Water-Assisted Microwave Processing: Rapid Detoxification and Antioxidant Enhancement in Colored Kidney Beans

作者：Song Yu, Yutao Zhang, Yutao Zhang, Yifei Zhang, Yifei Zhang, Chunyu Zhang, Xinran Liu, Yingjie Wang, Fandi Meng, Lihe Yu · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14203557 · 被引用次数：5 · 研究领域：Phytoestrogen effects and research、Food Quality and Safety Studies、GABA and Rice Research

This study aimed to develop an industrially viable method for rapid detoxification of raw kidney beans (Phaseolus vulgaris L.) while enhancing nutritional properties. Through optimized 5 min water soaking combined with intermittent microwaving (500 W, 5 min), we achieved significant reductions in key antinutrients, namely phytic acid (43–49%), tannins (74–90%), and saponins (59–68%)—all below safety thresholds—concurrently elevating antioxidant capacity (e.g., Ferric Reducing Antioxidant Power: +66–115%) across four colored varieties. Metabolomic analysis of 412 identified metabolites revealed substantial accumulation of key antioxidants including glutathione and quercetin derivatives. Pathway analysis demonstrated dual mechanisms: (1) Detoxification via activated phenylpropanoid biosynthesis degrading tannin precursors and glutathione metabolism reducing phytate; (2) Nutrient enrichment through upregulated phenolic biosynthesis and color-specific flavonoid/betalain pathways. This integrated approach achieves comparable detoxification to 30 min boiling in just 5 min, establishing water-assisted microwave processing as an efficient strategy for industrial-scale production of safer, nutrient-enhanced legumes.