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

Summary 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 coo...

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Bibliographic Details
Published in:International journal of food science & technology 2020-05, Vol.55 (5), p.2104-2112
Main Authors: Bustos, Mariela C., Vignola, Maria B., Paesani, Candela, León, Alberto E.
Format: Article
Language:English
Subjects:
Anthocyanins
Antioxidant activity
Antioxidants
berry fruits
Bioavailability
Cooking
Digestion
Free radicals
Fruits
in vitro digestion
Pasta
pasta processing
Phenols
Polyphenols
Scavenging
Starch
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Summary:Summary 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. Berry fruits has a potential role as an ingredient to improve nutritional qualiy of cereal‐based food due to its high antioxidant activity and functional properties. However, knowledge of the effect of processing and digestion still remains to be deepened.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14453