Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean (Phaseolus vulgaris L.)

Abstract

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.

Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts

“…The results obtained for total TPC coincide with those of Cardador-Martínez et al (2020), who reported a 1.5-times increase in black beans germinated for 7 days. (Oloyo, 2004) reported for germinated pea seeds similar values to those obtained in the present work.…”

“…pinto, a TF content increase from 10.87 to 70.06 mg CE/100 g dry matter, these values are higher than those reported herein, which could be due to the bean variety and its phenolic composition. Cardador-Martínez et al (2020) reported that the TF content of the black bean seeds increased from 16.2 to 35.5 mg CE/100 g dry matter during germination, whereas Ohanenye et al (2020) reported a reduction of TF of 28 and 64% in soy and peanut seeds respectively, after 5 days of germination. Similar results were obtained during germination of peas in this work (Table 1); this effect is due to the activity of the polyphenol oxidase that causes enzymatic hydrolysis of TPC and polymerization of TF during germination, giving rise to a significant reduction in TPC.…”

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

“…We must say that while a rich source of literature has shown antioxidant profiles in sprouts, little information is instead available about modifications of antinutrients profile during the germination process. For example, during the germination of common black beans, it was found that while trypsin inhibitors and phytates decrease, levels of phenols, saponins and tannins trend higher [265]. In the same study, the application of a Controlled Pressure-Drop demonstrates to further lowers trypsin inhibitors and extra raises saponin concentration, while it counters the decrease of phytates and the increase of phenols and tannins [265].…”

“…For example, during the germination of common black beans, it was found that while trypsin inhibitors and phytates decrease, levels of phenols, saponins and tannins trend higher [265]. In the same study, the application of a Controlled Pressure-Drop demonstrates to further lowers trypsin inhibitors and extra raises saponin concentration, while it counters the decrease of phytates and the increase of phenols and tannins [265]. Since the biochemical characteristics of sprouted seeds are strictly related to sprouting conditions, different techniques, alone or in combination, could be performed to easily impact antinutritional levels.…”

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

“…Currently, the study of the performance of DIC aims at the reduction or even elimination of food mycotoxins. Moreover, in purification operations, DIC is effective in the deodorization and desolvation processes [9,10], with interesting results on reducing non-nutritional and allergenic molecules [11,12]. Figure 1 summarizes the main applications of instant controlled pressure-drop technology in food processing.…”