{"id":165113,"date":"2024-09-25T12:25:03","date_gmt":"2024-09-25T18:25:03","guid":{"rendered":"https:\/\/tecscience.tec.mx\/en\/?p=165113"},"modified":"2025-02-20T12:19:47","modified_gmt":"2025-02-20T18:19:47","slug":"mexican-bean","status":"publish","type":"post","link":"https:\/\/tecscience.tec.mx\/en\/biotechnology\/mexican-bean\/","title":{"rendered":"Mexican Bean Could Spark a Revolution in the Food Industry"},"content":{"rendered":"\n

The common bean<\/strong>, a staple in Mexican cuisine, has the potential to be transformed into high-quality ingredients<\/a> that can enhance the nutritional profile of foods<\/strong> like pasta, bread, and nutritional bars, boosting their fiber, protein, antioxidant compounds, and glycemic index.<\/p>\n\n\n\n

Processing this widely consumed legume can yield a variety of ingredients, including flour, proteins, and phenolic extracts (antioxidants), which could serve as alternatives for the food industry<\/strong>.<\/p>\n\n\n\n

Diego Armando Luna<\/a>, a researcher in the Department of Bioengineering at Tec de Monterrey and a member of the Healthy Foods Unit at the Institute for Obesity Research<\/a>, explains that although the common bean is traditionally viewed as a part of the Mexican diet, its consumption has declined over the years<\/strong>. It has even been associated with negative social perceptions, often seen as food for low-income households.<\/p>\n\n\n\n

Alongside his colleagues, Luna participated in the study of Common beans as a source of food ingredients: techno-functional and biological potential<\/a><\/em>, which aimed to revalue and maintain this food as an integral part of the traditional Mexican diet, highlighting its high nutritional value.<\/p>\n\n\n\n

\u201cThis is the Phaseolus vulgaris<\/strong> species that we consume in Mexico, available in various colors: black<\/a>, brown, yellow, cream, and pinto. For about a decade, there has been significant interest in studying them because they represent a source of low-cost natural ingredients that culturally resonate with consumers,\u201d he shared in an interview with TecScience<\/strong>.<\/p>\n\n\n\n

Luna emphasizes the legume’s potential for the food industry<\/strong>, noting that it is relatively easy to cultivate and technically not difficult to process.<\/p>\n\n\n\n

<\/p>\n\n\n\n

The Common Bean and Its Health Benefits<\/strong><\/h2>\n\n\n\n

According to Luna, research has shown that\u00a0the common bean possesses bioactive properties<\/strong>\u00a0that can support\u00a0gut microbiota<\/a>, aid in weight management, and reduce the risk of developing non-communicable diseases<\/span>.<\/p>\n\n\n\n

\u201cThe bean is considered a nutraceutical or functional food<\/strong>, meaning that its consumption has beneficial effects,\u201d he adds.<\/p>\n\n\n\n

It is a rich source of proteins and vitamins<\/strong> such as B6, thiamine, niacin, and riboflavin, as well as essential minerals<\/strong> like calcium, iron, zinc, potassium, and magnesium.<\/p>\n\n\n\n

Luna points out that these beneficial properties are found in various parts of the bean. For example, the skin contains many\u00a0polyphenols and anthocyanins (pigments) with antioxidant properties<\/strong>\u00a0and fiber.<\/span><\/p>\n\n\n\n

The rest of the seed provides protein<\/strong>, which, when consumed, offers essential nutrients for bodily functions. \u201cIf it is pre-digested before consumption, meaning it is \u2018hydrolyzed,\u2019 it breaks down into smaller protein fragments that have beneficial effects.\u201d<\/p>\n\n\n\n

Among the properties identified in preclinical studies<\/strong> are anti-cancer effects<\/a> attributed to pigments and protein fragments, commonly known as bioactive peptides<\/strong>. For instance, colorectal cancer has been prevented in both in vitro models and animal studies<\/strong>. Additionally, the bean is linked to anti-diabetic factors and hypertension control.<\/p>\n\n\n\n

Beans in Snacks and Other Products<\/strong><\/h2>\n\n\n\n

According to the study, the common bean is \u201crich in protein, slow-digesting starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential<\/strong>.\u201d<\/p>\n\n\n\n

This versatile food has primarily been used as flour for making snacks like tortilla chips and bars<\/strong>. Research and testing have also been conducted to produce tortillas and even beverages<\/strong>. Moreover, the protein from the bean has been utilized to enrich various types of yogurt.<\/p>\n\n\n\n

\u201cIt\u2019s also used in \u2018milk\u2019 for barista products, as it has excellent foaming capacity and can hold up well in coffee for an extended period,\u201d Luna explains.<\/p>\n\n\n\n

In addition to flour, ingredients based on the common bean can be developed that contain proteins, carbohydrates, and extracts rich in phenolic compounds. These can be used in products made from corn and wheat and even used as preservatives.<\/p>\n\n\n\n

