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Wu Y, Liu Y, Jia Y, Feng CH, Ren F, Liu H. Research progress on the regulation of starch-polyphenol interactions in food processing. Int J Biol Macromol 2024; 279:135257. [PMID: 39233167 DOI: 10.1016/j.ijbiomac.2024.135257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Revised: 08/25/2024] [Accepted: 08/31/2024] [Indexed: 09/06/2024]
Abstract
Starch is a fundamental material in the food industry. However, the inherent structural constraints of starch impose limitations on its physicochemical properties, including thermal instability, viscosity, and retrogradation. To address these obstacles, polyphenols are extensively employed for starch modification owing to their distinctive structural characteristics and potent antioxidant capabilities. Interaction between the hydroxyl groups of polyphenols and starch results in the formation of inclusion or non-inclusion complexes, thereby inducing alterations in the multiscale structure of starch. These modifications lead to changes in the physicochemical properties of starch, while simultaneously enhancing its nutritional value. Recent studies have demonstrated that both thermal and non-thermal processing exert a significant influence on the formation of starch-polyphenol complexes. This review meticulously analyzes the techniques facilitating complex formation, elucidating the critical factors that dictate this process. Of noteworthy importance is the observation that thermal processing significantly boosts these interactions, whereas non-thermal processing enables more precise modifications. Thus, a profound comprehension and precise regulation of the production of starch-polyphenol complexes are imperative for optimizing their application in various starch-based food products. This in-depth study is dedicated to providing a valuable pathway for enhancing the quality of starchy foods through the strategic integration of suitable processing technologies.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chao-Hui Feng
- School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Hongzhi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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2
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Raza H, Zhou Q, Cheng KW, He J, Wang M. Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex. Food Chem 2024; 445:138785. [PMID: 38387320 DOI: 10.1016/j.foodchem.2024.138785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/06/2024] [Accepted: 02/15/2024] [Indexed: 02/24/2024]
Abstract
The modification of starch digestibility can be achieved through the formation of complexes with polyphenols. We studied the combined impacts of ultrasound and high-pressure homogenization (UT-HPH) on the structure and in vitro digestibility of rice starch-chlorogenic acid complexes. The development of V-type complexes was supported by our findings, which also showed that synergistic UT-HPH therapy exhibited the highest absorbance value for the complexing index (0.882). Significant alterations in digestibility were also observed in the complexes, with the content of RDS decreasing from 49.27% to 27.06%, the content of slowly SDS increasing from 25.69% to 35.35%, and the percentage of RS increasing from 25.05% to 37.59%. Furthermore, a high positive correlation was found by applying the Pearson correlation coefficient in our research between RS, weight, PSD, and CI. This study presents a sustainable processing approach for utilizing chlorogenic acid in starch-rich food systems.
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Affiliation(s)
- Husnain Raza
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, DK 1958, Denmark
| | - Qian Zhou
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Jiayi He
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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3
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Liang X, Chen L, McClements DJ, Zhao J, Zhou X, Qiu C, Long J, Ji H, Xu Z, Meng M, Gao L, Jin Z. Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality. Crit Rev Food Sci Nutr 2024; 64:7550-7562. [PMID: 36908227 DOI: 10.1080/10408398.2023.2186126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Starch is a natural, abundant, renewable and biodegradable plant-based polymer that exhibits a variety of functional properties, including the ability to thicken or gel solutions, form films and coatings, and act as encapsulation and delivery vehicles. In this review, we first describe the structure of starch molecules and discuss the mechanisms of their interactions with guest molecules. Then, the effects of starch-guest complexes on gelatinization, retrogradation, rheology and digestion of starch are discussed. Finally, the potential applications of starch-guest complexes in the food industry are highlighted. Starch-guest complexes are formed due to physical forces, especially hydrophobic interactions between non-polar guest molecules and the hydrophobic interiors of amylose helices, as well as hydrogen bonds between some guest molecules and starch. Gelatinization, retrogradation, rheology and digestion of starch-based materials are influenced by complex formation, which has important implications for the utilization of starch as a functional and nutritional ingredient in food products. Controlling these interactions can be used to create novel starch-based food materials with specific functions, such as texture modifiers, delivery systems, edible coatings and films, fat substitutes and blood glucose modulators.
