Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility

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Abstract

In this study, the effect of berry polyphenols on starch digestion was tested in vitro both by co-digestion of berry extract with bread or by fortifying bread with berry extract. Results show that the co-digestion of bread with berry extracts significantly reduce the rate and extent of starch digestion. Sixty one percent of starch digestion is inhibited by co-digesting 1 g of raspberry extract with 4 g of the bread. The inhibition obtained by co-digesting berry extracts and bread is much higher than the inhibition obtained by digesting berry-fortified bread. Interactions of polyphenols with matrix reduce polyphenols bio-accessibility, thus reducing the amount of polyphenols available for α-amylase inhibition. The interaction of polyphenols and starch seems also a crucial mechanism for the inhibition of starch digestion. This study shows that the co-ingestion of berry polyphenols with bread is a promising strategy to reduce glycaemic index of starchy food.

Original languageEnglish
Article number103924
JournalJournal of Functional Foods
Volume68
DOIs
Publication statusPublished - May 2020

Keywords

  • Berry polyphenols
  • Bread
  • In vitro digestion
  • Polyphenol bio-accessibility
  • Starch digestibility

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