Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina |
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Authors: | Raúl E Cian María S Caballero Nora Sabbag Rolando J González Silvina R Drago |
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Affiliation: | 1. Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1º de Mayo 3250, 3000 Santa Fe, Argentina;2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917 (C1033AAJ), Ciudad Autónoma de Buenos Aires, Argentina |
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Abstract: | An expanded maize product added with red seaweeds Porphyra columbina (3.5 g 100 g−1) was developed and bio-accessibility of minerals and bioactive compounds such as ACE inhibitors and antioxidants provide by algae were evaluated using a pepsin/pancreatin digestion and equilibrium dialysis method. Extruded maize added with red seaweed showed higher dialyzability of ACE inhibitor compounds (41.0% ACE inhibition), total phenolic content (0.83 mg gallic acid/g dialysate) and antioxidant capacity (36.6% DPPH inhibition, 2.4 mM TEAC, power reduction and 99.4% copper-chelating activity) than extruded maize. Results about bio-accessibility of bioactive compounds provided by red edible seaweeds may help food technologists to tailor new bio-functional foods, such as functional snacks. |
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Keywords: | Accessibility Bio-functional foods Antioxidant activity Red seaweeds Expanded products |
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