{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:01:29Z","timestamp":1792789289563,"version":"4.5.0"},"reference-count":44,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T00:00:00Z","timestamp":1789862400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Tecnol\u00f3gico de Monterrey","award":["CI_IOR_HLT_D_22"],"award-info":[{"award-number":["CI_IOR_HLT_D_22"]}],"id":[{"id":"https:\/\/ror.org\/03ayjn504","id-type":"ROR","asserted-by":"crossref"}]},{"award":["CI_IOR_HLT_D_22"],"award-info":[{"award-number":["CI_IOR_HLT_D_22"]}],"id":[{"id":"https:\/\/ror.org\/03ayjn504","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Most popcorn studies have focused on individual components, while the interactions among phytochemicals, particle size, and glycemic response remain poorly understood. This study evaluated five popcorn hybrids and one commercial sample, expanded by hot air and separated into fine and coarse fractions, to identify matrix components associated with estimated glycemic index (eGI). In vitro eGI, dietary fiber, antioxidant activity, phenolics, hydroxycinnamic acid amides (HCAA), and phytosterols were evaluated. Hybrids showed low eGI values (45.6\u201348.3) compared with commercial popcorn, while Popcorn 2 exhibited the highest soluble dietary fiber and lowest eGI. Significant differences in phenolics, HCAA, and phytosterols were observed among samples and particle-size fractions. Free and bound phenolics and phytosterols were predominantly concentrated in fine fractions, whereas HCAA were generally higher in coarse fractions. Bound p-coumaric acid (469 \u03bcg\/g), ferulic acid (6264 \u03bcg\/g), and HCAA (up to 1304 \u03bcg\/g) were higher in fine fractions. \u03b2-Sitosterol reached 94.3 \u03bcg\/g in the fine fraction of Popcorn 5. Free phenolics correlated positively with eGI, suggesting that individual phytochemicals do not independently explain glycemic differences. The eGI variation among popcorn hybrids appears to reflect the combined influence of dietary fiber, particle size, and overall matrix composition rather than individual components.<\/jats:p>","DOI":"10.3390\/foods15183333","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T14:12:09Z","timestamp":1789999929000},"page":"3333","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Unraveling the Food Matrix Components Underlying Glycemic Response in Yellow Popcorn Hybrids (Zea mays var. \u2018Everta\u2019)"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6010-4931","authenticated-orcid":false,"given":"Emiko Daniela","family":"Gonz\u00e1lez-Nimi","sequence":"first","affiliation":[{"name":"Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Le\u00f3n, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"given":"Janet A.","family":"Guti\u00e9rrez-Uribe","sequence":"additional","affiliation":[{"name":"Tecnologico de Monterrey, School of Engineering and Sciences, Av. 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Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Le\u00f3n, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8546-6832","authenticated-orcid":false,"given":"Marilena","family":"Antunes-Ricardo","sequence":"additional","affiliation":[{"name":"Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Le\u00f3n, Mexico"},{"name":"Tecnologico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Le\u00f3n, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"resources","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2746-0731","authenticated-orcid":false,"given":"Ricardo Ernesto","family":"Preciado-Ortiz","sequence":"additional","affiliation":[{"name":"Programa de Mejoramiento Gen\u00e9tico de Ma\u00edz, Campo Experimental del Baj\u00edo, Instituto Nacional de Investigaciones Forestales, Agr\u00edcolas y Pecuarias (INIFAP), Carretera Celaya-San Miguel de Allende km 6.5, Celaya 38110, Guanajuato, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6781-5154","authenticated-orcid":false,"given":"Anayansi","family":"Escalante-Aburto","sequence":"additional","affiliation":[{"name":"Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Le\u00f3n, Mexico"},{"name":"Tecnologico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Le\u00f3n, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Serna-Saldivar, S.O. (2022). Snack Foods: Processing, Innovation, and Nutritional Aspects, CRC Press.","DOI":"10.1201\/9781003129066"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Serna-Saldivar, S.O. (2022). 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X"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3333\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T15:00:48Z","timestamp":1790002848000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3333"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,20]]},"references-count":44,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15183333"],"URL":"https:\/\/doi.org\/10.3390\/foods15183333","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,20]]}}}