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Título: | Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta |
Autor: | Camelo Méndez, Gustavo A.; Agama Acevedo, Edith; Rosell, Cristina M. CSIC ORCID ; Perea Flores, María de J.; Bello Pérez, Luis A. | Palabras clave: | Antioxidants Gluten-free pasta Microstructure Starch Simulated digestion |
Fecha de publicación: | 22-abr-2018 | Editor: | Elsevier | Citación: | Food Chemistry 263: 201-207 (2018) | Resumen: | The microstructure of cooked gluten-free pasta depends on the ingredients used, and this microstructure affects the starch hydrolysis (SH), the release of phenolic compounds (PC) and their antioxidant capacity (AC). The aim of this study was to evaluate the SD and bioaccessibility of PC during in vitro gastrointestinal digestion of gluten-free pasta and its relationship with the microstructure. The highest SH was during the intestinal phase (≈60%), but pasta with the highest content of unripe plantain and chickpea presented the lowest release of PC (≈60%). The insoluble dietary fibre could be responsible (≈12.5%) for these effects. The cooked pasta showed high AC in the intestinal phase. Regions with gelatinized starch granules in a less dense protein network and other regions with intact or swollen granules surrounded by a protein network were observed. The starch digestion and bioaccessibility of PC were related to the structure of the matrix. | Versión del editor: | https://doi.org/10.1016/j.foodchem.2018.04.075 | URI: | http://hdl.handle.net/10261/180227 | DOI: | 10.1016/j.foodchem.2018.04.075 | ISSN: | 0308-8146 |
Aparece en las colecciones: | (IATA) Artículos |
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Food Chem 2018-Camelo.pdf | Artículo principal | 5,18 MB | Adobe PDF | Visualizar/Abrir |
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