Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Abstract

Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

Processing and quality aspects of bulgur from Triticum durum

“…Other health‐promoting components of bulgur include resistant starch (2.1%–2.8%), phenolics (0.5–1.5 mg gallic acid equivalents (GAE)/ g dry matter), B vitamins (except B 12 ), and minerals such as phosphorus, zinc, and potassium. Similar total phenolic content has been reported for 100% semolina pasta (0.5–3.5 mg GAE/g dm) (Melini et al., 2020). In terms of specific phenolics, bulgur is high in ferulic acid and also contains gallic acid, 3,4 hydroxybenzoic acid, epicatechin, caffeic acid, p ‐hydroxybenzoic acid, p ‐coumaric acid, syringic acid, and low amounts of chlorogenic acid (Tacer Caba et al., 2012; Yilmaz & Koca, 2016).…”

Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice ( Oryza sativa ), sorghum [ Sorghum bicolor ), and bamboo ( Yushania alpina ) shoots

“…This increase is due to breaking up of ester bonds with cell wall components such as cellulose and lignin thus releasing bound phenolics such as flavonoids to free acids (Hu et al., 2018). Increase of total phenolics can be associated with corresponding increase in antioxidant capability and other functional roles of the developed food product (Melini et al., 2020). Conversely, condensed tannins were greatly decreased by extrusion cooking of blends by between 88.80% and 95.0%.…”

Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres

“…For polyphenols, there is limited evidence as to which method is the most appropriate for measuring bioaccessibility. However, to test the bioactivity of these antioxidant compounds after in vitro digestion some antioxidant techniques such as DPPH (2,2′-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]) and FRAP (ferric reducing antioxidant power) have been used [ 19 , 21 , 22 ]. The determination of phenolic compounds in each step of digestion is commonly used to measure their bioaccessibility [ 23 , 24 ].…”

“…The determination of phenolic compounds in each step of digestion is commonly used to measure their bioaccessibility [ 23 , 24 ]. Bioavailability has been studied by quantifying these compounds after being absorbed by a cellulose membrane used to simulate the small intestine [ 25 , 26 ] or also using Caco-2 cell monolayers [ 21 , 27 ].…”