Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control

Xu, Tao; Li, Xiaoxi; Ji, Shengyang; Zhong, Yongheng; Simal-Gándara, Jesús; Capanoglu, Esra; Xiao, Jianbo; Lu, Baiyi

doi:10.1016/j.tifs.2021.02.023

Cited by 49 publications

(24 citation statements)

References 93 publications

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“…The thermodynamic parameters and the gelatinisation enthalpy (ΔH) recorded by DSC of the corresponding samples are compiled in (Xu et al, 2021). The finding in our study was also agreed by Ketthaisong et al (2013), who demonstrated that a higher proportion of short-branched chains of amylopectin probably caused the crystalline structure to be defective, thus resulting in the decrement of gelatinisation temperature.…”

Section: Gelatinisation Parameterssupporting

confidence: 88%

“…The T o values of all samples after blending PS were noticeably decreased, by declining from 57.63 to 50.81 °C–54.74 °C, indicating the flour samples became easier to be gelatinised. As previously reported, both starch crystal structure and crystallinity degree synthetically generated effects on the gelatinisation temperatures (Xu et al ., 2021). The finding in our study was also agreed by Ketthaisong et al .…”

Section: Resultsmentioning

confidence: 99%

“…Higher RDS content foods generally deduce to a quick increase in the level of glycemic index, it is worth emphasising that a remarkable decrement was found in RDS content (from 64.62% to 54.78%–61.02%) (Table 2), this is indicative of a medium glycaemic nature of the noodles developed from the composite flours. Moreover, accumulating evidence has revealed that the higher proportions of SDS and RS in starch could inhibit the rapid increase in postprandial blood glucose, thus further declining insulin levels (Xu et al ., 2021). It is worth stressing that PS mainly increased SDS level and the samples with 20% PS displayed the highest value (32.98%), implying PS pronouncedly favored the declination of the digestion rate of rice noodles.…”

Section: Resultsmentioning

confidence: 99%

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Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Jin

Yang

Zhang

et al. 2022

Int J of Food Sci Tech

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Summary The effects of partial replacement (0%–20%, w/w) of rice flour by potato starch (PS) on the physicochemical properties, microstructures, texture and in vitro digestibility of indica rice flour (IRF) and instant rice noodles (IRN) were systematically investigated. Accordingly, the addition of PS significantly increased the peak viscosity (2876.00–3221.00 mPa·s) and tan δ values (0.14–0.22) but lowered the setback values (2169.00–1036.50 mPa) of the pastes. Rice noodles with 5%–15% PS (PS and IRF at the mixing ratios of 5:95, 10:90, 15:85 and 20:80, respectively) addition exhibited modulated appearance and textural properties. The mutually exclusive phosphate groups of PS facilitated the expansion of starch granules, contributing to the formation of more compact microstructure and higher‐ordered crystalline structures (confirmed by scanning electron microscope and X‐ray diffraction), endowing rice noodles with better cooking and digestive attributes, and visibly increased slowly digestible starches content (26.09%–31.34%). The quality attributes of rice noodles could be accurately predicted by the physicochemical properties of rice flour referring to Pearson’s correlation analysis. The study demonstrates that the blending of PS is both an effective and economical pathway in improving the nutritional and textural properties of IRN.

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Section: Gelatinisation Parameterssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Jin

Yang

Zhang

et al. 2022

Int J of Food Sci Tech

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“…Polyphenolic compounds are known to non-covalently interact with starch through hydrophobic interaction, forming inclusion complexes which can be confirmed by the presence of a V-type pattern in XRD. The inclusion complex showed resistance to enzyme digestion [ 12 ]. DSC thermal parameters were in line with the values reported previously [ 3 , 4 ].…”

