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

•External region of pasta showed gelatinized starch in a less dense protein network.•Intact granules were observed in the inner section of cooked pasta.•The highest starch hydrolysis of cooked pasta was achieved in the intestinal phase.•Mathematical models described starch and antioxidant compounds...

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Bibliographic Details
Published in:Food chemistry 2018-10, Vol.263, p.201-207
Main Authors: Camelo-Méndez, Gustavo A., Agama-Acevedo, Edith, Rosell, Cristina M., de J. Perea-Flores, Maria, Bello-Pérez, Luis A.
Format: Article
Language:English
Subjects:
Antioxidants
Antioxidants - pharmacokinetics
Biological Availability
Cicer - chemistry
Cooking
Diet, Gluten-Free
Dietary Fiber - analysis
Digestion
Food
Fruit - chemistry
Gluten-free pasta
Hydrolysis
Microstructure
Musa - chemistry
Phenols - pharmacokinetics
Simulated digestion
Starch
Starch - chemistry
Starch - pharmacokinetics
Zea mays - chemistry
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Summary:•External region of pasta showed gelatinized starch in a less dense protein network.•Intact granules were observed in the inner section of cooked pasta.•The highest starch hydrolysis of cooked pasta was achieved in the intestinal phase.•Mathematical models described starch and antioxidant compounds liberation during digestion. The 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.04.075