Quality Changes in Nutritional Traits of Fresh-Cut and Then Microwaved Cowpea Seeds and Pods

Collado, Elena; Klug, Tâmmila Venzke; Artés–Hernández, Francisco; Aguayo, Encarna; Artés, Francisco; Hernández, Juan Antonio Fernández; Gómez, Perla A.

doi:10.1007/s11947-018-2214-2

Cited by 4 publications

(5 citation statements)

References 36 publications

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“…The initial TPC of cowpea puree was 572.30 ± 9.95 mg GAE kg −1 fw (Figure 1). Such TPC was lower than the one reported in fresh cowpea seeds (950 ± 28.8 mg GAE kg −1 fw) by Collado et al. (2018).…”

Section: Resultscontrasting

confidence: 72%

“…Cowpea pods from a local European landrace (accession BGE038474) were manually harvested at an immature physiological stage with at least 70% of their seeds full size. The selected variety of cowpea and the harvest season were based on previous experiences (Collado et al., 2018). Growing was conducted in the Agri-food Experimental Station ‘Tomás Ferro’ of the Universidad Politécnica de Cartagena (La Palma, Cartagena, Spain).…”

Section: Methodsmentioning

confidence: 99%

“…Cowpea consumption has been associated to prevention of diverse metabolic diseases and carcinogenic pathologies (Xu and Chang, 2012). Among landraces, a Spanish cowpea landrace (BGE038474) has been previously studied and characterized for its agronomic and nutritional parameters (Collado et al., 2018; Martos-Fuentes et al., 2017), showing a great potential for commercial utilization due to its high yield and short pods, besides the high content of phenolic compounds, which makes it appropriate for ‘ready-to-eat’ products. Accordingly, a ‘ready-to-eat’ cowpea puree, developed with immature cowpea seeds, would be an option to increase legume consumption.…”

Section: Introductionmentioning

confidence: 99%

“…(2018) observed that the effect of a MW treatment (11 kW, 30 s) decreased condensed tannins and enhanced the sensory quality of a faba bean pesto sauce during refrigerated storage regarding a conventional thermal treatment. Furthermore, a MW treatment (700 W, 1 min) in fresh cowpea seeds increased total phenolic contents (TPCs) (57%) as compared to fresh samples (Collado et al., 2018). Therefore, the use of MWs could be a promising treatment when processing legume products.…”

Section: Introductionmentioning

confidence: 99%

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Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

Klug

Collado

Martínez-Sánchez

et al. 2020

Food sci. technol. int.

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An innovative cowpea puree containing 78.8% of fresh cowpea seeds was developed. Microwave treatment (8 kW/35 s), high hydrostatic pressure (550 MPa/10 min/23 ℃) or sous vide treatment (80 ℃, 3 min) were assayed as processing techniques. Blended fresh cowpea samples were used as control. Quality changes during 21 days at 5 ℃ were studied. Sous vide samples showed a relevant loss during storage of viscoelastic parameters, like elastic modulus (G′) and viscous modulus (G″), which was also perceived in the sensory evaluation. On the contrary, high hydrostatic pressure and microwave treatments were able to preserve consistency, texture and taste. However, physicochemical properties, mainly colour, were greatly influenced by thermal treatments, although high hydrostatic pressure treatment preserved greenness. Total phenolic content and total antioxidant capacity were more affected by high hydrostatic pressure than by microwave treatments. In conclusion, microwave and high hydrostatic pressure processing treatments seem to be quite interesting techniques to develop legume-based products.

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Section: Resultscontrasting

confidence: 72%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

Klug

Collado

Martínez-Sánchez

et al. 2020

Food sci. technol. int.

Self Cite

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“…Cowpea ( Vigna unguiculata ) belongs to the Fabaceae family. It is considered as a very nutritious multi-purpose crop, which is mostly consumed in their dry form, even though it can also be ingested as a fresh green vegetable (immature seeds, leaves, and pods) [ 1 , 2 ]. The plant shows excellent tolerance to heat and drought, which makes it a crop of high adaptability considering climate change [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

High-intensity ultrasound-assisted extraction of phenolic compounds from cowpea pods and its encapsulation in hydrogels

Traffano-Schiffo

Aguirre-Calvo

Avanza

et al. 2020

Heliyon

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Currently and according to the growing worldwide interest in the revaluation of agricultural by-products, the use of legumes waste presents great potential to obtain bioactive compounds. In this context, an extract rich in phenolic compounds was obtained from Vigna unguiculata (cowpea) pods by optimizing the high-intensity ultrasound conditions (10 min and 36% of amplitude) using response surface methodology. Then, the extract was encapsulated in Ca(II)-alginate beads with the addition of arabic or guar gums or cowpea isolated proteins. A complete morphological study by image analysis and microstructural evaluation by SAXS has been carried out. Results showed that beads containing alginate and alginate-guar gum have the highest loading efficiency of total phenolic compounds (47 ± 5%) and antioxidant activity (44 ± 3%). However, the coupled effect of the cowpea extract and the isolated proteins (at it higher concentration) increased the antioxidant capacity of the beads due to the contribution of the phenolic compounds and the amino acids with anti-radical activity, reaching a value of 67 ± 3 % of inhibition of ABTS .+ . Finally, the microstructural analyses revealed that cowpea pod extract increased the interconnectivity of the rods due to the presence of trivalent cations, conferring versatility, and larger coordination to the network. Also, it was observed that the addition of cowpea proteins produced more interconnected bigger and fewer compacts rods than beads containing only alginate, increasing 12 and 49 % the interconnection and the size, respectively, and decreasing 10 % their compactness. This research demonstrated the use of cowpea sub-products as a source of bioactive compounds that further modulate the microstructure of the hydrogel network, and the outstanding potential for being incorporated in techno-functional foods by using Ca(II)-alginate as a carrier.

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Physiology and Abiotic Stresses

Pathak

2023

Genetics, Physiology and Cultivation of Moth Bean, Cowpea and Horse Gram

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Quality Changes in Nutritional Traits of Fresh-Cut and Then Microwaved Cowpea Seeds and Pods

Cited by 4 publications

References 36 publications

Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

High-intensity ultrasound-assisted extraction of phenolic compounds from cowpea pods and its encapsulation in hydrogels

Physiology and Abiotic Stresses

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