How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility.

Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g.

In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches.

Attention has been given to more (semi-)dynamic in vitro digestion approaches ascertaining the consequences of dynamic in vivo aspects on in vitro digestion kinetics. As these often come with time and economical constraints, evaluating the consequence of stepwise increasing the complexity of static in vitro approaches using easy-to-handle digestion set-ups has been the center of our interest. Starting from the INFOGEST static in vitro protocol, we studied the influence of static gastric pH versus gradual gastric pH change (pH 6.

Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook.

Pulse seeds are nutritious and sustainable matrices with a high level of intrinsic microstructural complexity. They contain high-quality plant-based protein and substantial amounts of slowly digestible starch and dietary fiber. Starch and protein in pulses are located inside cotyledon cells that survive cooking and subsequent mechanical disintegration, hence preserving natural nutrient bioencapsulation.

Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity.

Common bean cotyledons are rich in minerals (Mg, Ca, Fe and Zn), but they also contain natural barriers that can potentially prevent mineral absorption during digestion. In this study, both the cell wall integrity and mineral chelators/antinutrients (phytic acid and pectin) were investigated as natural barriers in common bean cotyledons. To examine the cell wall integrity as a physical barrier for mineral diffusion, soluble mineral content was determined in a cooked cotyledon sample before and after disruption of intact cell walls.

In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting.

When pulse seeds from a single batch are cooked, considerable variability of hardness values in the population is usually observed. Sorting the seeds into hardness categories could reduce the observed diversity and increase uniformity. Therefore, we investigated the effect of processing intensity whether or not combined with sorting into hardness categories on the in vitro starch and protein digestion kinetics of cooked Bambara groundnuts (cooking times 40 min and 120 min).

Effect of process-induced common bean hardness on structural properties of generated boluses and consequences for starch digestion kinetics.

In the present study, we evaluated the effect of process-induced common bean hardness on structural properties of in vivo generated boluses and the consequences for in vitro starch digestion. Initially, the impact of human mastication on the particle size distribution (PSD) of oral boluses from common beans with different process-induced hardness levels was investigated through a mastication study. Then the effect of structural properties of selected boluses on in vitro starch digestion kinetics was assessed.

Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels.

Particular storage conditions are described to promote the development of the hard-to-cook (HTC) phenomenon for most legumes. However, it is not clearly established whether the HTC phenomenon influences starch digestion kinetics. Therefore, this study explored how the HTC phenomenon influences in vitro starch digestion of Bambara groundnuts, taking into account three distinct HTC levels.

Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris).

Dynamics of pectin extractability in cotyledons and seed coats were explored for mechanistic insight into pectin changes due to aging and cooking of beans. In addition, changes in mineral distribution during cooking were determined in order to investigate their retention in the matrix. Pre-soaked fresh and aged beans were cooked in demineralized water for different times and the cotyledons, seed coats and cooking water were lyophilized.

Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cells.

The presence of cell walls entrapping starch granules in common bean cotyledons, prevailing after thermal processing and mechanical disintegration, has been identified as the main reason for their (s)low in vitro starch digestibility. Nevertheless, it is unknown if the role of cell walls on starch digestion changes as processing conditions (e.g.

Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking.

The relative contributions of cotyledons and seed coats towards hardening of common beans (Phaseolus vulgaris) were investigated and the rate-limiting process which controls bean softening during cooking was determined. Fresh or aged whole beans and cotyledons were soaked and cooked in demineralised water or 0.1 M NaHCO solution, and texture evolution, microstructure changes and thermal properties were studied.

Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study.

The micellar incorporation of carotenoids (lycopene, α- and β-carotene) and lipid digestion products (free fatty acids, FFAs, and monoacylglycerides, MAGs) during in vitro digestion of oil-in-water emulsions was investigated by a kinetic approach. A fractional conversion model could adequately describe the hydrolysis of triacylglycerides, formation of FFAs and MAGs, and micellar incorporation of carotenoids, FFAs and MAGs. The release of FFAs and MAGs from TAGs proceeded faster than their incorporation into micelles.