Mariela Cecilia Bustos

The growing demand for functional foods has driven interest in enriching cereal-based products with natural bioactive compounds. However, incorporating plant-based ingredients often compromises the technological quality of products like pasta. This study investigates partially substituting wheat flour with basil, rosemary, and oregano powders (2.5%, 5.0%, and 7.5%) to develop nutritional pasta that balances technological quality with enhanced bioactivity. All pasta formulations containing 2.5% and 5.0% herb powder substitution exhibited cooking losses (5.5–8.0 g/100 g dry basis) within the acceptable limit (≤8 g/100 g dry basis). Basil-fortified pasta showed a similar cooking behavior to the control, especially at low substitution levels. All fortified pastas exhibited significantly higher total phenolic content (1.23–3.00 mg GAE/g cooked pasta) and antioxidant capacity (ABTS•+ scavenging activity: 34.91–85.61 μmol Trolox/g pasta; reducing power: 2.88–12.89 μmol Trolox/g pasta) than the control. Antioxidant responses were not proportional to substitution level, as 2.5% formulations often showed comparable or higher radical scavenging activity than higher levels. Rosemary-fortified pasta showed the strongest antioxidant performance in cooked pasta, whereas basil-fortified pasta presented the highest phenolic bioaccessibility and reducing power in the intestinal fraction after simulated digestion. In vitro starch hydrolysis was significantly reduced in all 2.5% formulations, suggesting a potential reduction in the postprandial glycemic response. These findings highlight the importance of substitution level and herb type in developing nutritionally improved pasta with good technological quality.

BACKGROUND: This study evaluates how polyphenol‐rich raspberry and boysenberry powders interact with starch and gluten matrices in bread and pasta products, and how these interactions influence starch digestibility. RESULTS: Through model systems and enriched products, we demonstrate that polyphenols bind to starch and gluten in both raw and heat‐processed systems, reducing their bioaccessibility and enzyme inhibitory capacity. In vitro digestion assays revealed that polyphenol–matrix interactions, particularly with starch, hinder enzymatic starch breakdown via both direct enzyme inhibition and physical entrapment mechanisms. Raspberry polyphenols exhibited greater binding capacity and inhibitory potency than boysenberry counterparts, despite their lower total polyphenol content. The incorporation method significantly impacted functional performance: co‐ingestion of berries with cereal products was more effective at reducing starch hydrolysis than enrichment. Thermal processing altered anthocyanin profiles but retained bioactivity. CONCLUSION: These findings support the design of functional foods that modulate postprandial glycemic response by leveraging polyphenol–macronutrient interactions. Furthermore, this study emphasizes the importance of food matrix structure, processing conditions, and polyphenol stability in achieving effective glycemic modulation. © 2026 Society of Chemical Industry.

This study addresses the need for sustainable and clean-label processing methods to enhance the functional and nutritional properties of sorghum flour. Reactive extrusion combining high shear forces and ozonization was selected as an environmentally friendly modification strategy. Whole and polished sorghum flours were processed using a twin-screw extruder, with ozone introduced via ozonated feed water under varying temperature profiles (140 °C and 160 °C) and moisture contents (20% and 23%). Characterization included specific mechanical energy (SME), textural attributes, water absorption and solubility indices (WAI/WSI), viscosity profiles (RVA), and surface chemistry via X-ray photoelectron spectroscopy (XPS). Finally, in vitro digestion was used to monitor the kinetics of starch and protein hydrolysis. Ozone reduced SME, increased extrudate density, and lowered expansion and fracture force, particularly in polished flour. The XPS confirmed successful oxidation, showing the conversion of hydroxyl groups into carbonyl and carboxyl groups. Ozone also improved water absorption but reduced solubility and decreased viscosity parameters in polished flour. In vitro digestion showed that extrusion ozonation enhanced protein digestibility at ~25%. At the gastric phase, ozonized whole samples showed 18.3% starch hydrolysis, and ozonized polished flour showed 8.3%, whereas non-ozonized flours exhibited ~25%. These findings prove that ozone-assisted reactive extrusion differentially changes sorghum flour properties, offering a promising approach for improved food applications.

Although starch is the main component of flour, its role in determining the quality and suitability of wheat flour for the manufacture of different products has been much less studied. In the present study, wheat cultivars with different amylose/amylopectin ratios were obtained, and their effect on the quality of bread, cookies, and pasta was studied. Twelve partial or total waxy lines were developed using molecular marker-assisted selection. These products were prepared to investigate the effect of waxy starch on the technological quality. Partial waxy flours contained 19.5–20.7 % amylose, while complete waxy flours had 7.3 %. Bread made with flours from the latter types of wheat showed a significantly higher specific volume and was softer than the others. They also produced smaller cookies. The double mutant samples yielded pasta with lower cooking loss and less water absorption. The results show that the role of starch in the technological quality of the main products obtained from flours is often less significant than that of proteins; however, it remains relevant and should be considered when seeking to modify product properties.

This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible.

