Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

14 Pág.

Detalhes bibliográficos
Autores: Redondo-Cuenca, Araceli, Pedrosa, Mercedes M., Tenorio, M. D., Alvarado López, Alejandra N., Garcia-Alonso, Alejandra
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/303952
Acesso em linha:http://hdl.handle.net/10261/303952
https://api.elsevier.com/content/abstract/scopus_id/85141179919
Access Level:acceso abierto
Palavra-chave:Phaseolus coccineus
Bioactive compounds
High-pressure processing
Nutritional composition
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spelling Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus LRedondo-Cuenca, AraceliPedrosa, Mercedes M.Tenorio, M. D.Alvarado López, Alejandra N.Garcia-Alonso, AlejandraPhaseolus coccineusBioactive compoundsHigh-pressure processingNutritional composition14 Pág.The influence of high-pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α-galactosides were reduced. Fat was not affected by cooking but decreased after HPP+C. For dietary fiber, the behavior observed was different depending on the sample and the treatment applied. HPP+C could be considered a good processing technology to retain the advantageous lower myo-inositol phosphates isoforms and supply prebiotic oligosaccharides. The trypsin inhibitors activity was lower in the cooked and HPP+C samples; however, there were no significant differences between both thermal treatments. Thus, HPP+C reduced cooking time and preserving or improving the nutritional composition of the beans and their bioactive compounds content.Thanks are given to Marca de Garantía “Judión de La Granja” (Segovia, Spain) for the bean samples provided and to Hiperbaric (Burgos, Spain) for the HPP treatment of the samples. Alejandra N. Alvarado López acknowledges CONACYT (México) for her predoctoral scholarship in Spain.Peer reviewedJohn Wiley & SonsConsejo Nacional de Ciencia y Tecnología (México)Redondo-Cuenca, Araceli [0000-0002-0238-2220]Pedrosa, M. M. [0000-0002-8313-9790]Alvarado López, Alejandra N. [0000-0002-3631-1869]Garcia-Alonso, Alejandra [0000-0002-7525-0210]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/303952https://api.elsevier.com/content/abstract/scopus_id/85141179919reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésDepartamento de Tecnología de Alimentos​​https://doi.org/10.1111/1750-3841.16361Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3039522026-05-22T06:33:51Z
dc.title.none.fl_str_mv Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
title Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
spellingShingle Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
Redondo-Cuenca, Araceli
Phaseolus coccineus
Bioactive compounds
High-pressure processing
Nutritional composition
title_short Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
title_full Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
title_fullStr Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
title_full_unstemmed Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
title_sort Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
dc.creator.none.fl_str_mv Redondo-Cuenca, Araceli
Pedrosa, Mercedes M.
Tenorio, M. D.
Alvarado López, Alejandra N.
Garcia-Alonso, Alejandra
author Redondo-Cuenca, Araceli
author_facet Redondo-Cuenca, Araceli
Pedrosa, Mercedes M.
Tenorio, M. D.
Alvarado López, Alejandra N.
Garcia-Alonso, Alejandra
author_role author
author2 Pedrosa, Mercedes M.
Tenorio, M. D.
Alvarado López, Alejandra N.
Garcia-Alonso, Alejandra
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Nacional de Ciencia y Tecnología (México)
Redondo-Cuenca, Araceli [0000-0002-0238-2220]
Pedrosa, M. M. [0000-0002-8313-9790]
Alvarado López, Alejandra N. [0000-0002-3631-1869]
Garcia-Alonso, Alejandra [0000-0002-7525-0210]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Phaseolus coccineus
Bioactive compounds
High-pressure processing
Nutritional composition
topic Phaseolus coccineus
Bioactive compounds
High-pressure processing
Nutritional composition
description 14 Pág.
publishDate 2022
dc.date.none.fl_str_mv 2022
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/303952
https://api.elsevier.com/content/abstract/scopus_id/85141179919
url http://hdl.handle.net/10261/303952
https://api.elsevier.com/content/abstract/scopus_id/85141179919
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Departamento de Tecnología de Alimentos​​
https://doi.org/10.1111/1750-3841.16361
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812455

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