Background Food is a complex system, which usually contains many different compounds. Thus, interaction between starch and other compounds is unavoidable and often significantly affects the properties of starch. Therefore, interaction between starch and other compounds has attracted considerable interest. Scope and approach It is widely confirmed that starch can form the inclusion complex with a variety of small molecules, such as iodine, lipids, and aromatic compounds. Recently, it is found that starch and polyphenols can also form the inclusion complex. However, no related reviews are published. Thus, the formation, structure and properties of the starch-polyphenol inclusion complex are reviewed in this work. Specifically, this work describes the methods to prepare the inclusion complex, the techniques to identify the complex, protection of the complex on the polyphenol, digestibility and potential prebiotic activity of the complex. Key findings and conclusions Formation of the starch-polyphenol inclusion complex can improve the stability and achieve slow release of the polyphenol, thus improving the bioavailability. Moreover, the starch-polyphenol inclusion complex is resistant to digestive enzymes. Thus, this complex is considered as the Type-5 resistant starch, which is similar to the starch-lipid complex. The resistance of the starch-polyphenol inclusion complex results from inhibition of polyphenols on digestive enzymes and the single helixes of starch formed in the complex. Thus, the starch-polyphenol complex may be more resistant than the starch-lipid complex. Moreover, this complex may have synergistic effects of polyphenols and traditional resistant starch without polyphenols in the prebiotic activity, which is a promising prebiotic ingredient.

Formation, structure and properties of the starch-polyphenol inclusion complex: A review

Background All starch fractions not digested and absorbed in the small intestine of healthy humans are considered resistant starch (RS), and their habitual intake has been associated with different beneficial effects on health. In particular, starch-lipid V-type complexes, such as starch-fatty acids and starch-monoglycerides, have traditionally been classified as type 5 RS. Scope and approach Other starch V-type complexes have emerged more recently, such as starch-glycerol, starch-amino acids, starch-peptides, starch-proteins, starch-lipid-protein, starch-polyphenols, starch-other polysaccharides, among others, which do not fit well into the traditionally accepted nutritional classification of RS. Here, these complexes are analyzed in order to highlight the pertinence of redefining RS5 for the inclusion of this new type of RS. Key findings and conclusions All those self-assembled starch V-type complexes can be classified as RS5. However, starch-polyphenol V-type complexes should particularly be further investigated to ensure their inclusion in this new extended RS5.

Update of the concept of type 5 resistant starch (RS5) : Self-assembled starch V-type complexes

Can starch-polyphenol V-type complexes be considered as resistant starch?

Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food. In particular, an interaction between polyphenols and starch is widely found in food systems and may endow foods with several unique properties and functional effects. This review summarizes knowledge of the interaction between polyphenols and starch accumulated over the past decade. It discusses changes in the physicochemical properties, in vitro digestibility, prebiotic properties, and antioxidant activity of the starch–polyphenol complex. It also reviews innovative methods of obtaining the complexes and their applications in the food industry. For a brief description, phenolic compounds interact with starch through covalent or non-covalent bonds. The smoothness of starch granules disappears after complexation, while the crystalline structure either remains unchanged or forms a new structure and/or V-type complex. Polyphenols influence starch swelling power, solubility, pasting, and thermal properties; however, research remains limited regarding their effects on oil absorption and freeze–thaw stability. The interaction between starch and polyphenolic compounds could promote health and nutritional value by reducing starch digestion rate and enhancing bioavailability; as such, this review might provide a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia. Further establishing a comprehensive understanding of starch–polyphenol complexes could improve their application in the food industry.

/pdf/polyphenol-modified-starches-and-their-applications-in-the-3kfprxua.pdf

Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions

Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models.

Rapid starch digestion rate is negative for the normal level of human blood glucose. This study investigated the protective effects of corn starch (CS) complexed with soy isoflavone (SI) on the control of starch digestibility and glycemic index (GI). The structure of the corn starch-soy isoflavone (CS-SI) complexes was characterized by Fourier transform infrared (FT-IR), X-ray diffraction (XRD), Thermogravimetric analysis (TGA), and Differential scanning calorimetry (DSC), and the complexes digestibility was evaluated using in vitro digestion model. The results of FT-IR spectrum showed that, compared with corn starch, new characteristic peaks were not occurred in CS-SI complexes, and the value of R1047/1022 was decreased, which indicated the short-range structure of CS-SI complexes had been reduced. The V-shaped structure characteristic peaks occurred obviously in CS-SI complexes detected by XRD patterns, which formed a new crystalline structure. The thermal stability was improved in CS-SI complexes revealed by TGA and DTG curves that the thermal cracking temperature increased from 315°C to 320°C. The enthalpy (ΔH) of CS-SI complexes decreased from 2.34 J/g to 1.75 J/g showed by DSC data, which indicated that the ordered structure of starch was destroyed. Furthermore, the content of resistant starch increased from 10.53% to 21.78% and predicted glycemic index (pGI) reduced in CS-SI complexes. In conclusion, the digestibility and pGI of starch can be improved by complexed with soy isoflavone.

Structure and in vitro digestibility on complex of corn starch with soy isoflavone

Lacunary Polyoxometalates @ ZIF for Ultradeep Pb(II) Adsorption

Effect of ultrasonic treatment on peanut protein isolate-oat dietary fibre mixture gels induced by transglutaminase

ABSTRACT Black soybean hull, as main by-production in black bean processing, has significant biological activity. In this study, the polysaccharide from black soybean hull (BSPS-H) was obtained by enzymatic hydrolysis, the yield was 5.3%, and its chemical composition and structural composition were further studied. The results shown that BSPS-H was mainly composed of Mannose, Galactose, and Glucose (molar ratio = 48.1: 29.7: 15.8), and might be existed in the form of pyran ring in α/β-linkage type. The anti-oxidant activity shown that BSPS-H had a certain capacity of anti-oxidation in a concentration-dependent manner. Among them, it has the best scavenging effect on DPPH free radicals. When the polysaccharide concentration was 10 mg/ml, the scavenging rate reached 94.37%. The results of anti-fatigue effect indicated that BSPS-H could prolong the duration of exhaustive swimming in mice, increased the contents of liver glycogen, reduced the content of blood urea nitrogen (BUN), enhanced the activity of lactate dehydrogenase (LDH) and reduced the accumulation of lactic acid (LA). This study provides a fundamental basis for the development and use of BSPS-H in medicine and functional foods. Graphical Abstract

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2098971?needAccess=true

Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull

https://doi.org/10.1016/j.psj.2022.102103

Research Note: The prevalence and vertical transmission of avian hepatitis E virus novel genotypes in Tai'an city, China

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