Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts

• Published in: Nutrients Vol. 14; no. 18; p. 3864
• Main Authors: Wang, Ruibin, Li, Ming, Brennan, Margaret Anne, Kulasiri, Don, Guo, Boli, Brennan, Charles Stephen
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.09.2022; MDPI
• Subjects: Analysis; Bioavailability; Cold; Cold extrusion; complexes; Controlled release; Dietary fiber; Diffraction; Digestion; Digestive system; Enriched foods; Enzymes; Ethanol; extrusion; Extrusion rate; Food matrix; Food research; Gastrointestinal system; Gastrointestinal tract; Health aspects; Hot extrusion; in vitro digestion; Inclusion complexes; Intestine; Moisture content; Noodles; Nutritional aspects; Phenolic compounds; phenolic release; Phenols; Physiological aspects; Rutin; Small intestine; Starch; Ultrasonic imaging; X-ray diffraction; X-rays; China; New Zealand; United States > US; Germany
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu14183864

Dietary phenolic compounds must be released from the food matrix in the gastrointestinal tract to play a bioactive role, the release of which is interfered with by food structure. The release of phenolics (unbound and bound) of cold and hot extruded noodles enriched with phenolics (2.0%) during simulated in vitro gastrointestinal digestion was investigated. Bound phenolic content and X-ray diffraction (XRD) analysis were utilized to characterize the intensity and manner of starch-phenolic complexation during the preparation of extruded noodles. Hot extrusion induced the formation of more complexes, especially the V-type inclusion complexes, with a higher proportion of bound phenolics than cold extrusion, contributing to a more controlled release of phenolics along with slower starch digestion. For instance, during simulated small intestinal digestion, less unbound phenolics (59.4%) were released from hot extruded phenolic-enhanced noodles than from the corresponding cold extruded noodles (68.2%). This is similar to the release behavior of bound phenolics, that cold extruded noodles released more bound phenolics (56.5%) than hot extruded noodles (41.9%). For noodles extruded with rutin, the release of unbound rutin from hot extruded noodles and cold extruded noodles was 63.6% and 79.0%, respectively, in the small intestine phase, and bound rutin was released at a much lower amount from the hot extruded noodles (55.8%) than from the cold extruded noodles (89.7%). Hot extrusion may allow more potential bioaccessible phenolics (such as rutin), further improving the development of starchy foods enriched with controlled phenolics.