Black Bean (Phaseolus vulgaris L.) Polyphenolic Extract Exerts Antioxidant and Antiaging Potential

Phenolic compounds present in common beans (Phaseolus vulgaris L.) have been reported to possess antimicrobial, anti-inflammatory and ultraviolet radiation (UVR) protective properties. UVR from sunlight, which consists of UV-B and UV-A radiations, induces reactive oxygen species (ROS) and free radical formation, consequently activating proteinases and enzymes such as elastase and tyrosinase, leading to premature skin aging. The objective of this work was to extract, characterize and evaluate the antioxidant and antiaging potential of polyphenols from a black bean endemic variety. The polyphenolic extract was obtained from black beans by supercritical fluid extraction (SFE) using CO2 with a mixture of water–ethanol as a cosolvent and conventional leaching with a mixture of water–ethanol as solvent. The polyphenolic extracts were purified and characterized, and antioxidant potential, tyrosinase and elastase inhibitory potentials were measured. The extract obtained using the SFE method using CO2 and H2O–Ethanol (50:50 v/v) as a cosolvent showed the highest total phenolic compounds yield, with 66.60 ± 7.41 mg GAE/g coat (p > 0.05) and 7.30 ± 0.64 mg C3GE/g coat (p < 0.05) of anthocyanins compared to conventional leaching. Nineteen tentative phenolic compounds were identified in leaching crude extract using ESI-QTOF. Quercetin-3-D-galactoside was identified in crude and purified extracts. The purified SFC extract showed IC50 0.05 ± 0.002 and IC50 0.21 ± 0.008 mg/mL for DPPH and ABTS, respectively. The lowest IC50 value of tyrosinase inhibition was 0.143 ± 0.02 mg/mL and 0.005 ± 0.003 mg/mL of elastase inhibition for leaching purified extract. Phenolic compounds presented theoretical free energy values ranging from −5.3 to −7.8 kcal/mol for tyrosinase and −2.5 to −6.8 kcal/mol for elastase in molecular docking (in silico) studies. The results suggest that the purified extracts obtained by SFE or conventional leaching extraction could act as antioxidant and antiaging ingredients for cosmeceutical applications.

Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking

The aim of this study was to understand (i) the in vivo mastication behaviour of cooked black beans (chewing duration, texture perception, oral bolus particle size, microstructure, and salivary α-amylase) and (ii) the in vitro digestibility of starch and protein of in vivo-generated black bean oral bolus under simulated gastrointestinal condition. The beans were pre-treated using pulsed electric field (PEF) with and without calcium chloride (CaCl2) addition prior to cooking. The surface response model based on least square was used to optimise PEF processing condition in order to achieve the same texture properties of cooked legumes except for chewiness. In vivo mastication behaviour of the participants (n = 17) was characterized for the particle size of the resulting bolus, their salivary α-amylase activity, and the total chewing duration before the bolus was deemed ready for swallowing. In vitro starch and protein digestibility of the masticated bolus generated in vivo by each participant along the gastrointestinal phase were then studied. This study found two distinct groups of chewers—fast and slow chewers who masticated all black bean beans, on average, for <25 and >29 s, respectively, to achieve a bolus ready for swallowing. Longer durations of chewing resulted in boluses with small-sized particles (majorly composed of a higher number of broken-down cotyledons (2–5 mm2 particle size), fewer seed coats (5–13 mm2 particle size)), and higher activity of α-amylase. Therefore, slow chewers consistently exhibited a higher in vitro digestibility of both the starch and protein of processed black beans compared to fast chewers. Despite such distinct difference in the nutritional implication for both groups of chewers, the in vivo masticated oral bolus generated by fast chewers revealed that the processing conditions involving the PEF and addition of CaCl2 of black beans appeared to significantly (p < 0.05) enhance the in vitro digestibility of protein (by two-fold compared to untreated samples) without stimulating a considerable increase in the starch digestibility. These findings clearly demonstrated that the food structure of cooked black beans created through PEF treatment combined with masticatory action has the potential to modulate a faster hydrolysis of protein during gastrointestinal digestion, thus offering an opportunity to upgrade the quality of legume protein intake in the daily diet.

Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel legumes (black soybeans, BSB; yellow soybeans, YSB; and small black beans, SBB) obtained from the processing of Korean soybean foods, and the widely used CW from chickpeas (CH), with regard to total polyphenol, total carbohydrate, and protein contents, and further compare their foaming and emulsifying abilities and stabilities. Compositional analysis revealed that all the studied legumes possessed higher values than CH for all parameters. Furthermore, the CW from these legumes exhibited enhanced functional properties, particularly foaming capacity and stability. Taken together, our results suggest that the CW from BSB, YSB, and SBB, sourced from the manufacturing of legume food products, has the potential of being revalorized as a plant-based functional ingredient for vegan product development.

Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

Identifying interspecific lines of coffee resistant to Hemileia vastatrix Berk. et Br. and evaluating their adaptability to the coffee growing region of Puerto Rico

Thirteen lines from the coffee germplasm collection of the Adjuntas Agricultural Experiment Substation, lines T-5175 and T-8667 from Costa Rica, and four advanced multilines from the Portugal Research Center for Coffee Rust (CIFC; ‘Centro de Investigación de la Roya del Café de Portugal’) were evaluated for resistance to Hemileia vastatrix and their performance under coffee production conditions in Puerto Rico. The evaluations were conducted in the laboratory and on selected coffee farms. Lines of “Catimor” and “Sarchimor” types were selected based on their reaction to the rust pathogen and excellent agronomic characteristics and named ‘Frontón’ and ‘Limaní’, respectively. Incidence of black beans was examined in red, medium and green beans and was significantly higher in line T-5175, in plantings <300 meters above sea level, and in medium ripe and green fruits. Catimor lines from the CIFC were superior to the check ‘Caturra’ in fruit production and yield of green coffee.

Organic Black Beans (Phaseolus vulgaris L.) from Rio de Janeiro State, Brazil, Present More Phenolic Compounds and Better Nutritional Profile Than Nonorganic

Brazil is the world’s third largest common bean (Phaseolus vulgaris L.) producer, and 60% of its population consumes this legume. Although organic farming is a sustainable alternative to nonorganic agriculture, its effect on chemical composition is still controversial. Therefore, the aim of this study was to investigate differences in the nutritional and phenolic compounds profiles between organically and nonorganically produced Brazilian black beans. Samples were obtained from the same harvest periods and from near geographical locations at metropolitan and coastal regions of Rio de Janeiro state, Brazil. No residues of 294 evaluated pesticides were detected in the samples. In both regions, organic beans had 17% fewer lipids, 10% less phytate and 20% more proteins when compared to nonorganic ones. Sixteen different phenolic compounds were identified as soluble and insoluble forms in black beans, with anthocyanins being the most abundant (on average, 66%). In both regions, soluble and total phenolic compounds contents in organic beans were consistently higher (on average, 25% and 28%, respectively) than in nonorganic ones. Our results show that organic farming improves the nutritional profile and increases the phenolic compounds content of black beans.