1
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Kim H, Lee C, Kim E, Jo Y, Park J, Ban C, Lim S. Optimization of Ultrasound-Assisted Pretreatment for Accelerating Rehydration of Adzuki Bean ( Vigna angularis). J Microbiol Biotechnol 2024; 34:846-853. [PMID: 38379340 DOI: 10.4014/jmb.2401.01004] [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: 01/05/2024] [Revised: 01/23/2024] [Accepted: 01/26/2024] [Indexed: 02/22/2024]
Abstract
Adzuki bean (Vigna angularis), which provides plant-based proteins and functional substances, requires a long soaking time during processing, which limits its usefulness to industries and consumers. To improve this, ultrasonic treatment using high pressure and shear force was judged to be an appropriate pretreatment method. This study aimed to determine the optimal conditions of ultrasound treatment for the improved hydration of adzuki beans using the response surface methodology (RSM). Independent variables chosen to regulate the hydration process of the adzuki beans were the soaking time (2-14 h, X1), treatment intensity (150-750 W, X2), and treatment time (1-10 min, X3). Dependent variables chosen to assess the differences in the beans post-immersion were moisture content, water activity, and hardness. The optimal conditions for treatment deduced through RSM were a soaking time of 12.9 h, treatment intensity of 600 W, and treatment time of 8.65 min. In this optimal condition, the values predicted for the dependent variables were a moisture content of 58.32%, water activity of 0.9979 aw, and hardness of 14.63 N. Upon experimentation, the results obtained were a moisture content of 58.28 ± 0.56%, water activity of 0.9885 ± 0.0040 aw, and hardness of 13.01 ± 2.82 g, confirming results similar to the predicted values. Proper ultrasound treatment caused cracks in the hilum, which greatly affects the water absorption of adzuki beans, accelerating the rate of hydration. These results are expected to help determine economically efficient processing conditions for specific purposes, in addition to solving industrial problems associated with the low hydration rate of adzuki beans.
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Affiliation(s)
- Hyengseop Kim
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Changgeun Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Eunghee Kim
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Youngje Jo
- Research and Development Dept., B.E.T., Busan 48119, Republic of Korea
| | - Jiyoon Park
- Seoul International School, Seongnam 13113, Republic of Korea
| | - Choongjin Ban
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Republic of Korea
| | - Seokwon Lim
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
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2
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An NTH, Namutebi P, Van Loey A, Hendrickx ME. Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior. Food Res Int 2024; 181:114098. [PMID: 38448107 DOI: 10.1016/j.foodres.2024.114098] [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: 09/04/2023] [Revised: 01/29/2024] [Accepted: 02/02/2024] [Indexed: 03/08/2024]
Abstract
Quantitative changes at different length scales (molecular, microscopic, and macroscopic levels) during cooking were evaluated to better understand the cooking behavior of common beans. The microstructural evolution of presoaked fresh and aged red kidney beans during cooking at 95 °C was quantified using light microscopy coupled with image analysis. These data were related to macroscopic properties, being hardness and volume changes representing texture and swelling of the beans during cooking. Microstructural properties included the cell area (Acell), the fraction of intercellular spaces (%Ais), and the fraction of starch area within the cells (%As/c), reflecting respectively cell expansion, cell separation, and starch swelling. A strong linear correlation between hardness and %Ais (r = -0.886, p = 0.07), along with a significant relative change in %Ais (∼5 times), suggests that softening is predominantly due to cell separation rather than cell expansion. Regarding volume changes, substantial cell expansion (Acell increased by ∼1.5 times) during the initial 30 min of cooking was greatly associated with the increase in the cotyledon volume, while the significance of cell separation became more prominent during the later stages of cooking. Furthermore, we found that the seed coat, rather than the cotyledon, played a major role in the swelling of whole beans, which became less pronounced after aging. The macroscopic properties did not correlate with %As/c. However, the evolution of %As/c conveyed information on the swelling of the starch granules during cooking. During the initial phase, the starch granule swelling mainly filled the cells, while during the later phase, the further swelling was confined by the cell wall. This study provides strong microscopic evidence supporting the direct involvement of the cell wall/ middle lamella network in microstructural changes during cooking as affected by aging, which is in line with the results of molecular changes.
