Alexandre, Allana Patrícia SantosMiano, Alberto ClaudioBrandão, Teresa Ribeiro SilvaMiller, Fátima AlvesFundo, Joana FreitasCalori-Domingues, Maria AntoniaSilva, Cristina Luisa MirandaAugusto, Pedro Esteves Duarte2018-11-052018-11-052018Alexandre, A.P.S., Miano, A.C., Brandão, T.R.S., Miller, F.A., Fundo, J.F., Calori-Domingues, … Augusto, P.E.D. (2018). Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering, 41(8), e128930145-8876http://hdl.handle.net/10400.14/25955Ozone is used in grains to guarantee mycotoxin degradation, microbial inactivation, and insect disinfestation. However, its oxidizing properties can promote changes in the grain constituents, affecting both product properties and process behavior. Even so, the effect of ozone processing on quality properties of grains and their process, was rarely studied. Consequently, this work studied the impact of ozonation processing on the hydration kinetics and selected nutritional properties of Adzuki beans (Vigna angularis). As the ozone reactiveness increases at high moistures, three different levels of grain moisture were evaluated. The bean nutritional quality was evaluated considering the total phenolic content and antioxidant capacity (both radicals ABTS and DPPH). The results showed that there was neither significant difference in the hydration kinetics nor in the phenolic compounds and antioxidant capacity after the processing with ozone. Consequently, ozonation is proposed as an alternative in the control of grain contaminants without affecting its quality.engjournal article10.1111/jfpe.128931745-453085053843925000461109100016