Understanding the mechanism of ultrasonication regulated the digestibility properties of retrograded starch following vacuum freeze drying

Structural characterization, physicochemical properties and in vitro digestion of finger millet–resistant starch prepared by different methods

“…In the research report of Ding et al . (2020), the solubility and swelling power of retrograde starch after ultrasonic treatment also have similar results. The solubility of OP‐FRS is minimal (8.23%), which is caused by the cross‐linking between starch molecules after the starch is oxidized by ozone (Chan et al ., 2011; Klein et al ., 2014).…”

Impact of ultrasonic treatment on rice starch and grain functional properties: A review

“…On the other hand, Dang et al [73] reported that the glycemic index of UT brown rice has no significant difference compared to native brown rice. Because of these effects, several works have been done in determining the effect of ultrasonication on starch digestibility [76] , [78] , [79] , [80] . Kaur and Gill [81] observed that increasing sonication (24 kHz, 100 W) durations from 15 to 30 mins caused an increase in the content of RDS and RS, subsequently decreasing the SDS content.…”

Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes

“…The digestion of starch is an important topic to research as starches are employed to get half of the energy from foods by the human body after ingestion [7] . Based on in-vitro digestibility determined by the Englyst method [8] , starch is divided into three fractions, namely slowly digestible starch (RDS), rapidly digestible starch (SDS), and resistant starch (RS).…”