Influence of Phenolic-Food Matrix Interactions on In Vitro Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste

This model study aimed to evaluate the effect of phenolic–food matrix interactions on the in vitro bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starch digestibility in fortified white bean paste. The magnitude of food matrix effects on phenolics bioaccessibility and antioxidant activity was estimated based on “predicted values” and “combination indexes”. Furthermore, the protein–phenolics interactions were investigated using electrophoretic and chromatographic techniques. The results demonstrated phenolic–food matrix interactions, in most cases, negatively affected the in vitro bioaccessibility and antioxidant activity of phenolic compounds as well as nutrient digestibility. The lowest in vitro bioaccessibility of phenolic compounds in fortified paste was found for quercetin (45.4%). The most negative impact on the total starch digestibility and relative digestibility of proteins was observed for catechin–digestibility lower by 14.8%, and 21.3% (compared with control), respectively. The observed phenolic–food matrix interactions were strictly dependent on the applied phenolic compound, which indicates the complex nature of interactions and individual affinity of phenolic compounds to food matrix components. In conclusion, phenolic–food matrix interactions are an important factor affecting the nutraceutical and nutritional potential of fortified products.

Weed Management in White Bean With Pre-plant Incorporated Herbicides

Five field experiments were conducted in Ontario Canada during 2018-2020 to determine the level of crop injury, weed control and white bean yield with up to four-way mixtures of herbicides applied preplant incorporated (PPI). The trials were arranged in a factorial design: Factor 1 was “Grass herbicide” including no grass herbicide, trifluralin, S-metolachlor and trifluralin + S-metolachlor and Factor 2 was “Broadleaf herbicide” including no broadleaf herbicide, halosulfuron, imazethapyr and halosulfuron + imazethapyr. At 2 and 4 weeks after emergence (WAE), there was minimal (≤ 4%) white bean injury. At 8 weeks after herbicide application (WAA), trifluralin, S-metolachlor or trifluralin + S-metolachlor averaged across Factor 2 controlled velvetleaf 69, 71 and 62%, respectively; halosulfuron, imazethapyr and halosulfuron + imazethapyr averaged across Factor 1 controlled velvetleaf 75, 95 and 97%, respectively. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor controlled pigweed 93, 90 and 97%, respectively, and halosulfuron, imazethapyr and halosulfuron + imazethapyr controlled pigweed 97, 79 and 98%, respectively. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor provided poor (≤ 32%) control of common ragweed while halosulfuron, imazethapyr and halosulfuron + imazethapyr controlled common ragweed 86, 53 and 87%, respectively. The 4-way tankmix of trifluralin, S-metolachlor, halosulfuron + imazethapyr controlled common ragweed 95%. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor controlled common lambsquarters 81, 38 and 91%, respectively, and halosulfuron, imazethapyr and halosulfuron + imazethapyr controlled common lambsquarters 94, 97 and 99%, respectively. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor provided poor (≤ 46%) control of wild mustard while halosulfuron, imazethapyr and halosulfuron + imazethapyr provided excellent (≥ 97%) wild mustard control. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor controlled barnyardgrass 70, 85 and 94%, respectively, and halosulfuron, imazethapyr and halosulfuron + imazethapyr controlled barnyardgrass 9, 50 and 59%, respectively. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor controlled green foxtail 89 to 98% and halosulfuron, imazethapyr and halosulfuron + imazethapyr controlled green foxtail 19, 69 and 67%, respectively. Weed interference reduced white bean yield 76%. Generally, white bean yield reflected the level of weed control. Based on these results, the 2- and 3-way tankmixes of herbicides evaluated generally provide similar weed control as the 4-way tankmixes.

