Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; Emerging Processes for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok 10330, Thailand.
Food Res Int. 2022 Jul;157:111371. doi: 10.1016/j.foodres.2022.111371. Epub 2022 May 20.
Cooking conditions influenced the microstructure, bioactive compounds, and biological activities of adzuki beans. In comparison to boiling, saturated steam under pressure in an autoclave caused more potential bioactive substances in beans to be released. Potential bioactive compound content and antioxidant activities of cooked beans and cooking water from autoclaving for 60 min and 10 min (A60 and A10) were higher than boiling for 60 min (B60). In vitro simulated gastrointestinal digestion revealed that the digestible fractions from A10 and A60 had higher antioxidant, ACE-I inhibitory, and DPP-IV inhibitory activities than B60 in the digestible fraction of adzuki beans paste. Cooking conditions and digestive enzyme cleavage influenced the exposure of specific antioxidant functional groups and hydrophobic groups. Catechin and vitexin were found to be the most abundant phenolics in all digestible fractions, whereas p-courmaric acid, sinapic acid, and syringic acid were found in digestible fractions from A10 but not B60 or A60. According to these findings, A10 could be recommended for cooking adzuki bean since it not only provides health-promoting actions of bean paste after in vitro digestion but it also reduces cooking time.
烹饪条件会影响红豆的微观结构、生物活性化合物和生物活性。与煮沸相比，在压力蒸汽灭菌器中使用饱和蒸汽会导致更多潜在的生物活性物质从豆子中释放出来。高压蒸汽处理 60 分钟和 10 分钟（A60 和 A10）的煮豆及其烹饪水的潜在生物活性化合物含量和抗氧化活性均高于煮沸 60 分钟（B60）。体外模拟胃肠道消化表明，与 B60 相比，A10 和 A60 的可消化部分具有更高的抗氧化、ACE-I 抑制和 DPP-IV 抑制活性。烹饪条件和消化酶的切割会影响特定抗氧化功能基团和疏水性基团的暴露。在所有可消化部分中，儿茶素和荭草苷是最丰富的酚类化合物，而 p-香豆酸、芥子酸和丁香酸仅存在于 A10 的可消化部分中，而不存在于 B60 或 A60 中。根据这些发现，由于 A10 不仅在体外消化后提供了豆沙的促进健康作用，而且还缩短了烹饪时间，因此推荐用于烹饪红豆。
