The impact of dehydration process on antinutrients and protein digestibility of some legume flours

Martín‐Cabrejas, Maria A.; Aguilera, Yolanda; Pedrosa, Mercedes M.; Cuadrado, Carmen; Hernández, Teresa; Díaz, S Q Yolanda; Esteban, Rosa M.

doi:10.1016/j.foodchem.2008.10.070

Cited by 150 publications

(115 citation statements)

References 31 publications

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“…Similar results of partial inactivation of trypsin inhibitor activity were reported by other workers in roasted legumes (Fagbemi et al, 2005;Osman, 2007). Also, partial and complete inactivation of trypsin inhibitor activity was reported by others in cooked, autoclaved and microwave cooked legumes (Siddhuraju and Becker, 2001;Habiba, 2002;Wang et al, 2008;Martín-Cabrejas et al, 2009;Embaby, 2010). Reactions involving deamidation splitting of covalent bonds, such as hydrolysis of peptide bonds at aspartic acid residues, and interchange or destruction of disulfide bonds, might be involved in the thermal inactivation (Alonso et al, 1998).…”

Section: Resultssupporting

confidence: 84%

“…However, their nutritional quality is limited by the presence of antinutritional factors that exhibit undesirable physiological effects (Ejigui et al, 2005;Kanu et al, 2007). The antinutritional factors (ANFs), being structurally different compounds are broadly divided into two categories: proteins (such as lectins and protease inhibitors) and others such as phytic acid, tannins, oligosaccharides, saponins and alkaloids (Martín-Cabrejas et al, 2009). Antinutritional factors may also be classified according to their ability to withstand thermal processing, the most commonly employed treatment for destroying them.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Embaby

2010

FSTR

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The effect of heat treatments (boiling, autoclaving, microwave cooking and roasting) on the levels of certain antinutritional factors (phytic acid, trypsin inhibitor, α-amylase inhibitor, lectin activity and tannins) and in vitro protein digestibility (IVPD) of peanut and sesame seeds were investigated. All heat treatments significantly reduced the levels of all the investigated antinutrients and improved the IVPD of peanut seeds. Of the attempted treatments, autoclaving, boiling, roasting-salting and oil-roasting were the most effective in reducing the levels of antinutrients and improving IVPD of peanut. Roasting in both brown and white sesame seeds partially eliminated the studied antinutrients (the reduction ranged from 15.6% to 61.2% in all antinutrients) and improved IVPD (increased by 10% and 9.1%, respectively). Also, Tehineh (sesame butter-like) contained lower levels of antinutrients than raw sesame seeds and exhibited a higher IVPD (82.8%).

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Section: Resultssupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Embaby

2010

FSTR

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“…Also, the lower drying temperatures used in the present study probably did not inactivate the oxidative enzymes completely, which may have in turn resulted in some oxidation of the phenolic substances and resulted in a relatively lower phenolic content. Decrease in TPC during drying can also be attributed to the binding of polyphenols with other compounds (proteins) or the alterations in the chemical structure of polyphenols which cannot be extracted or determined by available methods (Martín-Cabrejas et al, 2009;Qu, Pan, & Ma, 2010). Fig.…”

Section: Effect Of Drying On the Phytochemical Constituentsmentioning

confidence: 99%

Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed

Gupta¹,

Cox²,

Abu‐Ghannam³

2011

LWT - Food Science and Technology

178

111

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, S., et al., Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed, LWT -Food Science and Technology (2011), doi:10.1016/j.lwt.2010 Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed Shilpi Gupta, Sabrina Cox, Nissreen Abu-Ghannam * The effect of different temperatures on the drying kinetics and the phytochemical constituents of edible Irish brown seaweed, Himanthalia elongata were studied. This kinetic study involved the modelling of the terms of Fick's diffusion equation, for estimation of the diffusion coefficients. The diffusivity coefficient increased from 5.6 Â 10 À07 to 12.2 Â 10 À07 m 2 /s as the drying temperatures increased with an estimated activation energy of 37.2 kJ/mol. The experimental data was also fitted to different empirical kinetic models, Newton, Logarithmic and HendersonePabis, and the goodness of fit for the different models was evaluated. The effect of drying temperatures on the phytochemical constituents in seaweed was also evaluated. Drying at 25 C resulted in 49% and 51% reduction in the total phenol and total flavonoid content, respectively, as compared to fresh seaweed. However, the reduction declined as the drying temperatures were increased. The scavenging effect on DPPH radical was also greater for the fresh seaweed as compared to the dried form. An increase in the phytochemical content was seen for higher temperatures (35 C and 40 C) when the moisture content reduced by 50% indicating that this semi-dry state is even more nutritious than the fresh form and could be an interesting starting point for seaweed processing.

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“…Also, it has been suggested that the decrease in phenolic content can also be attributed to the binding of polyphenols with other compounds (such as proteins) or to the alterations in the chemical structure of polyphenols (Martín-Cabrejas et al, 2009;Qu et al, 2010).…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Ohmic Treatment of Pear Purées (cv. ‘Conference’) in Terms of Some Quality Related Attributes

et al. 2015

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The effect of ohmic treatment on some quality related characteristics of pear purée (cv. 'Conference') such as color, reducing sugars, total phenols, rheological behavior and microbial counts, was analyzed. The inactivation kinetics of pectin methyl esterase (PME) in pear crude extract and purée were studied by conventional thermal and ohmic treatments. Thermal inactivation of PME in crude extract was described by a first-order kinetic model. The activation energy values suggested the presence of two isoenzymes with different thermostability. The ohmic heating reduced PME activity by 96% at 25 V·cm -1 . Minimal changes induced by ohmic heating on above quality related aspects were observed. Supporting this statement, there were no significant changes in the nutritional and sensorial attributes. It was reported an increase of 3% of reducing sugar content for the ohmic heated samples. The phenolic content of the treated samples registered a reduction of 59% in comparison with fresh pear purée. The pear purée presented a non-Newtonian pseudoplastic behaviour. The Ostwald de Waele model was fitted to rheograms and the consistency coefficient (m) and flow behavior index (n) were determined. Results obtained for the microbial charge were higher in the control samples. Thus, microbial counts showed complete inactivation of yeast and mold at voltage gradient higher than 17.5 V·cm -1 .

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The impact of dehydration process on antinutrients and protein digestibility of some legume flours

Cited by 150 publications

References 31 publications

Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed

Ohmic Treatment of Pear Purées (cv. ‘Conference’) in Terms of Some Quality Related Attributes

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