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Affiliation(s)
- Xiuping Liang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, China
| | | | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xing Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hangyan Ji
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, China
| | - Licheng Gao
- Faculty of Bioscience Engineering, Ghent University, Belgium, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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4
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Zhang Y, Zeng J, Jie Z, Gao H, Su T, Li Z, Zhang Q, Liu F. Development and characterization of an active starch-based film as a chlorogenic acid delivery system. Int J Biol Macromol 2024; 255:128055. [PMID: 37956804 DOI: 10.1016/j.ijbiomac.2023.128055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 11/09/2023] [Accepted: 11/10/2023] [Indexed: 11/15/2023]
Abstract
Given its health benefits for the human body, chlorogenic acid (CA) offers promising applications in the food industry. However, the instability and low bioavailability of CA remain to be solved. In this paper, a starch-based film prepared by the homogenization and solution-casting method was used as an effective carrier to alleviate these problems. Homogenization (10-50 MPa) reduced the starch paste viscosity and its particle sizes from 21.64 to 7.68 μm, which promoted the starch recrystallization and induced chemical cross-links between starch-CA, as confirmed by the FTIR result with an appearance of a new CO peak at about 1716 cm-1. Accordingly, the rapidly digestible starch content of the film was reduced to 27.83 % and the CA encapsulation efficiency was increased to 99.08 % (from 65.88 %). As a result, the film system extended CA's release time beyond 4 h and significantly increased the heat-treated CA's antioxidant activity. Besides, the tensile strength and elastic modulus of the film were also improved to 6.29 MPa (from 1.63 MPa) and 160.98 MPa (from 12.02 MPa), respectively, by homogenization. In conclusion, the developed active starch-based film could be used as an edible film for the production of functional food or active food packaging.
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Affiliation(s)
- Yue Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Jingjing Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Zeng Jie
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Tongchao Su
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Ziheng Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Qi Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Xu B, Zhang C, Liu Z, Xu H, Wei B, Wang B, Sun Q, Zhou C, Ma H. Starches modification with rose polyphenols under multi-frequency power ultrasonic fields: Effect on physicochemical properties and digestion behavior. ULTRASONICS SONOCHEMISTRY 2023; 98:106515. [PMID: 37442054 PMCID: PMC10422105 DOI: 10.1016/j.ultsonch.2023.106515] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 06/21/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023]
Abstract
As the main source of energy for human beings, starch is widely present in people's daily diet. However, due to its high content of rapidly digestive starch, it can cause a rapid increase in blood glucose after consumption, which is harmful to the human body. In the current study, the complexes made from edible rose polyphenols (ERPs) and three starches (corn, potato and pea) with different typical crystalline were prepared separately by multi-frequency power ultrasound (MFPU). The MFPU includes single-frequency modes of 40, 60 kHz and dual-frequency of 40 and 60 kHz in sequential and simultaneous mode. The results of the amount of complexes showed that ultrasound could promote the formation of polyphenol-starch complexes for all the three starches and the amount of ERPs in complexes depended on the ultrasonic parameters including treatment power, time and frequency. Infrared spectroscopy and X-ray diffraction indicated that ERPs with or without ultrasound could interact with the three starches through non-covalent bonds to form non-V-type complexes. Scanning electron microscopy showed that the shape of starches changed obviously from round/oval to angular and the surface of the starches were no longer smooth and appeared obvious pits, indicating that the ultrasonic field destroyed the structure of starches. In addition, compared to the control group, the in vitro digestibility study with 40/60 kHz sonication revealed that ultrasonic treatment greatly improved the digestive properties of the polyphenol-starch complexes by significantly increasing the content of resistant starch (20.31%, 17.27% and 14.98%) in the three starches. Furthermore, the viscosity properties of the three starches were all decreased after ERPs addition and the effect was enhanced by ultrasound both for single- and dual-frequency. In conclusion, ultrasound can be used as an effective method for preparing ERPs-starch complexes to develop high value-added products and low glycemic index (GI) foods.
