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Gianluca Giuberti
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy

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Journal article
Published: 06 August 2021 in Food Chemistry
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In this study, the aerial parts and bulbs of nine Allium species were investigated for their functional phytochemical profile, in vitro antioxidant activities, acetylcholinesterase (AChE), butyrylcholinesterase (BChE), α-amylase, α-glucosidase, and tyrosinase inhibitory properties. Phenolics, alkaloids, glucosinolates and other sulfur-containing compounds were distinctively profiled in the different species. Maceration in methanol allowed recovering the highest cumulative phenolic content in A. scabrifolium (42.31 mg/g), followed by A. goekyigiti (33.15 mg/g) and A. atroviolaceum (28.35 mg/g). The aerial parts of all Allium species showed high in vitro antioxidant activity whereas methanolic extract of A. cappadocicum bulb showed the highest inhibition against AChE (2.44 mg galantamine equivalent/g) and the water extracts of A. isauricum aerial part were the best BChE inhibitors (4.31 mg galantamine equivalent/g). Bulbs were the richer source of oligosaccharides, and in vitro digestion determined an increase of oligosaccharides bioaccessibility. A promising nutraceutical potential could be highlighted in our understudied Allium species.

ACS Style

Gabriele Rocchetti; Leilei Zhang; Serena Bocchi; Gianluca Giuberti; Gunes Ak; Fevzi Elbasan; Evren Yıldıztugay; Ramazan Ceylan; Marie Carene Nancy Picot-Allain; Mohamad Fawzi Mahomoodally; Luigi Lucini; Gokhan Zengin. The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability. Food Chemistry 2021, 368, 130782 .

AMA Style

Gabriele Rocchetti, Leilei Zhang, Serena Bocchi, Gianluca Giuberti, Gunes Ak, Fevzi Elbasan, Evren Yıldıztugay, Ramazan Ceylan, Marie Carene Nancy Picot-Allain, Mohamad Fawzi Mahomoodally, Luigi Lucini, Gokhan Zengin. The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability. Food Chemistry. 2021; 368 ():130782.

Chicago/Turabian Style

Gabriele Rocchetti; Leilei Zhang; Serena Bocchi; Gianluca Giuberti; Gunes Ak; Fevzi Elbasan; Evren Yıldıztugay; Ramazan Ceylan; Marie Carene Nancy Picot-Allain; Mohamad Fawzi Mahomoodally; Luigi Lucini; Gokhan Zengin. 2021. "The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability." Food Chemistry 368, no. : 130782.

Journal article
Published: 21 April 2021 in Foods
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Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.

ACS Style

Mariasole Cervini; Alice Gruppi; Andrea Bassani; Giorgia Spigno; Gianluca Giuberti. Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations. Foods 2021, 10, 908 .

AMA Style

Mariasole Cervini, Alice Gruppi, Andrea Bassani, Giorgia Spigno, Gianluca Giuberti. Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations. Foods. 2021; 10 (5):908.

Chicago/Turabian Style

Mariasole Cervini; Alice Gruppi; Andrea Bassani; Giorgia Spigno; Gianluca Giuberti. 2021. "Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations." Foods 10, no. 5: 908.

Journal article
Published: 21 March 2021 in Heliyon
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Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition, physical characteristics, in vitro starch digestion and sensory evaluation of biscuits were considered. The chemical composition of samples was influenced by the addition of the RSWS. The highest total dietary fibre and RS contents (p < 0.05) were measured in 45-RSWS biscuits. The starch hydrolysis index values decreased when the level of RSWS increased in the composite. With regard to quality parameters, the use of RSWS influenced the hardness of the biscuits, and the highest value obtained for 45-RSWS. Some of the selected sensory attributes, along with the overall acceptability score, were negatively influenced by the RSWS addition, even if all remained above the limit of acceptability. The use of RSWS in GF biscuit formulation can contribute towards the creation of food products likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.

ACS Style

Mariasole Cervini; Antonello Frustace; Guillermo Duserm Garrido; Gabriele Rocchetti; Gianluca Giuberti. Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient. Heliyon 2021, 7, e06562 .

AMA Style

Mariasole Cervini, Antonello Frustace, Guillermo Duserm Garrido, Gabriele Rocchetti, Gianluca Giuberti. Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient. Heliyon. 2021; 7 (3):e06562.

Chicago/Turabian Style

Mariasole Cervini; Antonello Frustace; Guillermo Duserm Garrido; Gabriele Rocchetti; Gianluca Giuberti. 2021. "Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient." Heliyon 7, no. 3: e06562.

Journal article
Published: 27 February 2021 in Foods
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Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (w/w) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phenolic composition of native GPP and resulting breads were profiled using ultra-high-performance chromatography-quadrupole-time-of-flight (UHPLC-QTOF). The raw GPP was characterized by 190 polyphenols with the anthocyanins representing the most abundant class, accounting for 11.60 mg/g of cyanidin equivalents. Regarding the fortified bread, the greatest (p < 0.05) content in phenolic compounds was recorded for the GP10 sample (considering both bound and free fractions) being 127.76 mg/100 g dry matter (DM), followed by the GP5 (106.96 mg/100 g DM), and GP0 (63.76 mg/100 g DM). The use of GPP determined an increase of anthocyanins (considered the markers of the GPP inclusion), recording 20.98 mg/100 g DM in GP5 and 35.82 mg/100 g DM in GP10. The bioaccessibility of anthocyanins increased in both GP5 and GP10 breads when moving from the gastric to the small intestine in vitro digestion phase with an average value of 24%. Both the starch hydrolysis and the predicted glycemic index decreased with the progressive inclusion of GPP in bread. Present findings showed that GPP in bread could promote an antioxidant environment in the digestive tract and influence the in vitro starch digestion.

ACS Style

Gabriele Rocchetti; Corrado Rizzi; Mariasole Cervini; Giada Rainero; Federico Bianchi; Gianluca Giuberti; Luigi Lucini; Barbara Simonato. Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread. Foods 2021, 10, 507 .

AMA Style

Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, Giada Rainero, Federico Bianchi, Gianluca Giuberti, Luigi Lucini, Barbara Simonato. Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread. Foods. 2021; 10 (3):507.

Chicago/Turabian Style

Gabriele Rocchetti; Corrado Rizzi; Mariasole Cervini; Giada Rainero; Federico Bianchi; Gianluca Giuberti; Luigi Lucini; Barbara Simonato. 2021. "Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread." Foods 10, no. 3: 507.

Journal article
Published: 02 January 2021 in Foods
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Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

ACS Style

Roberta Tolve; Barbara Simonato; Giada Rainero; Federico Bianchi; Corrado Rizzi; Mariasole Cervini; Gianluca Giuberti. Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. Foods 2021, 10, 75 .

AMA Style

Roberta Tolve, Barbara Simonato, Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti. Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. Foods. 2021; 10 (1):75.

Chicago/Turabian Style

Roberta Tolve; Barbara Simonato; Giada Rainero; Federico Bianchi; Corrado Rizzi; Mariasole Cervini; Gianluca Giuberti. 2021. "Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties." Foods 10, no. 1: 75.

Original paper
Published: 08 December 2020 in European Food Research and Technology
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Dried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control.

ACS Style

Gianluca Giuberti; Andrea Bresciani; Mariasole Cervini; Antonello Frustace; Alessandra Marti. Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics. European Food Research and Technology 2020, 247, 687 -694.

AMA Style

Gianluca Giuberti, Andrea Bresciani, Mariasole Cervini, Antonello Frustace, Alessandra Marti. Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics. European Food Research and Technology. 2020; 247 (3):687-694.

Chicago/Turabian Style

Gianluca Giuberti; Andrea Bresciani; Mariasole Cervini; Antonello Frustace; Alessandra Marti. 2020. "Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics." European Food Research and Technology 247, no. 3: 687-694.

Journal article
Published: 13 September 2020 in Food Chemistry
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This study is aimed to comparatively investigate the phytochemical profiles, focusing on the nutritional and phytochemical properties of common garlic (Allium sativum L.; CG) and elephant garlic (EG) (Allium ampeloprasum var. holmense) collected from the Val di Chiana area (Tuscany, Italy). The results showed a lower amount of fibers, demonstrating a higher digestibility of the bulb, and sulfur-containing compounds in EG rather than in CG. Untargeted metabolomic profiling followed by supervised and unsupervised statistics allowed understanding the differences in phytochemical composition among the two bulbs, both as raw bulbs, processed following the in vitro gastrointestinal digestion process. Typical sulfur-containing compounds, such as alliin and N-gamma-glutamyl-S-allyl cysteine, could notably be detected in lower amounts in EG. EG maintains a distinct phytochemical signature during in vitro gastrointestinal digestion. Our findings support the distinct sensorial attributes of the bulbs.

ACS Style

Costanza Ceccanti; Gabriele Rocchetti; Luigi Lucini; Gianluca Giuberti; Marco Landi; Stefano Biagiotti; Lucia Guidi. Comparative phytochemical profile of the elephant garlic (Allium ampeloprasum var. holmense) and the common garlic (Allium sativum) from the Val di Chiana area (Tuscany, Italy) before and after in vitro gastrointestinal digestion. Food Chemistry 2020, 338, 128011 .

