Starches modification with rose polyphenols under multi-frequency power ultrasonic fields: Effect on physicochemical properties and digestion behavior

Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review

Diabetes has become a significant global health issue, driving the adoption of low glycemic index (GI) diets and positioning low-GI foods as a key research focus. Although methods for lowering the GI of foods have been reviewed, a comprehensive analysis of the underlying mechanisms is lacking. Moreover, GI-lowering techniques, whether through exogenous additives or specific processing methods, can influence food sensory qualities and impact storage stability. However, systematic reviews on these effects are limited. This review summarizes mechanisms for reducing the GI of starchy foods, focusing on four key strategies: inhibiting digestive enzymes, altering substrate structure, blocking enzyme-substrate interactions, and stimulating insulin secretion. It also addresses the sensory impacts of these GI-reduction methods. Additionally, the review evaluates how certain nutrient additions affect food stability during storage, aiming to offer scientific guidance for the development of low-GI starchy foods.

Current advances in the interaction mechanisms, nutritional role and functional properties of phenolic compound-starch complexes

This review explores starch-phenolic compound complexes' formation mechanisms, structural characteristics, and functional roles. These complexes alter starch properties, enhance its resistance to digestion, and modulate enzyme activity, with significant implications for glycemic control. A critical discussion of preparation methods and characterization techniques is presented, emphasizing their application in functional food design and health-oriented products. The review highlights the potential of these complexes to address metabolic disorders, offering valuable insights for advancing food science and nutrition.

Effect of ultrasonication on OSA esterified surface modification of sorghum (Sorghum bicolor (L.) Moench) starch

The present study investigates the effect of ultrasonication (US) amplitude (30 %, 50 %, and 70 %, time- 45 min) followed by octenyl succinic anhydride (OSA, 3 %) esterification on morphological, structural, functional, and rheological properties of sorghum starch. The increase in US amplitudes significantly (p < 0.05) increased the degree of substitution (DS) of esterified starch (0.0094 to 0.0170). US treatment promotes the fragmentation of starch granules, resulting in smaller particle sizes with higher surface roughness that was further enhanced with dual modification (USOSA). The contact angle (35.681° to 79.377°) increased with both DS and surface roughness. Dual modification decreased the pasting properties, gelatinization temperature ranges, swelling power (13.11-12.17 g/g), and relative crystallinity (29.88 to 21.58 %) of starch, whereas the increase in solubility (10.06 to 13.81 %), water absorption capacity (0.92 to 1.62 g/g), and oil absorption capacity (2.17 to 3.17 g/g) were observed. The rheological assessment demonstrated a shear-thinning behavior (n < 1), with decreasing consistency indices as amplitude increased. The storage modulus (G') consistently exceeded the loss modulus (G") and damping factor (tanδ <1), indicating elastic behavior. Overall, the findings suggest that the combined US and OSA modification techniques significantly improve the properties of sorghum starch which can be used for various food applications.

Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses

The decline in physiological functions caused by aging increases the prevalence of dysphagia. Anthocyanins play a dual role in enhancing the nutrition of the food and influencing its swallowing properties. The objective of this study was to investigate the impact of anthocyanins from purple red rice bran on the viscosity, rheological and textural properties, and IDDSI classification of rice starch-based dysphagia food masses.The results showed that anthocyanins increased the peak viscosity (PV) and contributed to amylose leaching from the food masses. In contrast, the addition of 1% and 2% anthocyanins inhibited the retrogradation and recrystallization of starch, which resulted in a reduction in the final viscosity (FV) of the food masses. The presence of anthocyanins (0.5%) also could increase the storage/loss modulus of the food masses, while the addition of 1.0% and 2.0% anthocyanins showed the opposite trend. In addition, purple red rice bran anthocyanins reduced textural parameters such as hardness and chewiness of the food masses. All four prepared food masses were classified as level 4 (Pureed) in the IDDSI framework, and the food masses with 2% anthocyanins appeared to be more suitable for ingestion by dysphagia populations, with lower viscosity and less sticky retention on the spoon. These results offer a theoretical foundation for designing innovative and functional dysphagia foods.

