Effects of Enzyme- and Ultrasound-Assisted Treatments on the Recovery of Insoluble-Bound Phenolic Antioxidants from Common Bean Flours

Rojas-Vidal, María José; Varas Condori, Miguel A.; Arias-Santé, María Fernanda; Rhein, Samantha; Bridi, Raquel; Rincón-Cervera, Miguel Angel; Meisel, Lee A.; Nina, Nélida; Schmeda-Hirschmann, Guillermo; Frias, Juana; Camargo, Adriano Costa de

doi:10.3390/plants15121823

This is an early access version, the complete PDF, HTML, and XML versions will be available soon.

Open AccessArticle

Effects of Enzyme- and Ultrasound-Assisted Treatments on the Recovery of Insoluble-Bound Phenolic Antioxidants from Common Bean Flours

by

María José Rojas-Vidal

¹,

Miguel A. Varas Condori

¹,

María Fernanda Arias-Santé

¹

,

Samantha Rhein

^2,3,

Raquel Bridi

⁴

,

Miguel Angel Rincón-Cervera

^1,5

,

Lee A. Meisel

¹

,

Nélida Nina

^6,7,

Guillermo Schmeda-Hirschmann

⁶

,

Juana Frias

⁸

and

Adriano Costa de Camargo

^1,9,*

¹

Institute of Nutrition and Food Technology, University of Chile, Santiago 7830490, Chile

²

Centro de Estudios en Alimentos Procesados (CEAP), Talca 3460000, Chile

³

Institute of Health Sciences, O’Higgins University, Rancagua 2820000, Chile

⁴

Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380494, Chile

⁵

Department of Agronomy, Food Technology Division, University of Almería, 04120 Almería, Spain

⁶

Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Campus Lircay, Universidad de Talca, Talca 3460000, Chile

⁷

Área de Biotecnología Microbiana, Instituto de Investigaciones Fármaco Bioquímicas, Facultad de Ciencias Farmacéuticas y Bioquímicas, Universidad Mayor de San Andrés, La Paz 10077, Bolivia

⁸

Institute of Food Science, Technology and Nutrition, 28040 Madrid, Spain

⁹

Instituto de Ciencias Aplicadas, Universidad Autónoma de Chile, Santiago 7500910, Chile

^*

Author to whom correspondence should be addressed.

Plants 2026, 15(12), 1823; https://doi.org/10.3390/plants15121823 (registering DOI)

Submission received: 23 April 2026 / Revised: 2 June 2026 / Accepted: 6 June 2026 / Published: 12 June 2026

(This article belongs to the Special Issue Plant-Based Foods and By-Products)

Download Versions Notes

Abstract

Common beans contain insoluble-bound phenolic compounds with potential bioactive properties; however, their recovery generally depends on harsh hydrolytic conditions and organic solvents. This study evaluated alternative extraction strategies for the recovery of insoluble-bound phenolic compounds from raw and cooked common bean flours of two Andean varieties (Peumo and Magnum), using Viscozyme L^®, ultrasound, and pretreatment with ultrasound followed by Viscozyme L^®. The resulting extracts were characterized in terms of phenolic profile by UPLC-ESI-MS/MS, total phenolic content (TPC), and antioxidant activity. Enzymatic treatment improved the recovery of insoluble-bound phenolic compounds and antioxidant activity compared with the control, while ultrasound alone showed limited effectiveness under the evaluated conditions. The combination of ultrasound pretreatment and Viscozyme L^® generally improved recovery of some phenolic compounds and antioxidant-related endpoints relative to control conditions. Cooking generally reduced TPC and antioxidant activity, although the effect on individual phenolic compounds depended on the extraction treatment. Overall, enzyme-assisted extraction, especially when combined with ultrasonic pretreatment, represents a promising strategy for improving the recovery of insoluble phenolic compounds from common bean flour. Further optimization is still needed to improve the sustainability of the process and its industrial applicability.

Keywords: common bean; insoluble-bound phenolics; enzyme-assisted extraction; ultrasound-assisted extraction; antioxidant activity; alternative extraction

Share and Cite

MDPI and ACS Style

Rojas-Vidal, M.J.; Varas Condori, M.A.; Arias-Santé, M.F.; Rhein, S.; Bridi, R.; Rincón-Cervera, M.A.; Meisel, L.A.; Nina, N.; Schmeda-Hirschmann, G.; Frias, J.; et al. Effects of Enzyme- and Ultrasound-Assisted Treatments on the Recovery of Insoluble-Bound Phenolic Antioxidants from Common Bean Flours. Plants 2026, 15, 1823. https://doi.org/10.3390/plants15121823

AMA Style

Rojas-Vidal MJ, Varas Condori MA, Arias-Santé MF, Rhein S, Bridi R, Rincón-Cervera MA, Meisel LA, Nina N, Schmeda-Hirschmann G, Frias J, et al. Effects of Enzyme- and Ultrasound-Assisted Treatments on the Recovery of Insoluble-Bound Phenolic Antioxidants from Common Bean Flours. Plants. 2026; 15(12):1823. https://doi.org/10.3390/plants15121823

Chicago/Turabian Style

Rojas-Vidal, María José, Miguel A. Varas Condori, María Fernanda Arias-Santé, Samantha Rhein, Raquel Bridi, Miguel Angel Rincón-Cervera, Lee A. Meisel, Nélida Nina, Guillermo Schmeda-Hirschmann, Juana Frias, and et al. 2026. "Effects of Enzyme- and Ultrasound-Assisted Treatments on the Recovery of Insoluble-Bound Phenolic Antioxidants from Common Bean Flours" Plants 15, no. 12: 1823. https://doi.org/10.3390/plants15121823

APA Style

Rojas-Vidal, M. J., Varas Condori, M. A., Arias-Santé, M. F., Rhein, S., Bridi, R., Rincón-Cervera, M. A., Meisel, L. A., Nina, N., Schmeda-Hirschmann, G., Frias, J., & Camargo, A. C. d. (2026). Effects of Enzyme- and Ultrasound-Assisted Treatments on the Recovery of Insoluble-Bound Phenolic Antioxidants from Common Bean Flours. Plants, 15(12), 1823. https://doi.org/10.3390/plants15121823

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Menu

Effects of Enzyme- and Ultrasound-Assisted Treatments on the Recovery of Insoluble-Bound Phenolic Antioxidants from Common Bean Flours

Abstract

Share and Cite

Article Metrics

Article Access Statistics

Further Information

Guidelines

MDPI Initiatives

Follow MDPI