Effect on in vitro starch digestibility of Mexican blue maize anthocyanins

Camelo-Méndez, Gustavo A.; Agama‐Acevedo, Edith; Sánchez‐Rivera, Mirna M.; Bello‐Pérez, Luis A.

doi:10.1016/j.foodchem.2016.05.024

Cited by 70 publications

(31 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The differences noted between TS, AS, and RS contents in the composite pastas prepared with white and blue maize is potentially explained by a combination of the molecular structure of blue maize starch, anthocyanin‐starch interactions, and overall inhibition of α‐amylase activity by anthocyanins . We recently reported that anthocyanins can interact with α‐amylase and starch increasing RS content in starch‐based food systems (raw and cooked) , such behavior has been previously reported with tannin in sorghum samples .…”

Section: Resultssupporting

confidence: 59%

“…Studies have suggested that these products have nutraceutical properties and have opened questions about possible interactions between carbohydrates and anthocyanins in pigmented maize. We recently reported that blue maize anthocyanins affect starch digestibility in starch‐based food model systems by decreasing the rapidly digested fraction and increasing the resistant starch content as a consequence of anthocyanin‐enzyme and anthocyanin‐starch interactions ; however, whether such behavior is also observed in real food products remains to be evaluated.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten‐free pasta

et al. 2017

Self Cite

View full text Add to dashboard Cite

The development of gluten-free pasta with functional characteristics is an important strategic area for the food industry. The objective of this study was to evaluate the influence of the polyphenols present in blue maize flour (BMF) on the antioxidant properties and starch digestibility of composite gluten-free pasta. Composite pasta was prepared with 25, 50, or 75% BMF in a laboratory-scale process using white maize as the control. The addition of blue maize flour at 50% and 75% imparted high levels of protein, dietary fibre, and bioactive compounds with antioxidant capacity, which resulted in an increase in slowly digestible and resistant starch fractions in the gluten-free pasta. The anthocyanin content in BMF was positively correlated (p < 0.05) with a decrease in the predicted glycaemic index. BMF is a readily available ingredient for the production of gluten-free pasta with high dietary fibre and slowly digestible starch contents that can contribute to reduce the risk for diet-related metabolic diseases.

show abstract

Section: Resultssupporting

confidence: 59%

Section: Introductionmentioning

confidence: 99%

Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten‐free pasta

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…New promising ingredients that could be used in GF food production systems may also include flours from pigmented cereal grain varieties. This is because these materials have received increasing attention for the development of new functional staple foods, due to their relatively high dietary phenolic contents (mainly anthocyanins), which could affect the digestibility of starch by acting as inhibitors of digestive enzymes and/or by interacting with starch components restricting the amylolytic attack (Camelo-M endez et al, 2016). Higher RS contents (on average +30%) have been reported comparing cooked pigmented whole rice grain varieties to un-pigmented counterparts (Deepa et al, 2010).…”

Section: Gluten-free Foods: High Amylose Starchesmentioning

confidence: 99%

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

Giuberti

Gallo

2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryCommercially available gluten-free (GF) cereal-based foods are generally characterised by a lower nutritional quality than their gluten-containing counterparts, relatively lower resistant starch (RS) content, along with higher glycaemic index (GI) often being reported. To overcome this nutritional imbalance, extensive research has been conducted to investigate the preparation of a new generation of staple GF products. This review reported the main strategies currently adopted in GF cereal-based food recipes to formulate products with overall slowly digestible starch properties. They are mainly obtained by the utilisation of alternative ingredients to be incorporated into standard food formulation (including native starch and GF flours) or by technological treatments that may contribute to impact starch digestibility. Considering data from in vitro digestion trials, indications suggested that, aiming to obtain a RS content of about 5% (dry weight) and lowering the in vitro GI values, the minimum high amylose starch (amylose >60%) replacement level in GF bread and cookie formulations should be in the order of 20% by weight of total flours. Overall, with respect to un-substituted GF foods, two-to three-times higher RS contents, along with a parallel in vitro GI decrease (up to À50%), were obtained for GF pasta and ready-to-eat snacks enriched with legume flours at inclusion levels from 40% to 100% by weight of total flours. The use of flours from pseudocereals (e.g., quinoa, amaranth and buckwheat) with and without sourdough did not always guarantee favourably slowly digestible starch GF foods.

show abstract

“…When people consuming starchy foods for example bread and rice, main supply of energy was actually supplied by physical and chemical properties of starch that act as main source of carbohydrate [208]. Increasing the starch paste stability and reducing pH, heat and shear properties of tapioca starch during food processing is the main focus of modifying starch by food scientist in Thailand [209].…”

Section: Sweet Potatomentioning

confidence: 99%

Application of Starch and Starch-Based Products in Food Industry

Yazid

Abdullah

Muhammad

et al. 2018

JST

View full text Add to dashboard Cite

Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For instance, its capability to be easily modified and coming from low cost source making starch as one of the most important ingredient in food preparation. There are currently varieties of commercially modified starch available in Malaysian market. For example, potato, corn, wheat and tapioca starch are presently on the top list. However, there are also numbers of unexplored native starch for example from fruits processing waste. Besides, these fruit by-products are considered as underutilised source of starch. Although there are few existing reported studies on starch extracted from fruits seed and other waste products, more new sources are believed to be explored in future according to particular starchbased products industries and demands. Therefore, this review discusses current starch based-products developments and application of unconventional starch in food industry. Acetylationacetic anhydride [153] Esterification -Dodecenyl succinic anhydride [154] Maize Acetylated (Ac) [156] Cross-linked [157] Acha (Digitaria exilis) Cross-linked with citric acid [158] Banana (green/unripe) Hydrochloric acid [159] Mango kernel (Mangifera indica L.) Hydrochloric acid [160] Rice (Oryza sativa L.) Citric acid, lactic acid and acetic acid [161] Acetylationacetic anhydride [162, 163] Cross linkingcitric acid [166] Sago Acid hydrolysis and hydroxypropylation [167] Acetylationacetic anhydride [168] Esterification -Octenyl succinic anhydride (OSA) [169] Durian (Durio zibethinus) seed starch Acetic acid [170] Cross-linking [171] Avocado (Persea americana, Miller) Acetic acid [172] Cross-linking [173] Black eyed pea (Vigna unguiculata) Acid hydrolysis -Concentrated hydrochloric acid (36% by weight) [174] Carioca beans (Phaseolus vulgaris L.; cv. Pérola)

show abstract

Effect on in vitro starch digestibility of Mexican blue maize anthocyanins

Cited by 70 publications

References 25 publications

Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten‐free pasta

Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten‐free pasta

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

Application of Starch and Starch-Based Products in Food Industry

Contact Info

Product

Resources

About