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Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.).
E G Alves, Natália; J C Gomes, Mariana; M Vasconcelos, Christiane; C Lima, Ana; L S de Lima, Sâmara; S Brito, Edy; Z Bassinello, Priscila; S D Martino, Hércia.
Afiliação
  • E G Alves N; Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, Campus Universitário, Viçosa, Minas Gerais, Brazil.
  • J C Gomes M; Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, Campus Universitário, Viçosa, Minas Gerais, Brazil.
  • M Vasconcelos C; Food Biotechnology Laboratory, Vila Velha University, 21 Comissário José Dantas de Melo Avenue, Boa Vista Campus, Vila Velha, Espírito Santo, Brazil.
  • C Lima A; Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, Campus Universitário, Viçosa, Minas Gerais, Brazil.
  • L S de Lima S; Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, Campus Universitário, Viçosa, Minas Gerais, Brazil.
  • S Brito E; Embrapa Agroindústria Tropical, 2270, Dr. Sara Mesquita Street, Fortaleza, Ceará, Brazil.
  • Z Bassinello P; Embrapa Rice and Beans, Highway GO-462, Km 12. Countryside. Santo Antônio de Goiás, Goiás, Brazil.
  • S D Martino H; Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, Campus Universitário, Viçosa, Minas Gerais, Brazil. Electronic address: hercia@ufv.br.
Food Chem ; 342: 128390, 2021 Apr 16.
Article em En | MEDLINE | ID: mdl-33268174
Carioca beans contribute to health maintenance around the world, and the evaluation of commercial postharvest storage (CPS) ensures their quality. This study aimed to evaluate the effect of CPS on technological, physicochemical and functional properties of carioca beans. Two genotypes (Pontal-PO and Madreperola-MP beans) were stored under CPS or controlled conditions and were evaluated after harvest and after three- and six-months storage. PO and MP hardened with time, but the cooking time did not differ. PO is darker than MP and both darkened over time. Storage time affected pH and acidity of the beans and MP presented better physicochemical properties than PO, with lower activity of peroxidase (p = 0.004) and polyphenoloxidase (p = 0.001) enzymes. Glycosylated kaempferol was suggested as a possible chemical marker to differentiate the aging of PO and MP beans. In conclusion, besides the technological differences, the storage was able to prevent physicochemical and functional alterations of beans.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Phaseolus / Armazenamento de Alimentos Limite: Humans Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Phaseolus / Armazenamento de Alimentos Limite: Humans Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido