Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion

Selma-Gracia, Raquel; Laparra, José Moisés

doi:10.1016/j.foodhyd.2020.105687

Cited by 15 publications

(14 citation statements)

References 38 publications

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“…In contrast, amylopectin makes up around 90% of quinoa starch (Schoenlechner, 2017). The amylopectin in quinoa is with a relatively low degree of polymerization (DP) of 8–12, which means that the starch crystal formed is more soluble and digestible, because the surface area for water binding and enzymatic digestion increases with the number of branches (Selma‐Gracia et al., 2020; Srichuwong et al., 2017).…”

Section: Nutritional Composition Of Quinoamentioning

confidence: 99%

The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review

Wang

2021

Food Frontiers

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The seed of quinoa (Chenopodium quinoa) is a pseudocereal well known for its high nutritive value. The purpose of this review is to evaluate the potential for it to be used as a functional food. The nutritional composition, phytochemicals, and experimental evidence on its bioactivities are introduced to evaluate the physiological effects of consuming quinoa, including its antioxidant, hypolipidemic, immunomodulatory, weight‐regulating, hypoglycemic, hypotensive, probiotic, antitumor, and hormone‐regulating effects. The antinutrients, allergenicity, and toxicity of quinoa are then discussed. Overall, many studies and evidences have suggested the functional properties of quinoa, with most of them focusing on the antioxidant and hypolipidemic ability. Compared with the potential benefits, the risk of consuming quinoa is relatively low and easy to be managed. Therefore, quinoa can be considered to have great potential to be promoted as a healthy/functional food. More investigations are needed to confirm the effective intake of quinoa for achieving certain health effects.

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Section: Nutritional Composition Of Quinoamentioning

confidence: 99%

The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review

Wang

2021

Food Frontiers

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“…The proportion of black CF was chosen as the maximum percentage allowing adequate solubility conditions. Three different set of samples were prepared with and without CF: raw starches were kept in unheated water for 5 min; the others were subjected to different HTs to obtain a partial (pretreated) (maize, 70ºC/2min; quinoa, 60ºC/1min) and total gelatinisation (maize, 100ºC/5min; quinoa, 100ºC/5min) [5]. Each set of samples was prepared in triplicate (n=3) for simulated gastrointestinal digestion.…”

Section: Materials and Reagentsmentioning

confidence: 99%

“…Several attempts have been made to develop digestion models to evaluate nutrient release from food matrices, including the determination of their bioaccessibility (BA, %) [4][5]. Despite differences in the variety of enzymes and other parameters, according to evidence-based gastrointestinal physiology, there are scarce studies evaluating the fluxes of bioaccessible nutrients [6] affecting physiological response(s).…”

Section: Introductionmentioning

confidence: 99%

“…Despite differences in the variety of enzymes and other parameters, according to evidence-based gastrointestinal physiology, there are scarce studies evaluating the fluxes of bioaccessible nutrients [6] affecting physiological response(s). Simulated gastrointestinal digestion models, based on solubility parameters, allow to evaluate food availability to the enzymatic action and hydrolysis approaching glucose release [5]. However, these models did not reveal possible interactions between the nutrients and food ingredients, potentially affecting their influence in response(s) to signals for endocrine control.…”

Section: Introductionmentioning

confidence: 99%

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Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated Maize and Quinoa Starch

Selma-Gracia

Laparra

2020

Plant Foods Hum Nutr

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Starch structure and bioactive ingredients play an implicit role in the control of glucose release at intestinal level reducing the risk of inadequate metabolic response(s). This study performs a comparative kinetic approach to glucose release from hydrothermally treated (HT) maize (MS) and quinoa (QS) starch. Besides, chia flour (CF) (20%, w/w) was added to evaluate its influence of on the apparent diffusion coefficients (Dapp) when subjected to simulated gastrointestinal digestion.Hepatocyte cultures were used to monitor mitochondrial enzymes activity (test MTT) to bioaccessible glucose concentrations (BA, %). With an increasing HT, Dapp for both QS and its mixtures with CF were kept unaltered, while those for MS were disrupted progressively affecting glucose BA. Principal component analysis (PCA) revealed differences between MS and QS samples and common features in the corresponding mixtures with CF. Data indicated that QS helps controlling glucose release and that CF decreased mitochondrial activity in presence of insulin.

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“…Symbols: Maize 100 °C starch;Raw maize starch; Quinoa 100 °C starch; Raw quinoa starch. Selma-Gracia et al[10].…”

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confidence: 99%

Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease

Selma-Gracia

Llopis

2020

The 2nd International Conference of Ia ValSe-Food Network

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In this study, the thermal properties of quinoa and maize starch were evaluated and related to their digestibility. Lower gelatinisation and retrogradation parameters were obtained in quinoa starch, suggesting a better susceptibility to the disruption of the crystalline structure. These results were accompanied with a higher percentage of hydrolysis in raw quinoa, reaching more twofold higher than in raw maize starch. Besides, the slopes calculated by a Lineweaver-Bürke transformation showed similar values in raw quinoa and maize starches. Taken together, these characteristics of quinoa starch could provide more digestible benefits than the current treatment, raw maize starch, in glycogen storage disease patients.

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Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion

Cited by 15 publications

References 38 publications

The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review

The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review

Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated Maize and Quinoa Starch

Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease

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