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Kraithong S, Theppawong A, Bunyameen N, Zhang X, Huang R. Advancements in understanding low starch hydrolysis in pigmented rice: A comprehensive overview of mechanisms. Food Chem 2024; 439:138079. [PMID: 38043273 DOI: 10.1016/j.foodchem.2023.138079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 11/14/2023] [Accepted: 11/24/2023] [Indexed: 12/05/2023]
Abstract
This review explores the health-promoting properties of pigmented rice, focusing on its unique ability to promote slow starch digestion and improve blood sugar regulation. While the impact of slow starch digestibility is widely acknowledged, our current understanding of the underlying mechanisms remains insufficient. Therefore, this review aims to bridge the gap by examining the intricate factors and mechanisms that contribute to the low starch hydrolysis of pigmented rice to better understand how it promotes slower starch digestion and improves blood sugar regulation. This paves the way for future advancements in utilizing pigmented rice by enhancing our understanding of the mechanisms behind low starch hydrolysis. These may include the development of food products aimed at mitigating hyperglycemic symptoms and reducing the risk of diabetes. This research broadens our understanding of pigmented rice and facilitates the development of strategies to promote health outcomes by incorporating pigmented rice into our diets.
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Affiliation(s)
- Supaluck Kraithong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Atiruj Theppawong
- Organic and Biomimetic Chemistry Research Group, Ghent University, Krijgslaan 281 S4, B-9000 Ghent, Belgium
| | - Nasuha Bunyameen
- Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan
| | - Xiaoyong Zhang
- Joint Laboratory of Guangdong Province and Hong Kong Region on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou 510642, China.
| | - Riming Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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2
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Bashmil YM, Dunshea FR, Appels R, Suleria HAR. Bioaccessibility of Phenolic Compounds, Resistant Starch, and Dietary Fibers from Australian Green Banana during In Vitro Digestion and Colonic Fermentation. Molecules 2024; 29:1535. [PMID: 38611814 PMCID: PMC11013930 DOI: 10.3390/molecules29071535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 03/22/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
Green bananas contain a substantial amount of resistant starch (RS), dietary fiber (DF), and phytochemicals, which exhibit potent antioxidant capabilities, primarily attributable to the abundance of polyphenols. The objective of this study was to assess the variations in the contents and bioaccessibility of RS, DF, and phenolic compounds in three types of Australian green bananas (Cavendish "Musa acuminata", Ladyfinger "Musa paradisiaca L.", and Ducasse "Musa balbisiana"), along with their antioxidant capacities, and the production of short-chain fatty acids (SCFAs) following in vitro simulated gastrointestinal digestion and colonic fermentation. The studied cultivars exhibited significant levels of RS, with Ladyfinger showing the greatest (49%). However, Ducasse bananas had the greatest DF concentration (38.73%). Greater TPC levels for Ladyfinger (2.32 mg GAE/g), as well as TFC and TTC (0.06 mg QE/g and 3.2 mg CE/g, respectively) in Cavendish, together with strong antioxidant capacities (DPPH, 0.89 mg TE/g in Cavendish), have been detected after both intestinal phase and colonic fermentation at 12 and 24 h. The bioaccessibility of most phenolic compounds from bananas was high after gastric and small intestinal digestion. Nevertheless, a significant proportion of kaempferol (31% in Cavendish) remained detectable in the residue after colonic fermentation. The greatest production of SCFAs in all banana cultivars was observed after 24 h of fermentation, except valeric acid, which exhibited the greatest output after 12 h of fermentation. In conclusion, the consumption of whole green bananas may have an advantageous effect on bowel health and offer antioxidant characteristics.
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Affiliation(s)
- Yasmeen M. Bashmil
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; (F.R.D.); (R.A.)
| | - Frank R. Dunshea
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; (F.R.D.); (R.A.)
- Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK
| | - Rudi Appels
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; (F.R.D.); (R.A.)
| | - Hafiz A. R. Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; (F.R.D.); (R.A.)
