Título:	Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties
Autor:	PAULA, L. C. LEMES, A. C. VALENCIA-MEJÍA, E. MOREIRA, B. R. OLIVEIRA, T. S. CAMPOS, I. T. N. NERI, H. F. S. BRONDANI, C. GHEDINI, P. C. BATISTA, K. A. FERNANDES, K. F.
Afiliación:	LADYSLENE C. PAULA, UNIVERSIDADE FEDERAL DE RONDÔNIA AILTON C. LEMES, UNIVERSIDADE FEDERAL DE GOIÁS ERIKA VALENCIA-MEJIA, UNIVERSIDADE FEDERAL DE GOIÁS BRUNA R. MOREIRA, UNIVERSIDADE FEDERAL DE GOIÁS THIAGO S. OLIVEIRA, UNIVERSIDADE FEDERAL DE GOIÁS IVAN T. N. CAMPOS, UNIVERSIDADE FEDERAL DE GOIÁS HIASMIN F. S. NERI, UNIVERSIDADE FEDERAL DE GOIÁS CLAUDIO BRONDANI, CNPAF PAULO C. GHEDINI, UNIVERSIDADE FEDERAL DE GOIÁS KARLA A. BATISTA, UNIVERSIDADE FEDERAL DE GOIÁS KATIA F. FERNANDES, UNIVERSIDADE FEDERAL DE GOIÁS.
Año:	2022
Referencia:	Food Chemistry: X, v. 13, 100259, Mar. 2022.
Descripción:	Aiming to understand the impact of hardening on the biological potential of bean protein and peptides, we evaluated the antioxidant and vasorelaxant properties of common beans after and before hardening. It was also evaluated the effect of extrusion and autoclaving in the biological potential of hardened beans. In general, hardening caused a reduction from 13.5 to 39.6% on the antioxidant activity of the peptide-rich fractions. On the other hand, hardening did not strongly interfere with the vascular reactivity in thoracic aorta rings, being observed maximal relation varying from 801% to 84.7%. The thermal treatment caused a general increase in the antioxidant and vasorelaxant potential of these fractions, being observed EC50 values ranging from 0.22 mg mL -1 to 0.26 mg mL -1. We can conclude that hardening did not seem to affect definitively the bioactivity of the obtained peptide-rich fractions. Finally, this study allows suggesting practical applications of extrusion as a thermal process in the production of functional food ingredients, and as ready-to-eat products presenting nutraceutical potential. In addition, autoclaving can be used as a pre-treatment of the hardened grains aiming to use them as whole grains with potentialized benefits for human health.
Thesagro:	Feijão Phaseolus Vulgaris Extrusão Antioxidante
NAL Thesaurus:	Beans Bioactive properties Extrusion Autoclaving Proteins Antioxidants
Palabras clave:	Hard-to-cook Easy-to-cook Nutraceutical Vascular reactivity
ISSN:	2590-1575
DOI:	https://doi.org/10.1016/j.fochx.2022.100259
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAF)