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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| Format: | info:eu-repo/semantics/publishedVersion |
| Language: | eng |
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2024
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| Online Access: | 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 |
| _version_ | 1808112625942265856 |
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| author | Monsierra, Luisina Mansilla, Pablo Sebastián Pérez, Gabriela Teresa |
| 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 |
| author_sort | Monsierra, Luisina |
| collection | Repositorio Digital Universitario |
| description | Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023) |
| format | info:eu-repo/semantics/publishedVersion |
| id | rdu-unc.553249 |
| institution | Universidad Nacional de Cordoba |
| language | eng |
| publishDate | 2024 |
| record_format | dspace |
| spelling | rdu-unc.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/ |
| 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 |
| 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_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_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_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 |
| topic | Zea mays L. Antioxidant capacity Polyphenols Anthocyanins Dialysability |
| 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 |
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