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Affiliation(s)
- Nguyen T H An
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Patricia Namutebi
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Marc E Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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3
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Wainaina I, Wafula E, Kyomugasho C, Sila D, Hendrickx M. Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions. Food Res Int 2023; 173:113418. [PMID: 37803756 DOI: 10.1016/j.foodres.2023.113418] [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: 06/22/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 10/08/2023]
Abstract
Storage is a fundamental part of the common bean postharvest chain that ensures a steady supply of safe and nutritious beans of acceptable cooking quality to the consumers. Although it is known that extrinsic factors of temperature and relative humidity (influencing the bean moisture content) control the cooking quality deterioration of beans during storage, the precise interactions among these extrinsic factors and the physical state of the bean matrix in influencing the rate of quality deteriorative reactions is poorly understood. Understanding the types and kinetics of (bio)chemical reactions that influence the cooking quality of beans during storage is important in establishing suitable storage conditions to ensure quality stability. In this review, we integrate the current insights on glass transition phenomena and its significance in describing the kinetics of (bio)chemical reactions that influence the cooking quality changes during storage of common beans. Furthermore, a storage stability map based on the glass transition temperature of beans as well as kinetics of the main (bio)chemical reactions linked to cooking quality deterioration during storage was designed as a guide for determining appropriate storage conditions to ensure cooking quality stability.
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Affiliation(s)
- Irene Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62,000-00200, Nairobi, Kenya.
| | - Elizabeth Wafula
- Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62,000-00200, Nairobi, Kenya.
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Daniel Sila
- Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62,000-00200, Nairobi, Kenya.
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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4
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Lee C, Kim E, Kim H, Heo W, Ahn S, Park J, Ban C, Lim S. Comparison of the pretreatment methods for enhancing hydration of water-soaked adzuki beans ( Vigna angularis). Food Sci Biotechnol 2023; 32:1405-1413. [PMID: 37457407 PMCID: PMC10348967 DOI: 10.1007/s10068-023-01294-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/21/2023] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
Five pretreatments methods, cold plasma, pressure drop, heating, and bath-type and probe-type sonications were compared to shorten the rehydration process of adzuki bean (Vigna angularis) soaked before the cooking in terms of the hydration and softening efficacies. Moisture content and water activity of the probe-type sonicated beans were most dramatically increased as 11-45% and 0.59-0.97 after soaking for only 2 h, respectively (non-treated: 11-12% and 0.59-0.66). Accordingly, the probe-type sonicated beans were most rapidly softened as 27-5 N in the 2 h-soaking and exhibited the lowest hardness after soaking/cooking as ~ 0.97 N (non-treated: 27-21 N and ~ 5.5 N, respectively). According to scanning electron micrographs, these results can be attributed to formation of prominent fissures or scars in the hilum of the probe-type sonicated beans. Consequently, this study will be provide valuable information for developing a rational process in food industry to shorten the rehydration of the adzuki beans.