Response of dry beans to tiafenacil applied preemergence

Tiafenacil is a new non-selective, protoporphyrinogen IX oxidase (PPO) – inhibiting pyrimidinedione herbicide that is under consideration for registration in corn, soybean, wheat, cotton, and other crops to control grass and broadleaf weeds prior to crop emergence. The sensitivity of dry beans to tiafenacil is not known. Four field experiments were completed at Exeter and Ridgetown, ON, Canada during the 2019 and 2020 growing seasons to determine the sensitivity of azuki, kidney, small red, and white beans to tiafenacil applied preemergence (PRE) at 12.5, 25, 50, and 100 g ai ha−1. Tiafenacil at 100 g ai ha−1 caused 5% or less injury to azuki, kidney, small red and white beans, and 0 to 3% injury in azuki bean, 1-5% injury in kidney bean, 1-4% injury in small red bean, and 1 to 4% injury in white bean. Tiafenacil applied PRE at 12.5, 25, 50, and 100 g ai ha−1 caused up to 1, 4, 4, and 5% visible dry bean injury, respectively but caused no negative effect on other growth parameters measured including the final seed yield. Crop injury was generally the greatest with tiafenacil at the 100 g ai ha−1 in dry beans. Generally, kidney, small red, and white bean were more sensitive to tiafenacil than azuki bean. Dry bean injury was persistent and increased with time with the greatest injury observed 8 WAE. Tiafenacil applied PRE can be a useful addition to the current weed control strategies for grass and broadleaf weed control suppression, especially GR horseweed and amaranth species prior to bean emergence.

Effect of Germination on the Physicochemical and Antinutritionnal Parameters of White Beans (Phaseolus vulgaris L.) Seeds Cultivated in Côte d'Ivoire

The objective of the present study was to evaluate some physicochemical and some antinutritional factors characteristics of sprouted seeds of white bean (Phaseolus vulgaris L.) with a view to their valorization in the Ivorian diet. The contents of dry matter, ash, reducing sugars, total sugars, fat, increased significantly under the effect of the germination of bean seeds. In addition, the mineral contents (Calcium, Magnesium, Iron, Sodium, Potassium) of sprouted bean samples are statistically different from those of ungerminated beans. Then, it was found that germination resulted in a significant increase in the contents of vitamins (A, B1, C, D and E). However, a significant decrease in the anti-nutritive compounds such alkaloid, oxalates, phytates and tannins was observed in the sprouted bean seeds. The mean values range from 45.00 ± 3.54 to 16.25 ± 1.28; from 68.29 ± 0.71 to 21.32 ± 0.18; from 81.72 ± 2.48 to 38.14 ± 1.76 and from 51.58 ± 0.26 to 19.35 ± 0.53 per cent respectively. Thus, germination is an effective processing method for increasing vitamins and mineral bioavailability, and for reducing significantly anti-nutritve compounds after the bean seeds germinate.

Predicting the allergenicity of legume proteins using a PBMC gene expression assay

Background Food proteins differ in their allergenic potential. Currently, there is no predictive and validated bio-assay to evaluate the allergenicity of novel food proteins. The objective of this study was to investigate the potential of a human peripheral blood mononuclear cell (PBMC) gene expression assay to identify biomarkers to predict the allergenicity of legume proteins. Results PBMCs from healthy donors were exposed to weakly and strongly allergenic legume proteins (2S albumins, and 7S and 11S globulins from white bean, soybean, peanut, pea and lupine) in three experiments. Possible biomarkers for allergenicity were investigated by exposing PBMCs to a protein pair of weakly (white bean) and strongly allergenic (soybean) 7S globulins in a pilot experiment. Gene expression was measured by RNA-sequencing and differentially expressed genes were selected as biomarkers. 153 genes were identified as having significantly different expression levels to the 7S globulin of white bean compared to soybean. Inclusion of multiple protein pairs from 2S albumins (lupine and peanut) and 7S globulins (white bean and soybean) in a larger study, led to the selection of CCL2, CCL7, and RASD2 as biomarkers to distinguish weakly from strongly allergenic proteins. The relevance of these three biomarkers was confirmed by qPCR when PBMCs were exposed to a larger panel of weakly and strongly allergenic legume proteins (2S albumins, and 7S and 11S globulins from white bean, soybean, peanut, pea and lupine). Conclusions The PBMC gene expression assay can potentially distinguish weakly from strongly allergenic legume proteins within a protein family, though it will be challenging to develop a generic method for all protein families from plant and animal sources. Graded responses within a protein family might be of more value in allergenicity prediction instead of a yes or no classification.

Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.)

