Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-27 DOI:10.1080/10408398.2023.2237577

Nidia Leticia Ruiz-Zambrano, Esther Pérez-Carrillo, Sergio O Serna-Saldívar, Viridiana Tejada-Ortigoza

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引用次数: 0

Abstract

Cicer arietinum or chickpea is an important and highly nutritious pulse, a source of complex carbohydrates, proteins, vitamins, and minerals, considered non-allergenic, and non-GMO crop. Processing technologies play an important role in modifying some chickpea properties and thus increasing its nutritional and health benefits. Herein is summarized and compared the available data on nutritional and functional aspects caused by thermal, nonthermal, and combinations of treatments for chickpea processing. The study focuses on describing the processing conditions necessary to change chickpea matrices aiming to enhance compound bioavailability, reduce anti-nutritional factors and modify functional characteristics for industrial application in product development. Thermal and nonthermal treatments can modify nutrient composition and bioavailability in chickpea matrices. Thermal treatments, moist or dry, prevent microbial spoilage, increase product palatability and increase protein quality. Nonthermal treatments aim to shorten the processing time and use less energy and water sources. Compared to thermal treatments, they usually preserve organoleptic attributes and bioactive compounds in chickpea matrices. Some treatment combinations can increase the efficacy of single treatments. Combined treatments increase antioxidant concentration, protein digestibility and available starch contents. Finally, despite differences among their effects, single and combined treatments can improve the nutritional and physicochemical properties of chickpea matrices.

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热处理、非热处理和综合处理对鹰嘴豆功能和营养特性的影响。

鹰嘴豆（Cicer arietinum 或 chickpea）是一种重要的高营养豆类，是复杂碳水化合物、蛋白质、维生素和矿物质的来源，被认为是非过敏性和非转基因作物。加工技术在改变鹰嘴豆的某些特性，从而增加其营养和健康益处方面发挥着重要作用。本文总结并比较了鹰嘴豆加工过程中热处理、非热处理和组合处理所产生的营养和功能方面的现有数据。研究的重点是描述改变鹰嘴豆基质所需的加工条件，目的是提高化合物的生物利用率，减少抗营养因子，并改变产品开发中工业应用的功能特性。热处理和非热处理可改变鹰嘴豆基质中的营养成分和生物利用率。热处理（潮湿或干燥）可防止微生物腐败，增加产品的适口性并提高蛋白质质量。非热处理的目的是缩短加工时间，减少能源和水资源的使用。与热处理相比，非热处理通常能保留鹰嘴豆基质中的感官特性和生物活性化合物。一些处理组合可提高单一处理的功效。组合处理可提高抗氧化剂浓度、蛋白质消化率和可用淀粉含量。最后，尽管单一处理和组合处理的效果不同，但它们都能改善鹰嘴豆基质的营养和理化特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.