Alberto Edel León

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.

Background: Chronic noncommunicable diseases (NCDs) are a growing health problem, especially in urban settings where dietary patterns have undergone significant changes. Several studies have shown that the type and quality of diet is associated with alterations in metabolic biomarkers that predict cardiometabolic risk. The present study aimed to identify dietary patterns in adults and examine their relationship with metabolic biomarkers associated with chronic NCD risk. Methods: A descriptive‐correlational, population‐based, cross‐sectional study was conducted on a sample of 267 adults (58% women, 42% men; mean age 45.2 ± 12.6 years). Among them, 147 participants had their blood biomarkers measured, including insulinemia, blood glucose, total cholesterol, HDL‐C (high‐density lipoprotein), LDL‐C (low‐density lipoprotein), and triglycerides, as well as calculated indices such as the Castelli Index (total cholesterol/HDL‐C) and the Atherogenic Index (LDL‐C/HDL‐C). The covariates for this study included age, sex, nutritional status (BMI), presence of diabetes, and hypertension. Dietary patterns were identified using Principal Component Factor Analysis (PCFA), and associations were explored using multiple logistic regression models adjusted for confounding factors (covariates). Results: Two predominant dietary patterns were identified: the “Snacking Pattern”—characterized by a high intake of refined grain products, processed meats and savory snacks—, and the “Prudent Pattern”—based on fruits, vegetables, and legumes. Greater adherence to the “Snacking Pattern” was associated with elevated total cholesterol levels (OR = 3.05; 95% CI: 1.36–6.82) and low‐density lipoprotein cholesterol (LDL‐C) (OR = 2.89; 95% CI: 1.23–6.75). Excess body weight (BMI > 25 kg/m²) was associated with an increased risk of elevated total cholesterol (OR = 2.59; 95% CI: 1.10–6.07), triglycerides (TAG) (OR = 2.13; 95% CI: 1.08–6.73), insulin (OR = 4.10; 95% CI: 3.42–22.37), Castelli Index (OR = 3.45; 95% CI: 1.14–10.41), and Atherogenic Index (OR = 6.06; 95% CI: 1.16–31.62). Age was positively associated with increases in total cholesterol (OR = 1.05; 95% CI: 1.01–1.08), LDL‐C (OR = 1.04; 95% CI: 1.01–1.08), triglycerides (OR = 1.03; 95% CI: 1.00–1.06), and fasting glucose (OR = 1.05; 95% CI: 1.01–1.09). Moderate physical activity was associated with an 81% reduction in the risk of low HDL‐C (OR = 0.19; 95% CI: 0.05–0.60), whereas high physical activity was associated with a 91% reduction in the risk of hyperinsulinemia (OR = 0.09; 95% CI: 0.016–0.53). Female sex was associated with a lower risk of elevated triglycerides (OR = 0.40; 95% CI: 0.16–0.99) and hyperglycemia (OR = 0.25; 95% CI: 0.10–0.64). Conclusions: These findings underscore the importance of incorporating dietary patterns (DP) into food policy design, since diet is not simply the result of individual behavior but rather a complex, multidimensional factor that significantly shapes a population's metabolic profile.

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 aimed to evaluate the suitability of a polenta industry by-product obtained from different maize genotypes as an ingredient in the production of Argentine alfajor biscuits. One commercial soft-grained yellow hybrid maize, four open-pollinated varieties, and six inbred lines were used. Grain physical characteristics and by-product flour physicochemical and thermal traits were determined. Biscuit production and physical and technological characteristics were studied. The test weight exhibited a significant negative correlation with parameters such as biscuit diameter (r = -0.52) and biscuit height (r = -0.46). The flotation index was positively associated with the diameter of the food product, presenting an r coefficient of 0.5. Harder grains with a higher test weight provided a milling by-product that can be used to obtain biscuits with a larger diameter-to-height ratio and a smaller cracking area. The biscuits made with genotypes like BulkASC, C6006, and C980 were considered suitable for alfajor biscuits because they exhibited low hardness, adequate moisture content, a high diameter-to-height ratio, and a uniform surface with lower cracking.

