The influence of food matrix on the in vitro digestibility of wholegrain cereals and their antioxidant properties
Autori
Nikolić, ValentinaŽilić, Slađana
Simić, Marijana
Milovanović, Danka
Sarić, Beka
Kandić, Vesna
Ćujić Nikolić, Nada
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Wholegrain flours have drawn particular attention lately because of their potential to enhance life quality by preventing diseases
linked to poor nutrition and by displaying numerous health benefits. The food matrix, which results in intricate relationships between
specific chemical constituents and the food product's digestibility, is crucial to this subject. The objective of this study was to evaluate
the nutritional potential of different oat and maize genotypes with varying grain colors as well as the antioxidant and digestive
properties of microencapsulates obtained from blue maize. A modified in vitro multi-step digestion process comprising oral, gastric,
duodenal, and colon phases was used to assess the digestibility of the investigated samples. The procedure developed by
Hamzalıoğlu and Gökmen and proposed by Papillo et al. was carried out without any attempt to mimic the intricacies of
gastrointestinal digestion. Oat hulls contained higher levels of total phenolic compo...unds and phenolic acids than flour. The majority
of ferulic acid was found in the hulls and whole-grain flour. The oat hulls exhibited a greater antioxidant capacity. Conversely, the β-
glucan level in the hulls was just 0.03–0.06%, whereas in the whole-grain oat flour samples it ranged from 4.07% to 5.33%. Brown
whole-grain flour had the best in vitro digestibility (48.24%), followed by black (44.72%) and yellow oat flour (44.54%). Considering
that the in vitro digestibility varied from 12.02% in the black genotype to 16.69% in the brown genotype, the powdered oat hulls'
degradability was noticeably lower. Significant variations were found in the in vitro digestibility of all the studied maize flours. The
highest digestibility was found in the flour of sweet maize hybrid (57.36%), while the lowest level was found in the flour of blue
popping maize (19.67%). The pericarp was least affected by the digestive processes, while the germ showed the highest degree of
degradation when it came to the digestibility of the various kernel sections. The microencapsulates had an average total free
phenolic compound content of 31380 mg CE/kg. The initial raw material had an anthocyanin content of 1426 mg CGE/kg, whereas
the average content in microencapsulates was 10677 mg CGE/kg. The microencapsulate digestion fluids containing 30%
hydroxypropyl-β-cyclodextrin (HPCD) showed the highest anthocyanin residues (54-69%) after each in vitro phase. The
microencapsulation system with 15% maltodextrin and 15% HPCD, on the other hand, demonstrated the least stability. As a result,
these microencapsulates had the highest digestibility of 73.63%. The results indicate that the intricate processes of food degradation
by digesting enzymes are significantly influenced by variations in chemical composition and inherent kernel structure. Nonetheless,
more research on this specific topic is required in the near future.
Ključne reči:
maize / oats / in vitro digestibility / food matrix / antioxidant propertiesIzvor:
Book of Abstracts of the 8th International Conference on FOOD DIGESTION, 2024, 147-Izdavač:
- Porto : University of Porto, Faculty of Pharmacy
Finansiranje / projekti:
- CREDIT Vibes — Twinning green-editing vibes for FƟƟD (Grant No. 101059942)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200040 (Institut za kukuruz 'Zemun polje', Beograd-Zemun) (RS-MESTD-inst-2020-200040)