Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality

Gallic acid (GA), presented in various plant sources, is increasingly used as a nutritional food ingredient due to its prominent bioactive. In this work, common buckwheat Wantuo (BWT, a Chinese traditional starch gel food) was fortified with 1,3,5% (w/w) GA and assessed for physicochemical properties of flour as well as in vitro starch digestibility, antioxidant and eating quality of BWT. The results clearly showed that the hydration, pasting properties as well as gel microstructure and texture of gel were influenced with addition of GA, while the color of flours showed no significantly change. Hydrogen bonds interaction between GA and starch, more hydrophilic groups exposure and more acid hydrolysis of the starch were thought to be main reasons. Furthermore, combined with structural analysis of starch, the significantly decreased rapidly digested starch (8.62%)/slowly digested starch (12.90%) and increased resistant starch (78.48%) in BWT with 5% addition amount can be mainly due to digestive enzymes inhibition, formation of V-type conformation and alteration in the local structure of starch-phenol-enzyme complex. Meanwhile, the antioxidant activity of BWT-GA improved, where as its texture properties softened due to suppressed starch retrogradation. This study demonstrated the potential use of polyphenol as food ingredient to improve the nutritional properties and eating qualities of starch gel food.

Automated summary

In this study, gallic acid was added to common buckwheat Wantuo, and it was found that the addition of gallic acid affected the hydration, pasting properties, and microstructure and texture of the gel. However, there was no significant change in the color of the flours. Structural analysis revealed that the addition of gallic acid decreased the content of rapidly digested starch and increased the content of resistant starch. Additionally, the addition of gallic acid improved the antioxidant activity of the Wantuo and softened its texture.