Influence of chemical treatment on the physical properties of pea pods
DOI:
https://doi.org/10.24054/limentech.v21i2.2642Keywords:
peas, carotenoids, chlorophyll, physical properties, texture, sheathAbstract
The husks or pods of peas are residues that are obtained once the seeds are removed from their envelope. This agro-industrial waste is rich in carbohydrates, proteins, vitamins, pigments and even phenolic compounds. In order to take advantage of this by-product, the object of the research was to study the influence of chemical treatments on the physical properties of the pea pod. Initially, the pea pod was treated with 0.5 % and 2% oily acid, with 2.5 % sodium bisulfite and an untreated control sample. Subsequently, the pods were analyzed by determining the color by colorimetry using the CieLab scale, hardness by texturometer, total chlorophyll content (TCh) and carotenoids (TCa) by visible spectrophotometry at 663 mm, 645 mm and 410 mm respectively. The pods treated with 0.5 % acetic acid presented the highest values of the parameter of b * of 19.17 and those treated with sodium bisulfite at 2.5 % presented significant differences (p less than or equal to 0.05) with respect to the other samples in the parameters of luminosity (L) and (b *). With respect to hardness the force required for the break was 28 to 32 N in a span of 16 to 18 seconds, indicating a correlation with moisture content, crude fiber and pectin content. The pigments contained in the pea pod can be used to enrich foods because it is a natural source of chlorophyll and carotenoids, providing a high nutritional value with attractive color and beneficial effects for human health.
References
Andrade, R. D., Torres, R., Montes, E. J., Pérez, O. A., Bustamante, C. E., & Mora, B. (2010). Effect of temperature on the rheological behavior of zapote pulp (Calocarpum sapota Merr). Revista Tecnica de Ingenieria, Universidad de Zulia.
AOAC. (1990). Official Methods of Analysis - A.O.A.C. Association of official analytical chemests. 1(Volume 1).
Arunadevi, K., Singh, M., Franco, D., Prajapati, V. K., Ramachandran, J., & Maruthi Sankar, G. R. (2022). Real Time Soil Moisture (RTSM) Based Irrigation Scheduling to Improve Yield and Water-Use Efficiency of Green Pea (Pisum sativum L.) Grown in North India. Agronomy, 12(2), 278. https://doi.org/10.3390/AGRONOMY1202-0278
Ayour, J., Sagar, M., Alfeddy, M. N., Taourirte, M., & Benichou, M. (2016). Evolution of pigments and their relationship with skin color based on ripening in fruits of different Moroccan genotypes of apricots (Prunus armeniaca L.). Scientia Horticulturae, 207, 168–175. https://doi.org/10.1016/J.SCIENTA.2016.05.027
Bourne. (1978). Texture profile analysis [Food acceptability]. Food Technology. https://doi.org/10.3/JQUERY-UI.JS
Castaldo, L., Izzo, L., Gaspari, A., Lombardi, S., Rodríguez-Carrasco, Y., Narváez, A., Grosso, M., & Ritieni, A. (2022). Chemical composition of green pea (Pisum sativum l.) pods extracts and their potential exploitation as ingredients in nutraceutical formulations. Antioxidants, 11(1), 105. https://doi.org/10.3390/ANTIOX11010105/S1
DANE. (2015). Insumos y factores asociados a la producción agropecuaria: El cultivo de la arveja en Colombia. https://www.dane.gov.co/files/investigaciones/agropecuario/sipsa/Bol_Insumos31_mar_2015.pdf
Delgado-Pelayo, R., Gallardo-Guerrero, L., & Hornero-Méndez, D. (2014). Chlorophyll and carotenoid pigments in the peel and flesh of commercial apple fruit varieties. Food Research International. https://doi.org/10.1016/j.foodres.2014.03.025
Elsebaie, E. M., Mousa, M. M., Abulmeaty, S. A., Shaat, H. A. Y., Elmeslamy, S. A. E., Asker, G. A., Faramawy, A. A., Shaat, H. A. Y., Abd Elrahman, W. M., Eldamaty, H. S. E., Abd Allah, A. L., & Badr, M. R. (2023). Chitosan-Based Green Pea (Pisum sativum L.) Pod Extract Gel Film: Characterization and Application in Food Packaging. Gels, 9(2), 77. https://doi.org/10.3390/GELS9020077
González-Montemayor, A. M., Solanilla-Duque, J. F., Flores-Gallegos, A. C., López-Badillo, C. M., Ascacio-Valdés, J. A., & Rodríguez-Herrera, R. (2021). Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread. Foods, 10(9), 2227. https://doi.org/10.3390/FOODS10092227
Guevara-Cuasapud, L. A., & Gómez-Barrera, M. (2020). Reconocimiento de metabolitos secundarios presentes en las hojas de Ilex guayusa Loes. Revista @limentech, Ciencia y Tecnología Alimentaria, 18(1), 22–33.
