Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator

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dc.contributor.authorZambrano, Yadira
dc.contributor.authorBornhorst, Gail M.
dc.contributor.authorBouchon, Pedro
dc.date.accessioned2025-01-20T17:10:42Z
dc.date.available2025-01-20T17:10:42Z
dc.date.issued2024
dc.description.abstractThe nutritional quality of third-generation snacks prepared from rice flour by extrusion can be improved by the addition of polyphenols such as catechins, which are known to be more stable at high temperatures. However, the extrusion parameters can impact the breakdown and release of bioactive compounds and decrease the catechin bioaccessibility. Accordingly, this study investigated the impact of different extrusion parameters, including different extrusion temperatures (110, 135, and 150 degrees C) and moisture content prior to extrusion (27 and 31%), on the breakdown and bioaccessibility of catechin-enriched snacks during in vitro dynamic digestion using the Human Gastric Simulator (HGS). The extrusion parameters did not significantly impact most measured variables by themselves, indicating that within the tested ranges, any of the processing conditions could be used to produce a product with similar digestive behavior. However, the interaction of extrusion parameters (temperature and moisture content) played a significant role in the snack behavior during digestion. For example, the combination of 27% moisture content and 150 degrees C extrusion temperature had higher catechin bioaccessibility and higher starch hydrolysis than the other treatments. Overall, these findings suggest that the processing conditions of third generation snacks enriched with catechin can be optimized within certain ranges with limited modifications in the digestive properties.
dc.description.abstractThe nutritional quality of third-generation snacks prepared from rice flour by extrusion can be improved by the addition of polyphenols such as catechins, which are known to be more stable at high temperatures.
dc.fuente.origenWOS
dc.identifier.doi10.1039/d3fo03857b
dc.identifier.eissn2042-650X
dc.identifier.issn2042-6496
dc.identifier.urihttps://doi.org/10.1039/d3fo03857b
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/91128
dc.identifier.wosidWOS:001135715800001
dc.issue.numero2
dc.language.isoen
dc.pagina.final952
dc.pagina.inicio930
dc.revistaFood & function
dc.rightsacceso restringido
dc.subject.ods03 Good Health and Well-being
dc.subject.ods02 Zero Hunger
dc.subject.odspa03 Salud y bienestar
dc.subject.odspa02 Hambre cero
dc.titleUnderstanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator
dc.typeartículo
dc.volumen15
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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