ABSTRACT Food structure is expected to play an important role in modulating nutrient bioavailability and antioxidant activity in cereal‐based foods. This study examined how semolina type pigmented grains (Grano Mischio, GM) vs. traditional wheat (Senatore Cappelli, SC) and the food matrix (bread vs. pasta) influence product quality, in vitro starch digestibility, antioxidant capacity, and intestinal barrier integrity of Caco‐2 cells. GM‐bread had lower specific volume and was harder than SC‐bread, while GM‐pasta showed significantly higher starch digestibility compared to SC‐pasta, probably due to polyphenol‐induced structure weakening. Antioxidant activity, measured by ORAC, DPPH, and ABTS assays, varied by matrix and method, with GM‐pasta exhibiting higher radical scavenging capacity than GM‐bread in the DPPH and ABTS assays. Caco‐2 cells treated with digested GM‐pasta showed increased viability, enhanced transepithelial electrical resistance, and reduced inflammatory markers (IL‐1β, IL‐11, NF‐κB) under pro‐inflammatory conditions. Overall, pigmented wheat products, particularly pasta, retain antioxidant properties upon digestion. These findings provide evidence that food processing can modulate the biological properties of raw cereal materials, laying a promising foundation for the rational design of functional foods that leverage matrix architecture to optimize the release and efficacy of bioactive compounds during digestion.
Feliziani et al. (Fri,) studied this question.
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