TY - JOUR
T1 - Thermal and pulsed electric field (PEF) assisted hydration of common beans
AU - Devkota, Lavaraj
AU - He, Lizhong
AU - Bittencourt, Claudio
AU - Midgley, Jocelyn
AU - Haritos, Victoria S.
N1 - Funding Information:
A grant and non-financial support from Simplot Australia Pty Ltd, was received during the conduct of the study; JM and CB are employees of Simplot Australia Pty. Ltd.
Funding Information:
Authors would like to thank Simplot Australia Pty. Ltd. and Monash University Graduate Research Office for providing L.D with the Graduate Research Industry Partnership (GRIP) PhD scholarship for carrying out this work. Ricardo Arango and Bill Suwanchewakorn are gratefully acknowledged for pilot plant support and experiment planning and so is Ms. Manisha Singh at the Royal Melbourne Institute of Technology (RMIT) for help with UPLC-DAD sample analysis.
Funding Information:
Authors would like to thank Simplot Australia Pty. Ltd. and Monash University Graduate Research Office for providing L.D with the Graduate Research Industry Partnership (GRIP) PhD scholarship for carrying out this work. Ricardo Arango and Bill Suwanchewakorn are gratefully acknowledged for pilot plant support and experiment planning and so is Ms. Manisha Singh at the Royal Melbourne Institute of Technology (RMIT) for help with UPLC-DAD sample analysis.
Publisher Copyright:
© 2022
PY - 2022/3/15
Y1 - 2022/3/15
N2 - Hydration, a crucial preliminary stage of dried bean processing is mostly performed as a slow, batch-wise process. Here we investigated the effect of thermal and pulsed electric field (PEF)-assisted hydration of two common beans (Phaseolus vulgaris) on hydration behaviour, mass loss and leaching of bioactive components. Beans were hydrated in media either using a thermal process (30–80 °C, 10 °C intervals) until equilibrium moisture content (EMC) was reached or were hydrated to 40 g/100 g dry basis moisture at 45 °C, then PEF-treated at an electric field intensity of 4 kV/cm, f = 2 Hz, pulse width 15 μs, pulse numbers from 200 to 1000 (specific energy from 91 kJ/kg to 455 kJ/kg) and further hydrated until EMC. PEF-assisted hydration reached higher equilibrium moisture values and reduced the hydration time by 3-fold for small red beans (1000 pulses, 455 kJ/kg specific energy) compared to 45 °C soak, however, it also leached higher amounts of bioactive polyphenols into the media. Comparable losses of prebiotic oligosaccharides from beans into the media were found in the two hydration approaches. PEF-assisted hydration is a promising alternative to soaking to reduce process time for slow hydrating beans and leaching of bioactive components could be minimised through process optimization.
AB - Hydration, a crucial preliminary stage of dried bean processing is mostly performed as a slow, batch-wise process. Here we investigated the effect of thermal and pulsed electric field (PEF)-assisted hydration of two common beans (Phaseolus vulgaris) on hydration behaviour, mass loss and leaching of bioactive components. Beans were hydrated in media either using a thermal process (30–80 °C, 10 °C intervals) until equilibrium moisture content (EMC) was reached or were hydrated to 40 g/100 g dry basis moisture at 45 °C, then PEF-treated at an electric field intensity of 4 kV/cm, f = 2 Hz, pulse width 15 μs, pulse numbers from 200 to 1000 (specific energy from 91 kJ/kg to 455 kJ/kg) and further hydrated until EMC. PEF-assisted hydration reached higher equilibrium moisture values and reduced the hydration time by 3-fold for small red beans (1000 pulses, 455 kJ/kg specific energy) compared to 45 °C soak, however, it also leached higher amounts of bioactive polyphenols into the media. Comparable losses of prebiotic oligosaccharides from beans into the media were found in the two hydration approaches. PEF-assisted hydration is a promising alternative to soaking to reduce process time for slow hydrating beans and leaching of bioactive components could be minimised through process optimization.
KW - Anthocyanins
KW - Mass loss
KW - Oligosaccharides
KW - Phaseolus vulgaris
KW - Total phenolic content
UR - http://www.scopus.com/inward/record.url?scp=85123834416&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2022.113163
DO - 10.1016/j.lwt.2022.113163
M3 - Article
AN - SCOPUS:85123834416
VL - 158
JO - LWT
JF - LWT
SN - 0023-6438
M1 - 113163
ER -