How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?

The volatile profiles of Brussels sprouts and leek, as affected by pretreatment combined with frozen storage were analyzed in the present work. The data revealed that, notwithstanding the effect upon pretreatment seemed to be major compared to the effect upon frozen storage, the latter was existent. Pretreatment yielded volatile compounds that could be associated with (bio)chemical reaction pathways in both vegetables.

Targeted hydrothermally induced cell biopolymer changes explain the digestion of starch and proteins in common bean () cotyledons.

Digestion of macro-nutrients (protein and starch) in pulses is a consequence of the interplay of both extrinsic (process-related) and intrinsic (matrix-dependent) factors which influence their level of encapsulation and physical state, and therefore, their accessibility by the digestive enzymes. The current work aimed at understanding the consequences of hydrothermally induced changes in the physical state of cell biopolymers (cell wall, protein, and starch) in modulating the digestion kinetics of starch and proteins in common beans. The hydrothermal treatments were designed such that targeted microstructural/biopolymer changes occurred.

Farm to Fork Stability of Phytochemicals and Micronutrients in and Vegetables.

and vegetables are known for their unique, family specific, water-soluble phytochemicals, glucosinolates, and S-alk(en)yl-l-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as carotenoids (lipid-soluble phytochemicals), vitamin C (water-soluble micronutrient), and vitamin K1 (lipid-soluble micronutrient). When all-year-round availability or transport over long distances is targeted for these often seasonal, locally grown vegetables, processing becomes indispensable.

Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior.

Quantitative changes at different length scales (molecular, microscopic, and macroscopic levels) during cooking were evaluated to better understand the cooking behavior of common beans. The microstructural evolution of presoaked fresh and aged red kidney beans during cooking at 95 °C was quantified using light microscopy coupled with image analysis. These data were related to macroscopic properties, being hardness and volume changes representing texture and swelling of the beans during cooking.

Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek.

Vegetable processing often consists of multiple processing steps. Research mostly focused on the impact of individual processing steps on individual health-related compounds. However, there is a need for more holistic approaches to understand the overall impact of the processing chain on the health potential of vegetables.

From static to semi-dynamic digestion conditions relevant for the older population: starch and protein digestion of cooked lentils.

In the context of adequately feeding the rising older population, lentils have an important potential as sources of (plant-based) protein as well as slowly digestible bio-encapsulated starch and fibre. This study evaluated digestion of protein and starch in lentils under conditions representing the gastrointestinal tract of older adults. Both static and semi-dynamic simulations were applied to analyze the effect of specific gastrointestinal conditions (healthy older adult) on macronutrient digestion patterns.

Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions.

Storage is a fundamental part of the common bean postharvest chain that ensures a steady supply of safe and nutritious beans of acceptable cooking quality to the consumers. Although it is known that extrinsic factors of temperature and relative humidity (influencing the bean moisture content) control the cooking quality deterioration of beans during storage, the precise interactions among these extrinsic factors and the physical state of the bean matrix in influencing the rate of quality deteriorative reactions is poorly understood. Understanding the types and kinetics of (bio)chemical reactions that influence the cooking quality of beans during storage is important in establishing suitable storage conditions to ensure quality stability.

Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking.

To establish the HTC defect development, the cooking kinetics of seeds of ten bean accessions (belonging to seven common bean market classes), fresh and conventionally aged (35 °C, 83% RH, 3 months) were compared to those obtained after soaking in specific salt solutions (in 0.1 M sodium acetate buffer at pH 4.4, 41 °C for 12 h, or 0.

Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purées: investigating their emulsion forming and stabilizing capacities.

The emulsion forming and stabilizing capacities of water-soluble biopolymers originating from the aqueous (serum) phase of heat-treated and high pressure homogenized purées were investigated. The serum biopolymers were characterized and then utilized as emulsifier/stabilizer in simple oil-in-water emulsions. The resulting emulsions were stored at 4 °C and monitored for 2 weeks.

The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage.

Processing can affect (bio)chemical conversions in vegetables and can act on their volatile properties accordingly. In this study, the integrated effect of pretreatment and pasteurization on the volatile profile of leek and Brussels sprouts and the change of this profile upon refrigerated storage were investigated. Pretreatments were specifically selected to steer biochemical reactivities to different extents.

Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight.

The digestion of lipids in the human body has several health and nutritional implications. Lipid digestion is an interfacial phenomenon meaning that water-soluble lipases need to first adsorb to the oil-water interface before enzymatic conversions can start. The digestion of lipids mainly occurs on colloidal structures dispersed in water, such as oil-in-water (o/w) emulsions, which can be designed during food formulation/processing or structured during digestion.

Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders.

Cellular pulse ingredients are increasingly being studied but little knowledge on their proteolysis patterns upon digestion is available. This study investigated a size exclusion chromatography (SEC) approach to study in vitro protein digestion in chickpea and lentil powders, providing novel insights into proteolysis kinetics and the evolution of molecular weight distributions in the (solubilized) supernatant and (non-solubilized) pellet fractions. For the quantification of proteolysis, SEC-based analysis was compared to the commonly used OPA (o-phthaldialdehyde) approach and nitrogen solubilized upon digestion, leading to highly correlated proteolysis kinetics.

Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization.

The rate liming step of bean softening during cooking was evaluated. Red kidney beans (fresh/non-aged and aged) were cooked at different temperatures (70-95 °C) and their texture evolution established. Softening of beans (loss of hard texture) with cooking and increasing cooking temperature was evident at ≥ 80 °C more so for non-aged than aged beans, evidencing hard-to-cook development during storage.

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells.

Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds, insights into the effect of cooking time on microstructural and related digestive properties are lacking. Therefore, the effect of cooking time (15, 30, or 60 min) on in vitro amylolysis and proteolysis kinetics of lentil seeds (CL) and an important microstructural fraction, i.

Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages.

In vitro digestion studies demonstrate large potential to gain more and quicker insights into the underlying mechanisms of feed additives, allowing the optimization of feed design. Unfortunately, current in vitro digestion models relevant for broiler chickens lack sufficient description in terms of protocols and standardisation used. Furthermore, no distinction is made between the different life phases of these animals (starter, grower, and finisher).

(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature.

During storage, common beans are susceptible to ageing leading to quality changes, in particular their cooking quality. In this study, kinetics of evolution of volatile compounds was assessed in order to gain insight into possible reactions occurring during ageing of beans. The evolution of volatile compounds of red kidney beans stored at varying conditions of temperature and moisture content relative to their glass transition temperature (T) were evaluated.

Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage.

Cell wall material was isolated from selected non-aged and aged Red haricot bean cotyledons using a texture-based classification approach. Pectin-depleted residual cell wall fractions were obtained by sequential pectin extraction and were characterized to investigate in situ cell wall related molecular changes upon ageing during adverse storage of the beans. Particularly, involvement of phenolic compounds in cell wall strengthening during the ageing process, resulting in the hard-to-cook defect, was evaluated.

Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach.

During adverse postharvest storage of Red haricot beans, the inositol phosphate content, particularly InsP, decreased significantly, along with a significant increase in InsP. Using a texture-based classification approach, the InsP content in cotyledons was shown an indicator for the extent of hard-to-cook (HTC) development during bean aging. This textural defect development was predominated by storage-induced InsP degradation, rather than phytate interconversions during soaking.

The Volatile Profile of Brussels Sprouts ( Var. ) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions.

Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed studies on the impact of PEF at low field strength on biochemical conversions in plant-based matrices are scarce but urgently needed to provide the necessary scientific basis allowing to open a potential promising field of applications. As a first objective, the effect of PEF and other treatments that aim to steer biochemical conversions on the volatile profile of Brussels sprouts was compared in this study.

Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development.

In this study, the kinetics of phytate (inositol hexaphosphate, InsP) hydrolysis by endogenous phytase in red kidney beans stored at varying conditions of temperature (25-42 °C) and moisture content (6.9-14.5%) was determined and the potential role in hard-to-cook (HTC) development was evaluated.

The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stability.

Storage stability is an essential consideration for minimizing the deteriorative quality changes in foods post-processing. This study, for the first, time aimed to gain insight into the storage stability of quick-cooking 'convenient' dehydrated beans (Phaseolus vulgaris L.) using the glass transition (T) concept.