Hanan, E., Rudra, S. G., Sagar, V. R., & Sharma, V. (2020). Utilization of pea pod powder for formulation of instant pea soup powder. Journal of Food Processing and Preservation, 44(11), e14888. https://doi.org/10.1111/JFPP.14888
Jadán Piedra, F. (2017). Control del pardeamiento enzimatico en manzanas cortadas (Red delicious) mediante un sistema de envasado activo. Enfoque UTE, 8(2), 66–77. https://doi.org/10.29019/ENFOQUEUTE.V8N2.158
Kumari, T., & Deka, S. C. (2021). Potential health benefits of garden pea seeds and pods: A review. Legume Science. https://doi.org/10.1002/leg3.82
Lancaster, J. E., Lister, C. E., Reay, P. F., & Triggs, C. M. (1997). Influence of pigment composition on skin color in a wide range of fruit and vegetables. Journal of the American Society for Horticultural Science, 122(4), 594–598. https://doi.org/10.21273/jashs.122.4.594
Lichtenthaler, H. K. (1987). Chlorophylls and Carotenoids: Pigments of Photosynthetic Biomembranes. Methods in Enzymology. https://doi.org/10.1016/0076-6879(87)48036-1
Montalvo-González, E. (2009). Efecto del etileno exógeno sobre la desverdización del chile “poblano” en poscosecha. Revista Chapingo Serie Horticultura.
Ordoñez-Santos, L. E., Esparza-Estrada, J., & Vanegas-Mahecha, P. (2020). Potencial agroindustrial del epicarpio de mandarina como alternativa de colorante natural en pan. TecnoLógicas. https://doi.org/10.22430/22565337.1465
Pariasca, J. A. T., Miyazaki, T., Hisaka, H., Nakagawa, H., & Sato, T. (2001). Effect of modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage on the quality of snow pea pods (Pisum sativum L. var. saccharatum). Postharvest Biology and Technology. https://doi.org/10.1016/S0925-5214(00)00149-6
Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2016). Characterizing fruit and vegetable peels as bioadsorbents. Current Science. https://doi.org/10.18520/cs/v110/i11/2114-2123
Rosenthal, A. (1999). Food texture measurement and perception. Maryland, USA: Aspen Publishers. https://link.springer.com/book/9780834212381
Sagar, N. A., Pareek, S., Sharma, S., Yahia, E. M., & Lobo, M. G. (2018). Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12330
Schmalko, M., Scipioni, P., Ferreyra, D., & Alzamora, S. (2003). Efecto de la Actividad del Agua y la Temperatura en la Degradación de la Clorofila y el Color en Hojas de Yerba Mate. https://www.yumpu.com/es/document/read/39310883/efecto-de-la-actividad-del-agua-y-la-temperatura-en-la-degradacian-
Szpunar-Krok, E. (2022). Physiological Response of Pea (Pisum sativum L.) Plants to Foliar Application of Biostimulants. Agronomy, 12(12), 3189. https://doi.org/10.3390/AGRONOMY12123189
Vasiljevic, S., Djalovic, I., Miladinovic, J., Xu, N., Sui, X., Wang, Q., & Vara Prasad, P. V. (2021). Winter pea mixtures with triticale and oat for biogas and methane production in semiarid conditions of the south pannonian basin. Agronomy, 11(9), 1800. https://doi.org/10.3390/AGRONOMY11091800/S1
Villada-Castillo, D. C., Ochoa-Flórez, D. E., & Pabón-Mora, C. (2022). Desarrollo y evaluación sensorial de una bebida a base de mango (Mangifera indica) y moringa (Oleífera). Revista @limentech, Ciencia y Tecnología Alimentaria, 20(2), 119–131.
Xing, Y., Ma, J., Yao, Q., Chen, X., Zang, J., & Zhao, G. (2022). The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk. Foods, 11(4), 557. https://doi.org/10.3390/FOODS11040557
Downloads
Published
Versions
- 2023-12-04 (3)
- 2023-12-04 (2)
- 2023-12-04 (1)
