Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.)

• Published in: Food chemistry 2021-04, Vol.342, p.128390-128390, Article 128390
• Main Authors: E G Alves, Natália, J C Gomes, Mariana, M Vasconcelos, Christiane, C Lima, Ana, L S de Lima, Sâmara, S Brito, Edy, Z Bassinello, Priscila, S D Martino, Hércia
• Format: Article
• Language: English
• Subjects: Antioxidant capacity; Catechol Oxidase - metabolism; Common bean; Dietary Fiber - analysis; Food Storage - methods; Glycosylated kaempferol; Hardness; Humans; Humidity; Hydrogen-Ion Concentration; Kaempferols - analysis; Kaempferols - chemistry; Nutrients - analysis; Peroxidases - metabolism; Phaseolus - chemistry; Phaseolus - metabolism; Phenolic compounds; Phytic Acid - analysis; Postharvest storage; Spectrophotometry; Temperature; Time Factors
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.128390

•Carioca bean postharvest storage didn't impair physicochemical properties.•The commercial storage did not affect functional and antioxidant capacity.•Bioactive potential of carioca bean protein peptides was identified.•Carioca bean postharvest storage increased glycosylated kaempferol concentration.•Glycosylated kaempferol may be a marker of carioca beans postharvest storage. Carioca beans contribute to health maintenance around the world, and the evaluation of commercial postharvest storage (CPS) ensures their quality. This study aimed to evaluate the effect of CPS on technological, physicochemical and functional properties of carioca beans. Two genotypes (Pontal–PO and Madreperola–MP beans) were stored under CPS or controlled conditions and were evaluated after harvest and after three- and six-months storage. PO and MP hardened with time, but the cooking time did not differ. PO is darker than MP and both darkened over time. Storage time affected pH and acidity of the beans and MP presented better physicochemical properties than PO, with lower activity of peroxidase (p = 0.004) and polyphenoloxidase (p = 0.001) enzymes. Glycosylated kaempferol was suggested as a possible chemical marker to differentiate the aging of PO and MP beans. In conclusion, besides the technological differences, the storage was able to prevent physicochemical and functional alterations of beans.