Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

Abstract

The influence of high-pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α-galactosides were reduced. Fat was not affected by cooking but decreased after HPP+C. For dietary fiber, the behavior observed was different depending on the sample and the treatment applied. HPP+C could be considered a good processing technology to retain the advantageous lower myo-inositol phosphates isoforms and supply prebiotic oligosaccharides. The trypsin inhibitors activity was lower in the cooked and HPP+C samples; however, there were no significant differences between both thermal treatments. Thus, HPP+C reduced cooking time and preserving or improving the nutritional composition of the beans and their bioactive compounds content.

Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

“…Consequently, it is plausible that certain minerals might have been introduced via the cooking water, leading to the final concentrations described above. On the other hand, some studies have observed that mineral loss can occur due to minerals leaching into soaking and/or cooking water . Additionally, some losses can be related to mineral binding to proteins causing less extractability…”

“…On the other hand, some studies have observed that mineral loss can occur due to minerals leaching into soaking and/or cooking water. 108 Additionally, some losses can be related to mineral binding to proteins causing less extractability 110 Extrusion increased Ca (10.36%), Cu (29.72%), Fe (51.17%), Mn (13.2%), and Zn (10.0%) and decreased K (2.0%) and Mg (1.29%). The main mineral that changed was Fe, which is most likely a result of wear of metallic pieces, mainly screws, and the barrel of the extrusion equipment.…”

“…Despite this, similar studies have reported that major minerals present in beans are K, Mg, and Ca. 70 Redondo-Cuenca et al (2022) 108 reported contents of macro and micro minerals of three different colors of ayocote bean, with higher results in Na (400−300 mg/kg) and K (14,000−13,000 mg/kg), lower results in Mn (12.8−10.7 mg/kg), and similar values for Mg (1,900−1,600 mg/kg), Ca (1,100−900 mg/kg), Cu (6.9−6.1 mg/kg), Fe (53.6−52.5 mg/kg), and Zn (26.4−24.7 mg/kg). It has been reported that the variation in mineral composition may be related to pedoclimatic conditions, genotypic characteristics, plant maturity, and analytical techniques used in the analysis.…”

Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

“…Conditions for sample processing were those previously selected by Redondo‐Cuenca et al (2022). Raw beans were soaked in water at a 1:4 w/v ratio for 10 h at room temperature.…”

Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry

“…High-pressure processing (HPP), a non-thermal food processing technique, is used as a pre-treatment for traditional food processing to increase the biological activities and bioavailability of micronutrients and bioactive compounds. For instance, Redondo-Cuenca et al [ 124 ] showed that HPP pre-treatment prior to traditional cooking improves the contents of bioactive compounds in four varieties of Phaseolus coccineus L. Moreover, high-pressure processed chickpeas exhibited enhanced total phenolic contents and antioxidant capacities measured by DPPH, ABTS, and ORAC assays compared to the conventionally cooked chickpeas [ 125 ].…”