PERSONAL DE APOYO
CABALLERO MarÍa Soledad
artículos
Título:
Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added whit a red seaweed Porphyra columbina
Autor/es:
CIÁN, RAÚL; CABALLERO, MARÍA SOLEDAD; SABBAG, NORA GUADALUPE; GONZÁLEZ, ROLANDO JOSÉ; DRAGO, SILVINA ROSA
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2014
ISSN:
0023-6438
Resumen:
An expanded maize product added with red seaweeds Porphyra columbina (3.5 g 100 g1) was developedand bio-accessibility of minerals and bioactive compounds such as ACE inhibitors and antioxidantsprovide by algae were evaluated using a pepsin/pancreatin digestion and equilibrium dialysis method.Extruded maize added with red seaweed showed higher dialyzability of ACE inhibitor compounds (41.0%ACE inhibition), total phenolic content (0.83 mg gallic acid/g dialysate) and antioxidant capacity (36.6%DPPH inhibition, 2.4 mM TEAC, power reduction and 99.4% copper-chelating activity) than extrudedmaize. Results about bio-accessibility of bioactive compounds provided by red edible seaweeds may helpfood technologists to tailor new bio-functional foods, such as functional snacks.
