Kinetic evaluation of oxidative stability and physical degradation of soybean grains stored at different conditions

Pohndorf, Ricardo Scherer; Meneghetti, Volnei Luiz; Paiva, Flávia Fernandes; Oliveira, Maurício de; Elias, M. C.

doi:10.1111/jfpp.13717

Cited by 12 publications

(9 citation statements)

References 24 publications

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“…However, inadequate control of factors affecting grain quality at this postharvest stage impairs the nutritional quality and technological and sensory properties of the grains, thus, reducing the commercial value (Ferreira et al, , ; Siqueira et al, ; Tulyathan & Leeharatanaluk, ; Ziegler, Ferreira, Hoffmann, Chaves, et al, ). Among the factors that affect grain quality during the storage period are moisture and grain temperature, temperature and relative humidity of the air in the storage environment, quality of the grains shortly after harvesting, and presence of insects (Nasar‐Abbas et al, ; Njoroge et al, ; Pohndorf, Meneghetti, Paiva, Oliveira, & Elias, ; Rani, Chelladurai, Jayas, White, & Kavitha‐Abirami, ; Strelec, Šarkanj, Mrša, & Ugarcic‐Hardi, ). Controlling these factors provides the lowest rates of metabolic activity in the grains during storage, and lower is the respiratory rate, lower is the consumption of energy reserves, representing their better conservation (Chidananda et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…. Among the factors that affect grain quality during the storage period are moisture and grain temperature, temperature and relative humidity of the air in the storage environment, quality of the grains shortly after harvesting, and presence of insects (Nasar-Abbas et al, 2009;Njoroge et al, 2015;Pohndorf, Meneghetti, Paiva, Oliveira, & Elias, 2018;Rani, Chelladurai, Jayas, White, & Kavitha-Abirami, 2013;Strelec, Šarkanj, Mrša, & Ugarcic-Hardi, 2013). Controlling these factors provides the lowest rates of metabolic activity in the grains during storage, and lower is the respiratory rate, lower is the consumption of energy reserves, representing their better conservation (Chidananda et al, 2014).…”

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confidence: 99%

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Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Demito¹,

Ziegler

Goebel³

et al. 2019

J Food Biochem

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The objective of this study was to evaluate the effects of grain moisture, temperature, and storage time on biochemical, digestibility, and technological parameters of carioca beans. The grains were stored at 16.7% and 13.8% of moisture at 12, 20, 28, and 36°C for 240 days. It was observed that a reduction in the storage temperature maintained the germination and vigor of the grains. The temperature of 36°C causes between 3.81% and 4.52% reduction in weight of a thousand grains and significant darkening. Carioca beans stored at 36°C exhibited hard‐to‐cook (HTC) defect at 80 days and increases in hardness after 240 days. The best digestibility indexes of carioca beans were obtained with refrigerated storage. The refrigerated storage (12°C) provides the best preservability of the grains throughout the storage, verified by the parameters biochemical, digestibility, and technological parameters. Practical applications Carioca beans are among the most consumed beans in Brazil and their quality for consumption is directly influenced by storage conditions that alter color, nutritional value, bioactive, and cooking properties. Thus, this study seeks to present a practical and viable solution for stockist of bean grains, so that they can store these grains for long periods, maintaining the quality standards for commercialization. In addition, this technology allows the stockist to identify the best time for commercialization of the carioca beans, which has high added value.

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Demito¹,

Ziegler

Goebel³

et al. 2019

J Food Biochem

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“…Elias et al (2016) investigated long-term storability of bean grain under different storage conditions. Changes in moisture content, quality, and colour properties of stored soybean have been assessed (Pohndorf et al, 2018). However, studies not explored the effect of storage duration and temperature regimes on mineral composition, color, gravimetric, and dimensional properties of einkorn wheat grains.…”

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confidence: 99%

Mineral composition and technological properties of einkorn wheat as affected by storage conditions

Kibar

Kılıç

2020

J. Food Process. Preserv.

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Morocco. In some countries, after having disappeared, it has been reintroduced due to its resistance to pests and diseases, high nutritional value, and ability to provide acceptable yields on poor and marginal soils. Einkorn contains soft gluten and has a higher percentage of protein than modern bread wheats and is considered more nutritious because it also has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene (Padulosi et al., 1996; Serpen et al., 2008). Einkorn originated in the marginal areas of Turkey and increasingly being used as bakery products, baby food, enriched foods, and animal fodder. Grain-based foods are an essential food source for humanity. Grains are the primary source of energy in human nutrition due to their high starch content, protein, dietary fiber, and minerals. Grain products must be stored in optimum conditions to be used both in the food industry and as seeds for next year. During storage, the quality of seed may remain at an initial level or be unacceptably reduced by the influence of many factors in the storage environment. Some of the factors that can reduce quality are seed production process, pests,

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“…Belzoni et al [ 47 ] explored the potential of near-infrared spectroscopy (NIRS) as a process analytical technology for the evaluation of soybean quality under different storage conditions. Pohndorf et al [ 48 ] used kinetic models and Arrhenius’ law to verify the oxidative stability of soybeans under different storage conditions. The study also provided technical support for controlling temperature and relative humidity during soybean storage in hot and humid regions.…”

Section: Resultsmentioning

confidence: 99%

A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization

Chen

Hou

Liu

2022

Foods

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Food storage helps to ensure the food consumption needs of non-agricultural populations and to respond to major natural disasters or other emergencies, and the application of food storage technology can reduce post-harvest food losses. However, there are still obvious shortcomings in coping with large grain losses. Therefore, quantitative analysis of the research hotspots and evolutionary trends of grain storage technology is important to help the development of grain storage technology. This article uses the Web of Science database from 2007 to 2022 as a data sample with the help of CiteSpace software to analyze the basic situation, research hotspots, and evolutionary trends to draw a series of relevant knowledge maps. Visual analysis revealed that the number of publications had grown rapidly since 2015. First, the Journal of Stored Products Research, Journal of Economic Entomology, and Journal of Agricultural and Food Chemistry, with citation frequencies of 929, 536, and 453, should be focused on in order to keep up with the latest research developments in this field. The United States, China, and Brazil occupy dominant positions in relation to grain storage technology studies in general. Purdue University, Kansas State University, and Agricultural Research Institute ranked the top three in terms of the number and centrality of publications. In terms of research hotspots, the centrality of temperature, insects, carbon dioxide, and quality were 0.16, 0.09, 0.08, and 0.08. It shows that the field of grain storage technology in recent years has focused on grain storage temperature, pest control, and grain storage quality research. From the perspective of the evolution trend, the life cycle of emergent words lasts for several years, after which the strength of emergent words slowly decreases and is replaced by new emergent words. Mortality was the first keyword to appear and remained from 2007 to 2011, indicating that research on fumigants and their toxicity, as well as pest mortality under air fumigation and chemical fumigation conditions, became more popular during this period. In recent years, new terms have emerged that had never been used before, such as “grain quality” (2019–2022) and “stability” (2020–2022). We can find that people pursue food quality more with the improvement of people’s living standards. In this context, future research should seek more efficient, safe, economical, and environmentally friendly methods of grain storage and continuously improve the level of scientific grain storage.

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Kinetic evaluation of oxidative stability and physical degradation of soybean grains stored at different conditions

Cited by 12 publications

References 24 publications

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Mineral composition and technological properties of einkorn wheat as affected by storage conditions

A Scientometric Review of Grain Storage Technology in the Past 15 Years (2007–2022) Based on Knowledge Graph and Visualization

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