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3
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Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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4
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Vall Ribeiro NCB, Ramer-Tait AE, Cazarin CBB. RESISTANT STARCH: A PROMISING INGREDIENT AND HEALTH PROMOTER. PHARMANUTRITION 2022. [DOI: 10.1016/j.phanu.2022.100304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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5
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Li Y, Xiao J, Tu J, Yu L, Niu L. Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111852] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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6
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Tamura M, Kumagai C, Kaur L, Ogawa Y, Singh J. Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111379] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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7
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Teixeira OR, Batista CDS, Colussi R, Martino HSD, Vanier NL, Bassinello PZ. Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes. Cereal Chem 2021. [DOI: 10.1002/cche.10455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Olívia Reis Teixeira
- School of Agronomy and Food Engineering Federal University of Goiás‐ UFG Goiânia Brazil
| | | | - Rosana Colussi
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | | | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
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Drawbridge PC, Apea-Bah F, Silveira Hornung P, Beta T. Bioaccessibility of phenolic acids in Canadian hulless barley varieties. Food Chem 2021; 358:129905. [PMID: 33940288 DOI: 10.1016/j.foodchem.2021.129905] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 03/01/2021] [Accepted: 03/28/2021] [Indexed: 10/21/2022]
Abstract
In order to gain understanding of bioaccessibility of phenolic acids in food-grade barley, an investigation was conducted using four cooked whole-grain, hulless, barley varieties. An in vitro digestion model was used to mimic human upper gastrointestinal digestion. Boiling enhanced the extractability of bound phenolic acids while digestion increased the level of free phenolic acids. The high bioaccessibilities observed were likely due to the release of bound phenolic acids during cooking and digestion. The major bioaccessible phenolics were ferulic and p-coumaric acids with bioaccessibility ranging from 131 to 173% and 51-135%, respectively. Peru-35 had significantly greater bioaccessibility of ferulic acid compared to other varieties. A hydroxycinnamic acid amide not reported before in boiled barley, N1, N8- dicaffeoyl spermidine, was identified in free phenolic extracts with relatively high abundance compared to the phenolic acids. It may provide additional anti-inflammatory and antioxidant functions. These cooked whole-grain, hulless barley varieties are sources of bioaccessible phenolic acids.
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Affiliation(s)
- Pamela C Drawbridge
- University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, Manitoba R3T 2N2, Canada
| | - Franklin Apea-Bah
- University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, Manitoba R3T 2N2, Canada
| | - Polyanna Silveira Hornung
- University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, Manitoba R3T 2N2, Canada
| | - Trust Beta
- University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, Manitoba R3T 2N2, Canada.
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9
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Aalim H, Luo Z. Insight into rice (Oryza sativa L.) cooking: Phenolic composition, inhibition of α-amylase and α-glucosidase, and starch physicochemical and functional properties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100917] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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10
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Fu T, Niu L, Wu L, Xiao J. The improved rehydration property, flavor characteristics and nutritional quality of freeze-dried instant rice supplemented with tea powder products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110932] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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11
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Ketnawa S, Reginio FC, Thuengtung S, Ogawa Y. Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review. Crit Rev Food Sci Nutr 2021; 62:4684-4705. [PMID: 33511849 DOI: 10.1080/10408398.2021.1878100] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Phenolic compounds, omnipresent in plants, are a crucial part of the human diet and are of considerable interest due to their antioxidant properties and other potential beneficial health effects, for instance, antidiabetic, antihypertensive, anti-inflammatory, and anticancer properties. The consumption of a variety of plant-based foods containing various phenolic compounds has increased due to published scientific verification of several health benefits. The release of phenolic compounds and change in their bioactivities examined through in vitro simulated gastrointestinal digestion could provide information on the biological potency of bioactive components, which will allow us to elucidate their metabolic pathways and bioactivities at target sites. This review reports on the recent research results focused on changes during the gastro and/or intestinal phase. The effect of digestive enzymes and digestive pH conditions during simulated digestion accounted for the variations in bioaccessibility and bioavailability of phenolic antioxidants as well as the corresponding antioxidant activities were also summarized and presented in the review.
