Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta

Abstract

Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility and the in vitro starch digestibility were considered. On the cooked-to-optimum samples, by means of ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, 152 polyphenols were putatively annotated with the greatest content recorded for M15 pasta, being 2.19 mg/g dry matter (p < 0.05). Multivariate statistics showed that stigmastanol ferulate (VIP score = 1.22) followed by isomeric forms of kaempferol (VIP scores = 1.19) and other phenolic acids (i.e., schottenol/sitosterol ferulate and 24-methylcholestanol ferulate) were the most affected compounds through the in vitro static digestion process. The inclusion of different levels of MOLP in the recipe increased the slowly digestible starch fractions and decreased the rapidly digestible starch fractions and the starch hydrolysis index of the cooked-to-optimum samples. The present results showed that MOLP could be considered a promising ingredient in fresh pasta formulation.

Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

“…69.3; p < 0.05). Similarly, Rocchetti et al [8] reported a gradual decrease in the in vitro starch HI of cooked to optimum semolina fresh pasta as the amount of MOLP in the recipe increase. The decrease in the HI values as a function of the substitution level of MOLP could be related to the chemical composition of the samples, as well as to the different behaviour of the starch system during the heating of processing, as outlined in the pasting properties of the starch within each specific biscuit formulation (Fig.…”

“…Previous experiments conducted on wheat-based cookies and pasta showed that the addition of MOLP in the range of 10-15% can contribute to improve the overall nutritional value [8,10,11]. In addition, Rocchetti et al [8] reported 1 3 that the inclusion of MOLP in semolina fresh pasta contributed to modulate the in vitro starch digestion of optimally cooked samples. Considering the sensory attributes, Dachana et al [10] reported that an addition of beyond 10% level of MOLP produced unacceptable wheat-based biscuits.…”

“…Specifically, leaves from Moringa oleifera L. are completely safe for human consumption and represent a good source of proteins, essential amino acids, dietary fibres, vitamins and minerals, while being low in fat, sugars, and total starch [6,7]. In addition, the MOL contain several classes of polyphenols, including flavonoids, phenolic acids, and lignans [8]. Accordingly, MOL powder (MOLP) has been used in the formulation of amala (stiff dough), wheat-based foods (e.g.…”

“…bread, cookies, pasta), dairy products and soups [9]. Previous experiments conducted on wheat-based cookies and pasta showed that the addition of MOLP in the range of 10-15% can contribute to improve the overall nutritional value [8,10,11]. In addition, Rocchetti et al [8] reported 1 3 that the inclusion of MOLP in semolina fresh pasta contributed to modulate the in vitro starch digestion of optimally cooked samples.…”

“…In particular, MOLP contains greater amounts of dietary fibre and protein than the GFM. This may have contributed to change the physical and chemical properties of the starch system by entrapping starch granules into a non-starchy network with limited enzyme accessibilities [2,8,18]. Dachana et al [10] reported that micrograph sections of MOLP-substituted wheat-based biscuits showed the starch granules coated with certain dietary fibre components.…”