ArticleFoods (Basel, Switzerland)2020
Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 52 citations in OpenAlex.
- Nutritional Evaluation and Protein Quality Assessment of Green Peas (Pisum sativum L.) Treated with Different Cooking Methods.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Plant Protein-Derived Bioactive Peptides: From Mechanistic Promise to Health-Promoting Functional Foods.Nutrients · 2026Review
- Microwave Puffing-Mediated Structural Modification of Soy Protein: Effects on Dynamic Changes in Key Properties During Soybean Paste Fermentation and Umami Improvement.Foods (Basel, Switzerland) · 2026Article
- Edible Natural Deep Eutectic Solvents (NADESs)-Based Polyphenolic Extracts: An Eco-Sustainable Alternative for Grape Pomace Valorization.Molecules (Basel, Switzerland) · 2026Article
- Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.Comprehensive reviews in food science and food safety · 2026Review
- Effects of Low-Frequency Solid-State Microwave Cooking on the Quality Properties of Beef Meat.Foods (Basel, Switzerland) · 2026Article
- The food matrix as a confounder in diet‒microbiome studies: methodological challenges and research gaps.Gut microbes reports · 2026Review
- In Vitro Antioxidant and Antidiabetic Effects of Atlantic Mackerel and Sardine By-Product Hydrolysates.Marine drugs · 2025Article
- Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion.Foods (Basel, Switzerland) · 2025Article
- Roasting Improves the Bioaccessibility and Bioactivity of Polyphenols from Highland Barley with a Protective Effect in Oxidatively Damaged HepG2 Cells.Foods (Basel, Switzerland) · 2025Article
- Comprehensive evaluation of a pea co-product for piglet nutrition: fibre content, protein digestion, and intestinal barrier function.Journal of animal science · 2025Article
- Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta.Foods (Basel, Switzerland) · 2024Article
- In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa.Molecules (Basel, Switzerland) · 2023Article
- Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet.Foods (Basel, Switzerland) · 2023Article
- Edible insects and legumes exert an antioxidant effect on human colon mucosal cells stressed with 2,2'-azobis (2-amidinopropane)-dihydrochloride.Frontiers in nutrition · 2023Article
- Lipid oxidation in foods and its implications on proteins.Frontiers in nutrition · 2023Review
- Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus.Bioresources and bioprocessing · 2022Article
- Cooking African Pumpkin Leaves (Foods (Basel, Switzerland) · 2021Article
- Proteins and Bioactive Peptides in High Protein Content Foods.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Legumes are protein-rich foods that can be used to prepare pastes or pureed foods suitable for babies and the elderly. The aims of this study were the characterization of different legume pastes (from soybean, lentil, and pea) subjected to three processing methods (ordinary cooking, pressure cooking, and microwave) and the evaluation of protein digestion and antioxidant activity during simulated gastrointestinal digestion (GID). The different cooking methods of legumes led to differences in the physicochemical properties of the pastes, as well as on the textural and viscoelastic characteristics, except for soybean samples, despite all the pastes presenting elastic properties and weak gel behavior. Cooking followed by GID improved the protein digestibility and antioxidant activity of the legumes, which was attributed to released peptides and amino acids more than free phenolics. However, the fate and extent at each digestion stage was different according to the legume type and cooking method, as it would be influenced by the matrix structure and interaction between components. This work has expanded knowledge about the properties, digestibility, and antioxidant activity of different cooked legumes for a future design of pastes.
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