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Affiliation(s)
- Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
| | - Chao Zhang
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Zhenbin Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, 710021 Xi'an, China
| | - Hanshan Xu
- Hangzhou of Supervising Testing Center for Quality and Meterology, 311199 Hangzhou, Zhejiang, China
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Qin Sun
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
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Rosliuk D, Jakstas V, Ivanauskas L, Liudvinaviciute D, Coma V, Rutkaite R. Investigation of Bioactive Complexes of Chitosan and Green Coffee Bean or Artichoke Extracts. Molecules 2023; 28:5356. [PMID: 37513230 PMCID: PMC10385370 DOI: 10.3390/molecules28145356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/04/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
The formation of water-insoluble complexes between chitosan (ChS) and caffeoylquinic acid (CQ) derivatives present in artichoke (AE) and green coffee bean (GCBE) extracts was investigated by the equilibrium adsorption method. The UPLC/HPLC analysis revealed that the phenolic compounds accounted for 8.1% and 74.6% of AE and GCBE respectively, and CQ derivatives were the predominant compounds. According to the applied Langmuir adsorption model, anionic compounds present in natural extracts were adsorbed onto the active centers of ChS, i.e., primary amino groups. The driving forces of adsorption were electrostatic interactions between cationic groups of ChS and anionic compounds of natural extracts. Chromatographic analysis revealed that not only CQ derivatives, but also other phenolic compounds of natural extracts were attached to ChS. The release of adsorbed compounds into different media as well as the bioactive properties of complexes were also studied. With the immobilization of bioactives onto ChS, increased and prolonged ABTS•+ radical scavenging activity and decreased antifungal activity against Fusarium graminearum and Botrytis cinerea were observed compared to those of ChS. The findings of the current study highlight that the adsorption approach could be used to successfully prepare water-insoluble complexes of ChS and components of natural extracts with prolonged antioxidant activity.
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Affiliation(s)
- Deimante Rosliuk
- Department of Polymer Chemistry and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania
| | - Valdas Jakstas
- Department of Pharmacognosy, Lithuanian University of Health Sciences, Sukileliu Ave. 13, LT-50162 Kaunas, Lithuania
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukileliu Ave. 13, LT-50162 Kaunas, Lithuania
| | - Liudas Ivanauskas
- Department of Analytical and Toxicological Chemistry, Lithuanian University of Health Sciences, Sukileliu Ave. 13, LT-50162 Kaunas, Lithuania
| | - Dovile Liudvinaviciute
- Department of Polymer Chemistry and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania
| | - Veronique Coma
- Laboratoire de Chimie des Polymères Organiques, Université de Bordeaux, CNRS, Bordeaux INP, UMR 5629, 16 Avenue Pey-Berland, F-33600 Pessac, France
| | - Ramune Rutkaite
- Department of Polymer Chemistry and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania
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Wang R, Li M, Brennan MA, Dhital S, Kulasiri D, Brennan CS, Guo B. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Compr Rev Food Sci Food Saf 2023; 22:3185-3211. [PMID: 37254305 DOI: 10.1111/1541-4337.13180] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/05/2023] [Accepted: 05/06/2023] [Indexed: 06/01/2023]
Abstract
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 starch-phenolic 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.
