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

Hernández, Héctor Adán Romero; Gutiérrez, Tomy J.; Bello‐Pérez, Luis A.

doi:10.1016/j.foodhyd.2021.107226

Cited by 48 publications

(23 citation statements)

References 81 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As a second mechanism, phenolic compounds can also effectively inhibit the digestion of starch by forming bonds with the starch molecules; this has been demonstrated in previous studies using tea polyphenols, flavonoids, ferulic acid, quercetin, tea extracts, gallic acid, lotus extracts, proanthocyanidins, tannic acid, p-coumaric acid, and sinapic acid [ 14 , 41 , 42 , 52 , 75 , 88 , 89 , 91 , 92 ]. Specifically, phenolic compounds form V-type inclusion complexes via hydrophobic interactions with amylose molecules or via hydrogen bonding with amylose or certain amylopectin side chains, thereby inhibiting the enzymatic hydrolysis of the starch molecules [ 46 , 52 ].…”

Section: Properties Of Starch–polyphenol Complexesmentioning

confidence: 94%

“…Firstly, polyphenols inhibit the amylase enzyme and decrease its activity during starch hydrolysis metabolism [ 88 ]. Polyphenol-rich extracts from green tea, black tea [ 89 ], oolong tea [ 90 ], sorghum [ 74 ], Chinese bayberry leaves [ 37 ], and longan seeds [ 47 ] have all demonstrated competitive inhibition with and the ability to reduce the activity of amylolytic enzymes.…”

Section: Properties Of Starch–polyphenol Complexesmentioning

confidence: 99%

See 1 more Smart Citation

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

Tai

Kusumawardani

Kunyanee

et al. 2022

Foods

View full text Add to dashboard Cite

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.

show abstract

Section: Properties Of Starch–polyphenol Complexesmentioning

confidence: 94%

Section: Properties Of Starch–polyphenol Complexesmentioning

confidence: 99%

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

Tai

Kusumawardani

Kunyanee

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The remaining phenolic compounds embedded inside complexes (resistant starch), and these released but not absorbed in the gastro–small intestine phase can reach the colon where gut microbiota further increase their bioaccessibility, that is, when the complex phenolic compounds are degraded into smaller phenolic acids, they can be absorbed across the intestinal mucosa (Tuohy et al., 2012). A fraction of starch–phenolic V‐type complexes can escape from the hydrolysis of α‐amylase and reach the large intestine, considered type 5 resistant starch (Romero Hernández et al., 2022). For these phenolic compounds not absorbed in the gastric and small intestinal fluids, their improved bioaccessibility has been reviewed with the absorption intact or bioaccessible colonic metabolites (Carbonell‐Capella et al., 2014; Han et al., 2019; Peng et al., 2021; Singh et al., 2020; Wan et al., 2021), which will not be repeated here.…”

Section: Effects Of Starch–phenolic Complexes On the Release And Bioa...mentioning

confidence: 99%

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Wang,

Li,

Brennan

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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 starchphenolic 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.Ruibin Wang and Ming Li contributed equally to this work and should be regarded as co-first author.

show abstract

“…Many studies have shown the inhibition of tea polyphenols on the activity of starch digestive enzymes such as α‐amylase (Kan et al., 2020; Xie et al., 2019), which could explain the reduced starch digestibility of instant rice by the addition of tea powders. In addition, polyphenol can form complexes with amylose molecules, which are resistant to digestion (Hernández et al., 2022). Another similar study from the same research group has investigated the effects of instant green tea, instant black tea, and matcha on the improvement of flavor substance, texture, and starch digestibility of fresh instant rice after commercial sterilization at 121°C (Table 1) (Fu, Niu, Tu, et al., 2021).…”

Section: Effects Of Intrinsic and Extrinsic Micro‐ And Macronutrients...mentioning

confidence: 99%

Influence of instant rice characteristics and processing conditions on starch digestibility—A review

Lin

Cheng

2023

Journal of Food Science

View full text Add to dashboard Cite

Instant rice is increasingly popular around the world due to its convenience, but it commonly has a high glycemic index, and a frequent consumption might contribute to the occurrence of many chronic diseases. In this review, the main factors determining starch digestibility of instant rice were comprehensively evaluated, aiming to help the rice industry develop instant rice with slow starch digestibility. Starch digestibility in instant rice can be reduced by manipulating its intrinsic and extrinsic nutrients. Processing conditions, including pre‐gelatinization, storage, and reheating are also important for the starch digestibility of instant rice. Individual differences in terms of glycemic response to the same carbohydrate‐based diet should be considered when knowledge is transformed from in vitro method to human conditions. This review contains important information that has the potential to reduce the starch digestibility of instant rice and improve public health.

show abstract

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

Cited by 48 publications

References 81 publications

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

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

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Influence of instant rice characteristics and processing conditions on starch digestibility—A review

Contact Info

Product

Resources

About