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Affiliation(s)
- Sunantha Ketnawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, Japan
| | - Florencio Collado Reginio
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, Japan.,Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, Laguna, Philippines
| | - Sukanya Thuengtung
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, Japan
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, Japan
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12
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Khochapong W, Ketnawa S, Ogawa Y, Punbusayakul N. Effect of in vitro digestion on bioactive compounds, antioxidant and antimicrobial activities of coffee (Coffea arabica L.) pulp aqueous extract. Food Chem 2021; 348:129094. [PMID: 33516995 DOI: 10.1016/j.foodchem.2021.129094] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 01/03/2021] [Accepted: 01/10/2021] [Indexed: 11/19/2022]
Abstract
Effect of in vitro digestion on bioactive compounds, biological activities of coffee pulp extract (CPE) against pathogens and a probiotic (Lactobacillus acidophilus TISTR 1338) was investigated. Total phenolic compound (TPC), chlorogenic acid (CGA), caffeine (CF), total monomeric anthocyanin (TMA), antioxidant and antimicrobial activities of the CPE were determined before and after digestion. After the digestion, the TPC, CGA and CF decreased 7.9, 31.7 and 50.0%, dry weight (dw), respectively. The antioxidant activity decreased 22.6% (DPPH) and 12.4% (FRAP). The CPE inhibited Escherichia coli TISTR 780 and Staphylococcus aureus TISTR 1466 at 150 and 200 mg/mL, respectively. Both CPE and the digested CPE had no effect on the tested probiotics. These results suggest that bioactive compounds of CPE may degrade during in vitro digestion, consequently the antioxidant and antimicrobial properties. Therefore, CPE could be a potential natural antimicrobial for food industry with no effect on the probiotics.
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Affiliation(s)
- Wiriya Khochapong
- Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand.
| | - Sunantha Ketnawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-8510, Japan.
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-8510, Japan.
| | - Niramol Punbusayakul
- Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand.
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Haldipur AC, Srividya N. In Vitro Glycemic Response of Indigenous Pigmented Rice Cultivars from South India and Influence of Different Carbohydrate Components. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.3.13] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Staple diet patterns such as white rice consumption play an important part in the occurrence of chronic lifestyle-related disease like diabetes. This study intended to identify pigmented rice cultivars from India as an alternative to white rice. Nine carbohydrate components were quantified in six red and two black pigmented rice varieties. In vitro starch digestibility was also analyzed and the predicted glycemic index (pGI) was estimated. The relationship between the carbohydrate components and the pGI of the rice varieties was analyzed. The rice varieties, Kattuyanam and Chennangi exhibited high levels of insoluble dietary fibre, total dietary fibre and amylose. High soluble dietary fibre contents were observed in Poonghar and Aruvadam kuruvai. The levels of resistant starch and slowly digestible starch were found to be the highest in Karupakavuni. The results indicated Kattuyanam, Chennangi, Karungkuruvai, and Poonghar to be low pGI rice varieties (< 55). The three varieties, Kesari, Karupakavuni, and Aruvadam kuruvai were categorized under the medium pGI category (56-69). Mapillai samba had a high pGI of 70 which could be due to processing (partially milled and parboiled), but had significantly lower pGI than the white rice, Sona masuri (GI – 76). The dietary fibre components, resistant starch, slowly digestible starch, and the amylose content were negatively correlated with the pGI. Among these components, the insoluble dietary fibre, total dietary fibre, and resistant starch with significantly high (p ≤0.01) correlation were found to be the major determining factors of pGI in the studied pigmented rice cultivars. The inclusion of the identified pigmented rice varieties with low to medium glycemic response in the diet could become a key role in the dietary management of diabetes, especially among the rice-eating population.
