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Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea

Coffigniez F., Rychlik M., Sanier C., Mestres C., Striegel L., Bohuon P., Briffaz A.. 2019. Journal of Food Engineering, 253 : p. 49-58.

DOI: 10.1016/j.jfoodeng.2019.02.012

A first modeling approach was used to understand the behavior of folate in cowpea seeds during soaking at different temperatures (30¿°C, 60¿°C and 95¿°C). Folic acid, 10-formylfolic acid, 5-methyltetrahydrofolate, and 5-formyltetrahydrofolate were quantified in both the seeds and the soaking water during the process. A 2D-axisymmetric seed soaking simulator was then built considering these 4 folate vitamers to simultaneously describe diffusion, oxidation and interconversion of the single vitamers. The model adjustments revealed the predominance of folate diffusion at 60¿°C and 95¿°C (apparent diffusivity 2¿3¿×¿10-11¿m2¿s-1) whereas at 30¿°C enzymatic interconversions of all vitamers into 5-methyltetrahydrofolate were observed (reaction rate of 8.0¿×¿10-5 s-1 for 5-formyltetrahydrofolate). The results of this study allow us to recommend a preliminary soaking step to retain folate in seeds and to improve the bioavailability of folates for human nutrition.

Mots-clés : niébé; vigna unguiculata; trempage; acide folique; diffusion; vitesse; modèle de simulation; bénin

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