...
首页> 外文期刊>Food & Function >Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix
【24h】

Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix

机译:挤出的咖啡母羊皮纸通过释放来自纤维基质的酚类化合物,表现出增强的抗氧化剂,低血糖和低血脂性质

获取原文
获取原文并翻译 | 示例
           

摘要

The dietary fibre and phenolic contents and the functional properties of extruded coffee parchment flour were studied to evaluate its possible use as an ingredient rich in dietary fibre (DF) with potential antioxidant, hypoglycaemic and hypolipidemic properties in extruded products. Coffee parchment flour treated at 160-175 degrees C and 25% moisture feed showed higher DF (84.3%) and phenolic contents (6.5 mg GAE per g) and antioxidant capacity (32.2 mg TE per g). The extrusion process favoured the release of phenolic compounds from the fibre matrix. Phytochemicals liberated during in vitro simulated digestion exhibited enhanced antioxidant capacity and attenuated reactive oxygen species in intestinal cells (IEC-6). However, the physicochemical and techno-functional properties were just affected by extrusion at high temperature, although extruded coffee parchment flours exhibited lower bulk density and higher swelling capacity than non-extruded ones. Extruded coffee parchment preserved the glucose adsorption capacity and enhanced the alpha-amylase in vitro inhibitory capacity (up to 81%). Moreover, extruded coffee parchment maintained the ability to delay glucose diffusion and exhibited improved capacity to retard starch digestion in the gastrointestinal tract. The extrusion of coffee parchment flours preserved the cholesterol-binding ability and augmented the capacity of this ingredient to bind bile salts, favouring the inhibition of pancreatic lipase by coffee parchment. These discoveries generate knowledge of the valorisation of coffee parchment as a food dietary fibre ingredient with antioxidant, hypoglycaemic, and hypolipidemic properties that are enhanced by the release of phenolic compounds from the fibre matrix through the production of extruded products.
机译:None

著录项

  • 来源
    《Food & Function》 |2021年第3期|共14页
  • 作者单位

    Univ Autonoma Madrid Fac Sci Dept Agr Chem &

    Food Sci C Francisco Tomas &

    Valiente 7 Madrid 28049 Spain;

    Univ Autonoma Madrid Fac Sci Dept Agr Chem &

    Food Sci C Francisco Tomas &

    Valiente 7 Madrid 28049 Spain;

    Univ Autonoma Madrid Fac Sci Dept Agr Chem &

    Food Sci C Francisco Tomas &

    Valiente 7 Madrid 28049 Spain;

    Univ Autonoma Madrid Inst Food Sci Res CIAL UAM CSIC C Nicolas Cabrera 9 Madrid 28049 Spain;

    Univ Autonoma Madrid Fac Sci Dept Agr Chem &

    Food Sci C Francisco Tomas &

    Valiente 7 Madrid 28049 Spain;

    Univ Autonoma Madrid Fac Sci Dept Agr Chem &

    Food Sci C Francisco Tomas &

    Valiente 7 Madrid 28049 Spain;

  • 收录信息
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号