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How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility
Dorine Duijsens1, Shannon Gwala1, Andrea Pallares Pallares1
1Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium.
Comprehensive Reviews in Food Science and Food Safety
|August 17, 2021
Summary
Pulses offer rich nutrients like protein and starch, but their cell walls impact digestion and mineral absorption. Postharvest processing significantly influences these nutritional factors, affecting overall health benefits.
Area of Science:
- Nutritional Science
- Food Science
- Agricultural Science
Background:
- Pulses are nutrient-dense foods, rich in protein, starch, fiber, minerals, and vitamins.
- Nutrient bioavailability in pulses is influenced by their cellular structure and processing methods.
- Understanding these factors is crucial for maximizing the health benefits of pulse consumption.
Purpose of the Study:
- To review how postharvest processing affects nutrient digestion and mineral bioaccessibility in pulses.
- To examine the impact of processing on the structural integrity and nutritional composition of pulses.
- To summarize knowledge on pulse utilization in food preparation, from traditional to innovative ingredients.
Main Methods:
- Literature review of studies on postharvest pulse processing.
- Analysis of factors influencing starch and protein digestion.
- Assessment of mineral bioaccessibility and the role of antinutrients.
- Evaluation of the effects of thermal treatment and hard-to-cook (HTC) properties.
Main Results:
- Postharvest processing significantly alters pulse structural integrity, affecting starch and protein digestion.
- Thermal treatment effects on microstructure vary by pulse type and storage conditions.
- Mineral bioaccessibility is hindered by antinutrients, and this is not improved by thermal processing, especially in HTC pulses.
- Pulse processing impacts nutrient encapsulation and cellular arrangement, influencing food applications.
Conclusions:
- Postharvest processing is a critical determinant of nutrient bioavailability from pulses.
- Further research is needed on the interaction between thermal processing, pulse microstructure, and storage.
- Optimizing processing is key to enhancing the nutritional value and health impact of pulses in food products.
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