Section: Discussionmentioning

confidence: 99%

Resistant Starch Contents of Starch Isolated from Black Longan Seeds

et al. 2021

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A large quantity of longan fruits (Dimocarpus longan Lour.) produced annually are processed into many products, one of which is black longan, from which the dried, dark-brown meat has been used medicinally in traditional medicine, while the starch-containing seeds are discarded. In this study, starch samples (BLGSs) were isolated from seeds of black longan fruits prepared using varied conditions. The in vitro digestibility was determined in comparison with those extracted from fresh (FLGS) and dried (DLGS) seeds. Scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy were employed to evaluate the starch properties. The results showed that the yields of FLGS, DLGS, and BLGSs were 20%, 23%, and 16–22% w/w, respectively. SEM images showed starch granules of mixed shapes, with sizes up to 15 µm in all samples. XRD patterns confirmed an A-type crystallinity for FLGS and DLGS, with strong refraction peaks at 2θ = 15°, 17°, 18°, and 23°, while BLGSs also showed detectable peaks at 2θ = 10° and 21°, which suggested V-type structures. Thermal properties corroborated the changes by showing increases in peak gelatinization temperature (Tp) and enthalpy energy (ΔH) in BLGSs. The paste viscosity of BLGSs (5% w/w) decreased by 20–58% from that of FLGS. The FTIR peak ratio at 1045/1022 and 1022/995 cm−1 also indicated an increase in ordered structure in BLGSs compared to FLGS. The significant increase in the amounts of slowly digestible starch (SDS) and resistant starch (RS) in BLGSs compared to FLGS, especially at a prolonged incubation time of 20 (4.2×) and 30 days (4.1×), was proposed to be due to the heat-induced formation of starch inclusion with other components inside the seed during the black longan production process. Thus, black longan seed could be a new source of starch, with increased RS content, for potential use in the food and related industries.

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“…To deepen in the study of starch gel structure and its effect on starch hydrolysis, corn gels were prepared in the presence of phenolic acid. Xu et al (2021) suggested the interaction of phenolic acids with starch, even as a way to modify starch. When corn starch was gelatinized in the presence of phenolic acids, differences in both wall thickness and area of gel cavities were observed.…”

Section: Discussionmentioning

confidence: 99%

Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols

Agustín¹

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Due to the increasing importance of diet on health management, it remains of utmost interest to unravel how food is processed in the human digestive system. Food structure can significantly influence food processing, affecting its performance during eating and digestion. Specifically, the digestion of carbohydrate-based foods requires further insight due to their contribution to blood glucose levels. The knowledge of starch digestion kinetics will contribute to designing tailored foods for managing postprandial glucose levels.The objective of this doctoral thesis was to acquire a better understanding of the impact of microstructure on starch digestion and how digestive enzymes might be modulated by the use of phenolic compounds. With that purpose, the role of bread structure on in vivo mastication, and in vitro digestion was evaluated. Subsequently, starch gels from different sources were produced and digested in an in vitro oro-gastro-intestinal digestion system to analyze the impact of gel microstructure. After the microstructure studies on bread and starch gels, different phenolic acids or seaweed polyphenolic extracts were explored as inhibitors of starch digestive enzymes, and the involvement of starch gel microstructure on the enzymatic digestion was assessed.Mastication of toasted wheat breads was affected by their different structures, despite no differences in the sensory perception was observed. Bolus texture was also altered by bread structure and texture. The breadmaking process offered the possibility to modify the bread structure. In fact, varying dough shaping led to bread with different crumb structures and texture properties. After stressing the importance of selecting the in vitro oral processing method used to simulate mastication, the further digestion of bread with different crumb structures confirmed that they were differently disaggregated yielding variations on posterior starch digestibility. Once stating the importance of crumb microstructure on starch digestion, the focus was shifted to connect starch gels microstructure with its in vitro digestion. Gels obtained with a different type of starch, from cereals, pulses, or tubers, showed different digestibility, which was related to their microstructure but also their amylose content. Considering the action of digestive enzymes (α-amylase and α-glucosidase) on starch hydrolysis, different phenolic compounds were studied to understand the interactions between phenolics and either enzymes or substrates. The most effective way to inhibit enzymes was to incubate them with phenolic acids. A higher concentration of the inhibitor was needed when phenolic compounds interacted previously with the substrate, due to their retention within the starch gel. The chemical structure of phenolic acids controlled the enzyme inhibition. Similarly, complex phenolic extracts, like those extracted from A. nodosum seaweed could be used to inhibit digestive enzymes, showing greater inhibition effect when they i i ABSTRACT were previously incubated with the enzyme, ...

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Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control

Cited by 49 publications

References 93 publications

Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Resistant Starch Contents of Starch Isolated from Black Longan Seeds

Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols

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