Debranning process as a tool to increase the intake of bioactive compounds from pasta and to improve the bioavailability of phenolic compounds

Introduction: The dietary guidelines recommend increasing wholegrain (WG) cereal intake, which is still far lower from recommendations. One of the main reasons for such low consumption is the prejudice of the technological and sensory properties, due to the presence of bran. Some solutions have been proposed to favour the consumption of less refined foods and among them debranning process appears a valuable toll to increase the hygienic-sanitary quality of cereal-based foods. However, to our knowledge no studies investigated the effects of the use of durum wheat debranning products in pasta-making on the content of bioactive compounds and on their bioavailability. Objectives: The present pilot study investigated the impact of bran fractions and debranned kernels, used as ingredient, on the content of the main bioactive compounds in pasta. In addition, the bioavailability of phenolic acids (PAs) in humans following the intake of pasta was investigated. Methods: Three different durum wheat products were tested: i) a pasta sample produced by enriching semolina with selected bran fractions, obtained by sequential debranning; ii) a pasta sample produced by debranned kernels previously whole milled; iii) a pasta sample from standard semolina, considered as control. Samples were analysed for their PAs content, total phenolic compounds, yellow coloured pigments and total dietary fibre. For the pilot study regarding to the bioavailability of phenolic acids (PAs), so far three subjects have been recruited, consuming 100 g of pasta test following a randomized design. Results: Overall, the level of bioactive compounds increases significantly when debranned kernels or bran fractions are used in pasta-making. Preliminary results show that the consumption of pasta containing debranned kernels or bran fractions increases the bioavailability of phenolic compounds in absolute terms, even if they are poorly absorbed. However, PAs bound to the dietary fibre complex of cereals can be further metabolized by gut microbiota. Conclusions: Based on current results, debranning process proved to be useful for improving nutritional quality of cereal-based foods. Further studies with larger sample size should be performed to confirm the present results.