Exploring the effect of L-theanine synergised with EGCG on starch digestibility in ultrasonic field from different perspectives

With the increasing prevalence of diabetes, the search for natural compounds with potential anti-hyperglycemic effects has become a key focus in food and nutrition research. L-theanine (THE) and epigallocatechin gallate (EGCG) from tea are gaining attention due to their antioxidant and metabolic regulation properties. Although they have been shown to have an effect on glucose metabolism, their synergistic effect on starch digestive properties and the mechanism remain unclear. Here, we explored that THE and EGCG synergistically regulated starch digestive properties in ultrasound treatment through two different perspectives. At specific THE/EGCG ratios (THE/EGCG1:1), maize starch granules exhibited significant aggregation and densification. THE promoted the ordered arrangement of starch molecular chains through hydrogen bonding, and the polyphenolic structure of EGCG further stabilised this ordered structure, thus enhancing the crystallinity and short-range ordering of starch. It meant that THE and EGCG further reduced starch digestibility by synergistically modulating the multi-scale structure of starch. In addition, THE and EGCG exhibited significant synergistic inhibition of α-amylase activity (1.6 mM THE and 0.05 mg/mL EGCG). The multi-spectral results showed that the addition of THE and EGCG enhanced the conformational change of the enzyme, leading to the change of the secondary structure, and the synergistic effect might originate from the multiple interactions of THE and EGCG with different amino acid residues in the digestive enzyme (e.g., THR-163, GLN-63, ASP-197, etc), which strengthened the inhibition, and the molecular dynamics simulations further supported the findings. This work promotes the further development and utilisation of endogenous substances in tea and provides some references for the development of food ingredients with potential hypoglycaemic functions.

Improving complexation of puerarin with kudzu starch by various ultrasonic pretreatment: Interaction mechanism analysis

The industrial preparation of kudzu starch (KS) significantly reduces the remaining of flavonoids like puerarin (PU) in the product, weakening its biological activity and making pre-treatments on kudzu crucial. Ultrasonic technique, widely used for modifying biomolecules, can enhance nutrient interactions like those between starch and polyphenols in foods. Thus, a puerarin-kudzu starch (PKS) complex was prepared with the introduction of ultrasonic pretreatment. The results indicated that sonication increased the binding of PU to KS from 0.399 ± 0.01 to 0.609 ± 0.05 mg/g. Particle size analysis and SEM revealed that the particles of the ultrasonic puerarin-kudzu starch complex (UPKS) were larger than those of the untreated complexes. XRD, UV-vis, and FT-IR spectroscopic analyses indicated that hydrogen bonding primarily governs the interaction between PU and KS. Additionally, incorporating PU decreased the starch structure's orderliness, while ultrasonic treatment altered the helical configuration of straight-chain starch, leading to the formation of a new, ordered structure through the creation of new hydrogen bonds. Additionally, gels formed from UPKS exhibited higher viscosity, elasticity, and shear stress, suggesting that ultrasound significantly altered the intermolecular interactions between PKS. In conclusion, the use of ultrasound under optimal conditions has demonstrated its effectiveness in preparing PKS complexes, highlighting its significant potential to produce high value-added kudzu-based products.

Effects of dynamic high-pressure microfluidization treatment on the structural, physicochemical, and digestive properties of wheat starch-Lonicera caerulea berry polyphenol complex

Polyphenol complexes can improve the physicochemical and functional properties of starch. In this study, a wheat starch-Lonicera caerulea berry polyphenol complex (WS-LCBP) was prepared using dynamic high-pressure microfluidization (DHPM). The effects of different DHPM pressures (150 and 250 MPa), number of cycles (1 and 3), and LCBP content (0 %, 6 %, 8 %, and 10 %) on the multiscale structure, physicochemical properties, and in vitro digestibility of WS-LCBP were examined. After a single 250 MPa DHPM cycle, Average particle size and water separation rate of WS were reduced by 42.40 % and 16.67 %, the freeze-thaw stability was significantly improved (P < 0.05), and the resistant starch (RS) content 68.67 % was significantly increased (P < 0.05). WS-LCBP has a V-shaped starch structure, which hinders gelatinization and increases enthalpy. The RS content of the WS-LCBP ranged from 72.46 % to 89.09 %, which was significantly higher (P < 0.05) than that of wheat starch subjected to a single 150 MPa DHPM cycle (36.31 %). Three 250 MPa DHPM cycles were beneficial for the formation of WS-LCBP. However, excessive DHPM treatment pressure and frequency reduced the recombination rate of LCBP and wheat starch. This study provides reference data for the industrial production of nutritionally functional wheat-resistant starch using green technologies.