Early-life nutrition is crucial for healthy infant development. This study explored the effects of high-temperature (30 min, 121 °C) and high-humidity treatments on the starch properties and digestibility of infant purees made from wheat, rice, and maize. Purees were prepared using whole grains (WGs), whole grain flours (WGFs), and flour suspensions (FSs) subjected to thermal treatment. Untreated whole grain samples from each cereal served as controls. Samples were analyzed for microstructure, thermal properties, viscosity, and starch digestibility. Microstructural analysis revealed partial to complete loss of amyloplast birefringence, particularly in FS. The thermal treatment reduced peak viscosity in WGs, WGFs, and FSs. Also, the flour suspensions showed lower thermal stability and a phytic acid content reduction of 30%. In vitro digestion revealed a significant reduction in total hydrolyzed starch (THS) in wheat- (27.8 g/100 g starch) and maize- (11.3 g/100 g starch) WG purees compared to controls. In contrast, WGF purees showed significant increases in THS: 29% (wheat), 70% (rice), and 92% (maize). FS purees also showed significant increases in THS (57.4, 39.3, and 45.4 g/100 g starch for wheat, rice, and maize, respectively), alongside a decrease in resistant starch. In conclusion, thermal treatment modulates starch digestibility and viscosity properties in a cereal-dependent manner, offering a potential approach to optimize infant nutrition.

Research background. Controlled sprouting promotes physiological and biochemical changes in whole grains, improves their nutritional value and offers technological advantages for breadmaking as an alternative to traditional whole grains. The aim of this study is to find sprouting conditions for the grains of Klein Valor wheat variety (Triticum aestivum L.) that would increase the nutritional value without significantly affecting the gluten proteins, which are essential in wholegrain baked goods. Experimental approach. The chemical and nutritional composition, enzymatic activity and pasting properties of the suspensions of unsprouted and sprouted whole-wheat flour were evaluated. Results and conclusions. This bioprocess allowed us to obtain sprouted whole-wheat flour with different degrees of modification in its chemical composition. Sprouting at 25 °C resulted in an observable increase in enzymatic activity and metabolic processes, particularly α-amylases, which significantly affect the starch matrix and the associated pasting properties. Additionally, there was a smaller but still notable effect on the structure of the cell walls and the protein matrix due to the activation of endoxylanases and proteases. In contrast, sprouting at 15 and 20 °C for 24 h allowed for better process control as it resulted in nutritional improvements such as a higher content of free amino acid groups, free phenolic compounds and antioxidant capacity, as well as a lower content of phytates. In addition, it provided techno-functional advantages due to the moderate activation of α-amylase and xylanase. A moderate decrease in peak viscosity of sprouted whole-wheat flour suspensions was observed compared to the control flour, while protein degradation was not significantly prolonged. Novelty and scientific contribution. Sprouted whole-wheat flour obtained under milder sprouting conditions with moderate enzymatic activity could be a promising and interesting ingredient for wholegrain baked goods with improved nutritional values and techno-functional properties. This approach could avoid the use of conventional flour improvers and thus have a positive impact on consumer acceptance and enable the labelling of the product with a clean label.

This study explores the impact of co-ingesting cereals and legumes on starch and protein during simulated infant in vitro digestion. Various legumes (chickpeas, lentils, peas) were added to cereals (durum wheat, brown rice, white maize), and their effects on starch and protein hydrolysis were analyzed. Substituting 50% of cereal with legumes increased proteins, minerals, and dietary fiber. Infant food with legumes exhibited smoother pasting properties. Legumes in cereal purées led to varying starch hydrolysis trends, with the lowest values in durum wheat with chickpea and all cereal blends with peas. Resistant starch levels exceeding 50% were found in infant food samples. Digested protein hydrolysis increased with legumes in durum wheat, except for peas. Brown rice mixtures decreased significantly compared to the control with chickpeas (61%) and peas (42%), while lentil blends increased by 46%. Legumes generally did not significantly affect starch bioavailability, even with α-amylase inhibitors. Lentil-cereal purées could enhance infant food nutritional value.

The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers’ health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study polenta’s technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. Polenta’s technological quality was evaluated after simulated cooking. In vitro digestion was performed for polentas, and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = −0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the polenta from the hybrid exhibited sensory attributes more closely resembling commercial polenta in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of polenta, showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction.

This study explores the impact of co-ingesting cereals and legumes on starch and protein during simulated infant in vitro digestion. Various legumes (chickpeas, lentils, peas) were added to cereals (durum wheat, brown rice, white maize), and their effects on starch and protein hydrolysis were analyzed. Substituting 50% of cereal with legumes increased proteins, minerals, and dietary fiber. Infant food with legumes exhibited smoother pasting properties. Legumes in cereal purées led to varying starch hydrolysis trends, with the lowest values in durum wheat with chickpea and all cereal blends with peas. Resistant starch levels exceeding 50% were found in infant food samples. Digested protein hydrolysis increased with legumes in durum wheat, except for peas. Brown rice mixtures decreased significantly compared to the control with chickpeas (61%) and peas (42%), while lentil blends increased by 46%. Legumes generally did not significantly affect starch bioavailability, even with α-amylase inhibitors. Lentil-cereal purées could enhance infant food nutritional value.