Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses
Abstract Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameters; bioactive compounds; and the impact on antioxid...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-06-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.88 |
| _version_ | 1819009318807142400 |
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| author | Oscar Abel Sánchez‐Velázquez Sabine Ribéreau Martin Mondor Edith Oliva Cuevas‐Rodríguez Yves Arcand Alan Javier Hernández‐Álvarez |
| author_facet | Oscar Abel Sánchez‐Velázquez Sabine Ribéreau Martin Mondor Edith Oliva Cuevas‐Rodríguez Yves Arcand Alan Javier Hernández‐Álvarez |
| author_sort | Oscar Abel Sánchez‐Velázquez |
| collection | DOAJ |
| description | Abstract Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameters; bioactive compounds; and the impact on antioxidant capacity (AOX) of 10 selected pulses. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE) revealed that thermal processing causes modifications to the main storage proteins in pulses. Heating decreased saponin content from 12% to 44% in most heat‐processed samples; phytates were reduced 30%–84%, and polyphenol content decreased 28%–66%. In addition, the in vitro protein digestibility (IVPD) was enhanced 2.5%–9.5%, 3.5%–10.7%, and 2.2%–8.4% by extrusion, cooking, and baking, respectively. AOX showed an improvement in all processed samples (compared to raw flour) evaluated by the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) method and by the oxygen radical absorbance capacity (ORAC). Fe2+ chelation showed that extruded and baked chickpea exhibited a decrease in IC50 by 40% and 70%, respectively. Extruded green and yellow split pea presented the highest Fe2+ chelation, improving by 11%–17% and 13–80%, respectively, when compared to the raw samples. Reducing power was enhanced by 26% in extruded chickpea, 18% and 29% in extruded and baked faba bean, respectively, and 50% in baked navy bean, when compared to the raw samples. Extrusion showed the highest β‐carotene AOX improvements (IC50 90%–96%). In this study, it was demonstrated that pulses AOX attributes can be enhanced by thermal processing; however, this will depend on the legume species and heating process applied. Furthermore, cooking seems to be the most effective thermal method to decrease saponins and phenolics, while extrusion reduced effectively phytic acid on bean samples, and cooking for the rest of pulses. All heating treatments affected positively IVPD, while the highest in vitro protein‐digestibility corrected amino acid score (IVPDCAAS) values were observed for baked pulses. Employing adequate processing methods represents an effective strategy to improve the digestibility of their proteins, as well as increasing the antioxidant potential of the resulting ingredients. |
| first_indexed | 2024-12-21T00:54:28Z |
| format | Article |
| id | doaj.art-2e6c5e481904426f8c186f0300580e9a |
| institution | Directory Open Access Journal |
| issn | 2639-6181 |
| language | English |
| last_indexed | 2024-12-21T00:54:28Z |
| publishDate | 2021-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Legume Science |
| spelling | doaj.art-2e6c5e481904426f8c186f0300580e9a2022-12-21T19:21:20ZengWileyLegume Science2639-61812021-06-0132n/an/a10.1002/leg3.88Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulsesOscar Abel Sánchez‐Velázquez0Sabine Ribéreau1Martin Mondor2Edith Oliva Cuevas‐Rodríguez3Yves Arcand4Alan Javier Hernández‐Álvarez5Programa Regional de Posgrado en Biotecnología Universidad Autónoma de Sinaloa Av. Josefa Ortíz de Dominguez s/n Culiacán Sinaloa 80030 MexicoSaint‐Hyacinthe Research and Development Centre Agriculture and Agri‐Food Canada 3600 Casavant West Boulevard Saint‐Hyacinthe Quebec J2S 8E3 CanadaSaint‐Hyacinthe Research and Development Centre Agriculture and Agri‐Food Canada 3600 Casavant West Boulevard Saint‐Hyacinthe Quebec J2S 8E3 CanadaPrograma Regional de Posgrado en Biotecnología Universidad Autónoma de Sinaloa Av. Josefa Ortíz de Dominguez s/n Culiacán Sinaloa 80030 MexicoSaint‐Hyacinthe Research and Development Centre Agriculture and Agri‐Food Canada 3600 Casavant West Boulevard Saint‐Hyacinthe Quebec J2S 8E3 CanadaSchool of Food Science & Nutrition University of Leeds Woodhouse Lane Leeds LS2 9JT United KingdomAbstract Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameters; bioactive compounds; and the impact on antioxidant capacity (AOX) of 10 selected pulses. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE) revealed that thermal processing causes modifications to the main storage proteins in pulses. Heating decreased saponin content from 12% to 44% in most heat‐processed samples; phytates were reduced 30%–84%, and polyphenol content decreased 28%–66%. In addition, the in vitro protein digestibility (IVPD) was enhanced 2.5%–9.5%, 3.5%–10.7%, and 2.2%–8.4% by extrusion, cooking, and baking, respectively. AOX showed an improvement in all processed samples (compared to raw flour) evaluated by the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) method and by the oxygen radical absorbance capacity (ORAC). Fe2+ chelation showed that extruded and baked chickpea exhibited a decrease in IC50 by 40% and 70%, respectively. Extruded green and yellow split pea presented the highest Fe2+ chelation, improving by 11%–17% and 13–80%, respectively, when compared to the raw samples. Reducing power was enhanced by 26% in extruded chickpea, 18% and 29% in extruded and baked faba bean, respectively, and 50% in baked navy bean, when compared to the raw samples. Extrusion showed the highest β‐carotene AOX improvements (IC50 90%–96%). In this study, it was demonstrated that pulses AOX attributes can be enhanced by thermal processing; however, this will depend on the legume species and heating process applied. Furthermore, cooking seems to be the most effective thermal method to decrease saponins and phenolics, while extrusion reduced effectively phytic acid on bean samples, and cooking for the rest of pulses. All heating treatments affected positively IVPD, while the highest in vitro protein‐digestibility corrected amino acid score (IVPDCAAS) values were observed for baked pulses. Employing adequate processing methods represents an effective strategy to improve the digestibility of their proteins, as well as increasing the antioxidant potential of the resulting ingredients.https://doi.org/10.1002/leg3.88antioxidant activitybioactive compoundsin vitro protein digestibilityIVPDCAASnutritional parametersprocessed pulses |
| spellingShingle | Oscar Abel Sánchez‐Velázquez Sabine Ribéreau Martin Mondor Edith Oliva Cuevas‐Rodríguez Yves Arcand Alan Javier Hernández‐Álvarez Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses Legume Science antioxidant activity bioactive compounds in vitro protein digestibility IVPDCAAS nutritional parameters processed pulses |
| title | Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses |
| title_full | Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses |
| title_fullStr | Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses |
| title_full_unstemmed | Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses |
| title_short | Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses |
| title_sort | impact of processing on the in vitro protein quality bioactive compounds and antioxidant potential of 10 selected pulses |
| topic | antioxidant activity bioactive compounds in vitro protein digestibility IVPDCAAS nutritional parameters processed pulses |
| url | https://doi.org/10.1002/leg3.88 |
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