Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity

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Alexandre A.P.S.
Miano A.C.
Brandão T.R.S.
Miller F.A.
Fundo J.F.
Calori-Domingues M.A.
Silva C.L.M.
Augusto P.E.D.
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Blackwell Publishing Inc.
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Ozone is used in grains to guarantee mycotoxin degradation, microbial inactivation, and insect disinfestation. However, its oxidizing properties can promote changes in the grain constituents, affecting both product properties and process behavior. Even so, the effect of ozone processing on quality properties of grains and their process, was rarely studied. Consequently, this work studied the impact of ozonation processing on the hydration kinetics and selected nutritional properties of Adzuki beans (Vigna angularis). As the ozone reactiveness increases at high moistures, three different levels of grain moisture were evaluated. The bean nutritional quality was evaluated considering the total phenolic content and antioxidant capacity (both radicals ABTS and DPPH). The results showed that there was neither significant difference in the hydration kinetics nor in the phenolic compounds and antioxidant capacity after the processing with ozone. Consequently, ozonation is proposed as an alternative in the control of grain contaminants without affecting its quality.
The authors are grateful to the: • São Paulo Research Foundation (FAPESP, Brazil) for funding the projects n 2016/10732-7 and 2016/18052-5; • National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project n 401004/2014-7 and the productivity grant of P.E.D. Augusto (306557/2017-7); • Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil) for the APS Alexandre Ph.D scholarship and her sandwich staying at the Universidade Católica Portuguesa (88881.132287/2016-01); • Cienciactiva from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica” (CONCYTEC, Peru) for the AC Miano Ph.D. scholarship (Contract 272-2015-FONDECYT); • Fundação para a Ciência e a Tecnologia (FCT, Portugal), for the JF Fundo (SFRH/BPD/109519/2015), FA Miller (SFRH/ BPD/65041/2009) and TRS Brandão (SFRH/BPD/101179/2014) Post-Doctoral Grants, and for funding the project n UID/Multi/50016/2013.
Palabras clave
Total phenolic content, Antioxidants, Biodegradation, Hydration, Kinetics, Moisture, Nutrition, Ozonization, Phenols, Antioxidant capacity, Hydration kinetics, Microbial inactivation, Nutritional properties, Nutritional qualities, Phenolic compounds, Quality properties, Quality control