Lipophilization and amylose inclusion complexation enhance the stability and release of catechin

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

“…The hydrophobic ring of the phenolic compounds can partly or entirely go into the hydrophobic cavity of the amylose single helix, forming inclusion complexes (Amoako & Awika, 2019; Obiro et al., 2012). The complexity of the structure of phenolic molecules (conformation, degree of polymerization [DP], or molecular weight [Mw]) may influence the intensity and structure of the inclusion complexes (Gutierrez et al., 2020; Wang, Wang, et al., 2021; Wang, Zhang, et al., 2021).…”

“…In the stomach, under the effect of grinding, mixing, and gastric emptying (Goyal et al., 2019), the food matrix is loosened (Nadia et al., 2021) and unbound phenolic compounds on the starch surface (type I) can be slightly released (Ren et al., 2021; Wang, Zhang, et al., 2021). In the small intestine, most phenolic substances are released in a controlled manner along with the degradation of starch (Chi et al., 2019; Cohen et al., 2011).…”

“…Unbound phenolic substances (type I) and those phenolic substances that are physically embedded in the starch/food matrix (type II) are initially released, but the complexed phenolic compounds between amylopectin helix (type III) and amylose helix (type IV) will be slowly released as the crystalline region or complexes are less susceptible to α‐amylase (Zhu et al., 2021). During the small intestinal digestion stage, all the available starch except resistant starch will be digested into glucose, and phenolic substances complexed with digestive starch are released here, such as 100% of GA (Chi et al., 2019) or hexadecyl catechin (Wang, Zhang, et al., 2021), 48% of epigallocatechin‐3‐ O ‐gallate (Zhu et al., 2021), 23.0%–42.3% of genistein (Cohen et al., 2008) or about 15%–42% (Cohen et al., 2011). Additionally, the released phenolic substances may bind with amylases and inhibit enzyme activity, which then slows down the release of phenolic substances (Zhu et al., 2021).…”

“…Considering the thermal instability of phenolics, nonthermal treatments have great potential to form starch-phenolic complexes. However, due to the differences in the structure Liu et al, 2020;Wang et al, 2021a;Wang et al, 2021b;Wang, Zhang, et al, 2021;Wang et al, 2018); V-type inclusion complex driven by hydrophobic interaction (Chou et al, 2020) Heated at 70 through hydrogen bonds at 200 W ultrasonic power, V-type inclusion complex driven by hydrophobic interaction at 400-1000 W ultrasonic power (Zhao, Sun, et al, 2019;Zhao, Wang, et al, 2019) Note: Hydrothermal treatment at 90-120 • C for 20-30 min for blends of starches and phenolics is for the complete gelatinization of starch and induces the noninclusion or inclusion complexes, which depends on the amylose content and phenolic structure. The presence of ethanol solution can improve the starch-phenolic complexation by modulating the degree of swelling or gelatinization of starch and the solubility of phenolics.…”

Effect of alkyl‐chain unsaturation on the antioxidant potential of chlorogenic acid derivatives in food and biological systems

“…(2011) have reported that administering high levels of synthetic antioxidants for long periods of time has been linked to stomach cancer to animals. Recently, natural phenolic compounds, such as epigallocatechin‐3‐gallicate (EGCG), catechin, resveratrol, and chlorogenic acid (CGA) are extensively studied as antioxidants (Zhong & Shahidi, 2012; Oh & Shahidi, 2017; Wang et al ., 2021; Xu et al ., 2022).…”