Cereal bars made from brewers’ spent grain, apple and Spirulina platensis: antioxidant activity and antihyperglycaemic effects

Detalhes bibliográficos
Autor(a) principal: Farago, Crislaine Vieira
Data de Publicação: 2021
Outros Autores: Melo, Grasiele Beloni de, Escher, Graziela Bragueto, Marcon, Márcia Viviane, Granato, Daniel, Danesi, Eliane Dalva Godoy
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/14997
Resumo: Increase in diabetes prevalence has led to the need to develop practical food that has fewer available carbohydrates and/or nutrients with positive effects on postprandial glycaemia. This study aimed at evaluating the feasibility of using brewers’ spent grain (BSG) at different ratios and granulometry (1.44 and 1.09 mm), along with Spirulina platensis biomass and dehydrated apples (DA), to produce cereal bars. Acceptability of formulations that had the highest percentages of DA was about 70%. Not only in vitro antioxidant activity, but also in vivo glycaemic response, glycaemic index (GI) and glycaemic load (GL) of cereal bars made from BSG and DA and of the ones with S. platensis were evaluated and compared to commercial cereal bars (CB). Cereal bars with S. platensis exhibited the highest content of phenolic compounds (124.28± 10.67 mg GAE/ 100 g), besides 22.47± 0.39 g/100 g of dietary fibre, which helped to decrease glycaemic response.
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spelling Cereal bars made from brewers’ spent grain, apple and Spirulina platensis: antioxidant activity and antihyperglycaemic effectsBarritas de cereales formuladas con bagazo de malta cebada, manzana y de Spirulina platensis: actividad antioxidante y efecto anti-glucémicoBarras de cereais formuladas com bagaço de malte, maçã e Spirulina platensis: atividade antioxidante e efeito antiglicêmicoFibras alimentaresAceitabilidadeCompostos fenólicosEfeito antiglicêmico.Compuestos fenólicosFibras alimentariasAceptabilidadEfecto antidiabético.Dietary-fibre Acceptability Phenolic compoundsAnti-diabetic effect.Increase in diabetes prevalence has led to the need to develop practical food that has fewer available carbohydrates and/or nutrients with positive effects on postprandial glycaemia. This study aimed at evaluating the feasibility of using brewers’ spent grain (BSG) at different ratios and granulometry (1.44 and 1.09 mm), along with Spirulina platensis biomass and dehydrated apples (DA), to produce cereal bars. Acceptability of formulations that had the highest percentages of DA was about 70%. Not only in vitro antioxidant activity, but also in vivo glycaemic response, glycaemic index (GI) and glycaemic load (GL) of cereal bars made from BSG and DA and of the ones with S. platensis were evaluated and compared to commercial cereal bars (CB). Cereal bars with S. platensis exhibited the highest content of phenolic compounds (124.28± 10.67 mg GAE/ 100 g), besides 22.47± 0.39 g/100 g of dietary fibre, which helped to decrease glycaemic response.El aumento de la prevalencia de la diabetes ha llevado a la necesidad de desarrollar alimentos prácticos que tengan menos carbohidratos y/o nutrientes disponibles con efectos positivos sobre la glucemia posprandial. Este estudio tuvo como objetivo evaluar la viabilidad de utilizar el grano usado de los cerveceros (BSG) en diferentes proporciones y granulometría (1,44 y 1,09 mm), junto con la biomasa de Spirulina platensis y manzanas deshidratadas (DA), para producir barras de cereales. La aceptabilidad de las formulaciones que tenían los porcentajes más altos de DA fue de aproximadamente el 70%. No solo se evaluó la actividad antioxidante in vitro, sino también la respuesta glucémica in vivo, el índice glucémico (IG) y la carga glucémica (GL) de las barras de cereales elaboradas a partir de BSG y DA y de las que tenían S. platensis y se compararon con las barras de cereales comerciales (CB). Las barras de cereales con S. platensis presentaron el mayor contenido de compuestos fenólicos (124,28 ± 10,67 mg GAE / 100 g), además de 22,47 ± 0,39 g / 100 g de fibras dietéticas, lo que ayudó a disminuir la respuesta glucémica.Em face da crescente incidência de diabetes se faz necessário desenvolver alimentos práticos que contenham menos carboidratos disponíveis e/ou nutrientes que apresentem efeito positivo sobre a glicemia pós prandial. O objetivo deste trabalho foi avaliar a viabilidade do bagaço de malte (BSG) em diferentes proporções e granulometrias, e a adição de Spirulina platensis na elaboração de barras de cereais com maçã desidratada. Através da análise da composição proximal, propriedades físicas e sensoriais, verificou-se que a adição de BSG (1.44 e 1.09 mm) proporcionou aumento na concentração de fibras alimentares totais, proteínas e cinzas nas barras de cereais. O índice de aceitabilidade foi superior a 70% para as formulações que continham maior percentual de maçã desidratada. Na sequência, foram avaliadas a atividade antioxidante in vitro, a resposta glicêmica (RG), o índice glicêmico (IG) e carga glicêmica (CG) in vivo de barras de cereais com bagaço de malte e maçã desidratada (G), barras de cereais com S. platensis (SP) comparando com barra de cereal comercial (BC). A SP apresentou maior conteúdo de