A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects

Raza, Husnain; Xu, Hui; Zhou, Qian; He, Jiayi; Zhu, Beiwei; Li, Siqian; Wang, Mingfu

doi:10.1039/d3fo01729j

Cited by 6 publications

(1 citation statement)

References 214 publications

(373 reference statements)

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“…For example, A classic V-type diffraction peak was seen at 2θ = 13.0° and 19.8° in the inclusion complex created by gallic acid and rice starch ( 13 ). The starch-lipid complex (RS 5 ), which belongs to the RS 5 family, exhibits a similar organizational mechanism to that of the inclusion complex formed by starch-polyphenol compounds ( 14 ). As previously indicated, non-covalent connections between polyphenol chemicals and starch facilitate direct interactions, which are specifically referred to as the non-inclusion complex.…”

Section: Introductionmentioning

confidence: 99%

Synergistic modification of hot-melt extrusion and nobiletin on the multi-scale structures, interactions, thermal properties, and in vitro digestibility of rice starch

Zhang,

Feng,

Wang

et al. 2024

Front. Nutr.

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BackgroundRice starch has high digestibility due to its large carbohydrate content. Synergistic modification of hot-melt extrusion (HME) and additives such as flavonoids, hydrocolloids, proteins, lipids, and other additives has the tendency to retard the rate of starch hydrolysis. Hence, the current investigation aimed to study the combined effect of the HME-assisted addition of nobiletin (NOB, 0, 2, 4, and 6%) on the multi-scale structures, interactions, thermal, and digestibility characteristics of rice starch.MethodsThe study employed density functional theory calculations and an infrared second derivative of an Fourier-transform infrared (FTIR) spectrometer to analyze the interactions between NOB and starch. The physicochemical properties of the starch extrudates were characterized by FTIR, 13C nuclear magnetic resonance, X-ray diffraction, and differential scanning calorimetry, while the digestibility was evaluated using an in vitro digestion model.ResultsHME was found to disrupt the crystalline structure, helix structure, short-ordered structure, and thermal properties of starch. The interaction between NOB and starch involved hydrophobic interactions and hydrogen bonds, effectively preventing the molecular chains of starch from interacting with each other and disrupting their double helix structure. The addition of NOB led to the formation of a highly single-helical V-type crystalline structure, along with the formation of ordered structural domains. Consequently, the combined treatment significantly enhanced the ordered structure and thermal stability of starch, thus effectively leading to an increase in resistant starch and slowly digestion starch.DiscussionThe study underscores that synergistic modification of HME and NOB holds promise for enhancing both the nutritional value and functional properties of rice starch. These findings offer valuable insights for developing high-quality rice starch products with broader applications.

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Section: Introductionmentioning

confidence: 99%

Synergistic modification of hot-melt extrusion and nobiletin on the multi-scale structures, interactions, thermal properties, and in vitro digestibility of rice starch

Zhang,

Feng,

Wang

et al. 2024

Front. Nutr.

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Amylose content controls the V-type structural formation and in vitro digestibility of maize starch-resveratrol complexes and their effect on human gut microbiota

Yang,

Guo,

et al. 2024

Carbohydrate Polymers

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Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

Raza,

Zhou,

Cheng

et al. 2024

Food Chemistry

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A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects

Abstract: The interactions of starch with lipids, proteins, and or other major food components during food processing are inevitable. These interactions could result in the formation of V-type or non-V-type complexes...

Cited by 6 publications

References 214 publications

Synergistic modification of hot-melt extrusion and nobiletin on the multi-scale structures, interactions, thermal properties, and in vitro digestibility of rice starch

Synergistic modification of hot-melt extrusion and nobiletin on the multi-scale structures, interactions, thermal properties, and in vitro digestibility of rice starch

Amylose content controls the V-type structural formation and in vitro digestibility of maize starch-resveratrol complexes and their effect on human gut microbiota

Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

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