Structural changes of wheat starch and activity inhibition of α-glucosidase by persimmon (Diospyros kaki Thunb.) leaves extract retarding starch digestibility

Elevated blood sugar levels caused by starch digestion was a target for controlling diabetes mellitus. The in vitro and in vivo digestibility of wheat starch was evaluated to find that adding 15 % persimmon leaf extract (PLE) to starch reduced its digestibility by 69.50 % and the peak postprandial blood glucose by 23.63 %. Subsequently, we observed under scanning electron microscopy and atomic force microscopy that the presence of PLE led to the destruction of starch structure and the aggregation of α-glucosidase so as to decrease starch digestion and hinder the binding of starch to α-glucosidase. Through multi-spectral analysis, PLE hindered the clathrate of iodine and starch, and also increased the crystallinity of starch by 48.58 %. For α-glucosidase inhibitory activity (IC50 = 72.49 μg/mL), PLE preferentially occupied the active center of α-glucosidase, changed its fluorescence characteristics and secondary structure through hydrogen bonding and hydrophobic interaction. Moreover, among the 23 potential α-glucosidase inhibitors screened from PLE, combined with molecular simulation, Procyanidin B2 had the strongest inhibitory effect (IC50 = 33.22 μg/mL) and binding energy (-7.09 kcal/mol), which was most effectively inhibitory on digestion. These results indicated the potential of PLE in hypoglycemia targeting both starch and α-glucosidase.

Research progress on the regulation of starch-polyphenol interactions in food processing

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.

Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

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.

Formation and Application of Starch-Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics

Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of tailor-made starches for specific applications, from bakinag and brewing to pharmaceuticals and bioplastics. In addition, this knowledge could contribute to the formulation of functional foods with lower glycemic indexes or improved nutrient delivery. Variations in the complexes can be attributed to differences in molecular weight, structure, and even the content of the polyphenols. In addition, the unique structural characteristics of starches, such as amylose/amylopectin ratio and crystalline density, also contribute to the observed effects. Processing conditions and methods will always alter the formation of complexes. As the type of starch/polyphenol can have a significant impact on the formation of the complex, the selection of suitable botanical sources of starch/polyphenols has become a focus. Spectroscopy coupled with chemometrics is a convenient and accurate method for rapidly identifying starches/polyphenols and screening for the desired botanical source. Understanding these relationships is crucial for optimizing starch-based systems in various applications, from food technology to pharmaceutical formulations.

Optimization of ultrasonic conditions for improving the characteristics of corn starch-glycyrrhiza polysaccharide composite to prepare enhanced quality lycopene inclusion complex

In this study, based on response surface optimization of ultrasound pre-treatment conditions for encapsulating lycopene, the corn starch-glycyrrhiza polysaccharide composite (US-CS-GP) was used to prepare a novel lycopene inclusion complex (US-CS-GP-Lyc). Ultrasound treatment (575 W, 25 kHz) at 35 °C for 25 min significantly enhanced the rheological and starch properties of US-CS-GP, facilitating the preparation of US-CS-GP-Lyc with an encapsulation efficiency of 76.12 ± 1.76 %. In addition, the crystalline structure, thermal properties, and microstructure of the obtained lycopene inclusion complex were significantly improved and showed excellent antioxidant activity and storage stability. The US-CS-GP-Lyc exhibited a V-type crystal structure, enhanced lycopene loading capacity, and reduced crystalline regions due to increased amorphous regions, as well as superior thermal properties, including a lower maximum thermal decomposition rate and a higher maximum decomposition temperature. Furthermore, its smooth surface with dense pores provides enhanced space and protection for lycopene loading. Moreover, the US-CS-GP-Lyc displayed the highest DPPH scavenging rate (92.20 %) and enhanced stability under light and prolonged storage. These findings indicate that ultrasonic pretreatment can boost electrostatic forces and hydrogen bonding between corn starch and glycyrrhiza polysaccharide, enhance composite properties, and improve lycopene encapsulation, which may provide a scientific basis for the application of ultrasound technology in the refined processing of starch-polysaccharides composite products.

Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starch

The advantages of physically modifying starch are evident: minimal environmental impact, no by-products, and straightforward control. The impact of dual modification on starch properties is contingent upon modification conditions and starch type. Herein, we subjected purple rice starch (PRS) to heat-moisture treatment (HMT, 110 °C, 4 h) with varying moisture content, ultrasound treatment (UT, 50 Hz, 30 min) with different ultrasonic power, and a combination of HMT and UT. Our findings reveal that UT following HMT dispersed starch granules initially aggregated by HMT and resulted in a rougher granule surface. Rheological analysis showcased a synergistic effect of HMT and UT, enhancing the fluidity of PRS and reinforcing its resistance to deformation in paste form. The absorbance ratio R1047/1015 indicates that increased moisture content during HMT and high ultrasound power for UT reduced the short-range order degree (1.69). However, the combined HMT-UT exhibited an increased R1047/1015 (1.38-1.64) compared to HMT alone (1.29-1.45), likely due to short-chain rearrangement. Notably, the A-type structure of PRS remained unaltered, but overall crystallinity significantly decreased (23.01 %-28.56 %), consistent with DSC results. In summary, physical modifications exerted significant effects on PRS, shedding light on the mechanisms governing the transformation of structural properties during HMT-UT.