Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid

Lorentz, C.; Pencreach, Gaëlle; Soultani-Vigneron, S.; Rondeau-Mouro, Corinne; Carvalho, Marion de; Pontoire, Bruno; Ergan, F.; Bail, Patricia Le

doi:10.1016/j.carbpol.2012.05.008

Cited by 49 publications

(14 citation statements)

References 50 publications

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“…The available studies on the complexation of starch with phenolic compounds have not reported the effect of starch molecular size on the complexation yield . The amylose DP involved in the complexation with fatty acids was suggested to be less than 400 but greater than 20, assuming that starch chains of DP >400 would not form a stable helix, but DP <20 was too short to induce the helical conformation.…”

Section: Resultsmentioning

confidence: 99%

Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin

et al. 2018

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Starch inclusion complexation has been shown to improve solubility of water insoluble molecules. Potato starch and Hylon VII are acetylated at two levels and then debranched alone or combined with β‐amylase hydrolysis, and its complexes with naringenin are prepared in aqueous conditions and characterized in this study. Both soluble and insoluble complexes are formed with the soluble complex present in the supernatant and the insoluble complex as the precipitate after centrifugation. The recovery of the soluble complexes and the naringenin content increased when starch is acetylated, and further increased when the β‐amylase treatment is included. The naringenin contents in both complexes from Hylon VII are significantly greater than those from potato starch regardless of treatments. The insoluble complexes comprise a greater naringenin content than the soluble counterparts for both starches. FTIR spectra and thermal properties by differential scanning calorimetry confirm the molecular interaction between starch and naringenin for both complexes. This work is the first to demonstrate that starch derivatives form complexes with naringenin, and both acetylation and the beta‐amylase treatment improve their complexation.

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Section: Resultsmentioning

confidence: 99%

Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin

et al. 2018

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“…The flavor encapsulation has been attempted and commercialized by using various techniques including spray drying, extrusion, freeze drying, spray cooling or spray chilling, coacervation, fluidized‐bed coating and molecular inclusion . This process is performed with the purpose to protect flavors from fast volatilization and degradation reaction, as well as to achieve controlled release of flavors in food systems.…”

Section: Flavor Encapsulation Techniquesmentioning

confidence: 99%

The application of starch‐based ingredients in flavor encapsulation

2015

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Flavors are of great importance in consumer satisfaction and affect further consumptions of food products. The preservation of aromatic additives is often a top concern of food manufacturers because aromatics are usually expensive, volatile, delicate and hard to handle. Encapsulation provides an effective approach to protect flavors against evaporation and undesirable reactions during storage by coating them with protective carrier materials. Starch has been considered as an excellent wall material for flavor encapsulation over the years. There has been an increasing demand for starches in flavor encapsulation attributed to their significant benefits, as they are fully biodegradable, widely available, inexpensive, and can be easily modified into derivatives with various properties. This paper intends to give a clear overview of the application of four commonly used starch‐based ingredients, i.e., cyclodextrins, hydrolyzed starches, octenyl succinic anhydride starches and porous starches in flavor encapsulation. This review allows a better understanding of the properties of these starch derivatives, as well as their functions and problems in application of food flavor encapsulation. Future perspectives of starch application in flavor encapsulation are suggested.

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“…Traditional conduction heating is a classical method for preparing starch–phenolic compounds complexes. [ 10,19 ] The general procedure involves obtaining the random coils or loose helices of amylose molecules in solution, mixing the desired phenolic compounds with the starch dispersion and then incubating at a certain temperature to allow for the generation of complexes. [ 20 ] However, the method mainly contributes to the formation of non‐inclusion complexes, instead of V‐type complexes.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic‐Assisted Preparation of Maize Starch–Caffeic Acid Complex: Physicochemical and Digestion Properties

Tian

Fang

et al. 2020

Starch Stärke

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As an energy‐saving and effective physical method, ultrasound technologies are gaining research attention for the production of modified starches. Corn starch–caffeic acid complexes are prepared via ultrasound process, and the effect of ultrasound power on the physicochemical properties and in vitro digestion of the complexes is investigated. The results of Fourier‐transform infrared spectroscopy and the amount of complexes analysis indicate that ultrasound can help with the formation of starch–caffeic acid complexes, and the amount of caffeic acid in complexes depended on the ultrasound power. Scanning electron microscopy shows starch–caffeic acid complexes exhibit obvious dense network structure with increasing ultrasound power. X‐ray diffraction results indicate the presence of V‐type crystalline polymorph between starch and caffeic acid under high power of ultrasound irradiation. The starch–caffeic acid complexes can significantly inhibit the swelling power of starch granules at high temperature and increase the solubility of starch granules. Furthermore, the in vitro digestion of starch–caffeic acid complexes is estimated, and the result shows that the resulting complexes from ultrasound have lower digestion properties. Taken together, it is proposed that ultrasound technology is an effective method for preparation of starch complexes with potential as a functional food and drug delivery system.

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Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid

Cited by 49 publications

References 50 publications

Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin

Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin

The application of starch‐based ingredients in flavor encapsulation

Ultrasonic‐Assisted Preparation of Maize Starch–Caffeic Acid Complex: Physicochemical and Digestion Properties

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