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Affiliation(s)
- Ruibin Wang
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Ming Li
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Melbourne, Victoria, Australia
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, Victoria, Australia
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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Jiang X, Wang J, Li L, Zheng B, Zheng S, Lu X. Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch-Chlorogenic Acid Complex. Foods 2023; 12:2506. [PMID: 37444244 DOI: 10.3390/foods12132506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/17/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment, the behavior and digestive characteristics of the resulting starch/chlorogenic acid complex (LS-CA) at different degrees of gelatinization and the inhibition of α-amylase by chlorogenic acid were investigated. The variation in dielectric loss factor, ε″, and dielectric loss tangent, tanδε, of the microwave thermal conversion indicated that LS-CA had a more efficient microwave-energy-to-thermal-energy conversion efficiency than LS. This gelatinized LS-CA to a greater extent at any given temperature between 65 and 85 °C than LS, and it accelerated the degradation of the starch crystalline structure. The greater disruption of the crystal structure decreased the bound water content and increased the thermal stability of LS-CA compared to LS. The simulated in vitro digestion found that the presence of the LS-CA complex improved the slow-digestion property of lotus seed starch by increasing its content of resistant and slowly digested starch. In addition, the release of chlorogenic acid during α-amylase hydrolysis further slowed starch digestion by inhibiting α-amylase activity. These findings provide a foundation for understanding the correlation between the complex behavior and digestive properties of naturally polyphenol-rich, starch-based foods, such as LS, under microwave treatment, which will facilitate the development of starch-based foods with tailored digestion rates, lower final degrees of hydrolysis and glycemic indices.
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Affiliation(s)
- Xiangfu Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jianyi Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lanxin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuyi Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Li D, Cao G, Yao X, Yang Y, Yang D, Liu N, Yuan Y, Nishinari K, Yang X. Tartary buckwheat-derived exosome-like nanovesicles against starch digestion and their interaction mechanism. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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10
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Wang Y, Liu T, Xie J, Cheng M, Sun L, Zhang S, Xin J, Zhang N. A review on application of molecular simulation technology in food molecules interaction. Curr Res Food Sci 2022; 5:1873-1881. [PMID: 36276243 PMCID: PMC9579209 DOI: 10.1016/j.crfs.2022.10.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/07/2022] [Accepted: 10/09/2022] [Indexed: 11/06/2022] Open
Abstract
Molecular simulation is a new technology to analyze the interaction between molecules. This review mainly summarizes the application of molecular simulation technology in the food industry. This technology has been employed to assess structural changes of biomolecules, the interaction between components, and the mechanism of physical and chemical property alterations. These conclusions provide a deeper understanding of the molecular interaction mechanism in foods, break through the limitations of scientific experiments and avoid blind and time-consuming scientific research. In this paper, the advantages and development trends of molecular simulation technology in the food research field are described. This methodology can be used to contribute to further studies of the mechanism of molecular interactions in food, confirm experimental results and provide new ideas for research in the field of food sciences.
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Affiliation(s)
- Yan Wang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Tianjiao Liu
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Jinhui Xie
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Meijia Cheng
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Lirui Sun
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Shuai Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China
| | - Jiaying Xin
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China,State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000, PR China
| | - Na Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin, 150076, PR China,Corresponding author.
