Spiced risotto: cooking processing and simulated in vitro digestion on curcuminoids, capsaicin and piperine

The objective of this study was to cook a risotto using curcuma, black pepper, and hot paprika among the ingredients in order to evaluate the effect of in vitro digestion on its bioactive compounds content and antioxidant activity. Cooking processing and in vitro digestion did result in loss of bioactive compounds and reduction of antioxidant activity. Five minutes of cooking led to a decrease of 25% in the content of curcuminoids, 31% in...