Factors influencing the starch digestibility of starchy foods: A review

Yang, Zhenglei; Zhang, Yuyang; Wu, Yanwen; Ouyang, Jie

doi:10.1016/j.foodchem.2022.135009

Cited by 63 publications

(18 citation statements)

References 100 publications

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“…Consumption of starch has been associated with adverse health outcomes, including obesity, type 2 diabetes, cardiovascular disease, and hyperglycemia. 20,21 It is consequently important to comprehend and control the digestibility of starch in solid food to contribute significantly to public health. Compared with native starch granules, gelatinized starches are more easily hydrolyzed by digestive enzymes.…”

Section: Introductionmentioning

confidence: 99%

“…Starch was selected as a model for studying nutrient digestibility. Consumption of starch has been associated with adverse health outcomes, including obesity, type 2 diabetes, cardiovascular disease, and hyperglycemia 20,21 . It is consequently important to comprehend and control the digestibility of starch in solid food to contribute significantly to public health.…”

Section: Introductionmentioning

confidence: 99%

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Effect of mechanical properties on in vitro dynamic digestion of starch contained in hydrogels

Wang,

Kozu,

Uemura

et al. 2024

J Sci Food Agric

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BackgroundThis study evaluated the effect of mechanical properties on the in vitro dynamic gastrointestinal digestion of hydrogels containing starch (HCSs) as a model for studying the nutrient digestibility of solid foods and provide a useful theoretical basis for the processing of specific foods.ResultFour types of HCSs with two‐level of fracture stress (17.4–20.9 kPa, 55.5–57.6 kPa) and two‐level of fracture strain (25.4%–28.5%, 53.7%–57.4%) were prepared. For these HCSs, gastric disintegration degree of hydrogels reduced significantly when fracture strain exceeded 30% (p < 0.05). Simultaneously, gastric emptying of HCS particles was affected by mechanical properties, e.g., even at the same level of fracture stress (ca. 20 kPa), the dry solids retention ratio markedly decreased from 0.90 to 0.43 with a decreasing of fracture strain from 53.7% to 25.4% (p < 0.05). For the starch hydrolysis of HCSs after gastric digestion, more than 70% starch in the particles of all types of HCSs emptied did not undergo digestion. The starch hydrolysis of HCSs during small intestinal digestion was also influenced by their mechanical properties. Fracture strain of HCSs affected starch digestibility in hydrogels rather than their fracture stress.ConclusionThe gastric disintegration, the gastric emptying and the starch hydrolysis of HCSs are suppressed when fracture strain exceeded 30%. Even with the amount of nutritional components contained in hydrogels being the same, the in vitro gastrointestinal digestion behavior of HCSs depends on their mechanical properties, providing the potential to be used for the design of processed foods with controlled bioaccessibility.This article is protected by copyright. All rights reserved.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of mechanical properties on in vitro dynamic digestion of starch contained in hydrogels

Wang,

Kozu,

Uemura

et al. 2024

J Sci Food Agric

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“…There is a type of starch found mainly in legumes called type C, which is a mixture of types A and B. 11 Amylose can form complexes with lipids depending on many factors, including its degree of polymerization (DP), temperature, lipid structure, and pH. 12 It is well known that starch-containing amylose forms inclusion complexes easily with various molecules.…”

Section: Introductionmentioning

confidence: 99%

“…The starch in tubers is mainly B type. There is a type of starch found mainly in legumes called type C, which is a mixture of types A and B 11 . Amylose can form complexes with lipids depending on many factors, including its degree of polymerization (DP), temperature, lipid structure, and pH 12 …”

Section: Introductionmentioning

confidence: 99%

Fabrication of myristic acid–potato starch complex nanostructures and assessment of their cytotoxic behavior