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11
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Fan H, Chen Z, Ma R, Wen Y, Li H, Wang J, Sun B. V6a-amylose helical cavity and benzoic acids with para-hydroxyl structure facilitate the formation of inclusion complex. Carbohydr Polym 2022; 298:120065. [DOI: 10.1016/j.carbpol.2022.120065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 08/07/2022] [Accepted: 08/30/2022] [Indexed: 11/02/2022]
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12
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Both alkyl chain length and V-amylose structure affect the structural and digestive stability of amylose-alkylresorcinols inclusion complexes. Carbohydr Polym 2022; 292:119567. [DOI: 10.1016/j.carbpol.2022.119567] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/27/2022] [Accepted: 04/30/2022] [Indexed: 11/21/2022]
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13
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14
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Di Marco AE, Ixtaina VY, Tomás MC. Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101625] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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Zhao Y, Wang M, Zhang J, Xiong C, Huang G. The mechanism of delaying starch digestion by luteolin. Food Funct 2021; 12:11862-11871. [PMID: 34734615 DOI: 10.1039/d1fo02173g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, the mechanisms of the delay of starch digestion by luteolin were revealed by studying the luteolin-PPA (porcine pancreatic α-amylase) interaction and luteolin-starch interaction. The luteolin-PPA interaction was investigated by inhibitory kinetics analysis, fluorescence quenching, circular dichroism (CD), Fourier transform infrared (FT-IR) spectroscopy and molecular docking. The results of the inhibitory kinetics revealed that luteolin was a mixed-type inhibitor of PPA and that the inhibitory action was reversible. Fluorescence spectroscopy (including fluorescence quenching and thermodynamics) and molecular docking analyses indicated that hydrogen bonds and hydrophobic forces were the main forces between PPA and luteolin. CD and FT-IR spectroscopy analyses showed that the interaction between luteolin and PPA changed the secondary structure of PPA and induced a decline in its activity. In addition, the luteolin-starch interaction was also studied using UV-visible absorption and X-ray diffraction analyses. These indicated that luteolin could bind with PPA, and that hydrogen bonds and van der Waals forces may be present. Overall, luteolin delayed starch digestion not only by binding with PPA but also by binding with starch. Thus, luteolin has the potential to prevent and control diabetes by being added into starch-based food to delay starch digestion.
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Affiliation(s)
- Yiling Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Ming Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Jinsheng Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Chunhong Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Ganhui Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
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16
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Shi L, Zhou J, Guo J, Gladden I, Kong L. Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds. Carbohydr Polym 2021; 274:118596. [PMID: 34702447 DOI: 10.1016/j.carbpol.2021.118596] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/06/2021] [Accepted: 08/18/2021] [Indexed: 01/17/2023]
Abstract
The linear component of starch, especially amylose, is capable of forming inclusion complex (IC) with various small molecules. It could significantly modify the structure and properties of starch, and it could bring beneficial effects when bioactive compounds can be encapsulated. This review discusses the formation and characterization of the starch-guest IC and focuses on the recent developments in the use of starch ICs for the encapsulation and controlled release of bioactive guest compounds. A great number of guest compounds, such as lipids, aroma compounds, pharmaceuticals, and phytochemicals, were studied for their ability to be complexed with starch and/or amylose and some of the formed ICs were evaluated for the chemical stability improvement and the guest release regulation. Starch-guest ICs has a great potential to be a delivery system, as most existing studies demonstrated the enhancement on guest retention and the possibility of controlled release.
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Affiliation(s)
- Linfan Shi
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Jingyi Zhou
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Jiayue Guo
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Isabella Gladden
- Department of Mechanical Engineering, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
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17
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Schefer S, Oest M, Rohn S. Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. Foods 2021; 10:2798. [PMID: 34829079 PMCID: PMC8624349 DOI: 10.3390/foods10112798] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/04/2021] [Accepted: 11/09/2021] [Indexed: 12/27/2022] Open
Abstract
The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein-phenolic or carbohydrate-phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.
