Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion

Más, Agustín Lucini; Brigante, Federico I.; Salvucci, Emiliano; Ribotta, Pablo Daniel; Martínez, Marcela Lilian; Wunderlin, Daniel Alberto; Baroni, María Verónica

doi:10.1016/j.foodchem.2022.133122

Cited by 12 publications

(3 citation statements)

References 37 publications

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“…The digestive process in the mouth, stomach (gastric), small intestine, and large intestine, including colonic fermentation, was simulated in four steps [ 47 , 48 ]. Initially, two grams of bread was mixed with 2 mL of salivary fluid (containing amylase), and chewing was emulated using an Ultra-Turrax T18 blender (Ika-Labortechnik, Staufen im Breisgau, Germany).…”

Section: Methodsmentioning

confidence: 99%

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

Curti

Palavecino

Savio

et al. 2023

Foods

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The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread. All particle populations of flour obtained via both millings presented a bimodal distribution, and the volume mean diameter (D 4,3) ranged from 431.6 µm to 561.6 µm. The partially refined milled flour obtained via polishing and impact milling produced bread with a soft crumb, fewer but larger alveoli in the crumb, and a structure that did not collapse during baking, showing the best performance in bread quality. In the in vitro bread digestibility assay, the total polyphenol content and antioxidant activity decreased during the digestion steps. High mineral (Cu, Fe, Mn, and Zn) contents were also found in a portion of the bread (120 g) made with whole sorghum flour; however, their potential bioavailability was reduced in the presence of a higher amount of bran.

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Section: Methodsmentioning

confidence: 99%

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

Curti

Palavecino

Savio

et al. 2023

Foods

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“…The consumption of foods with functional characteristics has great worldwide acceptance, and is responsible for numerous benefits to human health [7]. Studies on native forests that have nuts with food potential are still scarce, compared to the number of Foods 2023, 12, 4422 2 of 20 resources available in Brazilian biodiversity [6]. Both studied species have great potential to be inserted into the nut market; however, their fruits and co-products are underused.…”

Section: Introductionmentioning

confidence: 99%

“…Cancer, diabetes, and chronic inflammation are related to people's lifestyles and an unbalanced diet. As a result, the food industry seeks daily to add products with functional characteristics to the shelves, whether fresh or processed, such as fresh or toasted nuts and their derivatives, like flour, biscuits, and milk [11][12][13]. Therefore, this food is gaining prominence due to its characteristics that are beneficial to human health, as it is a rich source of bioactive compounds and essential nutrients.…”

Section: Introductionmentioning

confidence: 99%

Functional Fruit Trees from the Atlantic and Amazon Forests: Selection of Potential Chestnut Trees Rich in Antioxidants, Nutrients, and Fatty Acids

Palacio de Araujo,

Medeiros Simões,

Lins Monteiro Rosa

et al. 2023

Foods

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The Amazon rainforest and the biodiversity hotspot of the Atlantic Forest are home to fruit trees that produce functional foods, which are still underutilized. The present study aimed to select potential functional nut donor trees from two Brazilian chestnuts, by evaluating the nutritional and antioxidant composition of the nuts and the fatty acid profile of the oil. The nutritional characteristics, antioxidants, oil fatty acid profile, and X-ray densitometry of the nuts were evaluated, as well as the characterization of leaf and soil nutrients for each parent tree. The nut oil was evaluated through Brix (%), mass (g), yield (%), and the fatty acid profile. For L. pisonis, the most nutritious nuts were produced by L. pisonis tree 4 (N > P > K > Mg > Ca > Zn > Fe) and L. pisonis tree 6 (P > Ca > Mg > Mn > Zn > Cu > Fe), and for the species L. lanceolata, L. lanceolata tree 6 (N > P > Ca > Mg > Zn > Fe > Cu) and L. lanceolata tree 2 (P > K > Mg > Zn > Cu). In L. pisonis, the highest production of anthocyanins, DPPH, total phenolics, and flavonoids was obtained from the nuts of L. pisonis tree 4 as well as for L. lanceolata, from L. lanceolata tree 1, except for flavonoids. The Brix of the oil from the nuts of both species showed no difference between the trees and the fatty acid profile with a similar amount between saturated (48–65%) and unsaturated (34–57%) fatty acids. Both species have nuts rich in nutrients and antioxidant compounds and can be considered unconventional functional foods. The data collected in the present study confirm that the nuts of these species can replace other foods as a source of selenium.

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Phenolic Compounds Present in Yerba Mate Potentially Increase Human Health: A Critical Review

Vasconcellos

Frazzon

Noreña

2022

Plant Foods Hum Nutr

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Yerba Mate (YM) is a food product derived from Ilex paraguariensis whose constituents obtained from its extract, mainly the phenolic fraction, have been linked to numerous health benefits, such as cardiovascular protection, weight reduction, glucose control, and gene modulation. However, evidences linking phenolic compounds (PC) intake and human health are still limited and often contentious. Several researches have shown that key PC elements are poorly absorbed in humans and exist predominantly as conjugates, which may not be bioactive but may play a crucial role when interacting with the gut microbiota (GM). As the intestine is the largest microorganism-populated organ in the human body, GM has been regarded as a “microbial organ”, acting as a second genome for modulating the host’s health phenotype. For this reason, the study of intestinal microbiota has received considerable attention in recent years. Its impact on the development of nutrition-related diseases must motivate broader researches on the interaction between YM’s PC and GM regarding the production of metabolites that may influence human health. This review aimed to gather and assess the available information about how PC from YM may impact host metabolism and the immune system and GM. Supplementary Information The online version contains supplementary material available at 10.1007/s11130-022-01008-8.

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Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion

Cited by 12 publications

References 37 publications

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

Functional Fruit Trees from the Atlantic and Amazon Forests: Selection of Potential Chestnut Trees Rich in Antioxidants, Nutrients, and Fatty Acids

Phenolic Compounds Present in Yerba Mate Potentially Increase Human Health: A Critical Review

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