AMA Style

Costanza Ceccanti, Gabriele Rocchetti, Luigi Lucini, Gianluca Giuberti, Marco Landi, Stefano Biagiotti, Lucia Guidi. Comparative phytochemical profile of the elephant garlic (Allium ampeloprasum var. holmense) and the common garlic (Allium sativum) from the Val di Chiana area (Tuscany, Italy) before and after in vitro gastrointestinal digestion. Food Chemistry. 2020; 338 ():128011.

Chicago/Turabian Style

Costanza Ceccanti; Gabriele Rocchetti; Luigi Lucini; Gianluca Giuberti; Marco Landi; Stefano Biagiotti; Lucia Guidi. 2020. "Comparative phytochemical profile of the elephant garlic (Allium ampeloprasum var. holmense) and the common garlic (Allium sativum) from the Val di Chiana area (Tuscany, Italy) before and after in vitro gastrointestinal digestion." Food Chemistry 338, no. : 128011.

Research article
Published: 08 September 2020 in Journal of the Science of Food and Agriculture
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BACKGROUND Pasta is a worldwide consumed staple food and is an excellent product for the addition of ingredients rich in bioactive compounds. The fortification of pasta with such compounds could represent a healthy choice for the consumers. RESULTS In this study, fresh pasta was formulated by replacing durum wheat semolina with 0, 5, 10 and 15 g 100 g−1 of dried Moringa oleifera leaf powder (MOLP), rich in fibers, minerals, and antioxidant compounds. The increasing levels of MOLP influenced the technological and nutritional properties of wheat‐based fresh pasta. MOLP reduced the optimum cooking time, the swelling index and firmness, while increased the cooking loss and adhesiveness. From a nutritional viewpoint, the MOLP inclusion enhanced the phenols content, the antioxidant activity and the mineral content of fresh pasta. The obtained products had good sensorial acceptability and can benefit from several nutritional claims due to MOLP richness minerals. CONCLUSIONS The fortification of fresh pasta with MOLP could represent a valuable strategy to increase the nutritional value of the product, preserving pasta technological properties without affecting the sensory acceptability. This article is protected by copyright. All rights reserved.

ACS Style

Barbara Simonato; Roberta Tolve; Giada Rainero; Corrado Rizzi; Davide Sega; Gabriele Rocchetti; Luigi Lucini; Gianluca Giuberti. Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. Journal of the Science of Food and Agriculture 2020, 101, 1920 -1925.

AMA Style

Barbara Simonato, Roberta Tolve, Giada Rainero, Corrado Rizzi, Davide Sega, Gabriele Rocchetti, Luigi Lucini, Gianluca Giuberti. Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. Journal of the Science of Food and Agriculture. 2020; 101 (5):1920-1925.

Chicago/Turabian Style

Barbara Simonato; Roberta Tolve; Giada Rainero; Corrado Rizzi; Davide Sega; Gabriele Rocchetti; Luigi Lucini; Gianluca Giuberti. 2020. "Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder." Journal of the Science of Food and Agriculture 101, no. 5: 1920-1925.

Journal article
Published: 14 May 2020 in Foods
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Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility and the in vitro starch digestibility were considered. On the cooked-to-optimum samples, by means of ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, 152 polyphenols were putatively annotated with the greatest content recorded for M15 pasta, being 2.19 mg/g dry matter (p < 0.05). Multivariate statistics showed that stigmastanol ferulate (VIP score = 1.22) followed by isomeric forms of kaempferol (VIP scores = 1.19) and other phenolic acids (i.e., schottenol/sitosterol ferulate and 24-methylcholestanol ferulate) were the most affected compounds through the in vitro static digestion process. The inclusion of different levels of MOLP in the recipe increased the slowly digestible starch fractions and decreased the rapidly digestible starch fractions and the starch hydrolysis index of the cooked-to-optimum samples. The present results showed that MOLP could be considered a promising ingredient in fresh pasta formulation.

ACS Style

Gabriele Rocchetti; Corrado Rizzi; Gabriella Pasini; Luigi Lucini; Gianluca Giuberti; Barbara Simonato. Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta. Foods 2020, 9, 628 .

AMA Style

Gabriele Rocchetti, Corrado Rizzi, Gabriella Pasini, Luigi Lucini, Gianluca Giuberti, Barbara Simonato. Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta. Foods. 2020; 9 (5):628.

