ArticleJournal of food science2022
Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L.
Article in Journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Potential of Non-Conventional Processing to Modulate the Technobiofunctionality of Legumes.Current nutrition reports · 2026Review
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Article
- 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
- Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L.Journal of food science · 2022Article
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Authors and funding
5 authors.
Funding
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Abstract
The influence of high-pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α-galactosides were reduced. Fat was not affected by cooking but decreased after HPP+C. For dietary fiber, the behavior observed was different depending on the sample and the treatment applied. HPP+C could be considered a good processing technology to retain the advantageous lower myo-inositol phosphates isoforms and supply prebiotic oligosaccharides. The trypsin inhibitors activity was lower in the cooked and HPP+C samples; however, there were no significant differences between both thermal treatments. Thus, HPP+C reduced cooking time and preserving or improving the nutritional composition of the beans and their bioactive compounds content.
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