Potencial da farinha de taioba como ingrediente funcional em pães: estudo das propriedades tecnológicas, microestruturais, toxicólogicas e avaliação do perfil glicêmico, lipídico e hepático em modelos in vivo

Abstract

The food industry always seeks to bring innovations to consumers and meet their needs, especially in terms of nutrition. One way to introduce new technologies to the market is by incorporating more nutritious ingredients into widely accepted products such as bread. In this context, the aim of this study was to develop bread formulations containing Xanthosoma sagittifolium leaf flour at different proportions, to perform their physicochemical characterization, and to evaluate the quality of the developed breads, as well as to assess their microstructures and their influence on the glycemic index (GI) in mice and their evaluation in controlling hyperglycemic conditions in zebrafish. The methodology consisted of evaluating the physicochemical characteristics of the taioba leaf flour and the formulations added with this flour (5%, 7.5%, 10%, 12.5%, and 15%) through analysis of total titratable acidity, pH, moisture, proteins, lipids, fibers, and ashes. The breads were also evaluated for their quality by measuring their specific volume, density, and expansion index. Additionally, the breads were analyzed for their structure using scanning electron microscopy (SEM) and confocal microscopy. The toxicological effect of taioba flour was assessed using Artemia salina. The two formulations that obtained the best technological results were chosen, and their effects on consumption were evaluated using two in vivo models: zebrafish and mice. The fish were subjected to induction of resistant hyperglycemia and tested for the effects of taioba consumption on reducing blood glucose levels. Mice were tested to verify GI and glycemic, lipid, and hepatic profiles. The results showed that the 5% and 7.5% formulations presented the best technological results. The consumption of taioba flour and breads at 5% and 7.5% showed efficient reduction in blood glucose levels in zebrafish. This behavior was also observed in the reduction of blood glucose levels in mice after thirty days of consumption. However, the consumption of these products caused significant changes in hepatic and lipid profiles of the animals, indicating the need for further investigation into the compounds present in taioba leaves and their effects on the metabolism of the animals.