研究多酚在无麸质富面饼体外淀粉水解中的作用

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-03 DOI:10.1016/j.foodchem.2025.144456

Maria Santamaria, Raquel Garzon, Adriana Skendi, Maria Papageorgiou, Cristina M. Rosell

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引用次数: 0

摘要

多酚通常与降低淀粉消化率有关。无麸质面包富含淀粉，其酚酸的富集可调节淀粉的消化率。目的是评价不同浓度（2、5和10 g/100 g）的三种粉状成分（洋蓟、番茄、柠檬）对无麸质面饼（FB）的工艺消化率和体外消化率的影响。测定FB中多酚类物质含量，并与体外淀粉消化参数相关。洋蓟、番茄、柠檬粉的掺入降低了FB的光度和硬度。在洋蓟FB（芹菜素-7- o -葡萄糖苷、丁香酸、儿茶素没食子酸酯、木犀草素-7- o -葡萄糖苷和木犀草素-7- o -芦丁苷）和柠檬FB（芥子皮苷和橙皮苷）中鉴定出特定的酚类化合物。主成分分析表明，富含柠檬的FB淀粉水解率最低，这可能与其酸性pH和多酚含量有关。这些功能性成分为获得创新的无麸质烘焙产品提供了有前途的选择。

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Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads

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.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.