Fine fruits enriched pasta: in vitro antioxidant activity and starch digestibility

BUSTOS, MARIELA C.; LEÓN, ALBERTO E.

Rennes

Congreso; 5th International Conference on Food Digestion; 2017

INFOGEST and INRA

The bioaccesibility and dialyzability of total polyphenol and remaining reducing power and free radical scavenging activity of pasta enriched with fine fruits were studied. The aim of present research was to asses if incorporation of fruits enhanced the functional potential of pasta by improving antioxidant capacity in vitro. Pasta samples were made by substituting wheat flour (2.5 and 7.5%) for lyophilized raspberry (RP), boysenberry (BP), and red (RCP) and black (BCP) currant. Compared to the control, cooked pasta with 7.5% of substitution showed 3.5 (RP), 3.8 (BP), 2.8 (RCP) and 2.9 (BCP) times higher polyphenol content. Furthermore, INFOGEST in vitro digestion method was performed in cooked pasta strands and a dialysis tube was used to asses bioaccesibility and dialyzability of total polyphenol content (TPC) and antioxidant activity (FRAP and ABTS methods). Additionally, first order kinetic models were applied to starch hydrolysis curves during stomach and intestinal phases. During simulated digestion, polyphenols were released from pasta matrix. An approximately 2.3 to 4.3-fold increase in bio-accessible polyphenols were determined. In the same trend, values observed for reducing power and free radical scavenging activity were 0.72 to 2.04-fold and 1.6 to 6.8-fold increase respect to cooked pasta, respectively. Besides, antioxidant activity showed high bioaccessibility in all fruit enriched pasta a dialyzability around 20% for total phenolic content and reducing capacity and approximately 40% for scavenging activity was observed. Results agree with other authors that stated that polyphenols interactions with food matrix lead to poor bioavailability. In vitro starch hydrolysis showed to lowest value for 2.5% of boysenberry addition (52.6%) and the highest value 7.5% of black currant addition. In conclusion, fortification of pasta with fine fruits is an effective tool that allows obtaining a final product with a significantly enhanced antioxidant potential.