Berry fruits‐enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability

Abstract

Pasta samples were made by substituting wheat flour (2.5% and 7.5%) for lyophilised raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degradation. In general, the first minutes of cooking showed the major detrimental effect on antioxidant activity. In vitro starch hydrolysis showed the lowest value with the addition of raspberries and boysenberries. During simulated digestion, polyphenols were released from pasta matrix reaching a 2.3-to 4.3-fold increase in bioaccessible polyphenols. Likewise, values observed for reducing power and free radical scavenging activity ranged from a 0.7-to 2.0-fold and 1.6to 6.8-fold increase in relation to cooked pasta, respectively. In addition, %40% of dialysability was observed for scavenging activity. In conclusion, enrichment of pasta with fine fruits is an effective tool to obtain a product with enhanced antioxidant potential.

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

“…Another study investigated the bioaccessibility and potential bioavailability of phenolics in pasta produced by substituting wheat flour (2.5% and 7.5%) with lyophilised raspberries (Rubus idaeus L.), boysenberries (Rubus idaeus × Rubus ulmifolius), redcurrants (Ribes rubrum L.) and blackcurrants (Ribes nigrum L.) [105]. It was observed that potentially bioaccessible polyphenols were higher in pasta enriched with fruits from Rubus genus than with Ribes fruits.…”

The effects of blackcurrant powder (Ribes nigrum) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean (Vigna radiata L.) and pea (Pisum sativum L.)

“…Bustos et al . (2020) reported that wheat flour paste is an effective tool to deliery fruit bioactive compounds.…”

Combination of rehydrated sodium caseinate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray drying and freeze drying: Alterations to the functional properties of protein

“…Blackcurrant is a widely cultivated shrub grown for its fruit which is rich in minerals, vitamins, and polyphenols (Azman et al, 2021;Bustos et al, 2020). These components are recognized as essential components for health benefits, such as reduction of oxidative stress, protection against cancers, cardiovascular, and neurodegenerative diseases (Landbo & Meyer, 2004).…”

“…However, some of the functional properties are not preferable under some specific conditions, such excessive foaming in beverage production, hardening of bars (Zhan et al., 2018). Blackcurrant is a widely cultivated shrub grown for its fruit which is rich in minerals, vitamins, and polyphenols (Azman et al., 2021; Bustos et al., 2020). These components are recognized as essential components for health benefits, such as reduction of oxidative stress, protection against cancers, cardiovascular, and neurodegenerative diseases (Landbo & Meyer, 2004).…”