How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility.
bioaccessibility
digestibility
macronutrients
minerals
pulses
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
09 2021
09 2021
Historique:
revised:
22
06
2021
received:
25
03
2021
accepted:
14
07
2021
pubmed:
18
8
2021
medline:
26
10
2021
entrez:
17
8
2021
Statut:
ppublish
Résumé
Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.
Identifiants
pubmed: 34402573
doi: 10.1111/1541-4337.12826
doi:
Substances chimiques
Dietary Fiber
0
Minerals
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
5067-5096Subventions
Organisme : Fonds Wetenschappelijk Onderzoek
ID : 1S23321N
Organisme : KU Leuven
ID : PDM/19/129
Organisme : KU Leuven
ID : Research Fund
Organisme : H2020 Marie Skłodowska-Curie Actions
ID : 765415
Organisme : KU Leuven Interfaculty Council for Development Cooperation (IRO)
Informations de copyright
© 2021 Institute of Food Technologists®.
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