Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
| Autor: | Araceli Redondo‐Cuenca, Mercedes Martín Pedrosa, Ma Dolores Tenorio Sanz, Alejandra N. Alvarado López, Alejandra Garcia‐Alonso |
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| Přispěvatelé: | Consejo Nacional de Ciencia y Tecnología (México), Redondo-Cuenca, Araceli, Pedrosa, Mercedes Martín, Alvarado López, Alejandra N., Garcia-Alonso, Alejandra |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | E-Prints Complutense. Archivo Institucional de la UCM instname |
| Popis: | 14 Pág. 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. Thanks are given to Marca de Garantía “Judión de La Granja” (Segovia, Spain) for the bean samples provided and to Hiperbaric (Burgos, Spain) for the HPP treatment of the samples. Alejandra N. Alvarado López acknowledges CONACYT (México) for her predoctoral scholarship in Spain. |
| Databáze: | OpenAIRE |
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