Chicago/Turabian Style

Gabriele Rocchetti; Corrado Rizzi; Gabriella Pasini; Luigi Lucini; Gianluca Giuberti; Barbara Simonato. 2020. "Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta." Foods 9, no. 5: 628.

Journal article
Published: 10 April 2020 in Antioxidants
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Artichoke is a relevant source of health-promoting compounds such as polyphenols and sesquiterpene lactones. In this study, the bioaccessibility and gut bioavailability of artichoke constituents were evaluated by combining in vitro digestion and large intestine fermentation, metabolomics, and Caco-2 human intestinal cells model. Moreover, the ability of artichoke polyphenols to modulate the in vitro starch digestibility was also explored. An untargeted metabolomic approach based on liquid chromatography quadrupole-time-of-flight (UHPLC/QTOF) mass spectrometry coupled with multivariate statistics was used to comprehensively screen the phytochemical composition of raw, digested, and fermented artichoke. Overall, a large abundance of phenolic acids and sesquiterpene lactones was detected, being 13.77 and 11.99 mg·g−1, respectively. After 20 h of in vitro large intestine fermentation, a decrease in polyphenols and sesquiterpene lactones content was observed. The most abundant compounds characterizing the raw material (i.e., chlorogenic acid and cynaropicrin equivalents) showed an average % bioaccessibility of 1.6%. The highest % bioaccessibility values were recorded for flavonoids such as anthocyanin and flavone equivalents (on average, 13.6%). However, the relatively high bioavailability values recorded for flavonols, phenolic acids, and sesquiterpene lactones (from 71.6% up to 82.4%) demonstrated that these compounds are able to be transported through the Caco-2 monolayer. The phenolic compounds having the highest permeation rates through the Caco-2 model included low molecular weight phenolics such as tyrosol and 4-ethylcatechol; the isoflavonoids 3′-O-methylviolanone, equol 4′-O-glucuronide, and hydroxyisoflavone; together with the methyl and acetyl derivatives of glycosylated anthocyanins. Therefore, although human in vivo confirmatory trials are deemed possible, current findings provide insights into the mechanistic effects underlying artichoke polyphenols and sesquiterpenoids bioavailability following gastrointestinal and large intestine processes.

ACS Style

Gabriele Rocchetti; Gianluca Giuberti; Franco Lucchini; Luigi Lucini. Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation. Antioxidants 2020, 9, 306 .

AMA Style

Gabriele Rocchetti, Gianluca Giuberti, Franco Lucchini, Luigi Lucini. Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation. Antioxidants. 2020; 9 (4):306.

Chicago/Turabian Style

Gabriele Rocchetti; Gianluca Giuberti; Franco Lucchini; Luigi Lucini. 2020. "Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation." Antioxidants 9, no. 4: 306.

Journal article
Published: 06 April 2020 in Antioxidants
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In this work, different commercial extra-virgin olive oils (EVOO) were subjected to in vitro gastrointestinal digestion and the changes in bioactive compounds were evaluated by ultra-high-pressure liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry, using untargeted metabolomics. As expected, raw EVOO samples were abundant in total sterols (on average: 3007.4 mg equivalents/kg) and tyrosol equivalents (on average: 334.1 mg equivalents/kg). However, the UHPLC-QTOF screening allowed us to annotate 309 compounds, with a large abundance of sterols (219 compounds), followed by polyphenols (67 compounds) and terpenoids. The in vitro gastrointestinal digestion was found to affect the phytochemical composition of the different EVOO samples. In particular, both unsupervised and supervised statistics depicted the modifications of the bioactive profile following gastric and pancreatic phases. Overall, the compounds which resulted as the most affected by the in vitro digestion were flavonoids (cyanidin and luteolin equivalents), whilst relatively high % bioaccessibility values were recorded for tyrosol equivalents during the pancreatic phase (on average, 66%). In this regard, oleuropein-aglycone (i.e., the major phenolic compound in EVOO) was converted to hydroxytyrosol, moving from an average value of 1.3 (prior to the in vitro digestion) up to 9.7 mg equivalents/kg during the pancreatic step. As proposed in the literature, the increase in hydroxytyrosol might be the result of the combined effect of lipase(s) activity and acidic conditions. Taken together, the present findings corroborate the suitability of untargeted metabolomics coupled to in vitro digestion methods to investigate the bioaccessibility of phenolic compounds. In this regard, a significant impact of in vitro gastrointestinal digestion on polyphenolic profiles has been detected, thus suggesting the need to account for actual bioaccessibility values rather than just considering the amounts in the raw commodity.

