Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads
2025
Santamaría, Maria | Garzón, Raquel | Skendi, Adriana | Papageorgiou, Maria | Rosell, Cristina M. | University of Manitoba | European Commission | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Polyphenols have been often related with reducing starch digestibility. Gluten free breads are rich in starch, their enrichment in phenolic acids can modulate starch digestibility. Aim is to evaluate the effect of three powdered ingredients (artichoke, tomato, lemon) at varying concentrations (2, 5, and 10 g/100 g) on the technological and in vitro digestibility of gluten free flatbreads (FB). The polyphenols profile content of the FB was quantified, and they were correlated with in vitro starch digestion parameters. The incorporation of artichoke, tomato, lemon powders in FB reduced luminosity and hardness. Specific phenolic compounds were identified in artichoke FB (apigenin-7-O-glucoside, syringic acid, catechin gallate, luteolin-7-O-glucoside, and luteolin-7-O-rutinoside), and in lemon FB (eriocitrin and hesperidin). The principal component analysis indicated that lemon-enriched FB exhibited the lowest starch hydrolysis, potentially due to its acidic pH and polyphenols content. These functional ingredients provide a promising alternative to obtain innovative gluten free bakery products.
显示更多 [+] 显示较少 [-]This paper is supported by the PRIMA programme under grant agreement No. 2031, project Flat Bread of Mediterranean area: INnovation & Emerging process & technology (Flat Bread Mine). The PRIMA programme is an Art.185 initiative supported and funded under Horizon 2020, the European Union's Framework Programme for Research and Innovation. The results and content found on this paper reflects only the author's view. The PRIMA Foundation is not responsible for any use that may be made of the information it contains. The financial support of the University of Manitoba is acknowledged.
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