Structural features of starch-flavor complexation in food model systems

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

“…The ligand molecules are located entirely within the helix for V6I, while some are found in the interhelical spaces for V6II and V6III (15) . Other 7 r e s e a r c h e r s , h o w e v e r , s u g g e s t t h a t V -a m y l o s e m a i n l y f a l l s i n t h e V 6 a n d V 8 categories and V7 is a form of V6III (12,45) . The molecular association of amylose with the ligands, under suitable conditions, can produce crystalline structures.…”

“…The complex formation is not only limited to linear compounds but has also been demonstrated to occur for more bulky and very small inclusion compounds. (12,141,142) However, in case of impossible or limited inclusion due to an unsuitable bioactive ligand structures, complex formation could be initiated by converting them to fatty acid esters. (143) Use of amylose through V-amylose has advantages of ready availability, relatively low cost, nontoxicity, biodegradability, and capacity for targeted delivery at particular GIT locations.…”

“…The structure and formation of amylose-lipid inclusion complexes with flavor compounds was extensively reviewed by Conde-Petit et al (12) Coinclusion of complexes also been suggested, (12,78) indicating the possibility of using the complexes in food systems that utilize a mixture of flavors. Coinclusion however leads to a reduction in the overall inclusion content compared to single flavor compounds.…”

“…(3)(4)(5) The V-amylose complexes have been shown to form with a diverse range of compounds such as alcohols, (6)(7)(8) fatty acids, (9) potassium hydroxide (KOH), (10) iodine, (11) flavor compounds, (12)(13)(14)(15) and hydrophobic organic polymers. (16)(17)(18)(19)(20)(21)(22) V-amylose complexes have shown potential in various food-related applications such as nanoencapsulation of sensitive bioactive (23,24) or flavor compounds, (12,14) formation of amylose nanotubes, (25) and modification of starch rheological functionality. (26,27) Although presently V-amylose in not yet commercially applied as an ingredient in food or pharmaceutical systems, its has been associated with starch functionality modulations that include modification of starch pasting properties, (27,28) reduced retrogradation, (29) and increase of the resistant starch content in starch.…”

Evaluation of Different Analysis Methods for the Encapsulation Efficiency of Amylose Inclusion Compound

“…Therefore, the difference of the loss weight ratio was generally employed to calculate the encapsulation efficiency (as discussed by Gunning et al [15], Ozturk et al [16]). For the headspace solid phase microextraction gas chromatography method (HS-SPME-GC), the amyloseflavor inclusion compounds were hydrolyzed by -amylase at the ambient temperature, and then the flavor released from the amylose helical-cavity was determined by HS-SPME-GC (as discussed by Arvisenet et al [17], Wulff et al [12], and Conde-Petit et al [18]). In order to use potentiometric titration method (PT), iodine is used as the ligand to form inclusion compounds with amylose.…”