ACS Style

Gabriele Rocchetti; Biancamaria Senizza; Gianluca Giuberti; Domenico Montesano; Marco Trevisan; Luigi Lucini. Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion. Antioxidants 2020, 9, 302 .

AMA Style

Gabriele Rocchetti, Biancamaria Senizza, Gianluca Giuberti, Domenico Montesano, Marco Trevisan, Luigi Lucini. Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion. Antioxidants. 2020; 9 (4):302.

Chicago/Turabian Style

Gabriele Rocchetti; Biancamaria Senizza; Gianluca Giuberti; Domenico Montesano; Marco Trevisan; Luigi Lucini. 2020. "Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion." Antioxidants 9, no. 4: 302.

Review article
Published: 01 February 2020 in Current Opinion in Food Science
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Polyphenols are reported to modulate starch digestibility via either direct inhibition of alpha-glycosidase digestive enzymes and/or the formation of inclusion and non-inclusion complexes with starch. In particular, the former process results from binding interactions between phenolics and the free enzymes. Concerning the latter process, recent evidences support specific non-covalent bonds between different polyphenols (mainly flavonoids, phenolic acids and tannins) and carbohydrate polymers via hydrogen bonds and hydrophobic interactions. This role played by phenolics towards starch digestibility could represent a valid strategy to design functional foods and/or to manage type II diabetes. This short-review provides an updated and critical overview on the complex interactions occurring between phenolic compounds and amylolytic enzymes within the food-matrix and during food digestion, together with the postulated effects provided by polyphenols-starch interactions on starch digestibility. Noteworthy, considering that the most recent works on this topic are from in vitro studies, further in vivo research is deserved.

ACS Style

Gianluca Giuberti; Gabriele Rocchetti; Luigi Lucini. Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview. Current Opinion in Food Science 2020, 31, 102 -113.

AMA Style

Gianluca Giuberti, Gabriele Rocchetti, Luigi Lucini. Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview. Current Opinion in Food Science. 2020; 31 ():102-113.

Chicago/Turabian Style

Gianluca Giuberti; Gabriele Rocchetti; Luigi Lucini. 2020. "Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview." Current Opinion in Food Science 31, no. : 102-113.

Journal article
Published: 06 January 2020 in Heliyon
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Four different resistant starch (RS) type 3 (RS3; retrograded starch) and a RS type 2 (RS2; native high amylose maize starch) were in vitro digested and fermented by faecal inoculum. Total and individual short chain fatty acid (SCFA) production and associated kinetic parameters were assessed up to 20 h of in vitro fermentation. Total SCFA production was different (p < 0.05) among RS-rich ingredients, ranging from 7.43 to 8.72 mmol/g dry starch incubated. Differences (p < 0.05) were recorded for propionate and butyrate productions. Different (p < 0.05) half-time of total SCFA fermentation (T1/2), maximum rate of production (Rmax) and the time of occurrence (Tmax) values were measured among RS-rich ingredients, ranging from 3.3 to 5.6 h, from 1.06 to 1.85 mmol/g dry starch incubated per hour and from 2.6 to 4.9 h, respectively. Similar trends were measured considering the fermentative kinetics of individual SCFA. Present preliminary in vitro findings indicated that quantitative and qualitative production of SCFA, and inherent fermentation kinetics, were influenced by the type of RS. These findings are based on an in vitro approach, thus requiring in vivo trials.

ACS Style

Gianluca Giuberti; Antonio Gallo. In vitro evaluation of fermentation characteristics of type 3 resistant starch. Heliyon 2020, 6, e03145 .

AMA Style

Gianluca Giuberti, Antonio Gallo. In vitro evaluation of fermentation characteristics of type 3 resistant starch. Heliyon. 2020; 6 (1):e03145.

Chicago/Turabian Style

Gianluca Giuberti; Antonio Gallo. 2020. "In vitro evaluation of fermentation characteristics of type 3 resistant starch." Heliyon 6, no. 1: e03145.

Journal article
Published: 26 December 2019 in Food Research International
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The aim of this study was to investigate the modulation of polyphenols profile of blackberry purees by soluble dietary fibres (inulin or pectin), during a simulated in vitro gastrointestinal digestion and large intestine fermentation process. Untargeted profiling evidenced that the free phenolic fraction of blackberry puree was characterized mainly by flavonoids, followed by phenolic acids, lignans and other low molecular weight polyphenols, showing clear differences from the bound phenolic fraction detected. This trend could be related to the interactions of dietary fibre and polyphenols, showing synergistic and/or antagonist effect on the bioactivity of polyphenols. On the other hand, in vitro large intestine fermentation of blackberry purees following in vitro gastrointestinal digestion revealed that the highest inclusion level (10% w/w) of soluble dietary fibres was effective in modulating the bioaccessibility of some phenolic classes (mainly phenolic acids, lignans and flavones) characterizing the blackberry puree. In addition, multivariate statistics following metabolomics-based profiling showed that the interaction between fibres and blackberry purees determined a marked modification of both anthocyanins and flavonols during in vitro large intestine fermentation, thus leading to the formation of low-molecular-weight compounds (such as tyrosol, followed by gallic and benzoic acids).

