demonstrated that boiling and autoclaving masked many epitopes in Gly m 4 and Gly m 5, such as ALVTDADNVIPK, SVENVEGNGGPGTIKK and KITFLEDGETK of Gly m 4 and VEKEECEEGEIPRPRPRPQHPER of Gly m 5, resulting in a reduction of IgE binding capacity in the extracted proteins. By contrast, the exposure of many epitopes in Gly m 6 was observed in boiled and autoclaved soybeans, which might be mainly responsible for the existing IgE binding capacity in the treated soybean proteins. Interestingly, the IgE binding capacity of soybeans showed a positive correlation with the total contents and number of peptides in Gly m 4-Gly m 6.

Fermentation performance and nutritional assessment of physically processed lentil and green pea flour

BACKGROUND

Significant amounts of nutrients, including dietary fibers, proteins, minerals, and vitamins are present in legumes, but the presence of anti-nutritional factors (ANFs) like phytic acid, tannins, and enzyme inhibitors impact the consumption of legumes and nutrient availability. In this research, the effect of a physical process (sonication or precooking) and fermentation with Lactobacillus plantarum and Pediococcus acidilactici on the ANFs of some legumes was evaluated.

RESULTS

Total phenolic content was significantly (P < 0.05) reduced for modified and fermented substrates compared with non-fermented controls. Trypsin inhibitory activity (TIA) was reduced significantly for all substrates except for unsonicated soybean and lentils fermented with L. plantarum and P. acidilactici. When physical processing was done, there was a decrease in TIA for all the substrate. Phytic acid content decreased for physically modified soybean and lentil but not significantly for green pea. Even though there was a decrease in ANFs, there was no significant change in in vitro protein digestibility for all substrates except for unsonicated L. plantarum fermented soybean flour and precooked L. plantarum fermented lentil. Similarly, there was a change in amino acid content when physically modified and fermented.

CONCLUSION

Both modified and unmodified soybean flour, green pea flour, and lentil flour supported the growth of L. plantarum and P. acidilactici. The fermentation of this physically processed legume and pulse flours influenced the non-nutritive compounds, thereby potentially improving nutritional quality and usage. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Brassinolide soaking and preharvest UV-B radiation influence the shelf life of small black bean sprouts

This study explored the effects of brassinolide (BR) soaking, preharvest ultraviolet-B (UV-B) radiation, and their combined treatments on physiological characteristics, chlorophyll fluorescence, and quality of small black bean sprouts during storage. Results indicated that the combined treatments significantly enhanced contents of flavone, free amino acid, and photosynthetic pigment, and activities of phenylalanine ammonia lyase (PAL) and 2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging in sprouts stored for 5 days compared with BR treatment alone. The combined treatments significantly increased total phenols content and PAL activity, and reduced malonaldehyde content in sprouts compared with UV-B radiation alone. The inhibitory effect of BR or UV-B on fluorescence of photosystem II was weakened by their combined treatments. Comprehensive analysis indicated that the combined treatments could be used to maintain postharvest small black bean sprouts with high levels of nutritional ingredients by probably keeping high photosynthetic capacity, PAL activity, and DPPH radical scavenging rate in sprouts.

Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)

Rice bean (Vigna umbellata) is a legume that belongs to Vigna genus. Native to Indo-Chinese region, it is considered to be an ‘under-utilized’ or ‘orphan’ crop. Rice bean is known to possess high nutritional potential and antioxidant activity. But the use of rice bean supplementation in routine diet is limited despite its high nutritional profile due to the presence of non-nutritional factors. Thus, various pre-treatments like soaking, germination, oven roasting, sand roasting, boiling and pressure cooking at different time and temperature were carried out to reduce the anti-nutritional content of rice bean and to study its effect on antioxidant activity and phytochemical content. All the pre-treatments were able to significantly reduce the anti-nutrient content in rice bean, but germination showed the maximum reduction. Also germinated rice bean showed the maximum antioxidant potential and maximum content of total phenols, total flavonoids, vitamin C and carotenoids. Rice bean has been underutilized so far, owing to its antinutrient content and low popularity. This experiment attempted to use low cost processing to reduce the content of antinutrients and track the antioxidant content in rice bean. The concluded processing could be adopted for commercial applications for dietary supplementation.

Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts

Developing circular value chains for continuing the use of and reducing the waste of the resources of industrial processing would eliminate impairments to the environment. The generation of nutrient-dense byproducts and coproducts with high-moisture contents are considered to be an issue for global food industries. These byproducts and coproducts spontaneously undergo chemical, biochemical, or microbial deteriorations due to high storage-temperatures, and consequently are turned into direct animal feed sources or even just treated as waste with eutrophication activity. This review provides an overview of selected mass-produced botanical food byproducts and coproducts (BFBC) including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via proper drying technologies being employed. This review includes the current production of the above-mentioned agricultural products, the nutritional aspects of them, and the sustainable utilization of their coproducts. Additionally, the possible drying kinetics for value-added prospects are discussed.

Evaluation of Thermal Effects on the Bioactivity of Curcumin Microencapsulated with Porous Starch-Based Wall Material Using Spray Drying

Curcumin was microencapsulated by porous starch using a spray dryer with a particle size between 1.5 and 2.0 µm and subjected to water bath (40–100 °C) and oven heating (150–200 °C) in comparison to non-encapsulated samples. The minimum possible encapsulation rate ranged from 26.75 to 52.23%. A reasonable thermal stability was observed after water bath heating with regard to 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging activity. On the other hand, the increase in oven heating temperature caused significant alterations compared with the control samples (p < 0.05). The encapsulated particles subjected to oven heating at 170 °C demonstrated serious collapse. The DPPH scavenging activity of non-encapsulated curcumin was significantly reduced (p < 0.05) from 48.94% ± 3.72% (control, 0 °C) to 40.42% ± 2.23% (oven heating, 160 °C); however, remained stable for the encapsulated samples (51.18% ± 4.86%–50.02% ± 1.79%) without significant difference (p < 0.05). The ABTS scavenging activity was promoted as a function of the oven heating temperature. Both DPPH and ABTS free radical scavenging activities remained stable after water bath. Nevertheless, the color of microencapsulated curcumin was better preserved in comparison to the controls.

Nutrient mixture from germinated legumes: Enhanced medicinal value with herbs-attenuated liver cirrhosis

Among various food processing strategies, germination and dehulling enhance the nutritional content of the food, and the addition of herbs to this could improve the medicinal value. The milled powders of germinated Macrotyloma uniflorum (horse gram) and Vigna radiata (green gram) were used to make the nutrient mixture. Further, Curcuma longa (turmeric) and Trigonella foenum graecum (fenugreek) were used to improve its medicinal value. The prepared nutrient mixture has high nutritional value, antioxidant potential, and reduced antinutrient factors. Supplementation of nutrient mixture reduced oxidative stress-mediated hepatocyte injury on the CCl₄ -induced liver cirrhosis model. Further, histological examination (H&E and Sirius red), matrix metalloproteinase gelatin zymography, and Western blot revealed the management of hepatic stellate cells in an inactive stage thereby reduced cirrhosis. These findings conclude that the supplementation of nutrient mixture formulation protected and effectively prevented liver cirrhosis. PRACTICAL APPLICATIONS: This study has a good impact on nutritional therapy for liver diseases. Many of the chronic liver diseases are associated with severe malnutrition and hypoalbuminemia, which further worsens the condition. This study would emphasize the nutritional therapy to treat such imbalance and enriching the medicinal value of nutrition mixture with herbs could target different pathophysiological changes and provide better defense in liver disease patients. Since this nutrient mixture is from common edible natural resources, it could reach the pharmaceutical industry's attention to the highest production and marketing.