There is a growing interest within the food industry sector in applying natural and sustainable methods to improve functional, nutritional, and technological properties of foods. In this regard, sprouting and spontaneous sourdough (SD) fermentation, are emerging as promising technological solutions in the bakery industry. The aim of this work was to evaluate the effect of using unsprouted whole-wheat flour (USWF) and sprouted whole-wheat flours (SWFs), obtained under controlled conditions (20 and 25 °C for 24 h), on the chemical and nutritional properties of spontaneous SD and their impact on whole-wheat bread technological quality. SDs were prepared with a dough yield of 200, incubated at 30 °C for 24 h, and refreshed daily for 7 days. In general, an increase in both yeast and lactic acid bacteria counts was observed in all SD samples. All SDs showed reduced α-amylase activity and enhanced contents of free amino acids groups, water-extractable arabinoxylans, total phenolics, and antioxidant capacity, along with lower phytic acid content. Substituting 20% of USWF with SD improved bread volume and crumb softness. Notably, breads made with sourdough prepared from 20% sprouted whole-wheat flour (SWF25) promoted the formation of volatile compounds associated with pleasant aromas, which may increase consumer acceptability. Promising nutritional and sensory advantages could result from combining fermentation and sprouting.

Current food systems pose serious threats to both human health and environmental sustainability. Market forces stimulate food production to such an extent that life on Earth is endangered, and an eating pattern based on calorie-dense, nutrient-poor, and ultra-processed foods is promoted. In terms of health, this situation has caused obesity to become a pandemic, which is a major risk factor for non-communicable diseases, one of the current leading causes of death. The EAT-Lancet Commission (EAT-LC) argues that providing a growing world population with healthy diets through sustainable food systems is an immediate challenge. Thus, we propose to compare: (a) the consumption patterns described by this commission for Latin America and the Caribbean (LA&C) with those determined for Argentina; (b) Argentine dietary habits with the healthy and sustainable dietary pattern proposed by the EAT-LC; and (c) the availability of each food group in Argentina with the pattern proposed by the EAT-LC. A total of 11 food groups proposed by the Commission were taken as a reference. The dietary patterns described by the EAT-LC for LA&C are not representative of Argentina, where meat consumption is much higher (200%) and legume consumption is lower (78%). Very marked differences are observed between the consumption pattern in Argentina and the recommendations made by the EAT-LC. Regarding food availability, Argentina exceeds the requirements for meat (13.4 times), starchy vegetables (2.4 times), and eggs (2.3 times); by contrast, it does not reach the levels proposed for other products such as vegetables, nuts, legumes, or fish. Promoting a change in the eating habits of the population from a human-rights perspective represents an enormous challenge. The main aim of this work is to take a first step towards that transformation by comparing international recommendations for health and sustainability—paying special attention to culture-specific aspects—and dietary patterns in Argentina.

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.

We assessed the impact of environmental conditions and agronomic traits on maize grain quality parameters. The study was conducted using genotypes with distinct genetic constitutions developed specifically for late sowing in semi-arid environments. We evaluated the agronomic, physical, and chemical characteristics of eight maize open-pollinated varieties, six inbred lines, and three commercial hybrids. The yield of the open-pollinated varieties showed a positive correlation with protein content (r = 0.33), while it exhibited a negative correlation with the carbohydrate percentage (r = −0.36 and −0.42) in conjunction with the inbred lines. The flotation index of the hybrids was influenced primarily by the environmental effect (50.15%), whereas in the inbred lines it was nearly evenly divided between the genotype effect (45.51%) and the environmental effect (43.15%). In the open-pollinated varieties, the genotype effect accounted for 35.09% and the environmental effect for 42.35%. The characteristics of plant structure were associated with grain quality attributes relevant for milling, including hardness and test weight. Inbred lines exhibited significant genotype contributions to grain hardness, protein, and carbohydrate content, distinguishing them from the other two germplasm types. These associations are crucial for specific genotypes and for advancing research and development of cultivars for the food industry.

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.