Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity
Descripción del Articulo
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. Augu...
| Autores: | , , , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/730 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/730 https://doi.org/10.1111/jfpe.12893 |
| Nivel de acceso: | acceso abierto |
| Materia: | 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 https://purl.org/pe-repo/ocde/ford#4.01.01 |
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4689 |
| dc.title.none.fl_str_mv |
Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity |
| title |
Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity |
| spellingShingle |
Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity Alexandre A.P.S. Total phenolic content Antioxidants Biodegradation Hydration Kinetics Moisture Nutrition Ozonization Phenols Antioxidant capacity Hydration kinetics Microbial inactivation Nutritional properties Nutritional qualities Phenolic compounds Phenolic compounds Quality properties Quality control https://purl.org/pe-repo/ocde/ford#4.01.01 |
| title_short |
Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity |
| title_full |
Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity |
| title_fullStr |
Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity |
| title_full_unstemmed |
Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity |
| title_sort |
Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity |
| author |
Alexandre A.P.S. |
| author_facet |
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. |
| author_role |
author |
| author2 |
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. |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
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. |
| dc.subject.none.fl_str_mv |
Total phenolic content |
| topic |
Total phenolic content Antioxidants Biodegradation Hydration Kinetics Moisture Nutrition Ozonization Phenols Antioxidant capacity Hydration kinetics Microbial inactivation Nutritional properties Nutritional qualities Phenolic compounds Phenolic compounds Quality properties Quality control https://purl.org/pe-repo/ocde/ford#4.01.01 |
| dc.subject.es_PE.fl_str_mv |
Antioxidants Biodegradation Hydration Kinetics Moisture Nutrition Ozonization Phenols Antioxidant capacity Hydration kinetics Microbial inactivation Nutritional properties Nutritional qualities Phenolic compounds Phenolic compounds Quality properties Quality control |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.01.01 |
| description |
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. |
| publishDate |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/730 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1111/jfpe.12893 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85053843925 |
| url |
https://hdl.handle.net/20.500.12390/730 https://doi.org/10.1111/jfpe.12893 |
| identifier_str_mv |
2-s2.0-85053843925 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Journal of Food Process Engineering |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Blackwell Publishing Inc. |
| publisher.none.fl_str_mv |
Blackwell Publishing Inc. |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1839175457138802688 |
| spelling |
Publicationrp01845600rp01008500rp01843600rp01846600rp01844600rp01847600rp01842600rp01010500Alexandre 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.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/730https://doi.org/10.1111/jfpe.128932-s2.0-85053843925The 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.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.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengBlackwell Publishing Inc.Journal of Food Process Engineeringinfo:eu-repo/semantics/openAccessTotal phenolic contentAntioxidants-1Biodegradation-1Hydration-1Kinetics-1Moisture-1Nutrition-1Ozonization-1Phenols-1Antioxidant capacity-1Hydration kinetics-1Microbial inactivation-1Nutritional properties-1Nutritional qualities-1Phenolic compounds-1Phenolic compounds-1Quality properties-1Quality control-1https://purl.org/pe-repo/ocde/ford#4.01.01-1Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacityinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/730oai:repositorio.concytec.gob.pe:20.500.12390/7302024-05-30 15:22:45.8http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="21829e0f-d300-4e08-b7ee-5d5549138ae8"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity</Title> <PublishedIn> <Publication> <Title>Journal of Food Process Engineering</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1111/jfpe.12893</DOI> <SCP-Number>2-s2.0-85053843925</SCP-Number> <Authors> <Author> <DisplayName>Alexandre A.P.S.</DisplayName> <Person id="rp01845" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Miano A.C.</DisplayName> <Person id="rp01008" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Brandão T.R.S.</DisplayName> <Person id="rp01843" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Miller F.A.</DisplayName> <Person id="rp01846" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Fundo J.F.</DisplayName> <Person id="rp01844" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Calori-Domingues M.A.</DisplayName> <Person id="rp01847" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Silva C.L.M.</DisplayName> <Person id="rp01842" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Augusto P.E.D.</DisplayName> <Person id="rp01010" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Blackwell Publishing Inc.</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Total phenolic content</Keyword> <Keyword>Antioxidants</Keyword> <Keyword>Biodegradation</Keyword> <Keyword>Hydration</Keyword> <Keyword>Kinetics</Keyword> <Keyword>Moisture</Keyword> <Keyword>Nutrition</Keyword> <Keyword>Ozonization</Keyword> <Keyword>Phenols</Keyword> <Keyword>Antioxidant capacity</Keyword> <Keyword>Hydration kinetics</Keyword> <Keyword>Microbial inactivation</Keyword> <Keyword>Nutritional properties</Keyword> <Keyword>Nutritional qualities</Keyword> <Keyword>Phenolic compounds</Keyword> <Keyword>Phenolic compounds</Keyword> <Keyword>Quality properties</Keyword> <Keyword>Quality control</Keyword> <Abstract>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.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.4481325 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
