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Sergio O Sernasaldivar - One of the best experts on this subject based on the ideXlab platform.
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effect of decortication germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of Black Beans phaseolus vulgaris l
Lwt - Food Science and Technology, 2019Co-Authors: Julian De La Rosamillan, Daniel Guajardoflores, Esther Perezcarrillo, Erick Herediaolea, Sergio O SernasaldivarAbstract:Abstract Black Beans (BB) are a rich source of carbohydrates and proteins, and an excellent source of antioxidants with potential pharmacological use. Decortication (D) and extrusion (Ext.) processes have been applied to different seed sources to diversify their use, while germination (G) have shown to improve bioavailability and potential health benefits of both starch and protein fractions. The focus of this work was to investigate the effects of decortication and germination of Black Beans and their combinations with thermoplastic extrusion on some functional and physicochemical characteristics as well as their effects on in vitro protein and starch digestion rates. The combination of germinated Beans plus decortication and extrusion (BBGD + Ext. 145) resulted in higher water and oil absorption capacities (3.5 and 3.9 g/g, respectively), along with reduced trypsin inhibitor activity (from 0.4 to 0.1 TIU/mg). Overall, germination promoted a decrease on the starch content, whilst extrusion produced further depolymerization of amylose molecules. The comparative predicted glycemic indexes (pGI) of the Black bean flour and the extruded counterpart (BBGD + Ext. 145) were 60 and 85%, respectively. ATR-FTIR analyses indicated molecular interactions between proteins and depolymerized starch molecules, which yielded moderate pGI, as well as the functional properties and improvements in protein digestibilities.
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production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins flavonoids and saponins extracted from Black bean phaseolus vulgaris seed coats
Food Chemistry, 2016Co-Authors: Rocio A Chavezsantoscoy, Sergio O Sernasaldivar, Janet A Gutierrezuribe, Esther PerezcarrilloAbstract:Ethanolic extract from Black Beans coat is a source of flavonoids, saponins and antocyanins. Nixtamalized maize flours (NF) are used for the preparation of products such as tortillas, tortillas chips, cookies among others. The objective of this research was to study the effect on textural parameters and color after adding flavonoids, saponins and anthocyanins from Black bean seed coat in NF used for the production of tortillas and gluten-free cookies. Furthermore, the retention of bioactive compounds after tortilla and gluten-free-cookie preparation was assessed. Ethanolic extracts of Black bean seed coats were added (3g/kg or 7 g/kg) to NF in order to prepare corn tortillas and gluten free cookies characterized in terms of dimensions, color and texture. Addition of 7 g/kg affected the color of cookies and tortillas without effect on texture and dimensions. It was possible to retain more than 80% and 60% of bioactives into baked tortillas and cookies, respectively.
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evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated Black Beans phaseolus vulgaris l
Food Chemistry, 2013Co-Authors: Daniel Guajardoflores, Sergio O Sernasaldivar, Janet A GutierrezuribeAbstract:Flavonoids and saponins from common Beans have been widely studied due to their bioactivity. This research evaluated the effect of germination of Black Beans (Phaseolus vulgaris L.) on the antioxidant capacity and antiproliferative activity against cancer cell lines of saponins and flavonoids extracted from seed coats, cotyledons and sprouts. Principal component analysis was performed to achieve punctual associations between the Black bean saponins and flavonoids concentrations to the antioxidant capacity and the antiproliferative activities. Total phenolic content and antioxidant capacity of extracts were higher when obtained from seed coats, mainly from the 3rd germination day. The extracts obtained from seed coats after 3 and 5 germination days inhibited all cancer cell lines proliferation with no cytotoxicity against control cells. Genistein was related with the activity against mammary cancer cells but flavonols and group B saponins were more related with hepatic and colon cancers. Non-glycosilated flavonols were related with antioxidant capacity.
