Basic principles in starch multi-scale structuration to mitigate digestibility: A review

Chi, Chengdeng; Li, Xiaoxi; Huang, Shuangxia; Chen, Ling; Zhang, Yiping; Li, Lin; Miao, Song

doi:10.1016/j.tifs.2021.01.024

Cited by 194 publications

(58 citation statements)

References 167 publications

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“…Starch digestibility can be affected by several intrinsic and extrinsic factors. Intrinsic factors include the amylose:amylopectin ratio, molecular order, and granule size (Chi et al., 2021; Du et al., 2014; Edwards et al., 2018), whereas extrinsic factors include macro‐ (such as viscosity) and microstructural matrix characteristics induced by processing, which determines the confinement of starch as will be discussed in Section 4. In this context, the composition of the food matrix is another noteworthy factor, because components such as polyphenols and cellulose can inhibit enzymatic starch hydrolysis (Dhital et al., 2015; Hanhineva et al., 2010).…”

Section: Biochemical Composition Of Pulsesmentioning

confidence: 99%

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Duijsens

Gwala

Pallares

et al. 2021

Comp Rev Food Sci Food Safe

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Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.

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Section: Biochemical Composition Of Pulsesmentioning

confidence: 99%

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Duijsens

Gwala

Pallares

et al. 2021

Comp Rev Food Sci Food Safe

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“…The results indicate that the high amylose molecules firmly attached at the W‐O interface created a compact microstructure (Fig. 1), which led to a higher shear resistance and greater restriction of enzyme access to HAM emulsions (Chi et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion

Iqbal

Zhang

et al. 2022

Int J of Food Sci Tech

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Summary This study aims to examine the microstructure, rheology and lipolysis of water‐in‐oil (W/O) emulsions (40 wt.%) prepared with or without (Control) the addition of normal (NAM) and high amylose (HAM) maize starch during simulated digestion in a semi‐dynamic gastrointestinal tract (GIT) model. Microstructural examinations showed modification in initial W/O emulsion droplets to multiple W1/O/W2 droplets during in vitro digestion. This is in line with the rheological results, where the shear viscosity and moduli in the oral phase were remarkably reduced after entering the intestinal phase. In comparison to control and NAM emulsions, HAM emulsions showed a more compact and continuous network structure and greater viscosity and elastic modulus throughout GIT digestion. These results support lipolysis, where fewer free fatty acids were released in the HAM emulsion (70%) than in the control (86%) and NAM (78%) emulsions. This work has provided an in‐depth understanding of the digestion of W/O emulsions as influenced by amylose content, which is meaningful for the development of low‐fat products with reduced lipid digestibility.

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“…Starch has a complex structure composed of α‐ d ‐glucose‐derived polymers (Chi et al ., 2021); it is considered to have different structures at different scales, from amorphous and crystalline lamellae (˜9 nm), to blocklets (˜20–50 nm), to growth ring (˜100–500 nm) and finally to the largest, granule (˜0.5–100 μm) (Pu et al ., 2013; Chi et al ., 2021). It has been reported that tigernut starch contains 80% amylopectin, and its branched chains are arranged to form the base unit of this multi‐scale structure (Miao et al ., 2021a).…”

Section: Resultsmentioning

confidence: 99%

Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake

Miao

et al. 2021

Int J of Food Sci Tech

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Tigernut tuber is a peculiar source of oil because it has high amounts of starch. To collect tigernut oil and obtain high-quality starch from pressed cake, a comprehensive validation of the cold-pressing method was conducted. At 40-60 MPa, from one pressing, 67.18-73.97% of total oil content can be obtained; with three pressings, 77.38-82.34% of total oil can be obtained. Starch yields from solvent extraction of cold-pressed press-cake are significantly higher (P < 0.05) compared with native tigernut flour. For oils from different pressings, the fatty acid and total tocopherol contents had no obvious difference. Structural and functional analysis of the starch showed that cold-press pretreatment had little effect on the particle size and molecular chains of the starch, while the syneresis and storage modulus (G 0 ) of starch gel increased slightly. Overall, cold-pressing is a potential processing method for effectively developing tigernut oil and starch as industrial resources.

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Basic principles in starch multi-scale structuration to mitigate digestibility: A review

Cited by 194 publications

References 167 publications

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion

Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake

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