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Affiliation(s)
- Ashrita C. Haldipur
- Department of Food and Nutritional Sciences, Sri Sathya Sai Institute of Higher Learning, Anantapur, Andhra Pradesh, India
| | - N. Srividya
- Department of Food and Nutritional Sciences, Sri Sathya Sai Institute of Higher Learning, Anantapur, Andhra Pradesh, India
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Breathing New Life to Ancient Crops: Promoting the Ancient Philippine Grain "Kabog Millet" as an Alternative to Rice. Foods 2020; 9:foods9121727. [PMID: 33255466 PMCID: PMC7761226 DOI: 10.3390/foods9121727] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/19/2020] [Accepted: 11/19/2020] [Indexed: 11/16/2022] Open
Abstract
Consumption of underutilised ancient crops has huge benefits for our society. It improves food security by diversifying our staple foods and makes our agriculture more adaptable to climate change. The Philippines has a rich biodiversity and many plant species used as staple foods are native to the Philippines. An example of ancient Philippine crops is the kabog millet, an ecotype of Panicum miliaceum. There is a dearth of information about its uses and properties; hence, in this study, the nutritional quality of kabog millet was evaluated. The total starch, % amylose, ash, dietary fibre, proteins, essential amino acid profile, phenolic acids, carotenoids, tocopherols, and the antioxidant properties of its total phenolic acid extracts were compared to four types of rice (white, brown, red, and black) and a reference millet, purchased from local Swiss supermarkets. Our analyses showed that kabog millet has higher total dietary fibre, total protein, total phenolic acids, tocopherols, and carotenoids content than white rice. It also performed well in antioxidant assays. Our results indicate that kabog millet is a good alternative to rice. It is hoped that the results of this study will encourage consumers and farmers to diversify their food palette and address food insecurity.
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Santos NC, da Silva WP, Barros SL, Almeida RLJ, Brito Araújo AJ, da Silva Nascimento AP. Red rice ( Oryza sativaL.) use in flour production: Convective drying and bioactive quality. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13490] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Newton Carlos Santos
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Rio Grande do Norte Brazil
| | | | - Sâmela Leal Barros
- Department of Food Technology Federal University of Ceará Fortaleza Ceará Brazil
| | | | - Ana Júlia Brito Araújo
- Department of Food Technology Federal Institute of Sertão Pernambucano Petrolina Pernambuco Brazil
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16
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Lang GH, Lindemann IDS, Goebel JT, Ferreira CD, Acunha TDS, de Oliveira M. Fluidized-bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds. J Food Sci 2020; 85:1717-1724. [PMID: 32406950 DOI: 10.1111/1750-3841.15145] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 03/20/2020] [Accepted: 03/23/2020] [Indexed: 01/22/2023]
Abstract
This study evaluated the influence of different fluidized-bed drying temperatures (20, 60, and 100 °C) on the cooking properties, in vitro starch digestibility, and phenolic bioaccessibility of black rice. The results indicated that the formation of fissures in the grains dried at or above 60 °C reduced the physical integrity of the grains after cooking, increasing the starch digestion and the rehydration ratio, and reduced the cooking time, the hardness and adhesiveness. Due to the higher digestibility of grains dried at higher temperatures, an increase in the bioaccessibility of ferulic acid, which was previously associated with the polysaccharides, was observed. Caffeic acid was the only phenolic compound whose levels decreased when the drying temperature increased. At high temperatures and in the gastric phase, cyanidin chalcones were formed due to the deglycosylation of cyanidin-3-O-glucoside. PRACTICAL APPLICATION: The results of this study provide information to the food industry about the effects of different fluidized-bed drying temperatures on the rice structure after cooking and that, consequently, affect the availability of bioactive compounds after digestion and the glycemic index of black rice.