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Affiliation(s)
- Changgeun Lee
- Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam-daero, Seongnam, Gyeonggi 13120 Republic of Korea
| | - Eunghee Kim
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanakro, Gwanak-gu, Seoul, 08826 Republic of Korea
| | - Hyungsup Kim
- Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam-daero, Seongnam, Gyeonggi 13120 Republic of Korea
| | - Wonyoung Heo
- Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam-daero, Seongnam, Gyeonggi 13120 Republic of Korea
| | - Sungmo Ahn
- Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam-daero, Seongnam, Gyeonggi 13120 Republic of Korea
| | - Jiyoon Park
- Seoul International School, 15-1518 Seongnam-daero, Sujeong-gu, Seongnam, Gyeonggi 13113 Republic of Korea
| | - Choongjin Ban
- Department of Environmental Horticulture, University of Seoul, 163 Seoulsiripdae-ro, Dongdaemun-gu, Seoul, 02504 Republic of Korea
| | - Seokwon Lim
- Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam-daero, Seongnam, Gyeonggi 13120 Republic of Korea
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5
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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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6
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Tao Q, Chen D, Bai M, Zhang Y, Zhang R, Chen X, Sun X, Niu T, Nie Y, Zhong S, Sun J. Hydrotime Model Parameters Estimate Seed Vigor and Predict Seedling Emergence Performance of Astragalus sinicus under Various Environmental Conditions. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091876. [PMID: 37176935 PMCID: PMC10180758 DOI: 10.3390/plants12091876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/28/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023]
Abstract
Seed vigor is an important aspect of seed quality. High-vigor seeds show rapid and uniform germination and emerge well, especially under adverse environmental conditions. Here, we determined hydrotime model parameters by incubating seeds at different water potentials (0.0, -0.2, -0.4, -0.6, and -0.8 MPa) in the laboratory, for 12 seed lots of Chinese milk vetch (Astragalus sinicus) (CMV), a globally important legume used as forage, green manure, and a rotation crop. Pot experiments were conducted to investigate the seedling emergence performance of 12 CMV seed lots under control, water stress, salinity stress, deep sowing, and cold stress conditions. Meanwhile, the field emergence performance was evaluated on two sowing dates in June and October 2022. Correlation and regression analyses were implemented to explore the relationships between hydrotime model parameters and seedling emergence performance under various environmental conditions. The seed germination percentage did not differ significantly between seed lots when seeds were incubated at 0.0 MPa, whereas it did differ significantly between seed lots at water potentials of -0.2, -0.4, and -0.6 MPa. The emergence percentage, seedling dry weight, and simplified vigor index also differed significantly between the 12 seed lots under various environmental conditions. Ψb(50) showed a significant correlation with germination and emergence performance under various environmental conditions; however, little correlation was observed between θH or σφb and germination and emergence. These results indicate that Ψb(50) can be used to estimate seed vigor and predict seedling emergence performance under diverse environmental conditions for CMV and similar forage legumes. This study will enable seed researchers, plant breeders, and government program directors to target higher seed vigor more effectively for forage legumes.
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Affiliation(s)
- Qibo Tao
- Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China
| | - Dali Chen
- State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China
| | - Mengjie Bai
- State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China
| | - Yaqi Zhang
- Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China
| | - Ruizhen Zhang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiaofei Chen
- Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiaotong Sun
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Tianxiu Niu
- Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China
| | - Yuting Nie
- Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China
| | - Shangzhi Zhong
- Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China
| | - Juan Sun
- Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China
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7
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Zuluaga-Calderón B, González HHL, Alzamora SM, Coronel MB. Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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8
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Nacimento KM, Balbinoti TCV, Jorge LMDM, Jorge RMM. Microstructure of rice (
Oryza sativa
L.) and kinetics in hydrothermal process. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Kauyse Matos Nacimento
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
| | | | - Luiz Mario de Matos Jorge
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
- Chemical Engineering Department, Graduate Program in Chemical Engineering State University of Maringá Maringá Brazil
| | - Regina Maria Matos Jorge
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
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9
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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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10
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Li H, Zou L, Li XY, Wu DT, Liu HY, Li HB, Gan RY. Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications. Compr Rev Food Sci Food Saf 2022; 21:2335-2362. [PMID: 35365946 DOI: 10.1111/1541-4337.12945] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 02/18/2022] [Accepted: 02/28/2022] [Indexed: 12/18/2022]
Abstract
Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphenols). The diverse health benefits and multiple utilization of this pulse are associated with its unique composition. However, there is a paucity of reviews focusing on the nutritional properties and potent applications of adzuki beans. This review summarizes the chemical compositions, physicochemical properties, health benefits, processing, and applications of adzuki beans. Suggestions on how to better utilize the adzuki bean are also provided to facilitate its development as a functional grain. Adzuki bean and its components can be further developed into value-added and nutritionally enhanced products.