Looking ahead, Luna sees promising technologies that could help make bean flour more accepted in the food industry. These include thermal treatments<\/strong>, such as ohmic heating, which applies heat to food using electrical currents, and fermentation processes involving fungi<\/strong> to enhance flavor profiles.<\/p>\n\n\n\n

Diego Armando Luna notes a growing trend to explore the milpa system<\/strong>, suggesting that bean flour could be combined with other traditional Mexican ingredients like corn, chili, or squash<\/strong>, presenting more significant opportunities for creating high-quality products.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Challenges for the Common Bean in the Industry<\/strong><\/h2>\n\n\n\n

Despite the common bean\u2019s nutritional protein value attracting attention<\/strong>, Luna points out that there are also significant challenges to its acceptance in the food industry<\/strong>.<\/p>\n\n\n\n

One major issue is the need for comprehensive utilization of the whole bean<\/strong>, including equipment to separate the hull for pigments and fibers while processing the grain into portions of carbohydrates and protein. The latter has drawn considerable interest due to its amino acid profile and nutritional value.<\/p>\n\n\n\n

\u201cFrom a technological standpoint, the carbohydrate aspect of the bean is still somewhat underexplored. While it supports healthy gut microbiota, incorporating it into baked goods, tortillas, and cookies presents challenges. The flours do not yield elastic textures; rather, they tend to produce hard and brittle products,\u201d he explains.<\/p>\n\n\n\n

Flavor is another hurdle<\/strong>. Research teams are working on masking the bean’s taste using microencapsulation technologies<\/strong> alongside efforts to scale and optimize industrial processes.<\/p>\n\n\n\n

Additionally, a commercial challenge related to the bean’s cooking properties is known as the “hard to cook”<\/a> phenomenon. This issue is linked to aging and hardening due to prolonged storage in adverse conditions of high temperature and humidity. Nevertheless, Luna emphasizes that the bean remains a valuable source of ingredients.<\/p>\n\n\n\n

\u201cTechnologically, it may not have the most desirable properties in the industry, comparable to chickpeas and lentils, and slightly less than peas. However, its value lies in the cultural identity it represents for our country<\/strong> and its significance in our diet. Moreover, its protein nature and chemical composition are related to health benefits\u00a0and are<\/strong><\/span> more efficient than many other legumes<\/strong>,\u201d Luna comments.<\/p>\n\n\n\n

Were you interested in this story? Do you want to publish it? Contact our content editor to learn more about <\/em><\/strong>marianaleonm@tec.mx<\/a><\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Studies show that the common bean can be made into a high-value ingredient that adds more fiber and protein.<\/p>\n","protected":false},"author":47,"featured_media":165114,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[93],"tags":[156,542,166],"class_list":["post-165113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biotechnology","tag-biotechnology","tag-industrial-transformation","tag-institute-for-obesity-research"],"acf":[],"yoast_head":"\nMexican Bean Could Spark a Revolution in the Food Industry - TecScience<\/title>\n<meta name=\"description\" content=\"Studies show that the Mexican bean can be turned into a high-value ingredient that provides more fiber and protein.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tecscience.tec.mx\/en\/biotechnology\/mexican-bean\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mexican Bean Could Spark a Revolution in the Food Industry\" \/>\n<meta property=\"og:description\" content=\"Studies show that the Mexican bean can be turned into a high-value ingredient that provides more fiber and protein.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tecscience.tec.mx\/en\/biotechnology\/mexican-bean\/\" \/>\n<meta property=\"og:site_name\" content=\"TecScience\" \/>\n<meta property=\"article:published_time\" content=\"2024-09-25T18:25:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-02-20T18:19:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tecscience.tec.mx\/en\/wp-content\/uploads\/sites\/9\/2024\/09\/mexican-beans.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ricardo Trevi\u00f1o\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ricardo Trevi\u00f1o\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/biotechnology\\\/mexican-bean\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/biotechnology\\\/mexican-bean\\\/\"},\"author\":{\"name\":\"Ricardo Trevi\u00f1o\",\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/#\\\/schema\\\/person\\\/d0ed5b5fa0ab2c4754211e4addf201dc\"},\"headline\":\"Mexican Bean Could Spark a Revolution in the Food Industry\",\"datePublished\":\"2024-09-25T18:25:03+00:00\",\"dateModified\":\"2025-02-20T18:19:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/biotechnology\\\/mexican-bean\\\/\"},\"wordCount\":988,\"publisher\":{\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/biotechnology\\\/mexican-bean\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/wp-content\\\/uploads\\\/sites\\\/9\\\/2024\\\/09\\\/mexican-beans.jpg\",\"keywords\":[\"biotechnology\",\"Industrial Transformation\",\"Institute for Obesity Research\"],\"articleSection\":[\"Biotechnology\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/biotechnology\\\/mexican-bean\\\/\",\"url\":\"https:\\\/\\\/tecscience.tec.mx\\\/en\\\/biotechnology\\\/mexican-bean\\\/\",\"name\":\"Mexican Bean Could Spark a Revolution in the Food Industry - 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