Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation

Maetens, Emma; Hettiarachchy, Navam; Dewettinck, Koen; Horax, Ronny; Moens, Kim

doi:10.1016/j.lwt.2018.01.001

Cited by 9 publications

(2 citation statements)

References 18 publications

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“…The low atmospheric oxygen concentrations (5–10%) achieved during MAP also minimize the enzymatic browning of fresh-cut products. UV-C radiation has been also reported to reduce the contents of several anti-nutritional compounds in soybeans (Maetens et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption

Collado

Klug

Martínez−Hernández

et al. 2019

Food sci. technol. int.

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Faba beans have a short shelf life which is even reduced after fresh-cut processing mainly due to browning and dehydration. In that sense, the effects of a UV-C treatment (3 kJ m−2), compared with non-exposed beans (CTRL), were studied on the sensory and microbial quality, and bioactive and anti-nutritional content of fresh-cut faba beans (cv. Muchamiel) during storage at 5 ℃. The effect of a domestic microwaving (3 min, 900 W) on bioactive and anti-nutritional compounds of fresh seeds prior to consumption at each sampling time was also studied. UV-C treatment extended the fresh-cut faba bean shelf life from 7 to 10 days with browning score (the main sensory parameter adversely affected) of 8 and 1 log unit lower than CTRL at day 10. UV-C did not negatively affect the total antioxidant capacity of samples during storage. The phytic acid and raffinose contents decreased by 30/40%, respectively, after 10 days, without influence of the UV-C treatment. Microwaving reduced the phytic acid and condensed tannins contents by 30% in those samples stored for up to six days, with low microwaving effect in the last storage days. Nevertheless, UV-C improved the condensed tannins reductions through storage (≈30%) compared with non-irradiated samples.

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Section: Introductionmentioning

confidence: 99%

UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption

Collado

Klug

Martínez−Hernández

et al. 2019

Food sci. technol. int.

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show abstract

“…

Kunitz trypsin inhibitor (KTI), one of the main antinutritional factors of soybean (Maetens et al, 2018), has a severely hazardous influence on the digestive system and pancreas tissues (Liener, 1995). Its content in soybeans is 1.4% (Bode & Huber, 1992).

…”

mentioning

confidence: 99%

Selection and identification of high‐affinity aptamer of Kunitz trypsin inhibitor and their application in rapid and specific detection

Bao

Zhu

Zhao

et al. 2022

Food Science & Nutrition

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Kunitz trypsin inhibitor (KTI), one of the main antinutritional factors of soybean (Maetens et al., 2018), has a severely hazardous influence on the digestive system and pancreas tissues (Liener, 1995). Its content in soybeans is 1.4% (Bode & Huber, 1992). Therefore, establishing comprehensive, specific, and efficient detection methods of KTI in soybeans appears to be particularly necessary (Alves et al., 2010).Enzyme-linked immunosorbent assay (ELISA), as a common method to detect KTI, has significant specificity and efficiency (Chen, Huang,

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Effect of UV-C Treatment on Functional Properties of Pearl Millet Flour: Process Modelling and Optimisation

Prashanth,

Joshi,

Singh

et al. 2024

Food Measure

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Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation

Cited by 9 publications

References 18 publications

UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption

UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption

Selection and identification of high‐affinity aptamer of Kunitz trypsin inhibitor and their application in rapid and specific detection

Effect of UV-C Treatment on Functional Properties of Pearl Millet Flour: Process Modelling and Optimisation

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