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Affiliation(s)
- Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xin-Yan Li
- Department of Neonatology, Longquanyi District of Chengdu Maternal and Child Healthcare Hospital, Chengdu, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
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11
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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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12
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Balbinoti TCV, Jorge LMDM, Haminiuk CWI, Jorge RMM. Multiphysics simulation and characterisation of parboiling of long grain rice during hydration. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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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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14
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Vásquez U, Siche R, Miano AC. Ultrasound-assisted hydration with sodium bicarbonate solution enhances hydration-cooking of pigeon pea. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Wainaina I, Wafula E, Sila D, Kyomugasho C, Grauwet T, Van Loey A, Hendrickx M. Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality. Compr Rev Food Sci Food Saf 2021; 20:3690-3718. [PMID: 34056842 DOI: 10.1111/1541-4337.12770] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/30/2021] [Accepted: 04/20/2021] [Indexed: 11/26/2022]
Abstract
Over the past years, the shift toward plant-based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems. Nevertheless, the many benefits of bean consumption may not be realized in large parts of the world, since long cooking time (lack of convenience) limits their utilization. This review focuses on the current insights in the cooking behavior (cookability) of common beans and the variables that have a direct and/or indirect impact on cooking time. The review includes the various methods to evaluate textural changes and the effect of cooking on sensory attributes and nutritional quality of beans. In this review, it is revealed that the factors involved in cooking time of beans are diverse and complex and thus necessitate a careful consideration of the choice of (pre)processing conditions to conveniently achieve palatability while ensuring maximum nutrient retention in beans. In order to harness the full potential of beans, there is a need for a multisectoral collaboration between breeders, processors, and nutritionists.
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Affiliation(s)
- Irene Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Elizabeth Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium.,Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Daniel Sila
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
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16
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Monteiro RL, Domschke NN, Tribuzi G, Teleken JT, Carciofi BA, Laurindo JB. Producing crispy chickpea snacks by air, freeze, and microwave multi-flash drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110781] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Carvalho GR, Polachini TC, Augusto PED, Telis‐Romero J, Bon J. Physical properties of barley grains at hydration and drying conditions of malt production. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13644] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gisandro Reis Carvalho
- Department of Food Technology and Engineering (DETA) Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São Paulo State University (UNESP) São José do Rio Preto Brazil
- Department of Agri‐Food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba Brazil
| | - Tiago Carregari Polachini
- Department of Food Technology and Engineering (DETA) Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São Paulo State University (UNESP) São José do Rio Preto 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
| | - Javier Telis‐Romero
- Department of Food Technology and Engineering (DETA) Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São Paulo State University (UNESP) São José do Rio Preto Brazil
| | - José Bon
- Group of Analysis and Simulation of Agro‐Food Processes (ASPA), Food Technology Department Universitat Politècnica de València (UPV) Valencia Spain
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18
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Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.044] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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19
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Classification, Force Deformation Characteristics and Cooking Kinetics of Common Beans. Processes (Basel) 2020. [DOI: 10.3390/pr8101227] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Post-harvest characteristics of common beans influences its classification, which significantly affects processing time and energy requirements. In this work, ten bean cultivars were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a traditional subjective finger pressing test and a scientific objective hardness test. The hardness study used seed coat rigidity to explain the structural deformation observed during cooking. The result shows that the average hardness of raw dry ETC and HTC beans was 102.4 and 170.8 N, respectively. The maximum seed coat resistance is observed within the first 30 min of cooking regardless of the classification. The results show that a modified three-parameter non-linear regression model could accurately predict the rate of bean softening (R2 = 0.994–0.999 and RMSE = 3.3–14.7%). The influence of bean softeners such as potassium carbonate (K2CO3) and sodium chloride (NaCl) to reduce cooking time was also investigated. The results showed that the addition of K2CO3 to the cooking water significantly reduced the cooking time by up to 50% for ETC and 57% for HTC.
