Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch

Wang, Libo; Wang, Lijuan; Li, Zaigui; Gao, Yanxiang; Cui, Steve W.; Wang, Tongtong; Qiu, Ju

doi:10.1016/j.foodchem.2020.127556

Cited by 53 publications

(14 citation statements)

References 37 publications

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“…The particle size of the existed quercetin fiber strips and starch granules (46.82 μm) was smaller than that of the directly pretreated starch (69.07 μm). Under the same conditions, the particle size of starch-quercetin complex was smaller than that of starch, which may be due to the restriction of starch aggregation by the addition of quercetin [24] . Among the canistel seed starch-quercetin complex compounded by ultrasound at different temperatures, pre-CSS-U-Q-80 had the smallest particle size (48.83 μm), and pre-CSS-U-Q-90 had the largest particle size (80.28 μm).…”

Section: Resultsmentioning

confidence: 91%

Ultrasonic-assisted binding of canistel (Lucuma nervosa A.DC) seed starch with quercetin

Yingjie

Shang

et al. 2023

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 91%

Ultrasonic-assisted binding of canistel (Lucuma nervosa A.DC) seed starch with quercetin

Yingjie

Shang

et al. 2023

Ultrasonics Sonochemistry

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“…Korus et al ( 26 ) also observed that dry beans ( Phaseolus vulgaris L.) lost 80% of its myristin content and 50% of its quercetin concentration during extrusion. Wang et al ( 27 ) revealed that rutin and quercetin in flavonoids interacted with starch through non-covalent bond to form a complex. Moreover, rutin in flavonoids can also combine with soy protein isolates to form complex through hydrophobic interaction ( 28 ).…”

Section: Resultsmentioning

confidence: 99%

Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder

et al. 2023

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IntroductionTartary buckwheat and adzuki bean, which are classified as coarse grain, has attracted increasing attention as potential functional ingredient or food source because of their high levels of bioactive components and various health benefits.MethodsThis work investigated the effect of two different extrusion modes including individual extrusion and mixing extrusion on the phytochemical compositions, physicochemical properties and in vitro starch digestibility of instant powder which consists mainly of Tartary buckwheat and adzuki bean flour.ResultsCompared to mixing extrusion, instant powder obtained with individual extrusion retained higher levels of protein, resistant starch, polyphenols, flavonoids and lower gelatinization degree and estimated glycemic index. The α-glucosidase inhibitory activity (35.45%) of the instant powder obtained with individual extrusion was stronger than that obtained with mixing extrusion (26.58%). Lower levels of digestibility (39.65%) and slower digestion rate coefficient (0.25 min−1) were observed in the instant powder obtained with individual extrusion than in mixing extrusion (50.40%, 0.40 min−1) by logarithm-of-slope analysis. Moreover, two extrusion modes had no significant impact on the sensory quality of instant powder. Correlation analysis showed that the flavonoids were significantly correlated with physicochemical properties and starch digestibility of the instant powder.DiscussionThese findings suggest that the instant powder obtained with individual extrusion could be used as an ideal functional food resource with anti-diabetic potential.

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“…Phenolic molecules can form inclusion or noninclusion complexes or intermolecular aggregates with starch molecules through hydrophobic interaction (Chou et al., 2020; Zhao, Sun, et al., 2019), hydrogen bonds (Wang, Wang, et al., 2021; Wang et al., 2018), CH–π bonds (Wang et al., 2021b), and/or van der Waals forces (Amoako & Awika, 2019). Phenolic compounds (ligand molecules) can be bound in the cavity of the helix (Sudlapa & Suwannaporn, 2023), between helices in the crystallization regions (Guo et al., 2019), or in the amorphous regions (Zhang et al., 2020; Zhao, Wang, et al., 2019), as shown in Figure 1.…”

Section: Effects Of Food Processing On the Formation Of Starch–phenol...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

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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.

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Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch

Cited by 53 publications

References 37 publications

Ultrasonic-assisted binding of canistel (Lucuma nervosa A.DC) seed starch with quercetin

Ultrasonic-assisted binding of canistel (Lucuma nervosa A.DC) seed starch with quercetin

Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder

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

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