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384127

Enhancing Protein Digestibility, Bioaccessibility, and Nutrient Retention in Faba Beans Using Nano-Zinc Oxide and Thermal Treatments

Article

Last updated: 04 Jan 2025

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Abstract

This study examines the impact of thermal treatments (steaming and autoclaving) and nano-zinc oxide (Nano-ZnO) foliar applications on the nutritional properties of Faba bean (Vicia faba L.) variety Sakha 1. Changes in chemical composition, mineral contents, particle size distribution, color properties, protein digestibility, bioaccessibility, antioxidant activity, and phenolic compound content. Thermal processing treatments especially autoclaving, significantly enhanced protein, dietary fiber, and ash content, also showing the highest protein digestibility and bioaccessibility for Faba seeds. While Nano-ZnO applications further increase protein levels, with steamed beans which treated with 2 g·L⁻¹ Nano-ZnO showing the most significant improvements. These combined treatments also reduce phytic acid levels and boost antioxidant activity, particularly in steamed Faba seeds samples. Thermal treatments generally lower mineral content in compare with the other samples, Nano-ZnO applications, especially at 2 g·L⁻¹, retain higher mineral levels compared to untreated controls. FTIR analysis indicates structural changes in proteins due to thermal treatments, and color analysis shows significant variations in lightness and color components. In vitro protein digestibility significantly improves with thermal treatments, reaching 80.83% in autoclaved Faba samples. Protein bioaccessibility also increases, with the highest value of 33.71% observed in autoclaved beans treated with Nano-ZnO.

DOI

10.21608/jfds.2024.318467.1166

Keywords

Faba bean, Steaming, Autoclaving, digestibility, nano-zinc oxide

Authors

First Name

M.

Last Name

Saleh

MiddleName

N.

Affiliation

Crops Technology Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

dr.nashat.m@gmail.com

City

Kafr El-Sheikh

Orcid

-

First Name

M.

Last Name

El-Bana

MiddleName

A.

Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

-

City

-

Orcid

-

First Name

T.

Last Name

Khalifa

MiddleName

H.

Affiliation

Soils, Water and Environment Research Institute (SWERI), Agricultural Research Center, Giza, Egypt.

Email

-

City

-

Orcid

-

First Name

W.

Last Name

Mospah

MiddleName

M.

Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

-

City

-

Orcid

-

Volume

15

Article Issue

10

Related Issue

50812

Issue Date

2024-10-01

Receive Date

2024-10-05

Publish Date

2024-10-01

Page Start

133

Page End

142

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_384127.html

Detail API

https://jfds.journals.ekb.eg/service?article_code=384127

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1

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

Enhancing Protein Digestibility, Bioaccessibility, and Nutrient Retention in Faba Beans Using Nano-Zinc Oxide and Thermal Treatments

Details

Type

Article

Created At

30 Dec 2024