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20
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Oliveira LC, Matos Jorge LM, Jorge RMM. Intensification of the triticale
(×
triticosecale
Wittmac)
hydration process using periodic operation. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13421] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Lucas C. Oliveira
- Chemical Engineering DepartmentGraduate Program in Food Engineering, Federal University of Paraná, Laboratory of Process Engineering in Particulate Systems Curitiba Puerto Rico Brazil
| | - Luiz M. Matos Jorge
- Chemical Engineering DepartmentGraduate Program in Chemical Engineering, State University of Maringa Maringa Puerto Rico Brazil
| | - Regina M. M. Jorge
- Chemical Engineering DepartmentGraduate Program in Food Engineering, Federal University of Paraná, Laboratory of Process Engineering in Particulate Systems Curitiba Puerto Rico Brazil
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21
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Germishuys Z, Delcour JA, Deleu LJ, Manley M. Characterization of white flour produced from roasted wheats differing in hardness and protein content. Cereal Chem 2020. [DOI: 10.1002/cche.10250] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zandré Germishuys
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Lomme J. Deleu
- Laboratory of Food Chemistry and Biochemistry Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Marena Manley
- Department of Food Science Stellenbosch University Stellenbosch South Africa
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22
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Oladele SO, Agbetoye LAS, Osundahunsi OF, Augusto PED. Oat hydration kinetics at different temperatures: Evaluation, model, and validation. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13159] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Samouel O. Oladele
- Department of Agricultural and Environmental EngineeringFederal University of Technology Akure Ondo State Nigeria
- Department of Agri‐food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture (ESALQ)University of São Paulo (USP) Piracicaba SP 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 Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture (ESALQ)University of São Paulo (USP) Piracicaba SP Brazil
- Food and Nutrition Research Center (NAPAN)University of São Paulo (USP) São Paulo SP Brazil
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23
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Mba O, Kwofie E, Ngadi M. Kinetic modelling of polyphenol degradation during common beans soaking and cooking. Heliyon 2019; 5:e01613. [PMID: 31193372 PMCID: PMC6526231 DOI: 10.1016/j.heliyon.2019.e01613] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2018] [Revised: 02/01/2019] [Accepted: 04/26/2019] [Indexed: 11/26/2022] Open
Abstract
Phenolic compounds are phytonutrients with anti-inflammatory attributes that are significant for brain, heart and gut health. Losses of natural phenolic compounds in foods occur due to degradation during processing. The extent of degradation depends on the processing conditions applied. In this study, the degradation of total phenolic compounds during the processing of common beans (Phaseolus vulgaris L.) cultivars was investigated. The effects of soaking time, soaking water temperature and cooking conditions on polyphenol degradation were examined. The total phenolic compounds were determined as gallic acid equivalents. The result shows that increase of hydration time and process water temperature significantly (p < 0.05) increased polyphenol degradation. There was a strong positive Pearson correlation (r > 0. 85) between the rate of water uptake and polyphenol degradation regardless of the water temperature and cultivar. The rate of degradation varied from 0.041 - 0.098 and 0.014-0.069 mg/g per hour for Kabulangeti and Maine cultivar, respectively. The addition sodium chloride (NaCl) and potassium carbonate (K2CO3) during cooking to soften the beans significantly increased the degree of degradation. The activation energy for degradation was estimated as 45.4 and 26.3 kJ/mol for Kabulangeti and Maine cultivar, respectively.
