ArticleFood science & nutrition2022
Steam explosion enhances phenolic profiles and antioxidant activity in mung beans.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 12 citations in OpenAlex.
- Comparative Insights into Enzymatic and High-Temperature Steam Treatment ofFoods (Basel, Switzerland) · 2026Article
- Impact of steam explosion and high-pressure processing on phenolics of beach pea and Dunn pea: a comparative evaluation of their functional benefits.Food production, processing and nutrition · 2026Article
- Effects of Steam Explosion-Assisted Extraction on the Structural Characteristics, Phenolic Profile, and Biological Activity of Valonea.Foods (Basel, Switzerland) · 2025Article
- Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry.Antioxidants (Basel, Switzerland) · 2024Review
- An Integrated Extraction-Purification Process for Raspberry Leaf Polyphenols and Their In Vitro Activities.Molecules (Basel, Switzerland) · 2023Article
- Effect of Steam Flash-Explosion on Physicochemical Properties and Structure of High-Temperature Denatured Defatted Rice Bran Protein Isolate.Molecules (Basel, Switzerland) · 2023Article
- The phenolics, antioxidant activity andFrontiers in nutrition · 2023Article
- Steam explosion enhances phenolic profiles and antioxidant activity in mung beans.Food science & nutrition · 2022Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Steam explosion (SE), as a physicochemical pretreatment process, has the dual effect of high temperature and high pressure. In this study, SE was applied to pretreat mung beans to increase phenolic extraction and their antioxidant activity. It can make the material loose and porous, which is beneficial to the release of phenolic compounds from mung beans. Insoluble-bound phenolics (IBPs) were the dominating fraction, followed by glycosidic phenolics (GPs) and esterified phenolics (EPs), and free phenolics (FPs) were the lowest in mung beans. After SE, the maximum contents of FPs, EPs, GPs, IBPs, and total phenolics were detected at 0.75 MPa for 30 s, which were 1.47-, 1.87-, 1.73-, 1.48-, and 1.58-fold compared with the untreated samples, respectively. On the whole, the effect of SE on phenolics in mung beans first increased and then decreased. SE increased the contents of protocatechuic acid,
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