Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response

<b> </b>During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of...

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Main Authors: Gautier Cesbron-Lavau, Aurélie Goux, Fiona Atkinson, Alexandra Meynier, Sophie Vinoy
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Nutrients
Subjects:
Online Access:https://www.mdpi.com/2072-6643/13/2/381
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spelling doaj-2f89b7abf25c4e20b73b14f24bd02c722021-01-27T00:04:36ZengMDPI AGNutrients2072-66432021-01-011338138110.3390/nu13020381Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic ResponseGautier Cesbron-Lavau0Aurélie Goux1Fiona Atkinson2Alexandra Meynier3Sophie Vinoy4Nutrition Research, Mondelēz International R&D, 91400 Saclay, FranceNutrition Research, Mondelēz International R&D, 91400 Saclay, FranceSchool of Life and Environmental Sciences and the Charles Perkins Centre, University of Sydney, Sydney, NSW 2006, AustraliaNutrition Research, Mondelēz International R&D, 91400 Saclay, FranceNutrition Research, Mondelēz International R&D, 91400 Saclay, France<b> </b>During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated: extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techniques (X-ray diffraction, micro-X-ray microtomography, and electronic microscopy) were used to investigate changes in slowly digestible starch (SDS) structure that occurred during these different food processing technologies. For in vivo evaluation, International Standards for glycemic index (GI) methodology were applied on 12 healthy subjects. Rotary molding preserved starch in its intact form and resulted in the highest SDS content (28 g/100 g) and a significantly lower glycemic and insulinemic response, while the three other technologies resulted in SDS contents below 3 g/100 g. These low SDS values were due to greater disruption of the starch structure, which translated to a shift from a crystalline structure to an amorphous one. Modulation of postprandial glycemia, through starch digestibility modulation, is a meaningful target for the prevention of metabolic diseases.https://www.mdpi.com/2072-6643/13/2/381food processglycemic responsedigestibilitystarchmicro imagingX-ray diffraction
collection DOAJ
language English
format Article
sources DOAJ
author Gautier Cesbron-Lavau
Aurélie Goux
Fiona Atkinson
Alexandra Meynier
Sophie Vinoy
spellingShingle Gautier Cesbron-Lavau
Aurélie Goux
Fiona Atkinson
Alexandra Meynier
Sophie Vinoy
Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response
Nutrients
food process
glycemic response
digestibility
starch
micro imaging
X-ray diffraction
author_facet Gautier Cesbron-Lavau
Aurélie Goux
Fiona Atkinson
Alexandra Meynier
Sophie Vinoy
author_sort Gautier Cesbron-Lavau
title Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response
title_short Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response
title_full Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response
title_fullStr Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response
title_full_unstemmed Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response
title_sort deep dive into the effects of food processing on limiting starch digestibility and lowering the glycemic response
publisher MDPI AG
series Nutrients
issn 2072-6643
publishDate 2021-01-01
description <b> </b>During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated: extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techniques (X-ray diffraction, micro-X-ray microtomography, and electronic microscopy) were used to investigate changes in slowly digestible starch (SDS) structure that occurred during these different food processing technologies. For in vivo evaluation, International Standards for glycemic index (GI) methodology were applied on 12 healthy subjects. Rotary molding preserved starch in its intact form and resulted in the highest SDS content (28 g/100 g) and a significantly lower glycemic and insulinemic response, while the three other technologies resulted in SDS contents below 3 g/100 g. These low SDS values were due to greater disruption of the starch structure, which translated to a shift from a crystalline structure to an amorphous one. Modulation of postprandial glycemia, through starch digestibility modulation, is a meaningful target for the prevention of metabolic diseases.
topic food process
glycemic response
digestibility
starch
micro imaging
X-ray diffraction
url https://www.mdpi.com/2072-6643/13/2/381
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