Faba beans have a short shelf life which is even reduced after fresh-cut processing mainly due to browning and dehydration. In that sense, the effects of a UV-C treatment (3 kJ m−2), compared with non-exposed beans (CTRL), were studied on the sensory and microbial quality, and bioactive and anti-nutritional content of fresh-cut faba beans (cv. Muchamiel) during storage at 5 ℃. The effect of a domestic microwaving (3 min, 900 W) on bioactive and anti-nutritional compounds of fresh seeds prior to consumption at each sampling time was also studied. UV-C treatment extended the fresh-cut faba bean shelf life from 7 to 10 days with browning score (the main sensory parameter adversely affected) of 8 and 1 log unit lower than CTRL at day 10. UV-C did not negatively affect the total antioxidant capacity of samples during storage. The phytic acid and raffinose contents decreased by 30/40%, respectively, after 10 days, without influence of the UV-C treatment. Microwaving reduced the phytic acid and condensed tannins contents by 30% in those samples stored for up to six days, with low microwaving effect in the last storage days. Nevertheless, UV-C improved the condensed tannins reductions through storage (≈30%) compared with non-irradiated samples.

中文翻译：

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UV-C 预处理鲜切蚕豆 (Vicia faba) 以延长保质期：家用微波炉对消费的影响

蚕豆的保质期很短，在鲜切加工后甚至会缩短，主要是由于褐变和脱水。从这个意义上说，与未暴露的豆类 (CTRL) 相比，UV-C 处理 (3 kJ m-2) 对鲜切豆的感官和微生物质量以及生物活性和抗营养成分的影响进行了研究蚕豆 (cv. Muchamiel) 在 5 ℃ 下储存。还研究了家用微波炉（3 分钟，900 W）对每个采样时间食用前新鲜种子的生物活性和抗营养化合物的影响。UV-C 处理将鲜切蚕豆的保质期从 7 天延长至 10 天，褐变评分（受到不利影响的主要感官参数）在第 10 天比 CTRL 低 8 和 1 log 单位。UV-C 不会对蚕豆产生负面影响样品在储存期间的总抗氧化能力。植酸和棉子糖含量在 10 天后分别下降了 30/40%，而不受 UV-C 处理的影响。在储存长达六天的样品中，微波将植酸和缩合单宁的含量降低了 30%，在最后的储存天中，微波效果较低。尽管如此，与未辐照的样品相比，UV-C 通过储存改善了缩合单宁的减少 (≈30%)。