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Abstract
Black kidney bean (Phaseolus vulgaris L.) powder (BKBP) with particle sizes of 250–180, 180–125, 125–75, 75–38, and <38 μm was prepared by using coarse and eccentric vibratory milling, respectively. Physicochemical properties, cholesterol adsorption, and antioxidant activities of powders were investigated. Size and scanning electron microscopy analyses showed that particle size of BKBP could be effectively decreased after the superfine grinding treatment, and the specific surface area was increased. Flow properties, hydration properties, thermal stability, and cholesterol adsorption efficiency significantly improved with the reducing of particle size. The superfine powder with sizes of 75–38 or <38 μm exhibited higher antioxidant activity via 2,2-diphenyl-1-picryhydrazyl, hydroxyl radical-scavenging, and ferrous ion-chelating assays. The results indicated that the BKBP with a size of <38 μm could serve as a better potential biological resource for food additives, and could be applied for the development of low-cholesterol products.
Highlights
As an essential crop, kidney beans (Phaseolus vulgaris L.) are popular in Africa, Latin American, and Asia (Beninger & Hosfield, 2003), and consumed as a human food source throughout the world representing 50% of the grain legumes (Camara, Urrea & Schlegel, 2013)
The specific surface area increased with the decrease of particle size, and the black kidney bean powder (BKBP) with the smallest particle size (
Fine BKBP with smooth surface was obtained using the eccentric vibratory milling, and the application potential of BKBP was improved with the decrease of particle size
Summary
Kidney beans (Phaseolus vulgaris L.) are popular in Africa, Latin American, and Asia (Beninger & Hosfield, 2003), and consumed as a human food source throughout the world representing 50% of the grain legumes (Camara, Urrea & Schlegel, 2013). Effects of particle size on physicochemical and functional properties of superfine black kidney bean (Phaseolus vulgaris L.) powder. Due to the nutritional and economical values, kidney bean powders have been employed as a food ingredient in the manufacture of value-added products (Anton, Fulcher & Arntfield, 2009; Malav et al, 2016); the properties of black kidney bean powder (BKBP) have not been well documented to date. Searching for appropriate particle size for BKBP would be necessary to improve the application in nutraceuticals and functional food products, as well as a potential and novel biomaterial
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