The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans

Rousseau, Sofie; Celus, Miete; Duijsens, Dorine; Gwala, Shannon; Hendrickx, Marc; Grauwet, Tara

doi:10.1039/d0fo01302a

Cited by 23 publications

(31 citation statements)

References 30 publications

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“…This may be explained by the lower affinity of mineral antinutrients to Mg (as explained in Section 4.4). Moreover, the effect of postharvest storage on mineral bioaccessibility showed the same trend for whole common beans and dehulled cotyledons, implying a nonsignificant effect of the seed coat (Rousseau, Celus, et al., 2020).…”

Section: The Effect Of the Htc Phenomenon In Pulses On Nutrient Diges...mentioning

confidence: 99%

“…One successful way of improving mineral bioaccessibility is dehulling (as shown in Table 5). 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).…”

Section: Mineral Bioaccessibility Of Thermally Treated Pulsesmentioning

confidence: 99%

“…Instead of increasing the overall protein digestibility, these protein hydrolysates might undergo interactions with polyphenols such as tannins, ultimately diminishing their digestibility (Martín-Cabrejas et al, 1997;Segura-Campos et al, 2014). The mechanisms proposed in this paragraph include the TA B L E 7 Average bioaccessible mineral concentration (mg/100 g of cooked sample) in one serving of soaked and cooked (60 min, 95 • C) whole common beans (Canadian wonder) that were fresh or stored for 8 or 20 weeks at 35 • C and 80% relative humidity Rousseau, Celus, et al (2020).…”

Section: Effect Of Htc On Protein Digestibilitymentioning

confidence: 99%

“…These antinutrients chelate minerals, rendering them inaccessible for absorption into the blood stream. As a result, as can be seen in Table 4, the mineral quality of pulses such as common beans is not high (Rousseau, Celus, et al., 2020). 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).…”

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

confidence: 99%

“…During thermal treatment of common beans, mineral bioaccessibility is affected by both changes in mineral–antinutrient interactions and leaching of minerals. It has been hypothesized that mineral chelators become more accessible with increasing cooking time, for example, due to pectin solubilization, increasing the chelation of minerals rendering them less bioaccessible (Rousseau, Celus, et al., 2020). Moreover, in both common beans and Bambara groundnuts, significant leaching of minerals occurs upon cooking, with Mg more susceptible to leaching than Fe, Zn, and Ca (Gwala, Kyomugasho, et al., 2020; Rousseau, Celus, et al., 2020).…”

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: The Effect Of the Htc Phenomenon In Pulses On Nutrient Diges...mentioning

confidence: 99%

Section: Mineral Bioaccessibility Of Thermally Treated Pulsesmentioning

confidence: 99%

Section: Effect Of Htc On Protein Digestibilitymentioning

confidence: 99%

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

confidence: 99%

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

confidence: 99%

See 3 more Smart Citations

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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Biofortification of common bean (Phaseolus vulgaris L.) with iron and zinc: Achievements and challenges

Huertas

Karpińska

Ngala

et al. 2022

Food and Energy Security

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Micronutrient deficiencies (hidden hunger), particularly in iron (Fe) and zinc (Zn), remain one of the most serious public health challenges, affecting more than three billion people globally. A number of strategies are used to ameliorate the problem of micronutrient deficiencies and to improve the nutritional profile of food products. These include (i) dietary diversification, (ii) industrial food fortification and supplements, (iii) agronomic approaches including soil mineral fertilisation, bioinoculants and crop rotations, and (iv) biofortification through the implementation of biotechnology including gene editing and plant breeding.These efforts must consider the dietary patterns and culinary preferences of the consumer and stakeholder acceptance of new biofortified varieties. Deficiencies in Zn and Fe are often linked to the poor nutritional status of agricultural soils, resulting in low amounts and/or poor availability of these nutrients in staple food crops such as common bean. This review describes the genes and processes associated with Fe and Zn accumulation in common bean, a significant food source in Africa that plays an important role in nutritional security. We discuss the conventional plant breeding, transgenic and gene editing approaches that are being deployed to improve Fe and Zn accumulation in beans. We also consider the requirements of successful bean biofortification programmes, highlighting gaps in current knowledge, possible solutions and future perspectives.

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Nutritional Traits of Beans (Phaseolus vulgaris): Nutraceutical Characterization and Genomics

Blair,

Li,

Nekkalapudi

et al. 2023

Compendium of Crop Genome Designing for Nutraceuticals

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The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans

Abstract: Mineral (Mg, Ca, Fe and Zn) bioaccessibility in common beans was evaluated taking into consideration the common bean food chain from postharvest storage over processing (soaking and cooking) until consumption....

Cited by 23 publications

References 30 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

Biofortification of common bean (Phaseolus vulgaris L.) with iron and zinc: Achievements and challenges

Nutritional Traits of Beans (Phaseolus vulgaris): Nutraceutical Characterization and Genomics

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