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Affiliation(s)
| | | | - M. Ngadi
- McGill University, Department of Bioresource Engineering, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada
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24
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Irradiation of mung beans (Vigna radiata): A prospective study correlating the properties of starch and grains. Int J Biol Macromol 2019; 129:460-470. [DOI: 10.1016/j.ijbiomac.2019.01.221] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 01/04/2019] [Accepted: 01/16/2019] [Indexed: 01/12/2023]
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25
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Garvín A, Augusto PED, Ibarz R, Ibarz A. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.). Food Res Int 2019; 119:390-397. [PMID: 30884669 DOI: 10.1016/j.foodres.2019.02.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 01/28/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
Abstract
This work applies kinetic and thermodynamic compensation to evaluate the kinetics of hydration of faba beans. A mechanism was proposed, consisting of a zero-order adsorption step followed by a first-order desorption step, with both reactions going through a transition state with a previous equilibrium stage. The kinetic constants were obtained from a previous study for pHs 3, 6, 9 and 12 and at temperatures of 20, 35, 50 and 65 °C. From these kinetic constants, the equilibrium constants were calculated using the Eyring equation for each pH value and temperature. The kinetic constants were fitted to the Arrhenius equation and the set of pair estimates for lnk0 and the activation energy followed the straight lines that cause the kinetic compensation, with isokinetic temperatures of -10.3 °C found for the zero-order adsorption step and 8.4 °C for the first-order desorption step. The equilibrium constants were fitted to the Van't Hoff equation and the set of pair estimates for the activation enthalpy and the activation entropy followed the straight lines that cause thermodynamic compensation. The isoequilibrium temperatures were obtained as -11.4 °C for the zero-order adsorption step and 7.5 °C for the first-order desorption step. As expected, the isokinetic and the isoequilibrium temperatures were very close for each step. The mechanism was concluded to be the same for the ranges of pH and temperature studied. Since all the isokinetic and isoequilibrium temperatures were lower than the working temperature values, the control was concluded to be entropic for all cases. Statistical compensation could be discarded for the zero-order adsorption step but for the first-order desorption step, the compensation was concluded to be as significant as the experimental propagation of errors.
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Affiliation(s)
- A Garvín
- Food Engineering Unit, Food Technology Department, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Catalonia, Spain.
| | - P E D Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, São Paulo, Brazil
| | - R Ibarz
- Food Engineering Unit, Food Technology Department, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Catalonia, Spain
| | - A Ibarz
- Food Engineering Unit, Food Technology Department, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Catalonia, Spain
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26
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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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27
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Alexandre APS, Miano AC, Brandão TRS, Miller FA, Fundo JF, Calori‐Domingues MA, Silva CLM, Augusto PED. Ozonation of Adzuki beans (
Vigna angularis
): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12893] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Allana Patrícia Santos Alexandre
- Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba Brazil
| | - Alberto Claudio Miano
- Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba Brazil
| | - Teresa Ribeiro Silva Brandão
- Universidade Católica PortuguesaCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia Porto Portugal
| | - Fátima Alves Miller
- Universidade Católica PortuguesaCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia Porto Portugal
| | - Joana Freitas Fundo
- Universidade Católica PortuguesaCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia Porto Portugal
| | - Maria Antonia Calori‐Domingues
- Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba Brazil
| | - Cristina Luisa Miranda Silva
- Universidade Católica PortuguesaCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia Porto Portugal
| | - Pedro Esteves Duarte Augusto
- Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba Brazil
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28
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Rojas ML, Augusto PE. Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.028] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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29
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Belmiro RH, Tribst AAL, Cristianini M. Impact of high pressure processing in hydration and drying curves of common beans ( Phaseolus vulgaris L .). INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Miano AC, Saldaña E, Campestrini LH, Chiorato AF, Augusto PED. Correlating the properties of different carioca bean cultivars ( Phaseolus vulgaris ) with their hydration kinetics. Food Res Int 2018; 107:182-194. [DOI: 10.1016/j.foodres.2018.02.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 02/05/2018] [Accepted: 02/11/2018] [Indexed: 10/18/2022]
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31
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Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.01.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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Miano AC, Augusto PED. The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains. Food Res Int 2018; 106:928-935. [DOI: 10.1016/j.foodres.2018.02.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2017] [Revised: 01/29/2018] [Accepted: 02/01/2018] [Indexed: 11/16/2022]