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characterization and quantification of saponins and flavonoids in sprouts seed coats and cotyledons of germinated Black Beans
Food Chemistry, 2012Co-Authors: Daniel Guajardoflores, Janet A Gutierrezuribe, M Garciapatino, Delia Sernaguerrero, Sergio O SernasaldivarAbstract:Saponins, flavonols and isoflavones were quantified in sprouts, cotyledons and seed coats of Black Beans (Phaseolus vulgaris L.) subjected to germination over five days. Sprouts had a higher concentration of saponins compared to cotyledons or seed coats (p<0.05). The saponins concentration in hilum increased 2.3-fold after soaking. After the first day of germination, the saponin concentration in sprouts and cotyledons increased 1.9 and 2.1-fold, respectively. Additional germination days decreased the amount of the most abundant soyasaponins in Black bean sprouts. Flavonols and isoflavones were associated with seed coats and less than one third of the initial amount remained after the soaking process. The concentrations of flavonols were also reduced during germination process. Aglycones were detected only after soaking and their concentration remained unchanged during germination. Genistein was detected only after three days of germination. In general, one-day germinated Black Beans could be recommended for increasing the concentration of saponins and non-glycosylated flavonols in sprouts and seed coats, respectively.
Juscelino Tovar - One of the best experts on this subject based on the ideXlab platform.
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in vitro fermentability and antioxidant capacity of the indigestible fraction of cooked Black Beans phaseolus vulgaris l lentils lens culinaris l and chickpeas cicer arietinum l
Journal of the Science of Food and Agriculture, 2010Co-Authors: Marcelo Hernandezsalazar, Juscelino Tovar, Perla Osoriodiaz, Guadalupe Loarcapina, Rosalia Reynosocamacho, Luis A BelloperezAbstract:BACKGROUND: Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. Little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. The cooked seeds of three pulses (Black bean, chickpea and lentil) were evaluated for their indigestible fraction (IF), polyphenols content, antioxidant capacity and in vitro fermentability, including short-chain fatty acid production.RESULTS: The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (soluble indigestible fraction, SIF). The SIF value was highest in Black Beans, while no difference was observed between chickpeas and lentils. Black Beans and lentils had higher polyphenols content than chickpeas. The IF of Black Beans exhibited the lowest and chickpeas the highest associated polyphenols content. Condensed tannins were retained to some extent in the IF that exhibited significant antioxidant capacity. The total IF of the three pulses produced short chain fatty acids (SCFA) after 24 h of in vitro fermentation by human colonic microflora. IF from Black bean and lentil were best substrates for the fermentative production of butyric acid.CONCLUSIONS: It is concluded that the IF of pulses might be an important source of bioactive compounds.
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in vitro starch digestibility and predicted glycemic index of corn tortilla Black Beans and tortilla bean mixture effect of cold storage
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Sonia G Sayagoayerdi, Juscelino Tovar, Perla Osoriodiaz, Octavio Paredeslopez, Luis A BelloperezAbstract:People in the rural areas of Mexico consume corn tortillas and Beans as basic components of their diet. However, little is known about the nutritionally relevant features of starch present in such combined meals. The objective of the present study was to evaluate the in vitro bioavailability of starch in tortilla−bean mixtures stored at 4 °C for different times, as compared to that of corn tortilla and boiled Black Beans kept separately under the same conditions. Available starch (AS), resistant starch (RS), and retrograded resistant starch (RRS) contents were measured. The in vitro starch hydrolysis indices (HI) of freshly cooked and cold-stored samples were evaluated using a chewing/dialysis digestion protocol. HIs were used to predict glycemic indices (pGI) of the samples. AS in tortilla and Beans decreased between 3 and 6% after 48−72 h, whereas values in the mixture fell by 3% after 48 h, with no further change by 72 h. Only minor rises in RS contents (1.5−1.6%) were recorded for tortilla and Beans a...
