Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten‐free pasta

Camelo-Méndez, Gustavo A.; Flores‐Silva, Pamela C.; Agama‐Acevedo, Edith; Tovar, Juscelino; Bello‐Pérez, Luis A.

doi:10.1002/star.201700126

Cited by 15 publications

(9 citation statements)

References 40 publications

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“…[11] Composite pasta presented DF between 11.2% and 13.6%, which was due to the non-starch polysaccharides (arabinoxylans, heteroxylans, cellulose, lignin) of the raw, such as materials as maize, chickpea, and unripe plantain flour. [6] The highest DF was determined in the spaghetti made with HM, ranging between 15.7% and 30.3%. Semolina pasta enriched with commercial dietary sources and oat bran showed RS values between 2.9% and 11.3%, which was attributed to the protein matrix that restricts the accessibility of the alpha-amylase to the starch granules.…”

Section: Chemical Analysismentioning

confidence: 89%

“…[5] The effect of blue maize in similar formulations was evaluated with the aim of analyzing the influence of the anthocyanins in the starch digestibility. [6] The results in the cooked spaghetti showed that the formulation with blue maize presented higher RS content and lower predicted glycemic index than its counterpart with white maize, although sensory characteristics with consumers were not reported. The use of UPFP in cookies was tested to increase the dietary fiber content in products "as eaten" and compared with a commercial dietary fiber source (Hi-Maize 260).…”

Section: Doi: 101002/star201900097mentioning

confidence: 89%

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Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility

et al. 2019

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Spaghetti pasta is prepared with semolina and whole unripe plantain flour (WUPF) as dietary fiber source at three different fractions (0.15, 0.25, and 0.35 w/w). Hi‐Maize 260 (HM) is used as commercial dietary fiber to compare the results. It is found that HM producs pasta with cooking parameters similar to pasta containing only semolina. However, WUPF addition increases cooking loss about threefold. Hardness of pasta formulations containing dietary fiber is lowered by about 30% by the addition of either HM or WUPF. In contrast, adhesiveness is reduced by about 80% by the effect of the dietary fiber addition. The digestibility of the cooked pasta is largely affected by the presence of dietary fiber, with similar results for WUPF and HM. The slowly digestible starch fraction is increased from about 15% for pasta made with semolina, to about 75–85% for pasta incorporating dietary fiber, either WUPF or HM. The resistant starch fraction is only marginally affected by dietary fiber. Overall, the results show that WUPF is a viable alternative to commercial dietary fiber sources (like HM) for improving the digestibility characteristics of semolina‐based pasta.

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Section: Chemical Analysismentioning

confidence: 89%

Section: Doi: 101002/star201900097mentioning

confidence: 89%

Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility

et al. 2019

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“…In this context, to better simulate the effect in foods, previously obtained AE were mixed with maize starch (powder equivalent to 100 mg dry matter of starch; SKU code: S4126, Sigma-Aldrich, Milan, Italy) and cooked simultaneously (i.e., starch-to-water ratio of 1:2 w/v; 100 • C; 15 min) before adding the starch hydrolyzing enzyme mixture. Native maize starch was weighed into capped glass tubes, and increasing levels of AE were incubated as a percentage of the total starch (i.e., 0%, 25%, 50%, and 100%) [21].…”

Section: In Vitro Modulation Of Starch Fractions By Artichoke Extractmentioning

confidence: 99%

Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation

2020

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Artichoke is a relevant source of health-promoting compounds such as polyphenols and sesquiterpene lactones. In this study, the bioaccessibility and gut bioavailability of artichoke constituents were evaluated by combining in vitro digestion and large intestine fermentation, metabolomics, and Caco-2 human intestinal cells model. Moreover, the ability of artichoke polyphenols to modulate the in vitro starch digestibility was also explored. An untargeted metabolomic approach based on liquid chromatography quadrupole-time-of-flight (UHPLC/QTOF) mass spectrometry coupled with multivariate statistics was used to comprehensively screen the phytochemical composition of raw, digested, and fermented artichoke. Overall, a large abundance of phenolic acids and sesquiterpene lactones was detected, being 13.77 and 11.99 mg·g−1, respectively. After 20 h of in vitro large intestine fermentation, a decrease in polyphenols and sesquiterpene lactones content was observed. The most abundant compounds characterizing the raw material (i.e., chlorogenic acid and cynaropicrin equivalents) showed an average % bioaccessibility of 1.6%. The highest % bioaccessibility values were recorded for flavonoids such as anthocyanin and flavone equivalents (on average, 13.6%). However, the relatively high bioavailability values recorded for flavonols, phenolic acids, and sesquiterpene lactones (from 71.6% up to 82.4%) demonstrated that these compounds are able to be transported through the Caco-2 monolayer. The phenolic compounds having the highest permeation rates through the Caco-2 model included low molecular weight phenolics such as tyrosol and 4-ethylcatechol; the isoflavonoids 3′-O-methylviolanone, equol 4′-O-glucuronide, and hydroxyisoflavone; together with the methyl and acetyl derivatives of glycosylated anthocyanins. Therefore, although human in vivo confirmatory trials are deemed possible, current findings provide insights into the mechanistic effects underlying artichoke polyphenols and sesquiterpenoids bioavailability following gastrointestinal and large intestine processes.

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“…Allen and Orfila [6] found that the protein content in gluten-free pasta was six times lower than in conventional pasta. For example, the addition of blue maize flour (rich in polyphenols) to gluten-free pasta at 50 and 75% increased the levels of protein, dietary fiber, and bioactive compounds with antioxidant capacity, thereby increasing the slowly digestible and resistant starch fractions [7]. The application of legume flours in the amount of up to 30% increased the phenolics composition in gluten-free rice-based pasta with no negative effect on the cooking characteristics [8].…”

Section: Introductionmentioning

confidence: 99%

Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour

et al. 2019

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Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber, polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promoting properties of this plant. The purpose of the discussed research was to obtain innovative gluten-free pasta from rice and field bean flour enriched with a various addition of chestnut flour. Regarding the studied pasta, the following were determined: the content of free phenolic acids, total polyphenols, and antioxidant properties. Chromatographic analysis (HPLC-ESI-MS/MS (high-performance liquid chromatography-electrospray ionization tandem mass spectrometry)) revealed a wide variety of phenolic acids. In a sample with 20% and higher content of chestnut flour, as many as 13 acids were detected. Isoferulic acid prevailed. The total content of free phenolic acids and total polyphenols increased along with the increasing chestnut content. Moreover, in most cases, the content of individual acids increased with the addition of chestnut flour. Besides, the antioxidant activity was positively correlated with the addition of chestnut fruit flour, the content of free phenolic acids, and total polyphenols. Our research has demonstrated that our innovative gluten-free pasta, with the addition of chestnut flour, has a potential to be a source of polyphenolic compounds, including free phenolic acids, that are valuable for human health.

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Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten‐free pasta

Cited by 15 publications

References 40 publications

Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility

Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility

Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation

Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour

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