Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora (UNISON), Hermosillo, Sonora 83000, México.
Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología de Alimentos, Universidad Miguel Hernández (UMH), Orihuela, Alicante 03312, España.
Food Chem. 2023 Mar 30;405(Pt B):134223. doi: 10.1016/j.foodchem.2022.134223. Epub 2022 Sep 15.
There is a little information about the effect of corn process conditions on the bioactive compounds of tortillas during gastrointestinal digestion. Tortillas elaborated with traditional and extrusion nixtamalization process were subjected to in vitro digestion. Extracts recovered from digestion were employed to determine the changes in phytochemicals, bioaccesibility and antioxidant capacity (DPPH, ABTS and FRAP). Digestion contributed to a greater solubilization of phenolic compounds in raw corn and tortillas, especially in the intestinal phase (311.4-583.2 mg GAE/100 g). With bioaccessibility indexes of 162.83 to 960.7 %. Intestinal phase affected the content of anthocyanins, reaching a lower bioaccessibility value than the found in undigested samples (17.90-29.91 %). Even though the traditional white tortilla showed the highest bioaccessibility values, blue tortilla showed a higher antioxidant activity in different phases of digestion. Both tortillas could function as prebiotic agents in the large intestine. Corn-based products are valuable as part of a healthy diet.
关于玉米加工条件对胃肠道消化过程中玉米饼生物活性化合物的影响，相关信息较少。采用传统和挤压膨化法加工的玉米饼进行体外消化。从消化中回收的提取物用于测定植物化学物质、生物利用度和抗氧化能力（DPPH、ABTS 和 FRAP）的变化。消化有助于增加生玉米和玉米饼中酚类化合物的溶解度，特别是在肠道阶段（311.4-583.2mgGAE/100g）。生物利用度指数为 162.83 至 960.7%。肠道阶段影响花色苷的含量，使其生物利用度值低于未消化样品（17.90-29.91%）。尽管传统的白玉米饼显示出最高的生物利用度值，但蓝玉米饼在消化的不同阶段显示出更高的抗氧化活性。两种玉米饼都可以作为大肠中的益生菌。玉米制品是健康饮食的重要组成部分。