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enzymic availability of starch in cooked Black Beans phaseolus vulgaris l and cowpeas vigna sp
Journal of Agricultural and Food Chemistry, 1997Co-Authors: Zoraida I Velasco, And Ana Rascon, Juscelino TovarAbstract:The starch content of Black Beans and cowpeas was assessed enzymatically in freshly cooked as well as in cooked, stored, and reheated samples. The available starch contents of the variously treated seeds were greater in cowpeas (32−33%, dmb) than in Black Beans (25−28%, dmb). All samples exhibited relatively high levels of retrograded resistant starch (RS) (8−20%, total starch basis), although Beans showed higher contents of this fraction. No major difference in RS formation was observed between conventional and microwave reheating. Total starch was slightly decreased in stored/reheated Black Beans compared to that in the freshly cooked seeds. In vitro enzymic hydrolysis indices (HI) and corresponding predicted glycemic indices (pGI) of cowpea samples were 2-fold greater than those registered for Beans. Reheating, and particularly microwaving, increased the amylolysis course parameters of Black Beans without altering the enzymic availability of cowpea starch. Keywords: Black Beans; cooking; cowpeas; glyce...
Guy A Crosby - One of the best experts on this subject based on the ideXlab platform.
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evaluation of resistant starch content of cooked Black Beans pinto Beans and chickpeas
NFS Journal, 2016Co-Authors: Adriana D T Fabbri, Raymond W Schacht, Guy A CrosbyAbstract:Abstract Resistant starch (RS) is associated with many of the health benefits attributed to dietary fiber. In this study, RS content was determined in Black Beans, pinto Beans, and chickpeas freshly cooked and sampled at 15-min intervals for 90 min. A second set of Black bean samples, cooked identically, was held at room temperature (25 °C) for a 24-h period prior to being assayed. The analysis showed that resistant starch levels fall sharply between 15 and 30 min of cooking before achieving a steady resistant starch concentration of approximately 4 g/100 g of sample dry weight. Beans allowed to sit at 25 °C showed similar behavior, but had increased levels of resistant starch after leveling off (approximately 5 g/100 g dry weight). A texture analysis of Black Beans was also completed along with resistant starch analyses for pinto Beans and chickpeas to provide additional results that contributed to the overall conclusions. Pinto Beans had slightly higher levels of resistant starch at each time interval, but followed a pattern similar to Black Beans. Chickpeas had low levels of resistant starch initially and expressed little change as cooking time increased. After 60 min of cooking, all bean samples had between 3 and 5 g of resistant starch per 100 g. In order to maximize dietary consumption of RS, a cooling period for cooked legumes is advisable.
Daniel Guajardoflores - One of the best experts on this subject based on the ideXlab platform.
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effect of decortication germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of Black Beans phaseolus vulgaris l
Lwt - Food Science and Technology, 2019Co-Authors: Julian De La Rosamillan, Daniel Guajardoflores, Esther Perezcarrillo, Erick Herediaolea, Sergio O SernasaldivarAbstract:Abstract Black Beans (BB) are a rich source of carbohydrates and proteins, and an excellent source of antioxidants with potential pharmacological use. Decortication (D) and extrusion (Ext.) processes have been applied to different seed sources to diversify their use, while germination (G) have shown to improve bioavailability and potential health benefits of both starch and protein fractions. The focus of this work was to investigate the effects of decortication and germination of Black Beans and their combinations with thermoplastic extrusion on some functional and physicochemical characteristics as well as their effects on in vitro protein and starch digestion rates. The combination of germinated Beans plus decortication and extrusion (BBGD + Ext. 145) resulted in higher water and oil absorption capacities (3.5 and 3.9 g/g, respectively), along with reduced trypsin inhibitor activity (from 0.4 to 0.1 TIU/mg). Overall, germination promoted a decrease on the starch content, whilst extrusion produced further depolymerization of amylose molecules. The comparative predicted glycemic indexes (pGI) of the Black bean flour and the extruded counterpart (BBGD + Ext. 145) were 60 and 85%, respectively. ATR-FTIR analyses indicated molecular interactions between proteins and depolymerized starch molecules, which yielded moderate pGI, as well as the functional properties and improvements in protein digestibilities.
