期刊
FOOD RESEARCH INTERNATIONAL
卷 100, 期 -, 页码 304-311出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.07.018
关键词
Corn; Common bean; Chip; Bioaccessibility; Antioxidant activity; In vitro gastrointestinal digestion; Nixtamalization
资金
- Consejo Nacional de Ciencia y Tecnologia (CONACYT-Mexico) [384201]
- Universidad Autonoma de Queretaro [FCQ2016-10]
Corn (Zea mays L.) and common beans (Phaseolus vulgaris L.) are alternative suitable ingredients for snacks, because of their content of bioactive compounds such as phenolic compounds (PC) and oligosaccharides (OS). However, there is no information about the transformation of these compounds associated with food matrix during gastrointestinal digestion. Therefore, the objective of this work was to simulate the whole digestion process (mouth to colon) to estimate bioaccessibility and small intestine permeability of free PC and OS, and the antioxidant capacity of free PC. Digested nixtamalized corn-cooked common bean chips exhibited significant different quantities of free PC and OS, and higher antioxidant activity compared to methanolic extract. The free PC showed high values of apparent permeability coefficients (0.023-0.729 x 10(-3)) related with their absorption in the small intestine. Both, free PC, and OS were retained in the non-digestible fraction of chips (10.24-64.4%) and were able to reach the colon. Our results suggest the digestion potential to increase chip bioactive compounds and antioxidant activity. Additional studies are required to evaluate their in vivo effects.
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