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Título

Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta

AutorCamelo Méndez, Gustavo A.; Agama Acevedo, Edith; Rosell, Cristina M. CSIC ORCID ; Perea Flores, María de J.; Bello Pérez, Luis A.
Palabras claveAntioxidants
Gluten-free pasta
Microstructure
Starch
Simulated digestion
Fecha de publicación22-abr-2018
EditorElsevier
CitaciónFood Chemistry 263: 201-207 (2018)
ResumenThe 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 editorhttps://doi.org/10.1016/j.foodchem.2018.04.075
URIhttp://hdl.handle.net/10261/180227
DOI10.1016/j.foodchem.2018.04.075
ISSN0308-8146
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