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

Autores
Monsierra, Luisina; Mansilla, Pablo Sebastián; Pérez, Gabriela Teresa
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
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. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); 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. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Materia
Zea mays L.
Antioxidant capacity
Polyphenols
Anthocyanins
Dialysability
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Repositorio
Repositorio Digital Universitario (UNC)
Institución
Universidad Nacional de Córdoba
OAI Identificador
oai:rdu.unc.edu.ar:11086/553249
Acceder
id RDUUNC_8845db449d48cd6971a47b47ab76d30c
oai_identifier_str oai:rdu.unc.edu.ar:11086/553249
network_acronym_str RDUUNC
repository_id_str 2572
network_name_str Repositorio Digital Universitario (UNC)
spelling Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive CompoundsMonsierra, LuisinaMansilla, Pablo SebastiánPérez, Gabriela TeresaZea mays L.Antioxidant capacityPolyphenolsAnthocyaninsDialysabilityImpact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)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. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); 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/publishedVersionFil: 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. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.https://orcid.org/0009-0006-3684-5605https://orcid.org/0000-0001-5623-9748https://orcid.org/0000-0001-7942-24222024-01-06info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfMonsierra, 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/foods13020194http://hdl.handle.net/11086/5532492304-8158https://www.mdpi.com/2304-8158/13/2/194https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10813994/https://pubmed.ncbi.nlm.nih.gov/38254495/https://doi.org/10.3390/foods13020194enginfo:eu-repo/semantics/openAccessreponame:Repositorio Digital Universitario (UNC)instname:Universidad Nacional de Córdobainstacron:UNC2025-09-11T10:22:12Zoai:rdu.unc.edu.ar:11086/553249Institucionalhttps://rdu.unc.edu.ar/Universidad públicaNo correspondehttp://rdu.unc.edu.ar/oai/snrdoca.unc@gmail.comArgentinaNo correspondeNo correspondeNo correspondeopendoar:25722025-09-11 10:22:12.93Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdobafalse
dc.title.none.fl_str_mv 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
spellingShingle 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
Zea mays L.
Antioxidant capacity
Polyphenols
Anthocyanins
Dialysability
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
dc.creator.none.fl_str_mv Monsierra, Luisina
Mansilla, Pablo Sebastián
Pérez, Gabriela Teresa
author Monsierra, Luisina
author_facet Monsierra, Luisina
Mansilla, Pablo Sebastián
Pérez, Gabriela Teresa
author_role author
author2 Mansilla, Pablo Sebastián
Pérez, Gabriela Teresa
author2_role author
author
dc.contributor.none.fl_str_mv https://orcid.org/0009-0006-3684-5605
https://orcid.org/0000-0001-5623-9748
https://orcid.org/0000-0001-7942-2422
dc.subject.none.fl_str_mv Zea mays L.
Antioxidant capacity
Polyphenols
Anthocyanins
Dialysability
topic Zea mays L.
Antioxidant capacity
Polyphenols
Anthocyanins
Dialysability
dc.description.none.fl_txt_mv Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
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. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); 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. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
description Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
publishDate 2024
dc.date.none.fl_str_mv 2024-01-06
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
status_str publishedVersion
format article
dc.identifier.none.fl_str_mv 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
identifier_str_mv 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
2304-8158
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
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Digital Universitario (UNC)
instname:Universidad Nacional de Córdoba
instacron:UNC
reponame_str Repositorio Digital Universitario (UNC)
collection Repositorio Digital Universitario (UNC)
instname_str Universidad Nacional de Córdoba
instacron_str UNC
institution UNC
repository.name.fl_str_mv Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdoba
repository.mail.fl_str_mv oca.unc@gmail.com
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score 12.993085

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