Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)

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Detalles Bibliográficos
Autores principales: Monsierra, Luisina, Mansilla, Pablo Sebastián, Pérez, Gabriela Teresa
Otros Autores: https://orcid.org/0009-0006-3684-5605
Formato: publishedVersion article
Lenguaje:Inglés
Publicado: 2024
Materias:
Zea mays L.
Antioxidant capacity
Polyphenols
Anthocyanins
Dialysability
Acceso en línea:http://hdl.handle.net/11086/553249
https://www.mdpi.com/2304-8158/13/2/194
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10813994/
https://pubmed.ncbi.nlm.nih.gov/38254495/
https://doi.org/10.3390/foods13020194
Aporte de:
Repositorio Digital Universitario (UNC) de Universidad Nacional de Córdoba
id I10-R141-11086-553249
record_format dspace
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-141
collection Repositorio Digital Universitario (UNC)
language Inglés
topic Zea mays L.
Antioxidant capacity
Polyphenols
Anthocyanins
Dialysability
spellingShingle Zea mays L.
Antioxidant capacity
Polyphenols
Anthocyanins
Dialysability
Monsierra, Luisina
Mansilla, Pablo Sebastián
Pérez, Gabriela Teresa
Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
topic_facet Zea mays L.
Antioxidant capacity
Polyphenols
Anthocyanins
Dialysability
description Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
author2 https://orcid.org/0009-0006-3684-5605
author_facet https://orcid.org/0009-0006-3684-5605
Monsierra, Luisina
Mansilla, Pablo Sebastián
Pérez, Gabriela Teresa
format publishedVersion
article
author Monsierra, Luisina
Mansilla, Pablo Sebastián
Pérez, Gabriela Teresa
author_sort Monsierra, Luisina
title Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
title_short Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
title_full Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
title_fullStr Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
title_full_unstemmed Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
title_sort whole flour of purple maize as a functional ingredient of gluten-free bread: effect of in vitro digestion on starch and bioaccessibility of bioactive compounds
publishDate 2024
url http://hdl.handle.net/11086/553249
https://www.mdpi.com/2304-8158/13/2/194
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10813994/
https://pubmed.ncbi.nlm.nih.gov/38254495/
https://doi.org/10.3390/foods13020194
work_keys_str_mv AT monsierraluisina wholeflourofpurplemaizeasafunctionalingredientofglutenfreebreadeffectofinvitrodigestiononstarchandbioaccessibilityofbioactivecompounds
AT mansillapablosebastian wholeflourofpurplemaizeasafunctionalingredientofglutenfreebreadeffectofinvitrodigestiononstarchandbioaccessibilityofbioactivecompounds
AT perezgabrielateresa wholeflourofpurplemaizeasafunctionalingredientofglutenfreebreadeffectofinvitrodigestiononstarchandbioaccessibilityofbioactivecompounds
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spelling I10-R141-11086-5532492024-08-13T06:19:42Z Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds Monsierra, Luisina Mansilla, Pablo Sebastián Pérez, Gabriela Teresa https://orcid.org/0009-0006-3684-5605 https://orcid.org/0000-0001-5623-9748 https://orcid.org/0000-0001-7942-2422 Zea mays L. Antioxidant capacity Polyphenols Anthocyanins Dialysability Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023) info:eu-repo/semantics/publishedVersion Fil: Monsierra, Luisina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Monsierra, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. The growing demand for gluten-free products requires the study of alternatives to produce nutritionally and technologically favorable foods. The aim was to evaluate the content and antioxidant capacity of gluten-free bread enriched with whole flour of purple maize (PM) and how starch and bioaccessibility of antioxidant compounds were modified during in vitro digestion. Gluten-free bread was prepared with the addition of 34%, 50%, and 70% PM, and white maize bread served as control. The content of total polyphenols, anthocyanins, and antioxidant capacity through FRAP and TEAC was measured. Specific volume, crumb texture, and starch digestibility were determined in the breads. Simultaneously, in vitro digestion and dialysis by membrane were performed to evaluate the bioaccessible and potentially bioavailable fraction. Bread with 34% PM had a similar specific volume and crumb texture to the control, but higher content of polyphenols (52.91 mg AG/100 g), anthocyanins (23.13 mg c3-GE/100 g), and antioxidant capacity (3.55 and 5.12 µmol tr/g for FRAP and TEAC, respectively). The PM breads had a higher antioxidant content and capacity and higher slowly digestible and resistant starch than the control. These parameters increased as the PM proportion rose. After digestion, anthocyanins were degraded, polyphenols and antioxidant capacity decreased, but they remained potentially bioavailable, although to a lesser extent. Bread with 34% shows acceptable technological parameters, lower starch digestibility, and contribution of bioactive compounds with antioxidant capacity. This indicates that purple maize flour represents a potential ingredient to produce gluten-free bread with an improved nutritional profile. info:eu-repo/semantics/publishedVersion Fil: Monsierra, Luisina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Monsierra, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. 2024-08-12T19:43:24Z 2024-08-12T19:43:24Z 2024-01-06 article Monsierra, L.; Mansilla, P.S.; Pérez, G.T. Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds. Foods 2024, 13, 194. https://doi.org/10.3390/foods13020194 http://hdl.handle.net/11086/553249 2304-8158 https://www.mdpi.com/2304-8158/13/2/194 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10813994/ https://pubmed.ncbi.nlm.nih.gov/38254495/ https://doi.org/10.3390/foods13020194 eng Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/

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