Influence of the addition of different ingredients on the bioaccessibility of glucose released from rice during dynamic in vitro gastrointestinal digestion

Abstract

Rice represents a primary source of carbohydrates in human nutrition. Upon its consumption, the released sugars are mostly absorbed, categorising rice as a high glycemic index food. Addition of ingredients is common practice when cooking rice, which may affect rice digestibility and influence nutrients absorption in the gastrointestinal (GI) tract, enabling a controlled glucose release. In this sense, rice formulations were submitted to a dynamic in vitro GI model, constituted by reactors that simulates peristalsis coupled to filtration membranes, to evaluate carbohydrates hydrolysis and bioaccessibility. Addition of quinoa and wholegrains reduced carbohydrates hydrolysis (i.e. 38.5 ± 5.08% and 57.98 ± 1.91%, respectively) and glucose bioaccessibility (i.e. 25.92 ± 5.70% and 42.56 ± 1.39%, respectively) when compared with brown rice (i.e. 63.86 ± 2.96% hydrolysed and 44.33 ± 1.88% absorbed). Addition of vegetables significantly decreased sample chewiness and resulted in superior hydrolysis (71.75 ± 7.44%) and glucose absorption (51.61 ± 6.25%).

Keywords:

• Brown rice digestibility
• wholegrains and vegetables
• dynamic gastrointestinal model
• glucose-controlled release
• carbohydrate hydrolysis

Acknowledgements

Daniel A. Madalena acknowledges the Foundation for Science and Technology (FCT) for his fellowship (SFRH/BD/129127/2017). The authors would also like to thank the investment project n° 017931 – Development of rice products with low glycemic index- co-funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through Programa Operacional Competitividade e Internacionalização (COMPETE 2020) (POCI-01-0247-FEDER-017931).

Disclosure statement

The authors wish to confirm that there are no known conflicts of interest associated with this publication and there has been no significant financial support for this work that could have influenced its outcome.

Additional information

Funding

This study was supported by the Portuguese Foundation for Science and Technology(FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation [NORTE-01-0145-FEDER-000004] funded by the European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte.