Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability

Autores
Bustos, Mariela C.; Vignola, María Belén; Paesani, Candela; Leon, Alberto Edel
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pasta samples were made by substituting wheat flour (2.5% and 7.5%) for lyophilised raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degradation. In general, the first minutes of cooking showed the major detrimental effect on antioxidant activity. In vitro starch hydrolysis showed the lowest value with the addition of raspberries and boysenberries. During simulated digestion, polyphenols were released from pasta matrix reaching a 2.3- to 4.3-fold increase in bioaccessible polyphenols. Likewise, values observed for reducing power and free radical scavenging activity ranged from a 0.7- to 2.0-fold and 1.6- to 6.8-fold increase in relation to cooked pasta, respectively. In addition, ≈40% of dialysability was observed for scavenging activity. In conclusion, enrichment of pasta with fine fruits is an effective tool to obtain a product with enhanced antioxidant potential.
Fil: Bustos, Mariela C.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Vignola, María Belén. Universidad Tecnológica Nacional. Facultad Reg.san Francisco. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Paesani, Candela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
ANTIOXIDANT ACTIVITY
BERRY FRUITS
IN VITRO DIGESTION
PASTA PROCESSING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/129179
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/129179
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailabilityBustos, Mariela C.Vignola, María BelénPaesani, CandelaLeon, Alberto EdelANTIOXIDANT ACTIVITYBERRY FRUITSIN VITRO DIGESTIONPASTA PROCESSINGhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4Pasta samples were made by substituting wheat flour (2.5% and 7.5%) for lyophilised raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degradation. In general, the first minutes of cooking showed the major detrimental effect on antioxidant activity. In vitro starch hydrolysis showed the lowest value with the addition of raspberries and boysenberries. During simulated digestion, polyphenols were released from pasta matrix reaching a 2.3- to 4.3-fold increase in bioaccessible polyphenols. Likewise, values observed for reducing power and free radical scavenging activity ranged from a 0.7- to 2.0-fold and 1.6- to 6.8-fold increase in relation to cooked pasta, respectively. In addition, ≈40% of dialysability was observed for scavenging activity. In conclusion, enrichment of pasta with fine fruits is an effective tool to obtain a product with enhanced antioxidant potential.Fil: Bustos, Mariela C.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Vignola, María Belén. Universidad Tecnológica Nacional. Facultad Reg.san Francisco. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Paesani, Candela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaWiley Blackwell Publishing, Inc2020-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/129179Bustos, Mariela C.; Vignola, María Belén; Paesani, Candela; Leon, Alberto Edel; Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 5; 5-2020; 2104-21120950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14453info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14453info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:28:06Zoai:ri.conicet.gov.ar:11336/129179instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:28:06.915CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability
title Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability
spellingShingle Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability
Bustos, Mariela C.
ANTIOXIDANT ACTIVITY
BERRY FRUITS
IN VITRO DIGESTION
PASTA PROCESSING
title_short Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability
title_full Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability
title_fullStr Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability
title_full_unstemmed Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability
title_sort Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability
dc.creator.none.fl_str_mv Bustos, Mariela C.
Vignola, María Belén
Paesani, Candela
Leon, Alberto Edel
author Bustos, Mariela C.
author_facet Bustos, Mariela C.
Vignola, María Belén
Paesani, Candela
Leon, Alberto Edel
author_role author
author2 Vignola, María Belén
Paesani, Candela
Leon, Alberto Edel
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
BERRY FRUITS
IN VITRO DIGESTION
PASTA PROCESSING
topic ANTIOXIDANT ACTIVITY
BERRY FRUITS
IN VITRO DIGESTION
PASTA PROCESSING
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Pasta samples were made by substituting wheat flour (2.5% and 7.5%) for lyophilised raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degradation. In general, the first minutes of cooking showed the major detrimental effect on antioxidant activity. In vitro starch hydrolysis showed the lowest value with the addition of raspberries and boysenberries. During simulated digestion, polyphenols were released from pasta matrix reaching a 2.3- to 4.3-fold increase in bioaccessible polyphenols. Likewise, values observed for reducing power and free radical scavenging activity ranged from a 0.7- to 2.0-fold and 1.6- to 6.8-fold increase in relation to cooked pasta, respectively. In addition, ≈40% of dialysability was observed for scavenging activity. In conclusion, enrichment of pasta with fine fruits is an effective tool to obtain a product with enhanced antioxidant potential.
Fil: Bustos, Mariela C.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Vignola, María Belén. Universidad Tecnológica Nacional. Facultad Reg.san Francisco. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Paesani, Candela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description Pasta samples were made by substituting wheat flour (2.5% and 7.5%) for lyophilised raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degradation. In general, the first minutes of cooking showed the major detrimental effect on antioxidant activity. In vitro starch hydrolysis showed the lowest value with the addition of raspberries and boysenberries. During simulated digestion, polyphenols were released from pasta matrix reaching a 2.3- to 4.3-fold increase in bioaccessible polyphenols. Likewise, values observed for reducing power and free radical scavenging activity ranged from a 0.7- to 2.0-fold and 1.6- to 6.8-fold increase in relation to cooked pasta, respectively. In addition, ≈40% of dialysability was observed for scavenging activity. In conclusion, enrichment of pasta with fine fruits is an effective tool to obtain a product with enhanced antioxidant potential.
publishDate 2020
dc.date.none.fl_str_mv 2020-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/129179
Bustos, Mariela C.; Vignola, María Belén; Paesani, Candela; Leon, Alberto Edel; Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 5; 5-2020; 2104-2112
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/129179
identifier_str_mv Bustos, Mariela C.; Vignola, María Belén; Paesani, Candela; Leon, Alberto Edel; Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 5; 5-2020; 2104-2112
0950-5423
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14453
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14453
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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