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Affiliation(s)
- Gustavo Heinrich Lang
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Igor da Silva Lindemann
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Jorge Tiago Goebel
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Cristiano Dietrich Ferreira
- Instituto Tecnológico em Alimentos para a Saúde, Universidade do Vale do Rio dos Sinos, São Leopoldo, RS, 93022000, Brazil
| | - Tanize Dos Santos Acunha
- Department of Clinical Analysis, Toxicology and Food Science, School of Pharmaceutical Sciences of Ribeirão Preto, University of Sao Paulo, Av. do Café, s/n, Ribeirão Preto, SP, 14040-903, Brazil
| | - Maurício de Oliveira
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil.,Plant Science Department, Rothamsted Research, Harpenden, United Kingdom
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Bio-properties of Saba banana (Musa 'saba', ABB Group): Influence of maturity and changes during simulated in vitro gastrointestinal digestion. Sci Rep 2020; 10:6701. [PMID: 32317686 PMCID: PMC7174285 DOI: 10.1038/s41598-020-63501-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Accepted: 03/27/2020] [Indexed: 01/18/2023] Open
Abstract
Saba banana, a popular fruit crop grown in Southeast Asia, is an economical source of a variety of beneficial agents. This study examined the variations in total phenolic, flavonoid, and antioxidant activities of five maturity stages of Saba banana, and their changes during simulated in vitro gastrointestinal digestion as affected by varying structural compositions. Antioxidant activities were evaluated using ferric reducing antioxidant power (FRAP), metal ion chelating (MIC) activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Results of DPPH and ABTS were compared in terms of TEAC (Trolox Equivalent Antioxidant Capacity) and VCEAC (Vitamin C Equivalent Antioxidant Capacity) values. Bio-properties were found to be highest in mature green stage with values slightly decreased as ripening proceeded. Simulated digestion showed a continuous increase in total phenolic with comparatively faster release in structure-less state (slurry) than samples with intact structure (cut). The trend of antioxidant activities was increased in the gastric phase and then decreased at the onset of intestinal phase, except for MIC which showed a reverse effect. Our study indicated that the bio-properties of Saba banana were affected by maturity and modifications in its physical structure and composition could influence the release behaviors of food components during simulated digestion.
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18
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Reginio FC, Ketnawa S, Ogawa Y. In vitro examination of starch digestibility of Saba banana [Musa 'saba'(Musa acuminata × Musa balbisiana)]: impact of maturity and physical properties of digesta. Sci Rep 2020; 10:1811. [PMID: 32019983 PMCID: PMC7000695 DOI: 10.1038/s41598-020-58611-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Accepted: 01/17/2020] [Indexed: 11/28/2022] Open
Abstract
The digestibility of starch in Saba banana as affected by maturity and physical properties of digesta was investigated. Five maturity stages were identified based on peel color index which also showed significant differences in physicochemical properties and starch granule morphology. The effect of physical properties of digesta was evaluated by monitoring the viscosity throughout the simulated digestion process and comparing two different physical structures of banana: (1) unhomogenized cut samples which have intact tissue structure and (2) homogenized slurry representing disrupted cellular structure. During ripening process, a decrease in starch content was noted with a concomitant formation of sugars and increasing concentration of acids. Green unripe stages showed the highest rate of starch hydrolysis in both physical structures and a decreasing trend was observed as ripening proceeded. The high digesta viscosity values of ripe stages was found to have an inhibitory effect on starch hydrolysis. Similarly, the differences in physical structure of food affected the digestive enzymes efficiency in breaking down starch. These results suggested that the physicochemical changes accompanying maturation and the physical properties (i.e. high viscosity and presence of intact cell structure) of food could significantly impact the rate of starch digestion.
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Affiliation(s)
- Florencio Collado Reginio
- Graduate School of Horticulture, Chiba University, 648 Matsudo, Matsudo City, Chiba, 271-8510, Japan.,Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Sunantha Ketnawa
- Graduate School of Horticulture, Chiba University, 648 Matsudo, Matsudo City, Chiba, 271-8510, Japan
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, 648 Matsudo, Matsudo City, Chiba, 271-8510, Japan.
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19
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Thuengtung S, Matsushita Y, Ogawa Y. Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13150] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
| | - Yoshitaka Matsushita
- Research Network and Facility Services DivisionNational Institute for Materials Science (NIMS) Tsukuba Japan
| | - Yukiharu Ogawa
- Graduate School of HorticultureChiba University 648, Matsudo Japan
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Tamura M, Maehara N, Kumagai C, Saito H, Ogawa Y. Changes in Starch Digestibility and Tissue Structure of Cooked Rice Grain Under Different In vitro Simulated Gastric Digestive Conditions. J JPN SOC FOOD SCI 2019. [DOI: 10.3136/nskkk.66.170] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Chisato Kumagai
- Graduate School of Horticulture, Chiba University
- Present address: Fukushima Agricultural Technology Centre
| | - Hodaka Saito
- Faculty of Horticulture, Chiba University
- Present address: Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Science, The University of Tokyo
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21
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Varietal influence on antioxidant properties and glycemic index of pigmented and non-pigmented rice. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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