compostos fenólicos (124,28 ± 10,67 mg GAE/ 100 g), além de 22.47±0.39 g/ 100gde fibras alimentares que auxiliaram na redução da resposta glicêmica.Research, Society and Development2021-05-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1499710.33448/rsd-v10i5.14997Research, Society and Development; Vol. 10 No. 5; e23910514997Research, Society and Development; Vol. 10 Núm. 5; e23910514997Research, Society and Development; v. 10 n. 5; e239105149972525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/14997/13349Copyright (c) 2021 Crislaine Vieira Farago; Grasiele Beloni de Melo; Graziela Bragueto Escher; Márcia Viviane Marcon; Daniel Granato; Eliane Dalva Godoy Danesihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFarago, Crislaine Vieira Melo, Grasiele Beloni de Escher, Graziela Bragueto Marcon, Márcia VivianeGranato, DanielDanesi, Eliane Dalva Godoy 2021-05-17T18:20:49Zoai:ojs.pkp.sfu.ca:article/14997Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:35:56.061413Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Cereal bars made from brewers’ spent grain, apple and Spirulina platensis: antioxidant activity and antihyperglycaemic effects
Barritas de cereales formuladas con bagazo de malta cebada, manzana y de Spirulina platensis: actividad antioxidante y efecto anti-glucémico
Barras de cereais formuladas com bagaço de malte, maçã e Spirulina platensis: atividade antioxidante e efeito antiglicêmico
title Cereal bars made from brewers’ spent grain, apple and Spirulina platensis: antioxidant activity and antihyperglycaemic effects
spellingShingle Cereal bars made from brewers’ spent grain, apple and Spirulina platensis: antioxidant activity and antihyperglycaemic effects
Farago, Crislaine Vieira
Fibras alimentares
Aceitabilidade
Compostos fenólicos
Efeito antiglicêmico.
Compuestos fenólicos
Fibras alimentarias
Aceptabilidad
Efecto antidiabético.
Dietary-fibre
Acceptability
Phenolic compounds
Anti-diabetic effect.
title_short Cereal bars made from brewers’ spent grain, apple and Spirulina platensis: antioxidant activity and antihyperglycaemic effects
title_full Cereal bars made from brewers’ spent grain, apple and Spirulina platensis: antioxidant activity and antihyperglycaemic effects
title_fullStr Cereal bars made from brewers’ spent grain, apple and Spirulina platensis: antioxidant activity and antihyperglycaemic effects
title_full_unstemmed Cereal bars made from brewers’ spent grain, apple and Spirulina platensis: antioxidant activity and antihyperglycaemic effects
title_sort Cereal bars made from brewers’ spent grain, apple and Spirulina platensis: antioxidant activity and antihyperglycaemic effects
author Farago, Crislaine Vieira
author_facet Farago, Crislaine Vieira
Melo, Grasiele Beloni de
Escher, Graziela Bragueto
Marcon, Márcia Viviane
Granato, Daniel
Danesi, Eliane Dalva Godoy
author_role author
author2 Melo, Grasiele Beloni de
Escher, Graziela Bragueto
Marcon, Márcia Viviane
Granato, Daniel
Danesi, Eliane Dalva Godoy
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Farago, Crislaine Vieira
Melo, Grasiele Beloni de
Escher, Graziela Bragueto
Marcon, Márcia Viviane
Granato, Daniel
Danesi, Eliane Dalva Godoy
dc.subject.por.fl_str_mv Fibras alimentares
Aceitabilidade
Compostos fenólicos
Efeito antiglicêmico.
Compuestos fenólicos
Fibras alimentarias
Aceptabilidad
Efecto antidiabético.
Dietary-fibre
Acceptability
Phenolic compounds
Anti-diabetic effect.
topic Fibras alimentares
Aceitabilidade
Compostos fenólicos
Efeito antiglicêmico.
Compuestos fenólicos
Fibras alimentarias
Aceptabilidad
Efecto antidiabético.
Dietary-fibre
Acceptability
Phenolic compounds
Anti-diabetic effect.
description Increase in diabetes prevalence has led to the need to develop practical food that has fewer available carbohydrates and/or nutrients with positive effects on postprandial glycaemia. This study aimed at evaluating the feasibility of using brewers’ spent grain (BSG) at different ratios and granulometry (1.44 and 1.09 mm), along with Spirulina platensis biomass and dehydrated apples (DA), to produce cereal bars. Acceptability of formulations that had the highest percentages of DA was about 70%. Not only in vitro antioxidant activity, but also in vivo glycaemic response, glycaemic index (GI) and glycaemic load (GL) of cereal bars made from BSG and DA and of the ones with S. platensis were evaluated and compared to commercial cereal bars (CB). Cereal bars with S. platensis exhibited the highest content of phenolic compounds (124.28± 10.67 mg GAE/ 100 g), besides 22.47± 0.39 g/100 g of dietary fibre, which helped to decrease glycaemic response.
publishDate 2021
dc.date.none.fl_str_mv 2021-05-05
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/14997
10.33448/rsd-v10i5.14997
url https://rsdjournal.org/index.php/rsd/article/view/14997
identifier_str_mv 10.33448/rsd-v10i5.14997
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/14997/13349
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 5; e23910514997
Research, Society and Development; Vol. 10 Núm. 5; e23910514997
Research, Society and Development; v. 10 n. 5; e23910514997
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052676252368896

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