Effect of application of ozone at low-pressure on the technological properties, phenolic compounds, and antioxidant capacity of common beans during storage

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-01 DOI:10.1016/j.lwt.2024.116964

Eugénio da Piedade Edmundo Sitoe , Lêda Rita D'Antonino Faroni , Edimar Aparecida Filomeno Fontes , Ernandes Rodrigues de Alencar , Paulo Roberto Cecon , Marcus Vinicius de Assis Silva , Ravi Pandiselvam , Flaviana Coelho Pacheco

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Abstract

The objective of this study was to assess the effects of low-pressure ozone treatment on the technological quality, phenolic compounds, and antioxidant capacity of common beans (Phaseolus vulgaris L.) during storage. Samples of 5.0 kg of dry beans were exposed to ozone in a hypobaric chamber with an internal volume of 70 L. Ozone was injected until the internal chamber pressure reached 100000 Pa, with an inlet concentration of 61.37 mg L⁻¹ and flow rate of 1.0 L min⁻¹. Ten cycles of ozone injection were adopted. Oxygen was used in control treatment. The effect of the treatments on the grain quality was assessed over storage for 180 days. Ozone did not affect the percentage composition of the dry beans, which exhibited 18.76% of protein, 11.66% of moisture content, 3.44% of minerals, 1.32% of lipids, and 64.51% of carbohydrates. A significant difference (p < 0.05) between the treatments and the control was noticed in total titratable acidity. The luminosity (L∗) and hue (h∗) of the grains were not altered by ozonation. Ozone had a significant effect (p < 0.05) on the phenolic content of the dry beans but no significant effect (p > 0.05) on their antioxidant capacity. The phenolic compounds content and antioxidant capacity decreased over storage in all treatments. Ozone application at low pressures proved a promising technology for controlling insect pests and promoting fungal decontamination without altering dry bean quality throughout storage.

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低压臭氧对普通豆类贮藏期间的技术特性、酚类化合物和抗氧化能力的影响

本研究旨在评估低压臭氧处理对普通豆类（Phaseolus vulgaris L.）贮藏期间的工艺质量、酚类化合物和抗氧化能力的影响。在一个内部容积为 70 升的低压舱中，将 5.0 千克干豆样品暴露于臭氧中。臭氧注入至舱内压力达到 100000 帕，入口浓度为 61.37 毫克/升，流速为 1.0 升/分钟。臭氧注入循环 10 次。对照处理使用氧气。在贮藏 180 天的过程中，对处理方法对谷物质量的影响进行了评估。臭氧没有影响干豆的百分比组成，干豆的蛋白质含量为 18.76%，水分含量为 11.66%，矿物质含量为 3.44%，脂类含量为 1.32%，碳水化合物含量为 64.51%。在总滴定酸度方面，处理组和对照组之间存在明显差异（p < 0.05）。臭氧不会改变谷物的光度（L∗）和色调（h∗）。臭氧对干豆的酚含量有明显影响（p < 0.05），但对其抗氧化能力没有明显影响（p > 0.05）。在所有处理中，酚化合物含量和抗氧化能力在储存过程中都有所下降。事实证明，在低压条件下使用臭氧是一种很有前景的技术，可以在整个储存过程中控制害虫和促进真菌净化，同时不会改变干豆的品质。

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

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.