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33
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Miano AC, Augusto PED. The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements. Compr Rev Food Sci Food Saf 2018; 17:352-370. [DOI: 10.1111/1541-4337.12328] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 11/28/2017] [Accepted: 11/30/2017] [Indexed: 01/27/2023]
Affiliation(s)
- Alberto Claudio Miano
- Dept. of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz Coll. of Agriculture (ESALQ); Univ. of São Paulo (USP); Piracicaba SP Brazil
| | - Pedro Esteves Duarte Augusto
- Dept. of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz Coll. of Agriculture (ESALQ); Univ. of São Paulo (USP); Piracicaba SP Brazil
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34
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Borisover M, Bukhanovsky N, Lado M. Long-Term Uptake of Phenol-Water Vapor Follows Similar Sigmoid Kinetics on Prehydrated Organic Matter- and Clay-Rich Soil Sorbents. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2017; 51:10403-10412. [PMID: 28793190 DOI: 10.1021/acs.est.7b01558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Typical experimental time frames allowed for equilibrating water-organic vapors with soil sorbents might lead to overlooking slow chemical reactions finally controlling a thermodynamically stable state. In this work, long-term gravimetric examination of kinetics covering about 4000 h was performed for phenol-water vapor interacting with four materials pre-equilibrated at three levels of air relative humidity (RHs 52, 73, and 92%). The four contrasting sorbents included an organic matter (OM)-rich peat soil, an OM-poor clay soil, a hydrophilic Aldrich humic acid salt, and water-insoluble leonardite. Monitoring phenol-water vapor interactions with the prehydrated sorbents, as compared with the sorbent samples in phenol-free atmosphere at the same RH, showed, for the first time, a sigmoid kinetics of phenol-induced mass uptake typical for second-order autocatalytic reactions. The apparent rate constants were similar for all the sorbents, RHs and phenol activities studied. A significant part of sorbed phenol resisted extraction, which was attributed to its abiotic oxidative coupling. Phenol uptake by peat and clay soils was also associated with a significant enhancement of water retention. The delayed development of the sigmoidal kinetics in phenol-water uptake demonstrates that long-run abiotic interactions of water-organic vapor with soil may be overlooked, based on short-term examination.
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Affiliation(s)
- Mikhail Borisover
- Agricultural Research Organization, Institute of Soil, Water and Environmental Sciences , The Volcani Center, Rishon LeZion, POB 15159, 7505101, Israel
| | - Nadezhda Bukhanovsky
- Agricultural Research Organization, Institute of Soil, Water and Environmental Sciences , The Volcani Center, Rishon LeZion, POB 15159, 7505101, Israel
| | - Marcos Lado
- Faculty of Sciences, University of A Coruna . A Zapateira s/n 15071 A Coruna, Spain
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35
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Miano AC, Sabadoti VD, Pereira JDC, Augusto PED. Hydration kinetics of cereal and pulses: New data and hypothesis evaluation. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12617] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [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 SP 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 SP Brazil
| | - Jéssica da Costa Pereira
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP 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 SP Brazil
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Miano AC, Ibarz A, Augusto PED. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.10.024] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components. Sci Rep 2016; 6:38996. [PMID: 27991545 PMCID: PMC5171542 DOI: 10.1038/srep38996] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Accepted: 11/15/2016] [Indexed: 11/09/2022] Open
Abstract
The ultrasound technology was successfully used to improve the mass transfer processes on food. However, the study of this technology on the grain hydration and on its main components properties was still not appropriately described. This work studied the application of the ultrasound technology on the hydration process of mung beans (Vigna radiata). This grain showed sigmoidal hydration behavior with a specific water entrance pathway. The ultrasound reduced ~25% of the hydration process time. In addition, this technology caused acceleration of the seed germination – and some hypothesis for this enhancement were proposed. Moreover, it was demonstrated that the ultrasound did not change both structure and pasting properties of the bean starch. Finally, the flour rheological properties proved that the ultrasound increased its apparent viscosity, and as the starch was not modified, this alteration was attributed to the proteins. All these results are very desirable for industry since the ultrasound technology improves the hydration process without altering the starch properties, accelerates the germination process (that is important for the malting and sprouting process) and increases the flour apparent viscosity, which is desirable to produce bean-based products that need higher consistency.
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Augusto PE, Miano AC. Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12428] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Pedro E.D. Augusto
- Department of Agri-Food Industry, Food and Nutrition (LAN); Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo; Piracicaba Brazil
| | - Alberto Claudio Miano
- Department of Agri-Food Industry, Food and Nutrition (LAN); Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo; Piracicaba Brazil
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