ArticleACS omega2026
Comparative Evaluation of Oven, Microwave, and Air-Fry Roasting on Physical Attributes, Bioactive Components, and Volatile Compounds of Rosemary- and Thyme-Coated Mung Bean
Article in ACS omega, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
1 citing paper in PubMed.
- Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality.Molecules (Basel, Switzerland) · 2026Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The increasing demand for plant-based proteins has intensified interest in alternative legume sources with high nutritional and functional value. Mung bean is a promising protein source; however, limited information is available about the effects of edible coatings and different roasting methods on its quality characteristics. This study investigated the impact of rosemary- and thyme-based coatings combined with oven, microwave, and air-fry roasting on the physicochemical, bioactive, and volatile properties of a high-protein mung bean snack. Rosemary and thyme were chosen as edible coatings because of their well-documented antioxidant and aroma-enhancing properties, making them suitable for improving the functional and sensory quality of legume-based snacks. Coated mung beans were roasted using oven (200 °C, 20 min), microwave (600 W, 8 min), and air-fry (200 °C, 13 min) methods, with the final moisture content maintained below 6%. Moisture, ash, protein, total phenolic and flavonoid contents, antioxidant activity, color parameters, and volatile compounds were evaluated. Air-fried samples exhibited higher phenolic, flavonoid, and antioxidant contents than those of oven- and microwave-roasted samples. Especially, in the rosemary-microwave sample group, the phenolic content was found to be 1447.0 ± 20.02 mg GAE/100 g DM. The highest protein content (25.96%) was observed in the air-fried rosemary-coated samples. Lightness decreased after roasting, while
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Registered trials
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