Abstract
The balsamic vinegar of Modena (BVM), a food specialty under the European Protected Geographical Indication system, is made from grape must blended with wine vinegar exclusively in the Italian province of Modena or Reggio Emilia. Vinegar is associated to an improved digestive function and glycemic response to carbohydrate-rich meals, appetite stimulation, and reduction of hyperlipidemia and obesity. Although many of these effects are attributed to the high concentration of bioactive molecules, the modulation of digestive enzymes activity could have a role. The aim of this study was to investigate the effect of BVM on the digestibility and component release of three foods that are often seasoned with this dressing but have different composition: Parmigiano Reggiano cheese, Bresaola (cured meat), and boiled potatoes. BVM modulated the protein digestion of protein-rich foods (cheese and cured meat) in a matrix-dependent manner, and the BVM effect was mainly related to the inhibition of pepsin in the gastric phase. In the starch-rich food (boiled potatoes), the most impressive effect of BVM was the lower release of anomeric and total carbohydrates, which was consistent with the observed reduction of pancreatic amylase activity. The present investigation shed a new light on the impact of BVM on the digestion process.
Highlights
Bioaccessibility, that is, the release from the matrix, is a preliminary and important requirement for further absorption of food components
The food matrix effect is mainly associated to the barrier action exerted by the compartmentalized food structure, which can interfere with the digestion process [6], and it is influenced by processing technologies [7]
The aim of the present study was to investigate the effect of balsamic vinegar of Modena (BVM), a traditional product from the Emilia Romagna region of Italy, on the bioaccessibility of proteins and carbohydrates embedded in different food matrices
Summary
Bioaccessibility, that is, the release from the matrix, is a preliminary and important requirement for further absorption of food components. The effect of dressing on the accessibility/availability of food components is well known Examples of this are lemon juice enhancing iron absorption [9,10] and olive oil increasing the bioaccessibility and absorption of lycopene [11,12]. Vinegar is an aqueous solution of acetic acid and trace organic acids, esters, ketones, and aldehydes, which contribute to its organoleptic properties. It is prepared from alcoholic fermentation by yeast, followed by acetous fermentation by acetic acid bacteria, of any suitable food (mainly cereals and fruits)
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