Issue 9, 2020

The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans

Abstract

Mineral (Mg, Ca, Fe and Zn) bioaccessibility in common beans was evaluated taking into consideration the common bean food chain from postharvest storage over processing (soaking and cooking) until consumption. Beans were stored under realistic tropical conditions (35 °C and 80% RH) which resulted in significantly different cooking behaviour after 8 weeks compared to freshly harvested beans. Based on postcooking hardness, different storage times were selected: unstored, 8 and 20 weeks. Independently of storage conditions, beans were soaked overnight and cooked for 30, 60 or 120 min. The mineral bioaccessibility decreased with increase in both storage and cooking times. Decrease in mineral bioaccessibility with increasing storage time was proved to be the result of increasing mineral chelation of cell wall polymers (e.g. pectin). Additionally, we hypothesize that by cooking, mineral chelators become more accessible, e.g. through pectin solubilization phenomena, in turn capturing more free minerals leading to a reduced mineral bioaccessibility.

Graphical abstract: The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans

Supplementary files

Article information

Article type
Paper
Submitted
19 May 2020
Accepted
26 Jul 2020
First published
30 Jul 2020

Food Funct., 2020,11, 7584-7595

The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans

S. Rousseau, M. Celus, D. Duijsens, S. Gwala, M. Hendrickx and T. Grauwet, Food Funct., 2020, 11, 7584 DOI: 10.1039/D0FO01302A

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