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Gao Q, Feng R, Yu MJ, Tao H, Zhang B. Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes. Food Chem 2024; 457:140191. [PMID: 38924913 DOI: 10.1016/j.foodchem.2024.140191] [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: 04/22/2024] [Revised: 06/09/2024] [Accepted: 06/21/2024] [Indexed: 06/28/2024]
Abstract
Rice contains abundant starch and contributes to a rapid rise in postprandial blood glucose levels. Hence, it is crucial to directly modify rice grains for resistant starch (RS) content elevation while preserving their morphology. In this study, rice grains were treated with 6%-18% concentrations of oleic acid (OA) and 8-20 h of soaking time to promote the formation of starch-lipid complexes, thereby reducing rice digestibility. In OA-treated rice, the OA molecules exist in three binding states. OA-treated rice exhibited a significantly higher complexation index and OA content than natural rice. RS content increased from 20.50% to 32.46%. X-ray diffraction and NMR spectroscopy revealed the development of amylose-OA complexes within the rice grains and a V-crystalline structure of up to 3.62%. Raman spectroscopy and thermogravimetric analysis showed enhanced molecular ordering and structural stability of rice starch. Overall, OA treatment effectively promotes RS formation within rice grains, consequently reducing rice digestibility.
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Affiliation(s)
- Qian Gao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Ran Feng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Meng-Jie Yu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Han Tao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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Wang C, Zhu Z, Mei L, Xia Y, Chen X, Mustafa S, Du X. The structural properties and resistant digestibility of maize starch-glyceride monostearate complexes. Int J Biol Macromol 2023; 249:126141. [PMID: 37544562 DOI: 10.1016/j.ijbiomac.2023.126141] [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: 04/03/2023] [Revised: 06/29/2023] [Accepted: 08/03/2023] [Indexed: 08/08/2023]
Abstract
This study investigated the effects of pullulanase debranching on the structural properties and digestibility of maize starch (MS)-glyceryl monostearate (GMS) complexes. According to our results, the apparent amylose content of MS increased from 36.34 % to 95.55 % and complex index reached 93.09 % after 16 h of pullulanase debranching. The crystallinity of prepared MS-GMS complexes increased to 33.24 % with a blend of B-type and V-type crystals. The surface of prepared MS-GMS complexes granules emerged more small lamellar crystals tightly adhering to the surface of granules. The Fourier transforms infrared spectroscopy analysis showed that debranching pretreatment MS-GMS complexes exhibited higher levels of short-range orders structure. These results indicated that maize starch was favorable to form more ordered starch-lipid complexes structure after debranching pretreatment, which resulted in the restriction of starch hydrolysis. In vitro digestion data implied that resistant starch (RS) content increased with the extension of the debranching time, and the highest RS content (69.58 %) appeared with 16 h pullulanase debranching. This work suggests that debranching pretreatment could be an efficient way to produce ordered starch-lipid complexes with controllable structure and anti-digestibility.
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Affiliation(s)
- Caihong Wang
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhijie Zhu
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Liping Mei
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaoyao Xia
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xu Chen
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Saddam Mustafa
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xianfeng Du
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
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Sun C, Wei Z, Xue C, Yang L. Development, application and future trends of starch-based delivery systems for nutraceuticals: A review. Carbohydr Polym 2023; 308:120675. [PMID: 36813348 DOI: 10.1016/j.carbpol.2023.120675] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/08/2023]
Abstract
As a natural biopolymer, starch is ideally adapted as an encapsulant material for nutraceutical delivery systems due to its unique nature of extensive sources, versatility and high biocompatibility. This review offers an outline of recent advances in the development of starch-based delivery systems. The structure and functional properties of starch in encapsulating and delivering bioactive ingredients are first introduced. Structural modification of starch improves the functionalities and extends the applications of starch in novel delivery systems. Then, various nutraceutical delivery systems are systematically summarized, which include porous starch, starch particle, amylose inclusion complex, cyclodextrin, gel, edible film and emulsion. Next, the delivery process of nutraceuticals is discussed in two parts: digestion and release. Intestinal digestion plays an important role during the whole digestion process of starch-based delivery systems. Moreover, controlled release of bioactives can be achieved by porous starch, starch-bioactive complexation and core-shell structure. Finally, the challenges of the existing starch-based delivery systems are deliberated, and the directions for future research are pointed out. Composite delivery carriers, co-delivery, intelligent delivery, delivery in real food systems, and reuse of agricultural wastes may be the research trends for starch-based delivery systems in the future.
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Affiliation(s)
- Chang Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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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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