ACS Style

Merve Tomas; Gabriele Rocchetti; Silvia Ghisoni; Gianluca Giuberti; Esra Capanoglu; Luigi Lucini. Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation. Food Research International 2019, 130, 108954 .

AMA Style

Merve Tomas, Gabriele Rocchetti, Silvia Ghisoni, Gianluca Giuberti, Esra Capanoglu, Luigi Lucini. Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation. Food Research International. 2019; 130 ():108954.

Chicago/Turabian Style

Merve Tomas; Gabriele Rocchetti; Silvia Ghisoni; Gianluca Giuberti; Esra Capanoglu; Luigi Lucini. 2019. "Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation." Food Research International 130, no. : 108954.

Journal article
Published: 23 December 2019 in Food Chemistry
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Polyphenols from five pigmented sorghum (PS) flours were in vitro evaluated as possible modulators of starch digestibility. White sorghum (WS) flour was used as control. Untargeted metabolomics depicted the phenolic composition of raw and cooked flours (obtained through heating at 100 °C for 30 min in water) highlighting differences in flavonoids and phenolic acids. Raw PS flours were characterized by greater tannin and kafirin contents when compared to WS, and, after cooking, PS flours had greater resistant starch (from 4.2 to 21.4 g /100 g dry matter), and lower starch hydrolysis index (HI) with respect to cooked WS. Multivariate statistics showed that flavonoids characterizing PS were the most discriminant compounds during the in vitro digestion. In addition, kafirin and total tannins content (on raw ingredients) along with the anthocyanin profiles (on cooked samples) were negative correlated with HI. Therefore, PS flours might be good candidates for the formulation of functional foods.

ACS Style

Gabriele Rocchetti; Gianluca Giuberti; Matteo Busconi; Adriano Marocco; Marco Trevisan; Luigi Lucini. Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics. Food Chemistry 2019, 312, 126077 .

AMA Style

Gabriele Rocchetti, Gianluca Giuberti, Matteo Busconi, Adriano Marocco, Marco Trevisan, Luigi Lucini. Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics. Food Chemistry. 2019; 312 ():126077.

Chicago/Turabian Style

Gabriele Rocchetti; Gianluca Giuberti; Matteo Busconi; Adriano Marocco; Marco Trevisan; Luigi Lucini. 2019. "Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics." Food Chemistry 312, no. : 126077.

Journal article
Published: 21 November 2019 in Food Research International
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In this study, the untargeted phytochemical profile of non-edible parts of pomegranate (i.e., flowers, leaves and peels) was depicted by using untargeted metabolomics. Each sample was in vitro digested and then fermented simulating a large intestinal process, then monitoring the changes of phenolic bioaccessibility. The most abundant compounds in pomegranate extracts were polyphenols, terpenoids, sterols, alkaloids and amino acids. The untargeted metabolomic approach revealed a transformation of flavonoids over 24 h of in vitro fermentation. In particular, an increase in the % bioaccessibility for phenolic acids and tyrosols in flowers (probably due to the insoluble dietary fibre content, i.e., 27.1 g 100 g−1) was observed. Accordingly, the highest % bioaccessibility was detected after 24 h of in vitro large intestine fermentation for flower (i.e., 53.8%). Results showed that non-edible parts of pomegranate could be used as ingredients for the development of potential value-added food and industrial products.

ACS Style

Boutheina Fellah; Gabriele Rocchetti; Biancamaria Senizza; Gianluca Giuberti; Marwa Bannour; Ali Ferchichi; Luigi Lucini. Untargeted metabolomics reveals changes in phenolic profile following in vitro large intestine fermentation of non-edible parts of Punica granatum L. Food Research International 2019, 128, 108807 .

AMA Style

Boutheina Fellah, Gabriele Rocchetti, Biancamaria Senizza, Gianluca Giuberti, Marwa Bannour, Ali Ferchichi, Luigi Lucini. Untargeted metabolomics reveals changes in phenolic profile following in vitro large intestine fermentation of non-edible parts of Punica granatum L. Food Research International. 2019; 128 ():108807.