Key message Cooked bean flavor and texture vary within and across 20 Andean seed types; SNPs are significantly associated with total flavor, beany, earthy, starchy, bitter, seed-coat perception, and cotyledon texture. Abstract Common dry beans are a nutritious food recognized as a staple globally, but their consumption is low in the USA. Improving bean flavor and texture through breeding has the potential to improve consumer acceptance and suitability for new end-use products. Little is known about genetic variability and inheritance of bean sensory characteristics. A total of 430 genotypes of the Andean Diversity Panel representing twenty seed types were grown in three locations, and cooked seeds were evaluated by a trained sensory panel for flavor and texture attribute intensities, including total flavor, beany, vegetative, earthy, starchy, sweet, bitter, seed-coat perception, and cotyledon texture. Extensive variation in sensory attributes was found across and within seed types. A set of genotypes was identified that exhibit extreme attribute intensities generally stable across all three environments. seed-coat perception and total flavor intensity had the highest broad-sense heritability (0.39 and 0.38, respectively), while earthy and vegetative intensities exhibited the lowest (0.14 and 0.15, respectively). Starchy and sweet flavors were positively correlated and highest in white bean genotypes according to principal component analysis. SNPs associated with total flavor intensity (six SNPs across three chromosomes), beany (five SNPs across four chromosomes), earthy (three SNPs across two chromosomes), starchy (one SNP), bitter (one SNP), seed-coat perception (three SNPs across two chromosomes), and cotyledon texture (two SNPs across two chromosomes) were detected. These findings lay a foundation for incorporating flavor and texture in breeding programs for the development of new varieties that entice growers, consumers, and product developers alike.

Production of tortillas from nixtamalized corn flour enriched with Andean crops flours: Faba-bean (Vicia faba) and white-bean (Phaseolus vulgaris)

This study aims to produce corn nixtamalized tortillas enriched with faba-bean (25%, 50%, 75% w/w) and white-bean (25%, 50%, 75% w/w) flours. Faba-bean and white-bean are Andean crops (AC) rich in protein, carbohydrates, fiber, minerals, vitamins, and gluten-free. Tortillas were characterized in terms of proximal, physicochemical, sensorial, microbiological, and texture properties. Proximal composition shows that corn flour has 14.5 % less protein, 0.83 % less ash, and 1.39 % fatter than faba-bean flour, while in white-bean flour, the fiber content is three times higher. Moisture content was less than 14 %, which guarantees the control shelf-life; gluten content was approximately 5 ppm. Granulometry properties showed that flours have coarser than finesse particles, water absorption capacity showed a range of 60 to 80 g of water for 100 g of flour. In nixtamalized tortillas, high protein content was observed in samples with 25 % of corn and 75 % of two different Andean crops. Enriched tortillas showed lower lipid content, higher dietary fiber, and higher ash content than the control sample. The sensorial analysis showed that the best formulation based on overall acceptability was 25% (w/w) of corn flour and 75% of white-bean flour. The oil content showed that the samples absorbed about 8% of oil during the toasted. The hardness parameter showed that the sample CPB2575: Corn flour (25%) + White-bean flour (75%); was harder than the control. The microbiological evaluation established that the tortillas comply with the normative what indicates the absence of harmful microorganisms to public health. Color parameters showed that samples tend to lightness with a tendency to reddish color in enriched tortillas while in control are greenish. Andean crop flours are one alternative to increase the nutritional value of corn tortillas with acceptable sensorial characteristics.

Development, reproduction and life table parameters of Tetranychus turkestani (Acari: Tetranychidae) on three different host plants

The strawberry spider mite, Tetranychus turkestani Ugarov and Nikolski, is one of the most important pests of different field and glasshouse crops in Iran. The objectives of the current study were to determine developmental time, survival, reproduction and life table parameters of T. turkestani on three plant species: cowpea (Vigna unguiculata L.), white bean (Phaseolus lunatus L.) and red bean (Phaseolus calcaratus Roxb.) at 25 ± 1 °C, 60 ± 10 % RH and a photoperiod of 16:8 (L:D). The mean developmental time from egg to adult on cowpea, white bean and red bean were 11.99, 10.43 and 10.46 days, respectively. The total preadult survival rates varied from 75% to 80%. Females of T. turkestani oviposited means of 65.13, 44.03 and 32.69 eggs on cowpea, white bean and red bean, respectively, and had a mean longevity of 13.92, 9.08 and 7.23 days on the same three host plants. The intrinsic rate of increase (rm) varied from 0.18 to 0.21. The net reproductive rate (R0) was higher on cowpea (42.33) than on white bean (24.95) or red bean (14.16). Using these measures, T. turkestani performance was best on cowpea, worst on red bean, and intermediate on white bean.