Effects of Grape Seed Proanthocyanidins and Malic Acid on Digestive Characteristics of Starch in Bread.

Xinguang Qin, Qinyue Zhu, Guanxi Li, Haizhi Zhang, Xiaohui Di, Liang Liu, Gang Liu, Andreas Blennow

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

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5 · Who and what money

Authors and funding

8 authors.

Xinguang QinCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Qinyue ZhuCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Guanxi LiCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Haizhi ZhangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Xiaohui DiSchool of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China.

Liang LiuSchool of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China.

Gang LiuCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.ORCID 0000-0002-1610-6729

Andreas BlennowDepartment of Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China.

Funding

Hubei Provincial Excellent Young and Middle Age Science and Technology Innovation Team Plan for Colleges and Universities T2022023National Natural Science Foundation of China 32272261

6 · The paper itself

Abstract

The effects of grape-seed proanthocyanidins (GSP) and malic acid (MA) on the multiscale structure and digestibility of starch in a bread model were investigated. Fourier transform infrared (FTIR), Raman spectroscopy analyses, long-range order (crystallinity), amylolytic release of glucose, as well as the effect on α-amylase activity of starch in the bread, were determined. The combination of GSP and MA increased the molecular order but decreased the crystallinity of the starch. Amylase fluorescence spectra showed that the α-amylase was notably quenchable by adding GSP and MA, and the inhibition rate of α-amylase reached 10.3%. Confocal Laser Scanning Microscopy (CLSM) imaging confirmed the digestion data in vitro showing that in the presence of 0.3% GSP and 0.5% MA in the bread, the glucose release of the bread was reduced to 5.43%. These findings demonstrate that GSP and MA can effectively modulate starch structure and digestibility in bread, offering a strategy to control glucose release in baked foods.

Indexed as

breadgrape seed proanthocyanidinsmalic acidstarch digestibilityα-amylase inhibition

Identifiers

PMID41517215

DOI10.3390/foods15010149

PMCPMC12785873

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.