Bio-ionic liquid pretreatment and ultrasound-promoted enzymatic hydrolysis of black soybean okara

The effective processing method to produce fermentable sugars and modify the microstructure of black soybean okara using bio-ionic liquid (bio-IL) pretreatment and ultrasound-promoted enzymatic hydrolysis was investigated. The morphology and structural characteristics of okara before and after bio-IL pretreatment and enzymatic hydrolysis under different ultrasonic frequencies were analyzed by field emission scanning electron microscope (FE-SEM), X-ray energy dispersive spectrometer (EDS), and Fourier transform infrared spectroscopy (FTIR). Without pretreatment, the production of total reducing sugar (TRS) under ultrasound (40 kHz/300 W) was 3.4 times of that without ultrasound. Using the bio-IL choline acetate ([Ch][OAc]) in water for the pretreatment of black soybean okara, the TRS production of enzymatic hydrolysis was further increased to 5.2 times of that without ultrasound in 4 h of reaction. The analysis by FTIR and EDS showed that the highly structured matrix of okara was unfolded and broken by the action of combining ultrasound and choline acetate pretreatment, due to which the surface structures with large pores were presented to facilitate the reduction of unfavorable hindrance for enzymatic hydrolysis. The simplified kinetic model was proposed to describe the transport and reaction phenomena of enzymes in a solid-liquid system by using two kinetic parameters to show the impeded behavior of enzyme within the matrix of okara. The combination of bio-IL pretreatment and ultrasound-promoted enzymatic hydrolysis was able to make the efficient structural changes of black soybean okara to enhance the digestion of enzymes, and the okara could be valorized for use in foods.

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Seed legumes have played a major role as a crop worldwide, being cultivated on about 12% to 15% of Earth's arable land; nevertheless, their use is limited by, among other things, the presence of several antinutritional factors (ANFs - naturally occurring metabolites that the plant produces to protect itself from pest attacks.) Trypsin inhibitors (TIs) are one of the most relevant ANFs because they reduce digestion and absorption of dietary proteins. Several methods have been developed in order to inactivate TIs, and of these, thermal treatments are the most commonly used. They cause loss of nutrients, affect functional properties, and require high amounts of energy. Given the above, new processes have emerged to improve the nutritional quality of legumes while trying to solve the problems caused by the use of thermal treatments. This review examines and discusses the methods developed by researchers to inactivate TI present in legumes and their effects over nutritional and functional properties.

Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans

In this study, the effects of high hydrostatic pressure (HHP) at elevated temperature (60 °C) and 2 dielectric heating (DH) methods (radio frequency [RF], and microwaving [MW]) on the nutritional compositions and removal of antinutritional factors in black soybeans were studied. Each treatment caused <2% reduction in protein, and 3.3% to 7.0% decline in total amino acid content. However, the proportion of essential amino acid slightly increased in DH treated samples. The treatment decreased fat content (14.0% to 35.7%), but had small influence on fatty acid proportion. Antinutritional factors including trypsin inhibitor, tannins, saponins, and phytic acid were all declined by the 3 treatments, and DH treatment was generally more efficient. The most abundant saponins was decreased >22% in DH treated samples. MW and HHP led to higher in vitro protein digestibility, RF and MW promoted protein aggregation from atomic force microscope topography, but HHP caused more damages on protein subunits as seen from SDS-PAGE image.

Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L

BACKGROUND

Use of the indigenous, easily accessible leafy vegetable roselle (Hibiscus sabdariffa L.) for value addition is gaining impetus as its nutritive and nutraceutical compounds are exposed by investigations. Being a perishable, storage is challenging, hence different methods of drying have been an attractive alternative for its postharvest usage in foods without much compromising its quality and antioxidant potential.

RESULTS

Room- and freeze-dried samples were found to have best quality in terms of colour, total flavonoid content (18.53 ± 2.39 and 18.66 ± 1.06 g kg(-1) respectively), total phenolic content (17.76 ± 1.93 and 18.91 ± 0.48 g kg(-1)), chlorophyll content (1.59 ± 0.001 and 1.55 ± 0.001 g kg(-1)) and ascorbic acid content (11.11 ± 1.04 and 8.92 ± 0.94 g kg(-1)) compared with those subjected to infrared, crossflow, microwave, oven or sun drying. Samples treated by room and freeze drying retained maximum antioxidant potential as shown by the phosphomolybdate method and the 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging activity and ferric-reducing antioxidant power assays. Cold water and hot water extracts showed significantly higher total phenolic content and total antioxidant activity owing to the greater solubility of phenolics and destruction of cellular components in polar solvents than in organic solvents.

CONCLUSION

The data obtained show the potential for retaining quality parameters of roselle leaf under suitable drying methods.