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. 2024 Mar 8;10(7):e27469.
doi: 10.1016/j.heliyon.2024.e27469. eCollection 2024 Apr 15.

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Leticia Montes  1 , Maria Santamaria  2 , Raquel Garzon  2 , Cristina M Rosell  2   3 , Ramón Moreira  1
Affiliations

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

Leticia Montes et al. Heliyon. .

Abstract

The main objective of this work is to study the effect of polyphenols, from the brown seaweed Ascophyllum nodosum, on the structure and digestion behaviour of gels at two corn starch concentrations (1.95 and 5.00% w/w) as well as the structure, color and texture features of crumbs from gluten-free breads. Adsorption isotherms of polyphenols on native and gelled starches were carried out and modelled by means of Langmuir and Henry models, respectively. The formation and characteristics of tested gels were rheologically monitored by means of heating ramp, time sweep at high temperature, cooling ramp and frequency sweep at 25 °C. Elastic modulus values decreased with the presence of polyphenols. Additionally, the polyphenols significantly decreased the digestion rate, measured by both chemical and rheological procedures, and the final concentration of digested starch. Finally, the presence of polyphenols in breads increased the hardness and chewiness values and decreased the cohesiveness and resilience values as well as the crumb hardening during storage.

Keywords: Corn starch; In vitro digestion; Polyphenols; Rheology; Viscosity.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Adsorption of polyphenols at 25 °C on native corn starch (a) and corn starch gel (b) at different starch content. Eq (1) corresponds to Langmuir model and Eq. (2) to Henry model.
Fig. 2
Fig. 2
Temperature sweep (from 25 to 90 °C at 5 °C/min, 1 Hz, and 10% strain) for control (only corn starch at 1.95% and 5.00% w/w) and samples with polyphenols. Error bars are not included to improve the clarity of data shown. Legends: code of samples was “X_Y”, where “X” was the starch content and “Y” the corresponding initial mass polyphenol/starch ratio.
Fig. 3
Fig. 3
Frequency sweep (from 0.01 to 1 Hz at 10% strain and 25 °C) for control (only corn starch at 1.95% and 5.00% w/w) and samples with polyphenols. Error bars are not included to improve the clarity of data shown. Legends: code of samples was “X_Y”, where “X” was the starch content and “Y” the corresponding initial mass polyphenol/starch ratio.
Fig. 4
Fig. 4
a) The raw apparent viscosity (log scale), b) viscosity curve after applying the corresponding conversion factors, c) the starch concentration curve during digestion as function of time for control (1.95_0.00) and samples with added polyphenols.
Fig. 5
Fig. 5
Experimental relative kinetic constants (by biochemical and rheological methods) as function of polyphenols/starch ratios, PP0/CS0, and proposed model, Eq. (6).
Fig. 6
Fig. 6
Images of baked bread for control (C) and with addition of 0.2, 0.5, and 1.0% w/w starch basis of polyphenols.
See this image and copyright information in PMC

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