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Chronic non-communicable diseases (NCDs) are low-level inflammation processes affected by several factors including diet. It has been reported that mixed whole grain and legume consumption, e.g. corn and common bean, might be a beneficial combination due to its content of bioactive compounds. A considerable amount would be retained in the non-digestible fraction (NDF), reaching the colon, where microbiota produce short-chain fatty acids (SCFAs) and phenolic compounds (PC) with known anti-inflammatory effect. The aim of this study was to estimate the anti-inflammatory potential of fermented-NDF of corn-bean chips (FNDFC) in RAW 264.7 macrophages. After 24 h, FNDFC produced SCFAs (0.156–0.222 mmol/l), inhibited nitric oxide production > 80% and H 2 O 2  > 30%, up-regulated anti-inflammatory cytokines (I-TAC, TIMP-1) > 2-fold, and produced angiostatic and protective factors against vascular/tissue damage, and amelioration of tumor necrosis factor signalling and inflammatory bowel disease. These results confirm the anti-inflammatory potential derived from healthy corn-bean chips. [ABSTRACT FROM AUTHOR]

This work aimed to investigate the effect of thermal processing on black bean protein extraction yield and techno-functional properties. Dehulled black beans were processed through high temperature-pressure cooking (HTPC) (100 and 121 °C for 15 and 30 min) and extrusion (90, 105, and 120 °C). Black bean proteins were extracted, concentrated by ultrafiltration and spray dried. Extraction yields and techno-functional properties were evaluated. Proteins were concentrated 2.84–3.50 fold times using 5 kDa membrane (p > 0.05). However, all the thermal treatments increase protein permeation 29–39% compared to the raw treatment (p < 0.05). The black bean protein concentrates emulsion capacity ranged from 556 to 971 g/g (pH 3.0–7.0). Nonetheless, all HTPC treatments and the extrusion treatment at 90 °C, enhanced 9.5–24.5% (p < 0.05) the emulsion capacity of black bean protein concentrates at pH 5.0. While 90 °C extrusion treatment improves emulsion capacity 13.6% at pH 7.0, compared to the raw treatment. The combination of extrusion or HTPC with 5 kDa membrane ultrafiltration process could be used to produce ready to use and high-quality black bean protein concentrates with high yields and improved techno-functional properties. Black bean protein concentrates could be and alternative ingredient for the food industry with enhanced techno-functional properties. Image 1 • 5 kDa membrane ultrafiltration process efficiently concentrates black bean proteins. • Extrusion treatments increased water absorption capacity of bean protein concentrates. • Black beans protein concentrates produce high stable emulsions at pH 3.0 and pH 5.0. • Thermally treated bean protein concentrates showed higher emulsion capacity. [ABSTRACT FROM AUTHOR]