Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity

Rousseau, Sofie; Pallares, Andrea Pallares; Vancoillie, Flore; Hendrickx, Marc; Grauwet, Tara

doi:10.1016/j.foodres.2020.109685

Cited by 21 publications

(18 citation statements)

References 46 publications

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“…For common beans, chickpeas and green gram, mineral bioaccessibility is lower in cooked whole seeds compared to dehulled cotyledons because seed coats contain higher amounts of different mineral chelators (Hemalatha et al, 2007a;Rousseau, Celus, et al, 2020). Moreover, enzymatic degradation of mineral chelators (e.g., due to pectinase or TA B L E 5 Average bioaccessible mineral concentration (mg/100 g of cooked sample) in one serving of fresh whole common beans (Canadian wonder) or cotyledons that were soaked and cooked (95 • C) for 30, 60, and 120 min phytase action as occurs during fermentation) could be a strategy to improve mineral bioaccessibility (Rousseau, Pallares Pallares, et al, 2020). However, the low bioaccessibility of most minerals in pulses indicates that populations mostly relying on pulses for the supply of minerals might be at risk for deficiencies.…”

Section: Mineral Bioaccessibility Of Thermally Treated Pulsesmentioning

confidence: 99%

“…Pectin is a complex heteropolysaccharide, primarily located in the middle lamella of pulse cell walls (De Almeida Costa et al., 2006; Díaz et al., 2010; Hall et al., 2017; Sreerama et al., 2010), which can interact with minerals when ionized, rendering them unavailable for absorption (Section 4.3). Phytic acid (myo‐inositol hexakisphosphate or IP 6 ) is mainly present in protein bodies in the pulse cotyledon and has the ability to bind starch and proteins strongly and chelate divalent mineral cations, decreasing mineral bioaccessibility (Oomah et al., 2008; Rousseau, Pallares Pallares, et al., 2020). Phenolic compounds (such as tannins) are most importantly located in the seed coat and have been found to inhibit protein and starch digestion and diminish mineral bioavailability (Kardum & Glibetic, 2018; Sandberg, 2002; Sreerama et al., 2010).…”

Section: Biochemical Composition Of Pulsesmentioning

confidence: 99%

“…The negative influence of phytate and fiber on Zn and Fe bioaccessibility was reported for other pulse types as well, such as chickpea, French bean, cowpea, and red, green, and black gram (Hemalatha et al., 2007b). In this context, it should be noted that the presence of an intact cell wall does not hinder mineral bioaccessibility (Rousseau, Pallares Pallares, et al., 2020). One successful way of improving mineral bioaccessibility is dehulling (as shown in Table 5).…”

Section: The Effect Of Traditional Thermal Processing On Nutrient Dig...mentioning

confidence: 99%

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How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Duijsens

Gwala

Pallares

et al. 2021

Comp Rev Food Sci Food Safe

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Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.

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Section: Mineral Bioaccessibility Of Thermally Treated Pulsesmentioning

confidence: 99%

Section: Biochemical Composition Of Pulsesmentioning

confidence: 99%

Section: The Effect Of Traditional Thermal Processing On Nutrient Dig...mentioning

confidence: 99%

See 1 more Smart Citation

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Duijsens

Gwala

Pallares

et al. 2021

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

show abstract

“…Though minerals are not chemically altered by thermal processing, their bio-accessibility and bioavailability could be affected. During thermal processing, as a result of matrix changes, minerals are released from the physical entrapment due to changes or alterations in macronutrients in the matrix and/or degradation of the mineral-antinutrients interactions (Oliveira et al, 2018;Rousseau, Pallares et al, 2020). According to Ferreira et al (2014), cooking on the one hand, leads to enhancement of solubility and eventual bio-accessibility of minerals such as iron as a result of degradation of iron-protein bonds as well as loss of antinutrients (Fernandes, Nishida & Da Costa Proença, 2010).…”

Section: Minerals and Vitaminsmentioning

confidence: 99%

Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality

Wainaina

Wafula

Sila

et al. 2021

Comp Rev Food Sci Food Safe

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Over the past years, the shift toward plant‐based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems. Nevertheless, the many benefits of bean consumption may not be realized in large parts of the world, since long cooking time (lack of convenience) limits their utilization. This review focuses on the current insights in the cooking behavior (cookability) of common beans and the variables that have a direct and/or indirect impact on cooking time. The review includes the various methods to evaluate textural changes and the effect of cooking on sensory attributes and nutritional quality of beans. In this review, it is revealed that the factors involved in cooking time of beans are diverse and complex and thus necessitate a careful consideration of the choice of (pre)processing conditions to conveniently achieve palatability while ensuring maximum nutrient retention in beans. In order to harness the full potential of beans, there is a need for a multisectoral collaboration between breeders, processors, and nutritionists.

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“…PA is also a widely used food additive because it functions as a chelating agent, antioxidant and preservative. As a well‐known anti‐nutrient, due to its strong chelating ability, excessive PA consumption reduces the bioavailability of mineral nutrients and proteins 4–8 . Baby food is a special category of food that plays an important role in the growth and development of infants.…”

Section: Introductionmentioning

confidence: 99%

Quantification of phytic acid in baby foods by derivatization with (trimethylsilyl)diazomethane and liquid chromatography–mass spectrometry analysis

Cai

Wang

et al. 2021

Rapid Comm Mass Spectrometry

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Rationale Phytic acid (PA) is both a naturally occurring nutrient and a widely used food additive for conferring antioxidant properties to food. PA can be found in baby foods and it is essential to monitor PA content due to its anti‐nutritional properties when present in excess. Current methods for determining PA content are unsatisfactory because interference from inositol phosphates and inorganic phosphates complicates PA quantification. Methods Baby foods were extracted using aqueous HCl, and the extractant was subjected to derivatization with (trimethylsilyl)diazomethane after de‐metalation using a cation exchange resin. The PA derivative was quantified using liquid chromatography–mass spectrometry (LC/MS/MS) with a multi‐response monitoring mode (m/z 829 to 451). Results The linearity of the developed analytical method ranged from 10 to 1000 ng/mL for PA with R2 > 0.999. Reasonable reproducibility was obtained with an intraday relative standard deviation (RSD; N = 5) of 4.5% and an interday RSD (N = 5) of 5.7% at a concentration of 10 ng/mL. The developed method was successfully applied to determine PA content in various baby foods, with PA recovery between 90.6% and 119.8%. Conclusions A robust and sensitive method for the determination of PA in baby foods has been developed by methyl esterification with (trimethylsilyl)diazomethane and using LC/MS/MS analysis. The established method showed good anti‐interference and precision, and it has been applied for the determination of PA in various baby foods.

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Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity

Cited by 21 publications

References 46 publications

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality

Quantification of phytic acid in baby foods by derivatization with (trimethylsilyl)diazomethane and liquid chromatography–mass spectrometry analysis

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