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evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated Black Beans phaseolus vulgaris l
Food Chemistry, 2013Co-Authors: Daniel Guajardoflores, Sergio O Sernasaldivar, Janet A GutierrezuribeAbstract:Flavonoids and saponins from common Beans have been widely studied due to their bioactivity. This research evaluated the effect of germination of Black Beans (Phaseolus vulgaris L.) on the antioxidant capacity and antiproliferative activity against cancer cell lines of saponins and flavonoids extracted from seed coats, cotyledons and sprouts. Principal component analysis was performed to achieve punctual associations between the Black bean saponins and flavonoids concentrations to the antioxidant capacity and the antiproliferative activities. Total phenolic content and antioxidant capacity of extracts were higher when obtained from seed coats, mainly from the 3rd germination day. The extracts obtained from seed coats after 3 and 5 germination days inhibited all cancer cell lines proliferation with no cytotoxicity against control cells. Genistein was related with the activity against mammary cancer cells but flavonols and group B saponins were more related with hepatic and colon cancers. Non-glycosilated flavonols were related with antioxidant capacity.
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characterization and quantification of saponins and flavonoids in sprouts seed coats and cotyledons of germinated Black Beans
Food Chemistry, 2012Co-Authors: Daniel Guajardoflores, Janet A Gutierrezuribe, M Garciapatino, Delia Sernaguerrero, Sergio O SernasaldivarAbstract:Saponins, flavonols and isoflavones were quantified in sprouts, cotyledons and seed coats of Black Beans (Phaseolus vulgaris L.) subjected to germination over five days. Sprouts had a higher concentration of saponins compared to cotyledons or seed coats (p<0.05). The saponins concentration in hilum increased 2.3-fold after soaking. After the first day of germination, the saponin concentration in sprouts and cotyledons increased 1.9 and 2.1-fold, respectively. Additional germination days decreased the amount of the most abundant soyasaponins in Black bean sprouts. Flavonols and isoflavones were associated with seed coats and less than one third of the initial amount remained after the soaking process. The concentrations of flavonols were also reduced during germination process. Aglycones were detected only after soaking and their concentration remained unchanged during germination. Genistein was detected only after three days of germination. In general, one-day germinated Black Beans could be recommended for increasing the concentration of saponins and non-glycosylated flavonols in sprouts and seed coats, respectively.
Jose De J. Berrios - One of the best experts on this subject based on the ideXlab platform.
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Structural characteristics of stored Black Beans (Phaseolus vulgaris L.)
Scanning, 2006Co-Authors: Jose De J. Berrios, Barry G. Swanson, W. Adeline CheongAbstract:Scanning electron microscopy (SEM) was used to study and compare the structural characteristics of Black Beans after 2 years of storage under ambient conditions (AC) and refrigerated hypobaric conditions (RHC). The exterior surface of the seed coats of the Black Beans were covered with small flake-like materials randomly clustered together. The hilar regions of Black Beans stored under either AC or RHC were similar, and the “linea lucida” exhibited well defined double palisade cell layers in both bean treatments. Cross sections of the seed coats revealed that the parenchymal cell layers of the Beans stored under AC were disrupted and frequently exhibited large intercellular spaces between the cell layers. The parenchymal cell layers of the Beans stored under RHC demonstrated little disruption of the cell layers, with only occasional intercellular spaces between the cell layers. Cotyledon cross sections of BlackBeans showed that the cotyledon cells of the Beans stored under RHC exhibited many large intercellular spaces characteristic of normal Beans. Conversely, cotyledon cross sections of the Beans stored under AC exhibited cotyledon cells with few small intercellular spaces characteristic of hard-to-cook Beans.
