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Food security is directly coupled with enhanced production under optimized cropping intensity. Intercropping is a diversified and sustainable agricultural technique with optimized cropping intensity. Intercropping is used to obtain a higher yield and more balanced products per unit area. This study was performed at Aidyn Research Institute, Nur Sultan, Kazakhstan, in 2018 and 2019 to identify the effects of different sowing patterns on maize-white bean (Zea mays–Phaseolus vulgaris) sowing systems. The field experiment was arranged in a randomized complete block design with three replications. Göynük-98 was used for white beans, and SY Miami was used for maize, with 20 cm and 40 cm row spaces for maize, and 10 cm and 20 cm row spaces for white bean and sole maize, sole white bean, maize-white bean-maize-white bean, maize-white bean-white bean-maize and white bean-maize-maize-white bean sowing systems. The results showed that wide row spacing was better than narrow row spacing in terms of land equivalent ratio (LER) for both maize and white beans, but grain yield was higher in narrow row spacing. Yield items for both maize and white beans showed higher values in intercropping. Grain yield was higher in sole sowing. The maize-white bean-white bean-maize sowing system for maize and the white bean-maize-maize-white bean sowing system for white beans were determined as the best sowing systems according to the yield components. [ABSTRACT FROM AUTHOR]

This model study aimed to evaluate the effect of phenolic–food matrix interactions on the in vitro bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starch digestibility in fortified white bean paste. The magnitude of food matrix effects on phenolics bioaccessibility and antioxidant activity was estimated based on "predicted values" and "combination indexes". Furthermore, the protein–phenolics interactions were investigated using electrophoretic and chromatographic techniques. The results demonstrated phenolic–food matrix interactions, in most cases, negatively affected the in vitro bioaccessibility and antioxidant activity of phenolic compounds as well as nutrient digestibility. The lowest in vitro bioaccessibility of phenolic compounds in fortified paste was found for quercetin (45.4%). The most negative impact on the total starch digestibility and relative digestibility of proteins was observed for catechin–digestibility lower by 14.8%, and 21.3% (compared with control), respectively. The observed phenolic–food matrix interactions were strictly dependent on the applied phenolic compound, which indicates the complex nature of interactions and individual affinity of phenolic compounds to food matrix components. In conclusion, phenolic–food matrix interactions are an important factor affecting the nutraceutical and nutritional potential of fortified products. [ABSTRACT FROM AUTHOR]

This study was conducted with an aim to determine the interactions of pure phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) and phenolics from plant extracts (green tea and green coffee) with protein fractions of white bean (albumins and globulins). The physicochemical properties of complexes were established through an analysis of the UV-Vis spectrum; relative content of free amino groups, thiol groups, and tryptophan residues; chromatographic (SE-HPLC) and electrophoretic (SD-PAGE, Native-PAGE) properties; and conformational changes reflected by Fourier transform infrared spectra. Further, the effect of pH and ionic strength on the solubility and stability of complexes as well as the binding capacity of phenolics to proteins were determined. Results show that, in most cases, phenolics significantly affected the measured parameters; however, the effects were strongly differentiated by the type of phenolic compounds and protein fraction that were applied. Moreover, it may be that changes in the properties of complexes are reflected in the biological nature of proteins and phenolic compounds such as their bioavailability and physiological activity. However, due to the structural complexity of proteins, and the multitudinous factors that affect their interactions, such studies are a great and long-term challenge for the domain of food science. [ABSTRACT FROM AUTHOR]