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Effect of instant controlled pressure-drop on the non-nutritional compounds of seeds and sprouts of common black bean (Phaseolus vulgaris L.)

Cardador Martínez, Anaberta [autora] | Martínez Tequitlalpan, Yara [autora] | Gallardo Velazquez, Tzayhri [autora] | Sánchez Chino, Xariss Miryam [autora] | Martínez Herrera, Jorge [autor] | Corzo Ríos, Luis Jorge [autor] | Jiménez Martínez, Cristian [autor].
Tipo de material: Artículo ArtículoTipo de contenido: Texto Tipo de medio: Computadora Tipo de portador: Recurso en líneaTema(s): Phaseolus vulgaris | Descompresión instantánea controlada | Germinación de la semilla | Valor nutritivoTema(s) en inglés: Phaseolus vulgaris | Pressure drop treatment | Seed germination | Nutritive valueNota de acceso: Acceso en línea sin restricciones En: Molecules. volumen 25, número 6, 1464 (March 2020), páginas 1-15. --ISSN: 1420-3049Número de sistema: 60929Resumen:
Inglés

The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23–29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4–14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.

Recurso en línea: https://www.mdpi.com/1420-3049/25/6/1464
Lista(s) en las que aparece este ítem: Mujeres en la ciencia-ECOSUR Villahermosa
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Acceso en línea sin restricciones

The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23–29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4–14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds. eng

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