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sodium bicarbonate and the microstructure expansion and color of extruded Black Beans
Journal of Food Processing and Preservation, 2005Co-Authors: Jose De J. Berrios, Delilah F Wood, Linda C Whitehand, James PanAbstract:Seed microstructure provides complementary information to physicochemical determinations. Scanning electron micrographs of cross sections of Black bean extrudates illustrated the increase in volume expansion, with an increase of sodium bicarbonate (NaHCO3) in the extrudate. This increase in volume expansion is attributed to the increase in air cell size and corresponding decrease in air cell wall thickness with additional concentrations of NaHCO3. The measured increase in diameter and expansion ratio of extrudates with NaHCO3 addition may be explained by the increase in number of air cells within the extrudate and the increase in pores in the gelatinized starch matrix of air cell walls. Extrusion conditions, which involved the use of heat and moisture, provided the necessary conditions for the release of CO2 from NaHCO3 during processing. Expansion ratio increases between the control extrudate, and extrudate with 0.5% NaHCO3 addition were twofold at the node and 1.8-fold at the area between the nodes. Statistical analysis of color data exhibited no significant change in L*, hue or chroma across concentrations of NaHCO3 for nonextruded flours. A simple linear regression adequately described changes in L* and hue for extruded flours. However, a curvilinear relationship was needed to explain changes in chroma versus NaHCO3 for extruded flours, making changes in chroma measurements less easy to interpret. The color data in this study serve as primary information for future establishment of cut-off values of color for the development of an acceptable legume snack.
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physico chemical characterization of stored Black Beans phaseolus vulgaris l
Food Research International, 1999Co-Authors: Jose De J. Berrios, Barry G. Swanson, Adeline W CheongAbstract:Abstract Selected physical and chemical characteristics were studied on Black Beans ( Phaseolus vulgaris L.) after 2 years of storage under refrigerated hypobaric conditions (RHC) and ambient conditions (AC). Black Beans stored under RHC of 4.5°C, 50–60% relative humidity and atmospheric pressure of 125 mm Hg exhibited quality factors characteristic of fresh Beans, such as shorter cooking time, smaller quantities of solids loss, electrolytes leached, and percentage of hardshell than Beans stored at AC of 23–25°C and 30–50% relative humidity. Additionally, Beans stored under RHC demonstrated greater germination rate (93%) than Beans stored at AC (72%). Beans stored at AC exhibited quality factors characteristic of hard-to-cook (HTC) Beans. Percentage water absorption indicated a faster initial hydration rate in Beans stored under RHC compared to Beans stored at AC until after 12 h of soaking, when both reached a similar hydration rate. Moisture content of Beans stored under RHC was similar to that of Beans prior to storage, while the moisture content of Beans stored at AC was significantly lower. Crude protein, crude fat, and ash concentration of Beans prior to storage and Beans stored for 2 years under RHC or AC were not significantly different. The electrophoretic profile of the main protein of Beans, globulin G1, was not altered by the storage conditions. The combined effect of refrigeration and hypobaric storage conditions demonstrated potential for maintaining the fresh quality of Beans in storage for up to 2 years.
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Characterization of Black bean (Phaseolus vulgaris L.) anthocyanins
Journal of Agricultural and Food Chemistry, 1997Co-Authors: Gary R. Takeoka, Lan T. Dao, Gerhard Full, Rosalind Y. Wong, Leslie A. Harden, Richard H. Edwards, Jose De J. BerriosAbstract:Three anthocyanins were isolated from the acidified methanol extracts of UI 911 Black Beans (Phaseolus vulgaris L.) using solid phase extraction and preparative high-performance liquid chromatography . The anthocyanins were characterized using chromatographic and spectroscopic methods as delphinidin 3-glucoside (56%), petunidin 3-glucoside (26%), and malvidin 3-glucoside (18%). The monomeric anthocyanin content was 213 ± 2 mg/100 g of Black Beans (moisture content was 10.04 ± 0.02%). Keywords: Black Beans; antioxidants; pigments; anthocyanins; electrospray ionization mass spectrometry