Abstract
Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive effect was evaluated in hypertensive rats. Results: The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was different among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This effect remained after 7 h, 8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions.
Highlights
Functional foods provide health-related benefits beyond basic nutrition by virtue of the presence of physiologically active components [1,2]
The hydrolysis of amaranth protein with food-grade alcalase generates a hydrolysate with ACE-1 inhibitory activity
The results suggest that the protein content could play an important role for improving the antihypertensive performance of pasta enriched with amaranth hydrolysates
Summary
Functional foods provide health-related benefits beyond basic nutrition by virtue of the presence of physiologically active components [1,2]. These foods could contribute as an adjunct for the control of several diseases, such as high blood pressure. The mechanism for reducing blood pressure involves several pathways Pharmaceutical drugs such as enalapril and captopril are inhibitors of angiotensin-1-converting enzyme (ACE-1), which is involved in the pathogenesis of hypertension. Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate.
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