TY - JOUR
T1 - Bean phenolic compound changes during processing
T2 - Chemical interactions and identification
AU - Nicolás-García, Mayra
AU - Perucini-Avendaño, Madeleine
AU - Jiménez-Martínez, Cristian
AU - Perea-Flores, María de Jesús
AU - Gómez-Patiño, Mayra Beatriz
AU - Arrieta-Báez, Daniel
AU - Dávila-Ortiz, Gloria
N1 - Publisher Copyright:
© 2021 Institute of Food Technologists®
PY - 2021/3
Y1 - 2021/3
N2 - The common bean (Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, and beans are an essential source of these molecules, being found mainly in the seed coat and its color depends on the concentration and type of phenolic compounds present. The bean during storage and processing, such as cooking, germination, extrusion, and fermentation, undergoes physical, chemical, and structural changes that affect the bioavailability of its nutrients; these changes are related to the interactions between phenolic compounds and other components of the food matrix. This review provides information about the identification and quantification of phenolic compounds present in beans and the changes they undergo during processing. It also includes information on the interactions between the phenolic compounds and the components of the bean's cell wall and the analytical methods used to identify the interactions of phenolic compounds with macromolecules.
AB - The common bean (Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, and beans are an essential source of these molecules, being found mainly in the seed coat and its color depends on the concentration and type of phenolic compounds present. The bean during storage and processing, such as cooking, germination, extrusion, and fermentation, undergoes physical, chemical, and structural changes that affect the bioavailability of its nutrients; these changes are related to the interactions between phenolic compounds and other components of the food matrix. This review provides information about the identification and quantification of phenolic compounds present in beans and the changes they undergo during processing. It also includes information on the interactions between the phenolic compounds and the components of the bean's cell wall and the analytical methods used to identify the interactions of phenolic compounds with macromolecules.
KW - Common bean
KW - phenolic compounds
KW - polyphenol-protein interactions
UR - http://www.scopus.com/inward/record.url?scp=85101451723&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.15632
DO - 10.1111/1750-3841.15632
M3 - Artículo de revisión
C2 - 33586793
AN - SCOPUS:85101451723
SN - 0022-1147
VL - 86
SP - 643
EP - 655
JO - Journal of Food Science
JF - Journal of Food Science
IS - 3
ER -