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Open AccessArticle

Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean (Phaseolus vulgaris L.)

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Departamento de Bioingenierías, Tecnologico de Monterrey, Av. Epigmenio González No. 500, Fraccionamiento San Pablo, Querétaro 76130, Mexico
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Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, México City, CdMx 07738, Mexico
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Cátedra-CONACyT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Carretera a Reforma Km. 15.5 s/n. Ra. Guineo 2da. Sección, Villahermosa, Tabasco 86280, Mexico
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Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Tabasco, Campo Experimental Huimanguillo, Km. 1. Carr. Huimanguillo-Cárdenas, Tabasco 86400, Mexico
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Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, México City 07340, Mexico
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Authors to whom correspondence should be addressed.
Academic Editors: Carmen Cuadrado and Karim Allaf
Molecules 2020, 25(6), 1464; https://doi.org/10.3390/molecules25061464
Received: 5 March 2020 / Revised: 20 March 2020 / Accepted: 22 March 2020 / Published: 24 March 2020
(This article belongs to the Special Issue Opportunities and Challenges in High Pressure Processing of Foods)
The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23–29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4–14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds. View Full-Text
Keywords: germination; controlled pressure drop (DIC); black beans; non-nutritional compounds; phenolics; phytates; oligosaccharides; trypsin inhibitors germination; controlled pressure drop (DIC); black beans; non-nutritional compounds; phenolics; phytates; oligosaccharides; trypsin inhibitors
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Cardador-Martínez, A.; Martínez-Tequitlalpan, Y.; Gallardo-Velazquez, T.; Sánchez-Chino, X.M.; Martínez-Herrera, J.; Corzo-Ríos, L.J.; Jiménez-Martínez, C. Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean (Phaseolus vulgaris L.). Molecules 2020, 25, 1464.

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