The effect of pretreatment and matrix on the in vitro digestibility, nutrient bioavailability, and antioxidant properties of cereal grain-based food ingredients
Year: 2022
Type: conference-abstract
Abstract: Regardless of the continent, nation, or dietary preferences, cereals have, for centuries, been among the indispensable staple food ingredients. The value of these grains is immeasurable for humankind, given that they provide energy, carbohydrates, proteins, fibers, minerals, and vitamins to the majority of the world’s population. However, the digestibility and bioavailability of the nutrients, as well as bioactive compounds are some of the factors that may influence the utilization of these grains by large. The main goal of this study was to investigate in what manner the pretreatment and food matrix may influence the in vitro digestibility, nutrient bioavailability, and antioxidant properties of cereal grain-based ingredients intended for human consumption. Samples of six wheat varieties with different amylose content: untreated, ultrasonicated, and hydrothermally treated wholegrain flour; samples of differently colored maize grain (yellow, white and red dent, blue and yellow popcorn and one sugary genotype): wholegrain maize flour - untreated and toasted at different temperatures (100˚C, 125˚C and 150˚C), maize kernel fractions - pericarp, endosperm and germ; blue popcorn powder – a by-product of the grain milling process remaining on the sieve, as well as the anthocyanins extracted from the blue maize powder and microencapsulated by spray drying on different polysaccharide carriers, were used in this study. The in vitro multi-step digestion protocol consisting of oral, gastric, duodenal, and colon phases was applied. The amylose content negatively influenced the digestibility of the hydrothermally treated flour, while the total starch content had a negative impact on the digestibility after the ultrasound treatment. The untreated and toasted maize flour samples showed differences depending on the genotype, kernel color and the applied temperature, with digestibility ranging from 26.91% to 35.34%. Furthermore, wholegrain flour of sugary maize hybrid showed the highest digestibility (57.36%). Regarding digestibility of different kernel fractions, germ manifested the highest degradation level, while fiber-rich pericarp was the least affected by digestion processes. The anthocyanin extract microencapsulated on the carrier consisting of the combination of maltodextrin and hydroxypropyl-β-cyclodextrin showed the highest in vitro digestibility (73.63%) in comparison with pure extract (68.45%) and the blue popcorn powder (54.51%). The findings of this study can provide some useful answers for further research on this subject.
Authors: Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Kandić, Vesna, Dodig, Dejan
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W7009415885