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

Abstract

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.

Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients

“…However, HPP is not fully explored despite its capability to reduce phytic acid (74%) content in pulses. A limited number of publications on phytic acid reduction with HPP have been published (Alsalman & Ramaswamy, 2020; Belmiro et al, 2020; Linsberger‐martin, Weiglhofer, Phan, Phuong, & Berghofer, 2013). In the HPP system, the sample is placed in a high‐pressure chamber.…”

“…Similarly, electromagnetic radiations also (microwave, gamma, X‐ray, and electron beam [EB]) can reduce the phytic acid levels by disrupting chemical bonds in their route (Bhat & Sridhar, 2009; Khosravi, Kiani, Dastar, & Showrang, 2017; Ibirinde et al, 2019; Patterson, Curran, & Der, 2017). On the other hand, the effects of ultrasound and high pressure on phytic acid reduction in pulses are still in the nascent stage of research and need further investigation (Belmiro, Tribst, & Cristianini, 2020; Mohammadi et al, 2021; Torrezan, Frazier, & Cristianini, 2010). For considerable phytic acid reduction, a combination of two or more treatments may be more successful than a single treatment.…”

Genetic Diversity and Inter‐Relationships of Common Bean (Phaseolus vulgaris L.) Starch Traits

“…However, studies on physicochemical properties of common bean starch were limited to a few varieties. The previous studies on physicochemical properties of common bean starch only covered one, [7] or two, [10,11] or three, [8] or four varieties, [2] thus providing a rather limited profile for genetic diversity.…”

“…However, there are relatively few comprehensive and detailed reports on common bean starch quality. [6] Recently, some starch quality parameters were studied for one, [7] three, [8] four, [2] and five [9] common bean varieties mainly grown in North America and South America. These studies revealed low variation in starch properties among common bean varieties.…”

Evaluating the effect of high‐pressure processing in contrast to boiling on the antioxidant activity from alcalase hydrolysate of Great Northern Beans ( Phaseolus vulgaris )

“…Therefore, to enhance the hydrolytic efficiency of beans several strategies and pre‐treatments have been investigated (Rui et al., 2012). Common beans require full hydration or soaking before any treatment process to reduce the tannin (anti‐nutritional compound) content and reduce the boiling time (Belmiro et al., 2020). The most common pre‐treatment applied to dry beans since humankind started considering them as food is applying high heat (boiling temperature) to cook the beans.…”