Interactions between <i>Ascophyllum nodosum</i> Seaweeds Polyphenols and Native and Gelled Corn Starches
The effect of several blending procedures between <i>Ascophyllum nodosum</i> seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled sta...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/8/1165 |
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| author | Mauro Gisbert Andrea Aleixandre Jorge Sineiro Cristina M. Rosell Ramón Moreira |
| author_facet | Mauro Gisbert Andrea Aleixandre Jorge Sineiro Cristina M. Rosell Ramón Moreira |
| author_sort | Mauro Gisbert |
| collection | DOAJ |
| description | The effect of several blending procedures between <i>Ascophyllum nodosum</i> seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch gel (GL) and promoting the gelling of corn starch in the presence of AF (CGL). Different AF–CS (g/g) ratios (from 1:0.5 to 1:25) were studied. The liquid phase was chemically characterized by polyphenols (TPC) and carbohydrates content. The antioxidant activity of the liquid phase after achieving the solid–liquid equilibrium was determined by DPPH, ABTS, and FRAP methods. The solid phase was characterized by FT-IR and SEM techniques. The Halsey model successfully fitted the equilibrium TPC in liquid and polyphenols adsorbed/retained by the solid phase of tested systems. NT samples showed lower polyphenols sorption than gelled samples. The differences found between samples obtained with GL and CGL methods suggested different interactions between polyphenols and starch. Specifically, physisorption is predominant in the case of the GL method, and molecular trapping of polyphenols in the starch gel structure is relevant for the CGL method. Results allowed us to determine the enhancement of the retention of polyphenols to achieve starchy foods with high bioactivity. |
| first_indexed | 2024-03-09T10:35:51Z |
| format | Article |
| id | doaj.art-0b3ce3b7907a4e09afc2138053c60798 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:35:51Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0b3ce3b7907a4e09afc2138053c607982023-12-01T20:55:12ZengMDPI AGFoods2304-81582022-04-01118116510.3390/foods11081165Interactions between <i>Ascophyllum nodosum</i> Seaweeds Polyphenols and Native and Gelled Corn StarchesMauro Gisbert0Andrea Aleixandre1Jorge Sineiro2Cristina M. Rosell3Ramón Moreira4Chemical Engineering Department, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, SpainInstitute of Agrochemistry and Food Technology, Spanish Council for Science Research (CSIC), 46980 Valencia, SpainChemical Engineering Department, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, SpainInstitute of Agrochemistry and Food Technology, Spanish Council for Science Research (CSIC), 46980 Valencia, SpainChemical Engineering Department, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, SpainThe effect of several blending procedures between <i>Ascophyllum nodosum</i> seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch gel (GL) and promoting the gelling of corn starch in the presence of AF (CGL). Different AF–CS (g/g) ratios (from 1:0.5 to 1:25) were studied. The liquid phase was chemically characterized by polyphenols (TPC) and carbohydrates content. The antioxidant activity of the liquid phase after achieving the solid–liquid equilibrium was determined by DPPH, ABTS, and FRAP methods. The solid phase was characterized by FT-IR and SEM techniques. The Halsey model successfully fitted the equilibrium TPC in liquid and polyphenols adsorbed/retained by the solid phase of tested systems. NT samples showed lower polyphenols sorption than gelled samples. The differences found between samples obtained with GL and CGL methods suggested different interactions between polyphenols and starch. Specifically, physisorption is predominant in the case of the GL method, and molecular trapping of polyphenols in the starch gel structure is relevant for the CGL method. Results allowed us to determine the enhancement of the retention of polyphenols to achieve starchy foods with high bioactivity.https://www.mdpi.com/2304-8158/11/8/1165ABTSadsorptionantioxidant activitiescarbohydratesDPPHFRAP |
| spellingShingle | Mauro Gisbert Andrea Aleixandre Jorge Sineiro Cristina M. Rosell Ramón Moreira Interactions between <i>Ascophyllum nodosum</i> Seaweeds Polyphenols and Native and Gelled Corn Starches Foods ABTS adsorption antioxidant activities carbohydrates DPPH FRAP |
| title | Interactions between <i>Ascophyllum nodosum</i> Seaweeds Polyphenols and Native and Gelled Corn Starches |
| title_full | Interactions between <i>Ascophyllum nodosum</i> Seaweeds Polyphenols and Native and Gelled Corn Starches |
| title_fullStr | Interactions between <i>Ascophyllum nodosum</i> Seaweeds Polyphenols and Native and Gelled Corn Starches |
| title_full_unstemmed | Interactions between <i>Ascophyllum nodosum</i> Seaweeds Polyphenols and Native and Gelled Corn Starches |
| title_short | Interactions between <i>Ascophyllum nodosum</i> Seaweeds Polyphenols and Native and Gelled Corn Starches |
| title_sort | interactions between i ascophyllum nodosum i seaweeds polyphenols and native and gelled corn starches |
| topic | ABTS adsorption antioxidant activities carbohydrates DPPH FRAP |
| url | https://www.mdpi.com/2304-8158/11/8/1165 |
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