Chicago/Turabian Style

Boutheina Fellah; Gabriele Rocchetti; Biancamaria Senizza; Gianluca Giuberti; Marwa Bannour; Ali Ferchichi; Luigi Lucini. 2019. "Untargeted metabolomics reveals changes in phenolic profile following in vitro large intestine fermentation of non-edible parts of Punica granatum L." Food Research International 128, no. : 108807.

Journal article
Published: 24 June 2019 in Food Chemistry
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In this work, 18 gluten-free flours (prepared from cereals, pseudocereals and legumes), differing in pigmentation, were screened for their phenolic profiles, cooked and, then, subjected to digestion and large intestinal fermentation in vitro. A combined targeted/untargeted metabolomic approach was used to elucidate the microbial biotransformation processes of polyphenols following digestion. This preliminary work demonstrated an increase in 3,5-dihydroxybenzoic acid (on average from 0.67 up to 1.30 μmol/g dry matter) throughout large intestinal fermentation of pseudocereals (esp. quinoa), due to their high alkylresorcinol contents. Isoflavones were converted into equol- or O-desmethylangolensin- derivatives, whereas anthocyanins were degraded into lower-molecular-weight phenolics (i.e., protocatechuic aldehyde and 4-hydroxybenzoic acid, with the latter exhibiting the highest increase over time). A decreasing trend was observed for antioxidant activities (i.e., FRAP and ORAC values) moving from digested to faecal fermented samples. These findings highlight that gluten-free flours are able to deliver bioaccessible polyphenols to the colon.

ACS Style

Gabriele Rocchetti; Luigi Lucini; Gianluca Giuberti; Sudarshana Reddy Bhumireddy; Rupasri Mandal; Marco Trevisan; David S. Wishart. Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation. Food Chemistry 2019, 298, 125068 .

AMA Style

Gabriele Rocchetti, Luigi Lucini, Gianluca Giuberti, Sudarshana Reddy Bhumireddy, Rupasri Mandal, Marco Trevisan, David S. Wishart. Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation. Food Chemistry. 2019; 298 ():125068.

Chicago/Turabian Style

Gabriele Rocchetti; Luigi Lucini; Gianluca Giuberti; Sudarshana Reddy Bhumireddy; Rupasri Mandal; Marco Trevisan; David S. Wishart. 2019. "Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation." Food Chemistry 298, no. : 125068.

Journal article
Published: 16 June 2019 in Agronomy
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Lectins, phytic acid and condensed tannins exert major antinutritional effects in common bean when grains are consumed as a staple food. In addition, phaseolin, i.e., the major storage protein of the bean seed, is marginally digested when introduced in the raw form. Our breeding target was to adjust the nutrient/antinutrient balance of the bean seed for obtaining a plant food with improved nutritional value for human consumption. In this study, the seeds of twelve phytohaemagglutinin-E-free bean lines carrying the mutations low phytic acid, phytohaemagglutinin-L-free, α-Amylase inhibitors-free, phaseolin-free, and reduced amount of condensed tannins, introgressed and differently combined in seven genetic groups, were analyzed for their nutrient composition. Inedited characteristics, such as a strong positive correlation (+0.839**) between the genetic combination “Absence of phaseolin + Presence of the α-Amylase Inhibitors” and the amount of “accumulated iron and zinc”, were detected. Three lines carrying this genetic combination showed a much higher iron content than the baseline (+22.4%) and one of them in particular, achieved high level (+29.1%; 91.37 µg g−1) without any specific breeding intervention. If confirmed by scientific verification, the association of these genetic traits might be usefully exploited for raising iron and zinc seed content in a bean biofortification breeding program.

ACS Style

Gianluca Giuberti; Aldo Tava; Giuseppe Mennella; Luciano Pecetti; Francesco Masoero; Francesca Sparvoli; Antonio Lo Fiego; Bruno Campion. Nutrients’ and Antinutrients’ Seed Content in Common Bean (Phaseolus vulgaris L.) Lines Carrying Mutations Affecting Seed Composition. Agronomy 2019, 9, 317 .

AMA Style

Gianluca Giuberti, Aldo Tava, Giuseppe Mennella, Luciano Pecetti, Francesco Masoero, Francesca Sparvoli, Antonio Lo Fiego, Bruno Campion. Nutrients’ and Antinutrients’ Seed Content in Common Bean (Phaseolus vulgaris L.) Lines Carrying Mutations Affecting Seed Composition. Agronomy. 2019; 9 (6):317.

