Reduced Predicted Glycaemic Response and Inhibitory Effects on Lipid-Digesting Enzymes of Pasta Enriched With Flour of Malus domestica “Annurca cv.” Pulp or Peel

TL;DR

Adding apple flour to pasta lowers blood sugar and enzyme activity, suggesting health benefits.

Contribution

Developed functional pasta with apple flour that inhibits digestive enzymes and reduces glycaemic response.

Findings

Enriched pasta inhibited α-amylase, α-glucosidase, cholesterol esterase, and lipase in vitro.

Pasta with Annurca flour had a predicted glycaemic index 18.7-26.7% lower than control pasta.

Both pulp and peel flour at 3% and 6% showed significant reductions in predicted glycaemic index.

Abstract

Pasta is widely consumed, and incorporating certain components can transform it into a functional food with health advantages. These components include antioxidants, dietary fiber, and enzyme inhibitors associated with a decreased risk of various health issues. The Malus domestica variety Annurca is abundant in bioactive compounds, making it a suitable candidate for producing functional foods. We developed durum wheat tagliatelle enriched with dried and powdered Annurca pulp or peels at two distinct supplementation levels (3% and 6%) on a laboratory scale. The in vitro ability to inhibit digestive enzymes and the predicted glycaemic value of the enriched pasta were evaluated. Every formulation demonstrated inhibition of α-amylase, α-glucosidase, cholesterol esterase, and lipase in vitro. All the samples exhibited a low predicted glycaemic index (pGI), ranging from 41.25 to 45.76. These low pGI values indicate that fortified pasta has a lower impact on blood sugar levels and a slower digestion rate. The predicted glycaemic indices for pasta enriched with 3% or 6% pulp flour were 18.7% and 26.7% lower, respectively, than those for control pasta with durum wheat semolina alone. The reductions were similar for peel-enriched pasta at 3% and 6% (24.4% and 24.7%, respectively). Our in vitro results indicate that Annurca apple-fortified pasta has lipid- and glucose-lowering effects. Adding Annurca fruit flour with valuable and functional compounds could be relevant for obtaining pasta with potential health benefits.

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