Rocchetti Gabriele, Rizzi Corrado, Cervini Mariasole, Rainero Giada, Bianchi Federico, Giuberti Gianluca, Lucini Luigi, Simonato Barbara
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
Foods. 2021 Feb 27;10(3):507. doi: 10.3390/foods10030507.
Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (/) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phenolic composition of native GPP and resulting breads were profiled using ultra-high-performance chromatography-quadrupole-time-of-flight (UHPLC-QTOF). The raw GPP was characterized by 190 polyphenols with the anthocyanins representing the most abundant class, accounting for 11.60 mg/g of cyanidin equivalents. Regarding the fortified bread, the greatest ( < 0.05) content in phenolic compounds was recorded for the GP10 sample (considering both bound and free fractions) being 127.76 mg/100 g dry matter (DM), followed by the GP5 (106.96 mg/100 g DM), and GP0 (63.76 mg/100 g DM). The use of GPP determined an increase of anthocyanins (considered the markers of the GPP inclusion), recording 20.98 mg/100 g DM in GP5 and 35.82 mg/100 g DM in GP10. The bioaccessibility of anthocyanins increased in both GP5 and GP10 breads when moving from the gastric to the small intestine in vitro digestion phase with an average value of 24%. Both the starch hydrolysis and the predicted glycemic index decreased with the progressive inclusion of GPP in bread. Present findings showed that GPP in bread could promote an antioxidant environment in the digestive tract and influence the in vitro starch digestion.
通过用0（GP0）、5（GP5）和10（GP10）克/100克（/）葡萄渣粉（GPP）替代普通小麦粉来制作面包，并对其酚类成分的生物可及性以及模拟消化过程中的体外淀粉消化情况进行分析。使用超高效液相色谱-四极杆-飞行时间质谱仪（UHPLC-QTOF）对天然GPP和所得面包的游离和结合酚类成分进行分析。原料GPP含有190种多酚，其中花青素是含量最丰富的类别，含量为11.60毫克/克矢车菊素当量。对于强化面包，GP10样品（考虑结合和游离部分）的酚类化合物含量最高（<0.05），为127.76毫克/100克干物质（DM），其次是GP5（106.96毫克/100克DM）和GP0（63.76毫克/100克DM）。GPP的使用导致花青素含量增加（将其视为GPP加入的标志物），GP5中为20.98毫克/100克DM，GP10中为35.82毫克/100克DM。在体外消化阶段从胃到小肠的过程中，GP5和GP10面包中花青素的生物可及性均增加，平均值为24%。随着GPP逐渐添加到面包中，淀粉水解和预测血糖指数均降低。目前的研究结果表明，面包中的GPP可以促进消化道中的抗氧化环境，并影响体外淀粉消化。
