Reduction of pulse "antinutritional" content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability.

Tiffany Antoine; Stéphane Georgé; Alexandre Leca; Charles Desmarchelier; Charlotte Halimi; Sarah Gervais; Fabien Aupy; Grégory Marconot; Emmanuelle Reboul

doi:10.1016/J.FOODCHEM.2021.131021

Reduction of pulse "antinutritional" content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability.

Tiffany Antoine
, Stéphane Georgé
, Alexandre Leca
, Charles Desmarchelier
, Charlotte Halimi
, Sarah Gervais
, Fabien Aupy
, Grégory Marconot
, Emmanuelle Reboul

Aix-Marseille University
Centre Technique de Conservation des Produits Agricoles, Avignon, France
University of Avignon

Research output: Contribution to journal › Article › peer-review

Original language	American English
Journal	Food Chemistry
Volume	370
DOIs	https://doi.org/10.1016/J.FOODCHEM.2021.131021
State	Published - Feb 15 2022
Externally published	Yes

Disciplines

Food Science

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10.1016/J.FOODCHEM.2021.131021License: Unspecified

Cite this

@article{56875188fb404d2f87b5ded5e4c71885,

title = "Reduction of pulse {"}antinutritional{"} content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability.",

author = "Tiffany Antoine and St{\'e}phane Georg{\'e} and Alexandre Leca and Charles Desmarchelier and Charlotte Halimi and Sarah Gervais and Fabien Aupy and Gr{\'e}gory Marconot and Emmanuelle Reboul",

note = "Optimizing canning parameters reduced chickpea phytate, tannin and saponin content. * Optimizing canning parameters also reduced chickpea folate content. * Phytate, tannin and saponin reduction did not improve vitamin D/ K bioaccessibility. * Phytate, tannin and saponin reduction did not improve vitamin D/ K cellular uptake.",

year = "2022",

month = feb,

day = "15",

doi = "10.1016/J.FOODCHEM.2021.131021",

language = "American English",

volume = "370",

journal = "Food Chemistry",

issn = "1873-7072",

publisher = "Elsevier",

}

TY - JOUR

T1 - Reduction of pulse "antinutritional" content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability.

AU - Antoine, Tiffany

AU - Georgé, Stéphane

AU - Leca, Alexandre

AU - Desmarchelier, Charles

AU - Halimi, Charlotte

AU - Gervais, Sarah

AU - Aupy, Fabien

AU - Marconot, Grégory

AU - Reboul, Emmanuelle

N1 - Optimizing canning parameters reduced chickpea phytate, tannin and saponin content. * Optimizing canning parameters also reduced chickpea folate content. * Phytate, tannin and saponin reduction did not improve vitamin D/ K bioaccessibility. * Phytate, tannin and saponin reduction did not improve vitamin D/ K cellular uptake.

PY - 2022/2/15

Y1 - 2022/2/15

UR - https://www.sciencedirect.com/science/article/pii/S0308814621020276

U2 - 10.1016/J.FOODCHEM.2021.131021

DO - 10.1016/J.FOODCHEM.2021.131021

M3 - Article

SN - 1873-7072

VL - 370

JO - Food Chemistry

JF - Food Chemistry

ER -

Reduction of pulse "antinutritional" content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability.

Disciplines

Access to Document

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