Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis

Pallares, Andrea Pallares; Rousseau, Sofie; Chigwedere, Claire Maria; Kyomugasho, Clare; Hendrickx, Marc; Grauwet, Tara

doi:10.1016/j.foodres.2017.12.046

Cited by 33 publications

(19 citation statements)

References 42 publications

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“…This is crucial for food engineering since some products can be tailored for specific groups with special caloric needs, for example, diabetics for whom powdered beans characterized by separated cells and absence of free starch granules would be more suitable. This notion is supported by findings from Dhital et al (2016) andPallares Pallares et al (2018) who demonstrated that the degree to which starch is encapsulated influences the extent of its hydrolysis during subsequent digestion.…”

Section: Implications Of Cooking-induced Structural Changes: Industrimentioning

confidence: 60%

“…() and Pallares Pallares et al. () who demonstrated that the degree to which starch is encapsulated influences the extent of its hydrolysis during subsequent digestion.…”

Section: Implications Of Cooking‐induced Structural Changes: Industrimentioning

confidence: 99%

“…Apart from the incorporation of flours and/or powders of pulses in food formulations, current research trends are on the nutraceutical functionalities of pulses (Chávez‐Mendoza & Sánchez, ; Díaz‐Sánchez, Guajardo‐Flores, Serna Guerrero, Gutierrez‐Uribe, & Jacobo‐Velázquez, ; Jamdar, Deshpande, & Marathe, ; Jing et al., ) as influenced by different processing methods (López‐Martínez, Leyva‐López, Gutiérrez‐Grijalva, & Heredia, ) or, more specifically, bioactivity of peptides and hydrolysates (Carbonaro, Maselli, & Nucara, ; Luna‐Vital et al., ) as well as hydrolyzability of the proteins and related physicochemical characteristics (Ghribi et al., ; Jamdar et al., ; Torres, Rutherfurd, Muñoz, Peters, & Montoya, ; Worku & Sahu, ). Other studies involve in vitro starch digestion (Bhattarai, Dhital, Wu, Chen, & Gidley, ; Dhital, Bhattarai, Gorham, & Gidley, ; Edwards et al., ; Ma, Wang, Wang, Jane, & Du, ; Pallares Pallares et al., ; Rovalino‐Córdova, Fogliano, & Capuano, ).…”

Section: Toward Increased Utilization Of Pulses: Current Trendsmentioning

confidence: 99%

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Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Chigwedere

Njoroge

Loey

et al. 2019

Comp Rev Food Sci Food Safe

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The world faces challenges that require sustainable solutions: food and nutrition insecurity; replacement of animal‐based protein sources; and increasing demand for convenient, nutritious, and health‐beneficial foods; as well as functional ingredients. The irrefutable potential of pulses as future sustainable food systems is undermined by the hardening phenomenon that develops upon their storage under adverse conditions of temperature and relative humidity. Occurrence of this phenomenon indicates storage instability. In this review, the application of a material science approach, in particular the glass transition temperature concept, is presented to explain phenomena of storage instability such as the occurrence of hardening and loss of viability under adverse storage conditions. In addition to storage (in)stability, application of this concept during processing of pulses is discussed. The state‐of‐the‐art on how hardening occurs, that is, mechanistic insights, is provided, including a critical evaluation of some of the existing postulations using recent research findings. Moreover, the influence of hardening on the properties and processing of pulses is included. Prevention of hardening and curative actions for pulses affected by the hardening phenomenon are described in addition to the current trends on uses of pulses and pulse‐derived products. Based on the knowledge progress presented in this review, suggestions for the future include: first, the need for innovation toward implementation of recommended solutions for the prevention of hardening; second, the optimization of the identified most effective and efficient curative action against hardening; and third, areas to focus on for elucidation of mechanisms of hardening, although existing analytical methods require advancement.

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Section: Implications Of Cooking-induced Structural Changes: Industrimentioning

confidence: 60%

“…() and Pallares Pallares et al. () who demonstrated that the degree to which starch is encapsulated influences the extent of its hydrolysis during subsequent digestion.…”

Section: Implications Of Cooking‐induced Structural Changes: Industrimentioning

confidence: 99%

Section: Toward Increased Utilization Of Pulses: Current Trendsmentioning

confidence: 99%

See 1 more Smart Citation

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Chigwedere

Njoroge

Loey

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…If the starch present in sweet potato is gelatinized, the internal amylases can cause Dried beans were initially soaked and then treated with a high pressure of 600 MPa for different durations. This was then compared with thermally treated (HT) (95 • C) and high pressure/high temperature process (HPHT) (600 MPa, 95 • C) [51]. Softening of the beans is an important process before eating.…”

Section: Forced Water Absorption In Foods Using Hppmentioning

confidence: 99%

A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

2020

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High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100–600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.

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“…Previous studies showed that HPP was able to reduce the hydration times of common and adzuki beans, reducing their preparation time. Recent results have shown that HPP can disrupt plant cell structures, impacting the whole vegetable structure and altering starch characteristics, such as the gelatinization temperature and crystallinity. These changes in the starch depend on the time and pressure range .…”

Section: Introductionmentioning

confidence: 99%

Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

2020

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High pressure processing (HPP) is an emerging technology capable of promoting structural changes in food. This work studies the effect of HPP at room temperature (50 MPa/1 or 10 min and 600 MPa/1 min) on the cotyledon structure, starch characteristics, tannins, and phytates of common beans (Phaseolus vulgaris L.). The results show that all process conditions promote a partial disruption of the bean parenchymal cells, minor reduction in birefringence under polarized light microscopy and, for samples processed at 600 MPa for 1 min, a small reduction in the crystallinity intensity is observed. Moreover, the processes are able to reduce up to 40% of the tannin content but cause no loss of phytates. Thus, HPP can be used as a unit operation to improve the nutritional value of common beans and to enhance the exposure of starch granules, which possibly increases bean susceptibility to hydration/dehydration/cooking processes, allowing the production of easy‐to‐cook beans.

show abstract

Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis

Cited by 33 publications

References 42 publications

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

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