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Affiliation(s)
- Simone Schefer
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
| | - Marie Oest
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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18
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Formation, structure and properties of the starch-polyphenol inclusion complex: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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19
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Li S, Zhang R, Lei D, Huang Y, Cheng S, Zhu Z, Wu Z, Cravotto G. Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.017] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Li J, Tian L, Fang Y, Chen W, Hunag G. Ultrasonic‐Assisted Preparation of Maize Starch–Caffeic Acid Complex: Physicochemical and Digestion Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.202000084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Junhui Li
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Lei Tian
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Yizhou Fang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Wenwei Chen
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Guangrong Hunag
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
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21
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Ekaette I, Saldaña MD. Barley starch behavior in the presence of rutin under subcritical water conditions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105421] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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22
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Insight into the characterization and digestion of lotus seed starch-tea polyphenol complexes prepared under high hydrostatic pressure. Food Chem 2019; 297:124992. [DOI: 10.1016/j.foodchem.2019.124992] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 06/06/2019] [Accepted: 06/10/2019] [Indexed: 12/20/2022]
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23
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Lin W, Ni Y, Pang J. Microfluidic spinning of poly (methyl methacrylate)/konjac glucomannan active food packaging films based on hydrophilic/hydrophobic strategy. Carbohydr Polym 2019; 222:114986. [PMID: 31320090 DOI: 10.1016/j.carbpol.2019.114986] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 05/15/2019] [Accepted: 06/07/2019] [Indexed: 10/26/2022]
Abstract
Here, inspired by the hydrophilic/hydrophobic theory, a novel konjac glucomannan/poly (methyl methacrylate)/chlorogenic acid (KGM/PMMA/CGA) food packaging film was successfully fabricated via microfluidic spinning technology (MST). The results of fourier transform infrared spectroscopy and x-ray diffraction confirmed the formation of hydrogen bonds in the films, which lead to the enhanced mechanical properties. Thermogravimetric analysis and differential scanning calorimetry showed excellent thermal stability of the films. Water vapor permeability (1.47 × 10-5 ± 0.11 g/(m⋅h⋅kPa)) and water contact angle (89.2°) measurement proved that the films were hydrophobic. The good swelling degree (85.18 ± 15.65%) indicated film's potentials in releasing CGA. More importantly, KGM played a key role in the antibacterial activities against Staphylococcus aureus (8.5 ± 3.5 mm) and Escherichia coli (6.5 ± 2.1 mm) by utilizing its hydrophilicity. Thus, our present work may provide a new idea for constructing active food packaging films with significant performances based on hydrophilic/hydrophobic strategy.
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Affiliation(s)
- Wanmei Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yongsheng Ni
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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24
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Zhao B, Wang B, Zheng B, Chen L, Guo Z. Effects and mechanism of high-pressure homogenization on the characterization and digestion behavior of lotus seed starch–green tea polyphenol complexes. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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25
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Zhao B, Sun S, Lin H, Chen L, Qin S, Wu W, Zheng B, Guo Z. Physicochemical properties and digestion of the lotus seed starch-green tea polyphenol complex under ultrasound-microwave synergistic interaction. ULTRASONICS SONOCHEMISTRY 2019; 52:50-61. [PMID: 30528211 DOI: 10.1016/j.ultsonch.2018.11.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 10/11/2018] [Accepted: 11/01/2018] [Indexed: 06/09/2023]
Abstract
Complex starch is gaining research attention due to its unique physicochemical and functional properties. Lotus seed starch (LS) suspensions (6.7%, w/v) with added green tea polyphenols (GTPs) (10%, w/w) were subjected to ultrasound (200-1000 W)-microwave (150-225 W) (UM) treatment for 15 min. The effects of UM treatment on the physicochemical properties of the LS-GTP system were investigated and exceeded that of microwave or ultrasound alone. The properties (morphology, X-ray diffraction pattern and so on) were affected by GTPs to various extents, depending on ultrasonic power. These influences may be explained by the non-covalent interactions between GTPs and LS. V-type LS-GTP inclusion complex and non-inclusive complex formation were observed. Their morphology and the distribution of GTPs molecules within them were estimated using scanning electron microscopy and confocal laser scanning microscopy. Furthermore, the digestion of LS-GTP complex was investigated by a dynamic in vitro rat stomach-duodenum (DIVRSD) model, lower digestion efficiency of LS has been achieved and the residues showed gradual improvement in morphology. These all experimental results do provide new insight into the complex starch production.
