Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

• Published in: Heliyon 2024-04, Vol.10 (7), p.e27469-e27469, Article e27469
• Main Authors: Montes, Leticia, Santamaria, Maria, Garzon, Raquel, Rosell, Cristina M., Moreira, Ramón
• Format: Article
• Language: English
• Subjects: Corn starch; In vitro digestion; Polyphenols; Rheology; Viscosity
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2024.e27469

The main objective of this work is to study the effect of polyphenols, from the brown seaweed Ascophyllum nodosum, on the structure and digestion behaviour of gels at two corn starch concentrations (1.95 and 5.00% w/w) as well as the structure, color and texture features of crumbs from gluten-free breads. Adsorption isotherms of polyphenols on native and gelled starches were carried out and modelled by means of Langmuir and Henry models, respectively. The formation and characteristics of tested gels were rheologically monitored by means of heating ramp, time sweep at high temperature, cooling ramp and frequency sweep at 25 °C. Elastic modulus values decreased with the presence of polyphenols. Additionally, the polyphenols significantly decreased the digestion rate, measured by both chemical and rheological procedures, and the final concentration of digested starch. Finally, the presence of polyphenols in breads increased the hardness and chewiness values and decreased the cohesiveness and resilience values as well as the crumb hardening during storage. •Initial temperature of gelatinization depended linearly on sorbed polyphenols.•Polyphenols addition decreased the elasticity of corn starch gels.•Digestion constant and final digested starch decreased with polyphenols addition.•Digestion rates were successfully monitored by rheological measurements.•Polyphenols increased fresh hardness but delayed hardening during the bread storage.