An overview of instrumented indentation technique for the study of micromechanical properties in food: A case study on bean seed coat

Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa)

“…Minerals in the cuticle of the black bean seed coat can have several significant implications for seed structure, function, and potentially, its interaction with the environment. The cuticle is the protective outer layer of the seed coat, and the presence of minerals in this layer can serve several purposes (Increased mechanical strength, barrier function, resistance to environmental stress, storage of mineral nutrients, influence on seed germination, and contribution to seed coat color) [ 13 , [75] , [76] , [77] , [78] ].

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“…The seed coat acts as a barrier for the endosperm against different environmental conditions, it is a thin and resistant layer due to its microstructure and composition. The presence of calcium oxalate crystals has been evidenced, which intervene in the mechanical and textural properties [ [10] , [11] , [12] , [13] ]. On the other hand, the color depends on the presence of phenolic compounds in the seed [ 1 , 3 , 12 , 14 , 15 ].…”

“…Microscopy techniques are valuable tools to study the microstructure of food matrices, as well as the distribution of phenolic compounds, proteins, and carbohydrates. Several authors [ [23] , [24] , [25] ] have reported the use of image analysis combined with microscopy techniques, demonstrating their effectiveness in the measurement of morphological, morphometric, and textural characteristics using algorithms such as GLCM [ 13 , 21 , 24 , 26 , 27 ]. The objective of this work was to study the microstructural changes that occur in the black bean ( Phaseolus vulgaris L.) during the cooking process using microscopy techniques combined with image analysis.…”