Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion

Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes

The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers' health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study polenta's technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. Polenta's technological quality was evaluated after simulated cooking. In vitro digestion was performed for polentas, and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = -0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the polenta from the hybrid exhibited sensory attributes more closely resembling commercial polenta in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of polenta, showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction.

Effects of Exogenous Caffeic Acid, L-Phenylalanine and NaCl Treatments on Main Active Components Content and In Vitro Digestion of Germinated Tartary Buckwheat

Germination is an effective method for improving the nutritional value of Tartary buckwheat (TB). The effects of exogenous additive treatments (caffeic acid (CA), L-phenylalanine (L-Phe), NaCl) on germination, main active component contents and antioxidant activities before and after in vitro digestion of germinated TB were investigated. Compared with the natural growth group, the T₄ group (CA 17 mg/L, L-Phe 2.7 mmol/L, NaCl 2.7 mmol/L) treatment increased the germination rate (67.50%), sprout length, reducing sugar (53.05%), total flavonoid (18.36%) and total phenolic (20.96%) content, and antioxidant capacity of TB. In addition, exogenous additives treatment induced the consumption of a lot of nutrients during seed germination, resulting in a decrease in the content of soluble protein and soluble sugar. The stress degree of natural germination on seeds was higher than that of low concentrations of exogenous additives, resulting in an increase in malondialdehyde content. In vitro digestion leads to a decrease in phenolics content and antioxidant capacity, which can be alleviated by exogenous treatment. The results showed that treatment with exogenous additives was a good method to increase the nutritional value of germinated TB, which provided a theoretical basis for screening suitable growth conditions for flavonoid enrichment.