Free University of Bolzano, Faculty of Science and Technology, 39100 Bolzano, Italy; University of Teramo, Faculty of Bioscience and Technology for Food Agriculture and Environment, 64100 Teramo, Italy.
Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
Food Chem. 2019 Jun 15;283:155-163. doi: 10.1016/j.foodchem.2019.01.041. Epub 2019 Jan 15.
This work aims to study the effect of the addition of saffron extract on fresh pasta in-vitro digestibility. Fresh pasta was formulated with different concentrations of saffron extracts (0.2 and 0.4 %w/w), cooked at two different times (1.5 and 3 min), and in vitro digested (oral, gastric and intestinal stages). Oil was added to pasta before digestion to evaluate the presence of lipids on starch and crocin bioaccessibility. Saffron enrichment and oil addition slowed down the digestion of starch, thus, decreasing the glycemic index of pasta. Concentration of saffron and oil addition contributed to crocin release in the digestion fluids, with the opposite effect of cooking time. Isomerization from trans to cis was enhanced by both, cooking and oil addition. Bioaccessibility of total crocins varied from 2.9 ± 1.1, to 97 ± 3%. Finally, the trans:cis isomers distribution was only close to 50:50 in enriched-pasta cooked during 3 min or with oil addition.
本工作旨在研究藏红花提取物对新鲜面食体外消化率的影响。用不同浓度的藏红花提取物（0.2%和 0.4%w/w）配制新鲜面食，分别煮 1.5 和 3 分钟，并进行体外消化（口腔、胃和肠道阶段）。在消化前向面食中添加油，以评估油脂对淀粉和藏红花素生物利用度的影响。藏红花的富集和油的添加减缓了淀粉的消化，从而降低了面食的血糖指数。藏红花的浓度和油的添加促进了藏红花素在消化液中的释放，而烹饪时间则起到相反的作用。顺式异构化既受烹饪影响，也受油添加的影响。总藏红花素的生物利用度从 2.9±1.1%变化到 97±3%。最后，只有在 3 分钟烹饪或添加油脂的情况下，藏红花素的顺反异构体分布才接近 50:50。
