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Alcalase hydrolyzates were prepared from the albumin (AH) and globulin (GH) fractions of eight chickpea (Cicer arietinum L.) genotypes from Mexico and 10 from other countries. Protein content, antioxidant activity (AA) (ABTS, DPPH), and degree of hydrolysis were evaluated and the best genotype was selected by principal component analysis. The hydrolyzates of the chosen genotype were analyzed for its antidiabetic potential measured as inhibition of α‐amylase, α‐glucosidase, and dipeptidyl peptidase‐4 (DPP4). Peptide profiles were obtained by liquid chromatography‐mass spectrometry (UPLC‐DAD‐MS), and the most active peptides were analyzed by molecular docking. The average antioxidant activity of albumin hydrolyzates was higher than that of globulin hydrolyzates. ICC3761 was the selected genotype and peptides purified from the albumin hydrolyzate showed the best antioxidant activity and antidiabetic potential (FEI, FEL, FIE, FKN, FGKG, and MEE). FEI, FEL, and FIE were in the same chromatographic peak and this mixture showed the best ABTS scavenging (78.25%) and DPP4 inhibition (IC50 = 4.20 µg/ml). MEE showed the best DPPH scavenging (47%). FGKG showed the best inhibition of α‐amylase (54%) and α‐glucosidase (56%) and may be a competitive inhibitor based on in silico‐predicted interactions with catalytic amino acids in the active site of both enzymes. These peptides could be used as nutraceutical supplements against diseases related to oxidative stress and diabetes. Practical Application: This study showed that chickpea protein hydrolyzates are good sources of peptides with antidiabetic potential, showing high antioxidant activity and inhibition of enzymes related to carbohydrate metabolism and type 2 diabetes. These hydrolyzates could be formulated in functional foods for diabetes. [ABSTRACT FROM AUTHOR]

Chickpea (Cicer arietinum L.) breeding programs in Northwestern Mexico have focused in developing extra-largeseeded Kabuli cultivars, but additional efforts are required to generate genotypes with better grain quality traits. Information about molecular genetic diversity of Mexican chickpea germplasm and other genotypes from international collections may be valuable sources to improve nutritional properties. The aim of this study was to determine the genetic diversity based on microsatellite markers and the variation in grain quality traits of 14 Kabuli genotypes from Mexico and nine Desi genotypes from other countries. The hypothesis was that the genetic variation detected allows the differentiation of the genotypes according to their origin. DNA was extracted and analyzed with 31 markers distributed across the chickpea genome. A total of 164 alleles were obtained (average of 5.3 alleles per locus) and a total gene diversity of 0.72, which demonstrated a broad genetic base of the chickpeas analyzed. The UPGMA-cluster analysis, modelbased population structure and principal component analysis revealed two major groups, one formed by Desi chickpeas and the other by Kabuli genotypes. The chickpeas also showed a wide variability in seed coat color, seed weight, seed coat proportion, and starch, protein and phenolics content, which was significantly associated with 12 microsatellite markers. These genetic materials represent a broad source of variation for improving chickpea grain quality. [ABSTRACT FROM AUTHOR]

BACKGROUND: Extrusion cooking of cereal‐legume flour mixture is an innovative strategy to introduce nutrient‐enriched ready‐to‐eat snacks to the market. However, this thermal process triggers the formation of compounds that could impact safety aspects of these products. Maillard reaction markers and the end products known as melanoidins were evaluated to assess the toxicological and bioactive profiles of extruded snacks from corn‐plus‐common‐bean‐flour combinations. Different molecular weight fractions were isolated and purified to analyze their antioxidant activity and to investigate the role of melanoidins. RESULTS: The snack formulated with an 84:16 ratio of corn:common bean flours exhibited an enhanced toxicological profile. It displayed the lowest levels of acrylamide and furanic compounds, along with reduced blockage of lysine residues in the protein. Extrusion increased the antioxidant activity of uncooked flours (30 to 64%) and total phenolic compounds (26 to 50%), and decreased the available lysine (−72.7 to −79.5%). During the fractionation process, it was established that compounds within the range of 3–10 kDa made the greatest contribution to antioxidant activity. The fraction greater than 10 kDa, which included melanoidins, displayed 7 to 33% lower antioxidant activity. The purification of the fraction greater than 10 kDa revealed that pure melanoidins represented approximately one‐third of the antioxidant activity in that fraction. Non‐covalent adducts linked to the melanoidin core therefore had a relevant role in the antioxidant action of formulated snacks. CONCLUSION: This investigation illustrates the importance of considering both potential risks and associated benefits of compounds formed during the Maillard reaction while developing new extruded snacks. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Hot water treatment (HWT) of tomato (Solanum lycopersicum L.) fruit reduces the symptoms of chilling injury (CI). The aim of this study was to identify metabolites associated with HWT‐induced CI tolerance in tomato fruit cv. Imperial. Mature green tomatoes with HWT (42°C/5 min) and control were stored under chilling conditions (5°C/20 days) and then ripened (21°C/7 days). Methanol extracts from pericarp were analyzed for total phenolics (TP), antioxidant activity (AoxA), and metabolic profiling by UPLC‐DAD‐MS and GC‐MS. After cold storage and ripening, HWT fruit showed less CI, higher TP, and AoxA than control. It also showed an increased accumulation of phenolics, sugars, and some alkaloids that may be mediated by azelaic acid, glutamine, and tryptophan. The levels of N‐feruloyl putrescine, esculeoside AII, and hydroxy‐α‐tomatine II were reduced. The better metabolic performance of HWT fruit under cold storage was associated with a higher accumulation of several metabolites (e.g., antioxidants and osmolytes) in ripening fruit. Practical application: The identification of metabolites associated with the reduction of chilling injury (CI) symptoms in HWT tomato fruit extends the understanding of the mechanisms involved in CI tolerance. This information provides targets that could be used to develop strategies for preventing CI (e.g., genetic improvement of tomato, direct application of key metabolites). The application of such strategies will increase the economic value and decrease postharvest losses. [ABSTRACT FROM AUTHOR]

In this research, a healthy ready-to-eat expanded snack was produced using a maize/common bean (70/30%) mixture and characterized for its nutritional value, antioxidant potential, and phytochemical composition. Free and bound extracts were obtained and analyzed for phenolic profiles by ultra-high performance liquid chromatography with diode-array detector–tandem mass spectrometry (UPLC-DAD-MSn) and antioxidant activity (IC 50) by ABTS and DPPH methods. Fatty acids and amino acid profiles were obtained by gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC), respectively. Fourteen phenolic compounds were identified and quantified (mg/100 g, dw); the main compounds included three phenolic acids (ferulic, diferulic, p -coumaric) and three flavonoids (naringenin, kaempferol, methyl isoflavone). The IC 50 (mg/mL) values obtained by ABTS (4.17 and 0.12) were smaller than those measured by DPPH (5.93 and 0.33). Seven fatty acids were also identified and the two most abundant were unsaturated (oleic, linoleic). The snack also showed an acceptable balance of amino acids according to the FAO, 2013 requirements, as well as a chemical score = 74.09 in vitro protein digestibility = 77.21%, C-PER = 1.53 and PDCAAS = 57.20%. The expanded snack could be source of bioactive, nutritional and antioxidant compounds for the improvement of the consumer's health. [Display omitted] • Extrusion allowed to produce a ready-to-eat snack from a maize-bean mixture. • The expanded snack showed good nutritional value and antioxidant potential. • Phenolics profiles are analyzed by first time in snacks from maize-bean mixture. • The healthy ready-to-eat snack could be a good alternative to the high-caloric foods. [ABSTRACT FROM AUTHOR]