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Healthy novel extruded gluten-free snacks based on legumes and rice: bioactivity evaluation

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dc.contributor.authorArribas, Claudia
dc.contributor.authorPereira, Eliana
dc.contributor.authorBarros, Lillian
dc.contributor.authorAlves, Maria José
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorGuillamón, Eva
dc.contributor.authorPedrosa, M.M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2019-06-26T10:35:53Z
dc.date.available2019-06-26T10:35:53Z
dc.date.issued2019
dc.description.abstractExtrusion-cooking technology is a high-temperature and short-time process, necessary to cause structural, physico-chemical and nutritional changes of raw materials, forcing the material to flow under different conditions (temperature, moisture, screw speed, and feed). Rice and legumes have a great potential in the development of healthier gluten-free products than traditional snacks [1]. Rice flour (Oryza Sativa L.) has been reported as a good raw material to obtain expanded food products [1]. Dry beans (Phaseolus vulgaris L.) are rich in proteins, dietary fibre, complex carbohydrates (leading to low glycaemic index), minerals and numerous phytochemicals endowed with useful biological activities [2]. Carob fruit (Ceratonia siliqua L.) is a tree leguminous native to the Mediterranean region. The fortification with carob fruit would provide adequate fibre content and a good amount of bioactive compounds. In previous studies, carob evidenced therapeutical properties against several diseases, such us, regulatory effect in blood glucose level, reduction in low-density-lipoprotein cholesterol in hypercholesteraemic patients, body weight benefits, and improved digestion, and lipid utilization [3]. In this study, novel gluten-free extruded foods (composed by rice: 50-80%, bean: 20-40%, and carob: 0-10%) were performed using a twin-screw extruded at CARTIF (Valladolid, Spain) and the effects of extrusion were evaluated regarding bioactive properties. Commercial extruded rice was used as external control. Raw materials, non-extruded, and extruded samples were extracted with ethanol/water (80:20, v:v) and purified using C18 SepPak® Vac 3 cc cartridge [4,5], in order to obtain an extract rich in bioactive compounds. The cytotoxicity, anti-inflammatory, and antimicrobial activity were evaluated following previously reported procedures [6, 7]. Carob, commercial extruded rice and most of the extruded samples, showed cytotoxicity in the majority of the tumour cell lines tested (HeLa - cervical carcinoma, HepG2 - hepatocellular carcinoma, MCF-7 - breast adenocarcinoma, and NCI-H460 - non-small cell lung cancer). While, bean, rice, and most of the non-extruded samples presented no toxicity (GI50 value >400 µg/mL) using a non-tumour porcine liver cell culture (PLP2). In general, it was observed that extrusion process improves the cytotoxic potential in the rice-legumes sample mixtures, revealing lower GI50 concentrations (ranging between 115 and 362 µg/mL). The anti-inflammatory activity revealed a high heterogeneity, presenting bean and carob samples, the highest activity in comparison to the extruded samples. Concerning the antimicrobial activity, which was tested using a panel of multi-resistant isolated clinical strains, a low potential was observed, with non-extruded and extruded samples revealing higher values of minimum inhibitory concentration (MIC) and minimal bactericidal concentrations (MBC). In conclusion, rice-legumes flours, rice blends, beans, and carob fruits are a great alternative for the development of new gluten-free snacks products, in a market dominated mainly by cereals, due to the presence of different bioactive compounds, such as phenolic compounds, which can give healthier benefits to the consumers.pt_PT
dc.description.sponsorshipThe authors are grateful to FCT, Portugal and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013), L. Barros and R. Calhelha contracts. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E, to the Spanish Ministry of Economy and Competitiveness (Project RTA2012-00042-C02) and INIA for the financial support of C. Arribas.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationArribas, C.; Pereira, Eliana; Barros, Lillian; Alves, Maria José; Calhelha, Ricardo C.; Guillamón, E.; Pedrosa, M.M.; Ferreira, Isabel C.F.R. (2019). Healthy novel extruded gluten-free snacks based on legumes and rice: bioactivity evaluation. In Third International Legume Scociety Conference ILS3. Poznań, Polónia. ISBN 978-83-950380-1-3pt_PT
dc.identifier.isbn978-83-950380-1-3
dc.identifier.urihttp://hdl.handle.net/10198/19365
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleHealthy novel extruded gluten-free snacks based on legumes and rice: bioactivity evaluationpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUID/AGR/00690/2013
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.citation.conferencePlacePoznań, Polóniapt_PT
oaire.citation.titleThird International Legume Scociety Conference ILS3 2019pt_PT
oaire.fundingStream5876
person.familyNamePereira
person.familyNameBarros
person.familyNameAlves
person.familyNameCalhelha
person.familyNameFerreira
person.givenNameEliana
person.givenNameLillian
person.givenNameMaria José
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD618-B3A9-D312
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8506-4393
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.ridM-6624-2016
person.identifier.ridJ-2172-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id16400584800
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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