Chicago/Turabian Style

Gianluca Giuberti; Aldo Tava; Giuseppe Mennella; Luciano Pecetti; Francesco Masoero; Francesca Sparvoli; Antonio Lo Fiego; Bruno Campion. 2019. "Nutrients’ and Antinutrients’ Seed Content in Common Bean (Phaseolus vulgaris L.) Lines Carrying Mutations Affecting Seed Composition." Agronomy 9, no. 6: 317.

Journal article
Published: 05 March 2019 in Food Research International
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Alfalfa seed flour (ASF) at different inclusion levels (0% as control, 30% and 45% w/w) was used to prepare rice flour-based gluten-free (GF) cookies (CK). Samples underwent a simulated in vitro digestion and fermentation process. The comprehensive changes in the phenolic profiles were evaluated during 48 h of fermentation by means of untargeted UHPLC-QTOF mass spectrometry followed by multivariate statistics. Furthermore, the modifications in microbial profile and the production of short chain fatty acids (SCFA) were investigated. Cookies presenting 30% (30-CK) and 45% (45-CK) ASF possessed the greater total phenolic content when compared to the control, being 0.42 and 0.56 mg/g versus 0.15 mg/g, respectively. The orthogonal projection to latent structure discriminant analysis, applied to untargeted metabolomics-based data, showed a clear modulation of the profile in phenolic metabolites over time (from 8 up to 48 h of in vitro fermentation). In this regard, the in vitro fermentation of 30-CK and 45-CK resulted in the maximum increase in lignans and phenolic acids, whose bioaccessibility at 24 h of in vitro fermentation was 16.2% and 12.2%, respectively. In addition, the metagenomic sequencing approach allowed to identify in Clostridiaceae, Ruminococcaceae, Lachnospiraceae and Streptococcaceae the most represented bacterial populations during the in vitro fermentation. A greater total SCFA production (p < .05) was recorded overtime for all ASF-enriched cookies when compared to the control. Therefore, ASF proved to be an excellent alternative to common non-wheat cereal flours (such as pseudocereals or legumes) for improving possible health-promoting properties in GF cookie formulation.

ACS Style

Gabriele Rocchetti; Alice Senizza; Antonio Gallo; Luigi Lucini; Gianluca Giuberti; Vania Patrone. In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach. Food Research International 2019, 120, 312 -321.

AMA Style

Gabriele Rocchetti, Alice Senizza, Antonio Gallo, Luigi Lucini, Gianluca Giuberti, Vania Patrone. In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach. Food Research International. 2019; 120 ():312-321.

Chicago/Turabian Style

Gabriele Rocchetti; Alice Senizza; Antonio Gallo; Luigi Lucini; Gianluca Giuberti; Vania Patrone. 2019. "In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach." Food Research International 120, no. : 312-321.

Research article
Published: 27 February 2019 in Starch - Stärke
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In an effort to promote the formation of resistant starch (RS), four different modification methods were applied to isolated white sorghum (WS) starch by subjecting the latter to heat‐moisture treatment (RSa), annealing (RSb), hydrolysis through pullulanase debranching enzyme (RSc) and dual autoclaving‐cooling cycles (RSd). Functional and physicochemical properties, individual RS content, and the behaviour after cooking in terms of apparent RS retention (aRSr) of samples (i.e., WS, RSa, RSb, RSc, and RSd) were compared. Differences in thermal and pasting properties, in the ratio of ordered starch to amorphous starch, along with lower solubility and swelling power values, and greater water absorption capacity were measured in the four RS ingredients when compared to native WS starch. All the four modification methods have proved similarly effective in increasing the amount of RS with respect to native WS starch, with an average 30% increase. However, basing on the aRSr values, analyses revealed that the greater heat stability after cooking was obtained for RSb (93.7%) and decreased in the order of RSb > RSc > RSa = RSd > WS. Present results would help to better understand the properties of modified WS starch as a potential heat‐stable source of RS for food applications.

ACS Style

Gianluca Giuberti; Alessandra Marti; Antonio Gallo; Silvia Grassi; Giorgia Spigno. Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study. Starch - Stärke 2019, 71, 1 .

AMA Style

Gianluca Giuberti, Alessandra Marti, Antonio Gallo, Silvia Grassi, Giorgia Spigno. Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study. Starch - Stärke. 2019; 71 (7-8):1.

Chicago/Turabian Style

Gianluca Giuberti; Alessandra Marti; Antonio Gallo; Silvia Grassi; Giorgia Spigno. 2019. "Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study." Starch - Stärke 71, no. 7-8: 1.