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...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Marbie Alpos, Sze Ying Leong, Veronica Liesaputra, Candace E. Martin, Indrawati Oey
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	mastication starch digestibility protein digestibility texture particle size α-amylase Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/33777edf02e045a89818c0f6cff36e4a
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:33777edf02e045a89818c0f6cff36e4a
record_format	dspace
spelling	oai:doaj.org-article:33777edf02e045a89818c0f6cff36e4a2021-11-25T17:32:22ZUnderstanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking10.3390/foods101125402304-8158https://doaj.org/article/33777edf02e045a89818c0f6cff36e4a2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2540https://doaj.org/toc/2304-8158The 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 (CaCl<sub>2</sub>) 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 (<i>n</i> = 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 mm<sup>2</sup> particle size), fewer seed coats (5–13 mm<sup>2</sup> 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 CaCl<sub>2</sub> of black beans appeared to significantly (<i>p</i> < 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.Marbie AlposSze Ying LeongVeronica LiesaputraCandace E. MartinIndrawati OeyMDPI AGarticlemasticationstarch digestibilityprotein digestibilitytextureparticle sizeα-amylaseChemical technologyTP1-1185ENFoods, Vol 10, Iss 2540, p 2540 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	mastication starch digestibility protein digestibility texture particle size α-amylase Chemical technology TP1-1185
spellingShingle	mastication starch digestibility protein digestibility texture particle size α-amylase Chemical technology TP1-1185 Marbie Alpos Sze Ying Leong Veronica Liesaputra Candace E. Martin Indrawati Oey Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking
description	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 (CaCl<sub>2</sub>) 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 (<i>n</i> = 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 mm<sup>2</sup> particle size), fewer seed coats (5–13 mm<sup>2</sup> 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 CaCl<sub>2</sub> of black beans appeared to significantly (<i>p</i> < 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.
format	article
author	Marbie Alpos Sze Ying Leong Veronica Liesaputra Candace E. Martin Indrawati Oey
author_facet	Marbie Alpos Sze Ying Leong Veronica Liesaputra Candace E. Martin Indrawati Oey
author_sort	Marbie Alpos
title	Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking
title_short	Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking
title_full	Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking
title_fullStr	Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking
title_full_unstemmed	Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking
title_sort	understanding in vivo mastication behaviour and in vitro starch and protein digestibility of pulsed electric field-treated black beans after cooking
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/33777edf02e045a89818c0f6cff36e4a
work_keys_str_mv	AT marbiealpos understandinginvivomasticationbehaviourandinvitrostarchandproteindigestibilityofpulsedelectricfieldtreatedblackbeansaftercooking AT szeyingleong understandinginvivomasticationbehaviourandinvitrostarchandproteindigestibilityofpulsedelectricfieldtreatedblackbeansaftercooking AT veronicaliesaputra understandinginvivomasticationbehaviourandinvitrostarchandproteindigestibilityofpulsedelectricfieldtreatedblackbeansaftercooking AT candaceemartin understandinginvivomasticationbehaviourandinvitrostarchandproteindigestibilityofpulsedelectricfieldtreatedblackbeansaftercooking AT indrawatioey understandinginvivomasticationbehaviourandinvitrostarchandproteindigestibilityofpulsedelectricfieldtreatedblackbeansaftercooking
_version_	1718412214921068544

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

Ejemplares similares