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Affiliation(s)
- Beibei Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Siwei Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liding Chen
- College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Si Qin
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Weiguo Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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26
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Gunenc A, Kong L, Elias RJ, Ziegler GR. Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye bran. Food Chem 2018; 259:1-6. [DOI: 10.1016/j.foodchem.2018.02.149] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 02/21/2018] [Accepted: 02/27/2018] [Indexed: 11/25/2022]
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27
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Kong L, Yucel U, Yoksan R, Elias RJ, Ziegler GR. Characterization of amylose inclusion complexes using electron paramagnetic resonance spectroscopy. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.050] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Igoumenidis PE, Zoumpoulakis P, Karathanos VT. Physicochemical interactions between rice starch and caffeic acid during boiling. Food Res Int 2018; 109:589-595. [DOI: 10.1016/j.foodres.2018.04.062] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 04/24/2018] [Accepted: 04/28/2018] [Indexed: 10/17/2022]
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29
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Gonzalez A, Wang YJ, Staroszczyk H, Brownmiller C, Lee SO. Effect of Acetylation and Beta-Amylase Treatment on Complexation of Debranched Starch with Naringenin. STARCH-STARKE 2018. [DOI: 10.1002/star.201700262] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ana Gonzalez
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville, AR 72704 USA
| | - Ya-Jane Wang
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville, AR 72704 USA
| | - Hanna Staroszczyk
- Chemical Faculty; Department of Food Chemistry, Technology and Biotechnology; Gdansk University of Technology; G. Narutowicza 11/12 Gdansk 80-952 Poland
| | - Cindi Brownmiller
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville, AR 72704 USA
| | - Sun-Ok Lee
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville, AR 72704 USA
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30
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Gonzalez A, Wang YJ, Staroszczyk H, Brownmiller C, Lee SO. Effect of Hydroxypropylation and Beta-Amylase Treatment on Complexation of Debranched Starch With Naringenin. STARCH-STARKE 2018. [DOI: 10.1002/star.201700263] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ana Gonzalez
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Ya-Jane Wang
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Hanna Staroszczyk
- Chemical Faculty; Department of Food Chemistry, Technology, and Biotechnology; Gdansk University of Technology; G. Narutowicza 11/12, 80-952 Gdansk Poland
| | - Cindi Brownmiller
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Sun-Ok Lee
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
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31
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Zhu F. Encapsulation and delivery of food ingredients using starch based systems. Food Chem 2017; 229:542-552. [DOI: 10.1016/j.foodchem.2017.02.101] [Citation(s) in RCA: 117] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Accepted: 02/20/2017] [Indexed: 01/11/2023]
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32
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Microencapsulation of a Natural Antioxidant from Coffee—Chlorogenic Acid (3-Caffeoylquinic Acid). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1919-y] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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Chi C, Li X, Zhang Y, Chen L, Li L, Wang Z. Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid. Food Funct 2017; 8:720-730. [DOI: 10.1039/c6fo01468b] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The synergistic effect of starch–GA complexes with more ordered multi-scale structures and the released GA inhibition decrease starch enzymatic digestibility.
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Affiliation(s)
- Chengdeng Chi
- Ministry of Education Engineering Research Center of Starch & Protein Processing
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
| | - Yiping Zhang
- Ministry of Education Engineering Research Center of Starch & Protein Processing
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
| | - Lin Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
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34
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Aguiar J, Estevinho B, Santos L. Microencapsulation of natural antioxidants for food application – The specific case of coffee antioxidants – A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.10.012] [Citation(s) in RCA: 126] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Igoumenidis PE, Karathanos VT. Diffusion and thermal stability of phenolic compounds during fortified rice rehydration process. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.044] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Kenar JA, Compton DL, Little JA, Peterson SC. Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking. Carbohydr Polym 2016; 140:246-52. [DOI: 10.1016/j.carbpol.2015.12.048] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 12/17/2015] [Accepted: 12/20/2015] [Indexed: 11/27/2022]
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37
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38
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Le-Bail P, Lorentz C, Pencreac’h G, Soultani-Vigneron S, Pontoire B, Giraldo LL, Villeneuve P, Hendrickx J, Tran V. Trapping by amylose of the aliphatic chain grafted onto chlorogenic acid: Importance of the graft position. Carbohydr Polym 2015; 117:910-916. [DOI: 10.1016/j.carbpol.2014.10.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Revised: 09/16/2014] [Accepted: 10/02/2014] [Indexed: 11/26/2022]
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