Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

Abstract

AbstractBackground and ObjectivesHigh hydrostatic pressure (HHP) is a nonthermal technology that has been applied to several innovative food products, extending shelf life while preserving sensory characteristics and nutritional value. This technology is feasible to apply to legumes, like beans, to soften them and reduce preparation time. Traditionally, before bean consumption, soaking and cooking processes are carried out to develop palatability; however, this involves a loss of compounds with high biological activity such as dietary fiber, oligosaccharides, and polyphenols, which are of interest due to their antioxidant capacity and related benefits linked to a reduction in the risk of several diseases. Thus, the aim of the study was to evaluate the impact of HHP against traditional cooking on polyphenols and the antioxidant capacity of four Phaseolus coccineus L. cultivars: three Mexican (purple, brown, and white) and one Spanish (white).FindingsThere was a higher loss of polyphenols in beans where only heat treatment was applied compared to those treated by HHP. The highest antioxidant capacity (1,1‐diphenyl‐2‐picrylhydrazyl and ferric‐reducing antioxidant power) was observed in colored samples with a higher content of total polyphenols.ConclusionsThe use of HHP decreases the cooking time of beans by 15 min while preserving the polyphenol content and antioxidant properties.Significance and NoveltyHHP can be an alternative for the legume food industry, to reduce cooking time, while preserving or improving their composition and functionality.