Almushawah,

Athinarayanan,

Periasamy

et al. 2023

J Sci Food Agric

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BACKGROUNDLipids and carbohydrates play essential functions in foods. In the last few decades, food scientists have studied the effects of carbohydrate‐lipid interaction on food's functional properties. However, how carbohydrate‐lipid complex‐derived materials affect the biological system is unknown. We created a myristic acid‐potato starch complex using a simple cooking approach. The complex was employed as a precursor for myristic acid‐potato starch complex‐based nanostructured materials (MPS‐NMs) fabrication through a liquid‐liquid extraction approach. A study was conducted on the structural and cytotoxic features of fabricated MPS‐NMs.RESULTSThe transmission electron microscopy images confirm spherical nanostructure formation with 3 ‐ 60 nm in size. After 24 h exposure, the chloroform fraction‐ and n‐hexane fraction‐based MPS‐NMs enhanced cell death by ~ 90% and ~ 82%, respectively. The chloroform fraction‐based MPS‐NMs (CMPS‐NMs) triggers apoptotic cell death in human mesenchymal stem cells (hMSCs). Also, n‐hexane fraction‐based MPS‐NMs (HMPS‐NMs) treated cells have red colour‐intact nuclei, attributed to necrotic cell death. CMPS‐NMs and HMPS‐NMs significantly decreased the mitochondria membrane potential and increased intracellular ROS levels. We observed significant downregulation in FMO, ATM and UGT gene expression levels in the exposed cells of CMPS‐NMs and HMPS‐ NMs. In addition, GSR and GSTA4 genes have upregulation in CMPS‐NMs and HMPS‐ NMs exposure.CONCLUSIONOur results conclude that the cooking process may lead to the formation of nanostructured material in food systems. These CMPS‐NMs and HMPS‐NMs may also contribute to cell metabolic disorders.This article is protected by copyright. All rights reserved.

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“…RDS is quickly broken down by digestive enzymes, leading to a rapid release of glucose into the bloodstream [10,11]. On the other hand, SDS is slowly broken down by digestive enzymes, resulting in a gradual and sustained release of glucose into the bloodstream [12,13]. Resistant starch, as the name suggests, resists digestion in the small intestine and passes into the large intestine [14,15].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition, Antinutritive Compounds, and Starch Properties of Flour from Cassava Varieties Grown in Nakuru County, Kenya

Wambua,

Mulwa,

Nduko

et al. 2023

Preprint

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This study aimed to assess the nutritional composition and properties of cassava flour obtained from ten selected cassava varieties grown in Nakuru County, Kenya. The proximate composition, cyanide and phytate content, mineral composition, and nutritional properties of different types of starch were evaluated. The results revealed significant variations (p < 0.05) in nutritional composition and properties. The moisture content of the cassava flour was low (5%), compared to the recommended level of 14% for microbial stability. The main component of cassava flour was carbohydrates (starch) at 86.44%, with low levels of crude fat (0.57%) and protein (3%). Variety MM96/0072 exhibited the highest carbohydrate content, indicating the highest flour yield. Most cassava varieties had cyanide levels within the recommended range of less than 10 mg/kg, except for KME-1, which exceeded this limit. The cassava flour showed low calcium, iron, and zinc content, with their bioavailability being affected by the high phytate levels. The starch analysis indicated high levels of Slowly Digestible Starch (SDS) ranging from 36.52–53.01% and low levels of Rapidly Digestible Starch (RDS) ranging from 23.22–35.97%. This suggests that cassava flour contributes to moderate insulin response and promotes satiety. Additionally, cassava flour exhibited significant levels of Resistant Starch (RS), ranging from 4.56–7.23%, which supports its beneficial impact on gastrointestinal health. However, the low protein, fat, and mineral content of cassava flour highlight the need for supplementation to enhance its nutritional quality when used in the formulation of food products.

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Factors influencing the starch digestibility of starchy foods: A review

Cited by 63 publications

References 100 publications

Effect of mechanical properties on in vitro dynamic digestion of starch contained in hydrogels

Effect of mechanical properties on in vitro dynamic digestion of starch contained in hydrogels

Fabrication of myristic acid–potato starch complex nanostructures and assessment of their cytotoxic behavior

Nutritional Composition, Antinutritive Compounds, and Starch Properties of Flour from Cassava Varieties Grown in Nakuru County, Kenya

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