title: Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.).
abstract: BACKGROUND
  Heat pretreatment is considered the first step in grain milling. This study therefore evaluated microwave and micronization heat treatments in improving the dehulling characteristics, phenolic composition and antioxidant and α-amylase activities of bean cultivars from three market classes.
  
  
  RESULTS
  Heat treatments improved dehulling characteristics (hull yield, rate coefficient and reduced abrasive hardness index) depending on bean cultivar, whereas treatment effects increased with dehulling time. Micronization increased minor phenolic components (tartaric esters, flavonols and anthocyanins) of all beans but had variable effects on total phenolic content depending on market class. Microwave treatment increased α-amylase inhibitor concentration, activity and potency, which were strongly correlated (r²  = 0.71, P < 0.0001) with the flavonol content of beans. Heat treatment had variable effects on the phenolic composition of bean hulls obtained by abrasive dehulling without significantly altering the antioxidant activity of black and pinto bean hulls. Principal component analysis on 22 constituents analyzed in this study demonstrated the differences in dehulling characteristics and phenolic components of beans and hulls as major factors in segregating the beneficial heat treatment effects.
  
  
  CONCLUSIONS
  Heat treatment may be useful in developing novel dietary fibers from beans with variable composition and bioactivity with a considerable range of applications as functional food ingredients.
authors.affiliation: National Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, V0H 1Z0, Canada.
authors.forename: B Dave
authors.initials: BD
authors.lastname: Oomah
authors.forename: Lily
authors.initials: L
authors.lastname: Kotzeva
authors.forename: Meghan
authors.initials: M
authors.lastname: Allen
authors.forename: Priscila Zaczuk
authors.initials: PZ
authors.lastname: Bassinello
mesh_terms: D000416:Alberta; D000975:Antioxidants / Q000032:analysis / Q000191:economics / Q000528:radiation effects; D005511:Food Handling; D005527:Food, Fortified / Q000032:analysis / Q000191:economics; D057141:Food, Preserved / Q000032:analysis* / Q000528:radiation effects; D005525:Food-Processing Industry / Q000191:economics; D055951:Functional Food / Q000032:analysis* / Q000528:radiation effects; D006358:Hot Temperature; D007220:Industrial Waste / Q000032:analysis* / Q000191:economics; D007259:Infrared Rays; D055595:Mechanical Phenomena; D008872:Microwaves; D027805:Phaseolus / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism / Q000528:radiation effects; D010636:Phenols / Q000032:analysis / Q000191:economics / Q000528:radiation effects; D010858:Pigmentation / Q000528:radiation effects; D019441:Plant Epidermis / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism / Q000528:radiation effects; D037121:Plant Lectins / Q000378:metabolism / Q000528:radiation effects; D010940:Plant Proteins / Q000378:metabolism / Q000528:radiation effects; D012525:Saskatchewan; D012639:Seeds / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism / Q000528:radiation effects; D014861:Washington; D000516:alpha-Amylases / Q000037:antagonists & inhibitors / Q000378:metabolism / Q000528:radiation effects
chemical_list: D000975:Antioxidants; D007220:Industrial Waste; D010636:Phenols; D037121:Plant Lectins; D010940:Plant Proteins; C061510:alpha-amylase inhibitor, Phaseolus vulgaris; D000516:alpha-Amylases
keywords: Phaseolus vulgaris L; abrasive hardness index; antioxidant; beans; dehulling; hull; micronization; microwave; phenolics; α-amylase inhibition