Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours

[EN] Iron-fortified broad bean flours were obtained by vacuum impregnation during soaking. The impact of vacuum impregnation and iron fortification on the hydration kinetics of broad beans, as well as the processing (soaking, autoclaving, and dehulling) on the iron-absorption inhibitors (phytic acid...

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Autores: Arnal-Salinas, Milagros|||0000-0002-9301-2478, Talens Oliag, Pau|||0000-0001-7318-3336, Gallego, Marta, Mora, Leticia
Tipo de recurso: artículo
Fecha de publicación:2023
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/204953
Acceso en línea:https://riunet.upv.es/handle/10251/204953
Access Level:acceso abierto
Palabra clave:Functional-properties
Protein digestibility
Processing methods
Pasting Poperties
Hydration
Cooking
Soaking
Cereals
Pulses
Zinc
TECNOLOGIA DE ALIMENTOS
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spelling Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) floursArnal-Salinas, Milagros|||0000-0002-9301-2478Talens Oliag, Pau|||0000-0001-7318-3336Gallego, MartaMora, LeticiaFunctional-propertiesProtein digestibilityProcessing methodsPasting PopertiesHydrationCookingSoakingCerealsPulsesZincTECNOLOGIA DE ALIMENTOS[EN] Iron-fortified broad bean flours were obtained by vacuum impregnation during soaking. The impact of vacuum impregnation and iron fortification on the hydration kinetics of broad beans, as well as the processing (soaking, autoclaving, and dehulling) on the iron-absorption inhibitors (phytic acid and tannins), iron content, iron bioaccessibility, and physicochemical and techno-functional properties of flours was investigated. Results showed that the use of vacuum impregnation during soaking reduced the broad beans' soaking time by 77%, and using iron solution instead of water did not affect the hydration kinetics. After soaking, iron-fortified broad bean flours increased twice (without hull) or more (with hull) the iron and bioaccessible iron content regarding non-fortified flours. Cooking broad beans by autoclaving modified the tannin content, the iron content and its bioaccessible fraction, and the physicochemical and techno-functional properties of the flours. Autoclaving increased the water holding capacity and absorption rate, swelling capacity, bulk density, and particle size, while decreased the solubility index, whiteness index, emulsifying capacity, emulsion stability, and gelling capacity. Finally, dehulling did not practically affect the physicochemical and techno-functional properties of flours, but showed a decrease in iron content, although increased iron bioaccessibility was observed, occurred mainly due to the reduction in tannin concentrations. The results obtained in this study demonstrated that vacuum impregnation is a useful technology for obtaining iron-fortified broad bean flours with different physicochemical and techno-functional properties depending on the production process used.M. A. gratefully acknowledges the predoctoral contract (FPU19/02401) from the Spanish Ministry of Science, Innovation and Universities. Funding for open access charge: Universitat Politecnica de Valencia.The Royal Society of ChemistryDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaMinisterio de UniversidadesUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20232023-06-06journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/204953reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Universidades MIU FPU19%2F02401open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial (by-nc) http://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2049532026-06-13T07:49:27Z
dc.title.none.fl_str_mv Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours
title Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours
spellingShingle Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours
Arnal-Salinas, Milagros|||0000-0002-9301-2478
Functional-properties
Protein digestibility
Processing methods
Pasting Poperties
Hydration
Cooking
Soaking
Cereals
Pulses
Zinc
TECNOLOGIA DE ALIMENTOS
title_short Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours
title_full Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours
title_fullStr Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours
title_full_unstemmed Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours
title_sort Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours
dc.creator.none.fl_str_mv Arnal-Salinas, Milagros|||0000-0002-9301-2478
Talens Oliag, Pau|||0000-0001-7318-3336
Gallego, Marta
Mora, Leticia
author Arnal-Salinas, Milagros|||0000-0002-9301-2478
author_facet Arnal-Salinas, Milagros|||0000-0002-9301-2478
Talens Oliag, Pau|||0000-0001-7318-3336
Gallego, Marta
Mora, Leticia
author_role author
author2 Talens Oliag, Pau|||0000-0001-7318-3336
Gallego, Marta
Mora, Leticia
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
Ministerio de Universidades
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Functional-properties
Protein digestibility
Processing methods
Pasting Poperties
Hydration
Cooking
Soaking
Cereals
Pulses
Zinc
TECNOLOGIA DE ALIMENTOS
topic Functional-properties
Protein digestibility
Processing methods
Pasting Poperties
Hydration
Cooking
Soaking
Cereals
Pulses
Zinc
TECNOLOGIA DE ALIMENTOS
description [EN] Iron-fortified broad bean flours were obtained by vacuum impregnation during soaking. The impact of vacuum impregnation and iron fortification on the hydration kinetics of broad beans, as well as the processing (soaking, autoclaving, and dehulling) on the iron-absorption inhibitors (phytic acid and tannins), iron content, iron bioaccessibility, and physicochemical and techno-functional properties of flours was investigated. Results showed that the use of vacuum impregnation during soaking reduced the broad beans' soaking time by 77%, and using iron solution instead of water did not affect the hydration kinetics. After soaking, iron-fortified broad bean flours increased twice (without hull) or more (with hull) the iron and bioaccessible iron content regarding non-fortified flours. Cooking broad beans by autoclaving modified the tannin content, the iron content and its bioaccessible fraction, and the physicochemical and techno-functional properties of the flours. Autoclaving increased the water holding capacity and absorption rate, swelling capacity, bulk density, and particle size, while decreased the solubility index, whiteness index, emulsifying capacity, emulsion stability, and gelling capacity. Finally, dehulling did not practically affect the physicochemical and techno-functional properties of flours, but showed a decrease in iron content, although increased iron bioaccessibility was observed, occurred mainly due to the reduction in tannin concentrations. The results obtained in this study demonstrated that vacuum impregnation is a useful technology for obtaining iron-fortified broad bean flours with different physicochemical and techno-functional properties depending on the production process used.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-06-06
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/204953
url https://riunet.upv.es/handle/10251/204953
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Universidades MIU FPU19%2F02401
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial (by-nc)
http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial (by-nc)
http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv The Royal Society of Chemistry
publisher.none.fl_str_mv The Royal Society of Chemistry
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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