Effect of chlorogenic acid on the structural properties and digestibility of lotus seed starch during microwave gelatinization

Jiang, Xiangfu; Wang, Jianyi; Ou, Yujia; Zheng, Baodong

doi:10.1016/j.ijbiomac.2021.09.102

Cited by 30 publications

(21 citation statements)

References 33 publications

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“…This is supported by the results of Jiang et al. (2021), who investigated the complexation of lotus starch and chlorogenic acid at different stages of gelatinization through microwave. At the beginning of gelatinization (the corresponding temperature of 65–70°C), the amount of chlorogenic acid combined with the expanded starch increases from 11 mg/g (mg chlorogenic acid complexed per g of starch) to 14 mg/g.…”

Section: Effects Of Food Processing On the Formation Of Starch–phenol...supporting

confidence: 75%

“…More starch–chlorogenic acid complexes form (increased linearly to about 24.84 mg/g) as the temperature changes (70–80°C). However, the complexation rate is slightly lower when the temperature increases to 85°C (Jiang et al., 2021). It is interesting to find out if the starch–phenolic complexation is a time‐dependent manner.…”

Section: Effects Of Food Processing On the Formation Of Starch–phenol...mentioning

confidence: 99%

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Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Wang,

Li,

Brennan

et al. 2023

Comp Rev Food Sci Food Safe

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Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starchphenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.Ruibin Wang and Ming Li contributed equally to this work and should be regarded as co-first author.

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Section: Effects Of Food Processing On the Formation Of Starch–phenol...supporting

confidence: 75%

Section: Effects Of Food Processing On the Formation Of Starch–phenol...mentioning

confidence: 99%

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Wang,

Li,

Brennan

et al. 2023

Comp Rev Food Sci Food Safe

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“…Clumps of different sizes also appeared on the surface of the DQS‐OA samples. These clumps might be complexes formed between OA and amylose by hydrophobic interactions 36 …”

Section: Resultsmentioning

confidence: 99%

“…These clumps might be complexes formed between OA and amylose by hydrophobic interactions. 36 From Fig. 6(c)-(f) it can be observed that the particle morphology of the samples after MT and WT did not change greatly.…”

Section: Scanning Electron Microscopymentioning

confidence: 86%

Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition

Wang

Liu

et al. 2023

J Sci Food Agric

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Background A starch‐lipid complex is a new type of resistant starch, which is of great importance for the prevention of chronic diseases such as diabetes. Most starch‐lipid complexes usually need to be treated by heating to make them suitable for a variety of applications, and starch‐based foods are generally not edible without a heat‐treatment process. However, the digestion and structural properties of the starch‐lipid complex will be changed after heating. In this study, microwave and conventional heating were used to treat debranched quinoa starch‐oleic acid complexes (DQS‐OA) with different water addition conditions, and the effects of the two methods on the physicochemical, digestive, and structural properties of DQS‐OA were compared. Results The results of in vitro digestibility showed that the resistant starch content (235.34–269.55 g kg−1) of the conventional heating‐treated samples was significantly higher than that the microwave‐treated samples (141.51–157.99 g kg−1). Moreover, after microwave treatment, the short‐range molecular order and crystalline structure of DQS‐OA were destroyed and the particle size became smaller. In contrast, the thermal stability, enthalpy, and crystallinity of the complexes after conventional heating were improved. The ratio at 1047/1022 cm−1 of complexes has also been increased. Conclusion This study demonstrated that conventional water‐bath heating was better than microwave heating in increasing digestion resistance, improving the short‐range and long‐range molecular order, and promoting the formation of DQS‐OA. With an increase in water addition, the influence of microwave or water‐bath treatment on the properties of DQS‐OA became greater. © 2022 Society of Chemical Industry.

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“…This result indicates that the hydrothermal effects during cooking sufficiently disrupted the native starch granules with semicrystalline architectures. While being stored for 24 h, the cooked starches showed irregular shapes with a compact and smooth surface [ 27 , 45 ], similar to that of starches with high temperature–pressure [ 46 ] or microwave treatment [ 47 ]. Research has consistently reported that autoclaved microwave-treated starches show irregular shapes after storage for 24 h, and the size of starch aggregates exceeded 100 μm [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

Xiong

Qiao

Niu

et al. 2022

Foods

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The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked indica rice starch undergoing storage for 0, 24, or 48 h. While stored, more short-range double helices, long-range crystallites, and nanoscale orders emerged for the microwave-cooked starch than for its conventionally cooked counterpart. For instance, after storage for 24 h, the microwave-cooked starch contained 46.8% of double helices, while its conventionally cooked counterpart possessed 34.3% of double helices. This could be related to the fact that the microwave field caused high-frequency movements of polar groups such as hydroxyls, which strengthened the interactions between starch chains and water molecules and eventually their assembly into double helices, crystallites, and nanoscale orders. This work provides further insights into the chain reassembly of microwave-cooked starch undergoing storage, which is closely related to the quality attributes of starch-based products.

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Effect of chlorogenic acid on the structural properties and digestibility of lotus seed starch during microwave gelatinization

Cited by 30 publications

References 33 publications

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

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