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

Autor(es)

Santos Alexandre, Allana Patricia ^[1] ; Miano, Alberto Claudio ^[1] ; Silva Brandao, Teresa Ribeiro ^[2] ; Miller, Fatima Alves ^[2] ; Fundo, Joana Freitas ^[2] ; Calori-Domingues, Maria Antonia ^[1] ; Miranda Silva, Cristina Luisa ^[2] ; Duarte Augusto, Pedro Esteves ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agri Food Ind Food & Nutr LAN, Piracicaba, SP - Brazil

^[2] Univ Catolica Portuguesa, CBQF, Lab Associado, Escola Super Biotecnol, Porto - Portugal

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESS ENGINEERING; v. 41, n. 8 DEC 2018.
• Citações Web of Science: 1

Resumo

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. Practical applicationsGrains are important raw materials worldwide, since they are used as food, feed or for extracting different components. Ozone, a safe and green technology, is used for microorganism inactivation and insect disinfestation, as well as for mycotoxins degradation in grains. However, although ozone can be used to guarantee safety, its oxidizing properties can promote changes in the grain constituents. These changes can negatively impact the nutritional properties, as well as alter the grain behaviour during processing. However, these evaluations are rarely carried out, questioning the ozone practical application. Therefore, the present work was developed to conduct this evaluation. It was demonstrated that the ozone processing did not alter neither the grain hydration kinetics nor the phenolic compounds and antioxidant capacity. Consequently, ozonation is proposed as a viable alternative in grain processing. (AU)

• Processo FAPESP: 16/10732-7 - Uso da tecnologia de ozônio na descontaminação de micotoxinas em grãos e derivados
• Beneficiário: Maria Antonia Calori
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 16/18052-5 - +Pro²FOOD: tecnologias emergentes para melhoria de processos e propriedades de alimentos
• Beneficiário: Pedro Esteves Duarte Augusto
• Modalidade de apoio: Auxílio à Pesquisa - Regular