Different thermal processed qingke: characteristics of in vitro simulated digestion and fermentation

Abstract

Qingke, a special crop, is primarily cultivated in Chinese plateau. Qingke is rich in bioactive compounds, but different thermal processes alter the structure and contents of these bioactive compounds. And the characteristics of in vitro simulated digestion and fermentation also changed under the consumption of processed qingke. This study investigated the effects of traditional roasting, steam explosion, steaming, and microwave baking on qingke's bioactive compounds contents during in vitro digestion, and their effects on intestinal environment and gut microbiota for human during in vitro fermentation. Results indicated that traditional roasted and steam-exploded qingke exhibited higher bioactive compounds contents and antioxidant activity during in vitro digestion. Additionally, decreased pH, reduced ammonia nitrogen production, and increased short-chain fatty acids (SCFAs) contents in steam-exploded qingke during in vitro fermentation. And traditional roasted and steam-exploded qingke can better regulated the gut microbiota. These findings highlight traditional roasting and steam explosion as the optimal processing methods for qingke.