Seaweed soluble dietary fibre replacement modulates the metabolite release of cakes after in vitro digestion

Abstract

Soluble dietary fibre (SDF) has gained growing interest because of its multiple functional and nutritional benefits. In the current study, the effect of SDF extracted from eucheuma seaweed on both the physicochemical properties and the released metabolites of yellow cakes was evaluated systematically. The results revealed that the addition of SDF induced increases in specific gravity, specific volume and water content of yellow cakes, and caused a decrease in weight loss and changes in texture and colour. In addition, sensory evaluation showed that up to 10 % substitution of flour with SDF was acceptable. In vitro digestion of cakes demonstrated that flour substitution with SDF at different levels (8 %–14 %) significantly reduced the release of glucose, ranging from 11.24 % to 29.12 %. In addition to the increased apparent viscosity of the cake digesta, the metabolite analysis based on nuclear magnetic resonance spectroscopy identified a total of 29 metabolites, including amino acids, fatty acids and sugars. Notably, the addition of SDF reduced the release of amino acids and fatty acids after digestion. These findings suggested that seaweed SDF was a potential substitute for some food components, which would provide functional benefits to the digestive characteristics.