<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212024000200013</article-id>
<article-id pub-id-type="doi">10.15517/am.2024.59614</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Frijol (Phaseolus vulgaris L.) endurecido y alternativas tecnológicas para su aprovechamiento en la industria alimentaria]]></article-title>
<article-title xml:lang="en"><![CDATA[Hardened beans (Phaseolus vulgaris L.) and technological alternatives for their utilization in the food industry]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chacón-Ordóñez]]></surname>
<given-names><![CDATA[Tania]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Campos-Boza]]></surname>
<given-names><![CDATA[Stefanny]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gamboa-Moreno]]></surname>
<given-names><![CDATA[Paola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chaves-Barrantes]]></surname>
<given-names><![CDATA[Néstor Felipe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Acosta-Montoya]]></surname>
<given-names><![CDATA[Óscar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) ]]></institution>
<addr-line><![CDATA[Montes de Oca San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Centro para Investigaciones en Granos y Semillas ]]></institution>
<addr-line><![CDATA[, Montes de Oca San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) Montes de Oca]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Costa Rica Estación Experimental Agrícola Fabio Baudrit Moreno ]]></institution>
<addr-line><![CDATA[La Garita Alajuela]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) ]]></institution>
<addr-line><![CDATA[Montes de Oca San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>35</volume>
<numero>spe1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212024000200013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212024000200013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212024000200013&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción.  Los frijoles (Phaseolus vulgaris L.) son una de las leguminosas más consumidas a nivel mundial debido a su alto valor nutricional, en particular por su contenido de proteínas y minerales. Uno de los aspectos a considerar en la calidad de los granos de frijol es su correcto almacenamiento para evitar el desarrollo de problemas como el endurecimiento. Este fenómeno tiene como consecuencia un aumento en el tiempo de cocción del grano, disminuye su palatabilidad, impacta su valor nutricional y la aceptación por parte del consumidor. Debido a ello, no solo es necesario entender las causas y mecanismos por los cuales se desarrolla esta problemática, sino también identificar alternativas tecnológicas que permitan utilizar los frijoles endurecidos. Objetivo. Analizar los cambios estructurales que se dan en el grano y causan el endurecimiento del frijol, así como tratamientos que potencien el aprovechamiento del frijol endurecido en la industria alimentaria. Desarrollo. Este trabajo se realizó entre noviembre de 2023 y julio de 2024; se hizo una búsqueda exhaustiva y se resumieron las principales hipótesis aceptadas que explican el endurecimiento en los granos de frijol, entre ellas, la pectina-catión-fitato, lignificación y proteína-almidón, y las causas y consecuencias de este fenómeno. Además, se buscaron alternativas de pretratamientos y tratamientos que se efectúan como parte del procesamiento a nivel industrial de los frijoles y que han sido aplicados o son alternativas prometedoras para procesar frijoles endurecidos; entre ellos, se explora el uso de cocción, microondas, autoclavado, germinación y otras técnicas más novedosas como el uso de altas presiones hidrostáticas. Conclusiones. El endurecimiento del frijol es un problema multifactorial que plantea desafíos para productores y consumidores. Es esencial la implementación de tratamientos que permitan aprovechar los frijoles endurecidos. Aunque diversos tratamientos muestran potencial, se necesita más investigación para ofrecer soluciones efectivas para la industria alimentaria.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction.  Common beans (Phaseolus vulgaris L.) are one of the most widely consumed legumes worldwide due to their high nutritional value, particularly for their protein and mineral content. One critical aspect of bean quality is proper storage, which is essential to prevent issues such as hardening. This phenomenon leads to increased cooking time, reduced palatability, lower nutritional value, and decreased consumer acceptance. Therefore, it is not only necessary to understand the causes and mechanisms behind bean hardening but also to identify technological alternatives to utilize hardened beans effectively. Objective. To analyze the structural changes in beans that lead to hardening, and to evaluate treatments that enhance the use of hardened beans in the food industry. Development. This study was conducted from November 2023 to July 2024. It involved an exhaustive review and summary of the main accepted hypotheses explaining bean hardening, including the pectin-cation-phytate theory, lignification, and protein-starch interactions, as well as the causes and consequences of this phenomenon. Additionally, the study explored pre-treatment and processing techniques used in industrial bean production, highlighting promising approaches for processing hardened beans. These include cooking, microwaving, autoclaving, germination, and innovative methods such as high hydrostatic pressures. Conclusions. Bean hardening is a multifactorial issue posing challenges for producers and consumers alike. Implementing treatments to utilize hardened beans is essential. While various treatments show potential, further research is needed to develop effective solutions for the food industry.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[leguminosas]]></kwd>
<kwd lng="es"><![CDATA[fabáceas]]></kwd>
<kwd lng="es"><![CDATA[procesos tecnológicos]]></kwd>
<kwd lng="es"><![CDATA[industria agroalimentaria]]></kwd>
<kwd lng="es"><![CDATA[cocción difícil]]></kwd>
<kwd lng="es"><![CDATA[almacenamiento]]></kwd>
<kwd lng="en"><![CDATA[legumes]]></kwd>
<kwd lng="en"><![CDATA[Fabaceae]]></kwd>
<kwd lng="en"><![CDATA[technological processes]]></kwd>
<kwd lng="en"><![CDATA[agri-food industry]]></kwd>
<kwd lng="en"><![CDATA[hard-to-cook]]></kwd>
<kwd lng="en"><![CDATA[storage]]></kwd>
</kwd-group>
</article-meta>
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