The interaction between tea polyphenols and rice starch during gelatinization

Wu, Yue; Lin, Qinlu; Chen, Zhengxing; Xiao, Huaxi

doi:10.1177/1082013211430294

Cited by 84 publications

(39 citation statements)

References 38 publications

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“…Several studies have reported downward trends in peak viscosity, trough viscosity and final viscosity under the influence of some phenols . These contradictory data in our study could be attributed to the poor solubility of quercetin and rutin in water.…”

Section: Resultscontrasting

confidence: 85%

“…The swollen starch granules released amylose and amylopectin chains and enabled rutin and quercetin to interact with them via their active polyhydroxyl structures. In some studies, this phenol‐starch interaction was predominantly attributed to hydrogen bonds or hydrophobic interactions, which can disturb the behavior of the native starch molecule, restrict the mobility and flexibility of the amorphous region in TBS paste, especially the leaching and re‐ordering of amylose matrix . These factors may contribute to the observed reductions in the breakdown and setback of the paste.…”

Section: Resultsmentioning

confidence: 99%

“…Various exogenous phenols, including tea polyphenols, ferulic acid, and other phytochemical extracts, influence the physicochemical properties of cereal starches . Tea polyphenols have been most widely studied, and are known to change the pasting, thermal and gelling properties of wheat starch, retard the retrogradation of rice starch, and form self‐assembled complexes with amylose . However, there have been little studies of the endogenous phenols affecting the physical properties of TBS in Tartary buckwheat products.…”

Section: Introductionmentioning

confidence: 99%

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Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch

Zhang

Liu

et al. 2017

Starch Stärke

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Tartary buckwheat is rich in phenolics and is an excellent healthy food source. To evaluate the endogenous phenolics affecting the physicochemical properties of the starch in Tartary buckwheat products during processing, varying concentrations (0.5, 1.0, and 1.5%) of the predominant phenols, rutin and quercetin, were co-cooked with Tartary buckwheat starch (TBS). Rutin and quercetin reduced the peak and final temperatures and enthalpy of TBS during gelatinization, lowered the aging enthalpy of retrograded TBS, and increased the trough and final viscosity of TBS paste and reduced its breakdown. The two additives also reduced the hardness and cohesiveness of TBS gels, while improving their water-binding capacity. The morphologies of gelatinized and retrograded TBS were greatly altered with the presence of rutin and quercetin. The interaction between rutin or quercetin and TBS may be responsible for these changes, and the starch-phenolic binding force was much weaker than that in the iodine-starch complex. Our study provides insight into the physicochemical effects of the phenol-starch interactions in the Tartary buckwheat food matrix in a model system.

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Section: Resultscontrasting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch

Zhang

Liu

et al. 2017

Starch Stärke

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“…In particular, the addition of the phenolic acid in rice starch-water matrix, during heating, seemed to have a significant effect on gelatinization properties, with stronger effects as the concentrations of caffeic acid in the mixture increase. Similar results have been also reported in literature (Karunaratne & Zhu, 2016;Wu, Lin, Chen, & Xiao, 2011;Zhu, 2015), showing that phenolic compounds interact with starch molecules during gelatinization, reduce its degree, and alter its thermal properties probably by interfering with the starch-water matrix. The potential interaction of phenolic extract constituents with the rice starch-water matrix during boiling may be a possible explanation for the concentration-dependent apparent diffusivity of the examined phenolic acids in rice kernels being observed in Table 3.…”

Section: Food Engineering Materials Science and Nanotechnologysupporting

confidence: 90%

Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study

Igoumenidis

Iosifidis

López-Quiroga

et al. 2019

Journal of Food Science

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In this study, an attempt was made to fortify white milled rice grains with phenolic compounds using a hydrothermal process and spearmint aqueous extracts of different % w/v concentrations. In addition, a mathematical model was acquired in order to simulate the diffusion of specific phenolic acids in rice kernels during boiling inside the extracts. Results showed that the amount of phenolic acids in rice, the potential equilibrium concentration values, as well as the diffusivity of these compounds in rice material were positively affected by the increase in % w/v bulk concentration of the aqueous extract. It was also shown that the diffusion process could be sufficiently described by a Fickian model and the estimated diffusion coefficients ranged from 6.86 × 10−12 to 3.56 × 10−11 m2/s, with the p‐coumaric acid presenting the highest average diffusivity in boiling rice material among all examined compounds. The chemical affinity of each phenolic acid to rice macromolecules was believed to play the most important role concerning their diffusivity in rice during fortification process. Practical Application Consumer's interest for functional food products is constantly growing during the last decades. This study may act as preliminary for the production of fortified rice products, possessing adjusted bioactive content, in industrial scale. The proposed methodology for the production of quick‐cooking or ready‐to‐eat fortified rice may be adopted by rice industries and applied by only making slight modifications in their existing parboiling units.

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“…Our previous research indicated that TPLs and RS exhibit hydrogen bonding interactions during gelatinization (Wu et al . ).…”

Section: Introductionmentioning

confidence: 97%

Pasting, Thermal and Rheological Properties of Rice Starch in Aqueous Solutions with Different Catechins

Lin

et al. 2015

Journal of Food Processing and Preservation

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Addition of catechins significantly affected the properties of rice starch (RS), especially (−)-epigallocatechin gallate (EGCG). RS with EGCG exhibited the highest peak viscosity as well as maximum effects on increasing breakdown value and reducing setback value, implying that RS with EGCG have easier hydration and lower tendency toward short-term retrogradation than others. Significant changes in gelatinization enthalpies of RS in catechin solutions were not observed compared with the control. Nevertheless, retrogradation enthalpy (ΔHr) and ratio (R%) of gelatinized RS samples with catechins were significantly decreased after 10, 20 and 30 days of storage. After 30 days of storage, RS with EGCG presented the lowest ΔHr (5.56 J/g) and R% (52.15%). Therefore, addition of catechins can significantly delay long-term retrogradation of RS, especially EGCG. The storage modulus and loss modulus of RS with catechins were evidently reduced compared with the control at the entire stages of heating, indicating looser gel formation. PRACTICAL APPLICATIONSStarch with additives demonstrate better properties than their native starch counterparts; they are usually conveniently, safe, environment-friendly and are extensively used in the food industry than other modification methods of starch. This study aims to evaluate the effects of different catechins on the important physical properties of rice starch (RS). The information derived from this study would establish the potential of catechins or tea polyphenols in modifying RS properties. Meanwhile, considering that polyphenols benefit human health, this study may provide scientific bases for the use of catechins in functional and some RS-based foods.

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The interaction between tea polyphenols and rice starch during gelatinization

Cited by 84 publications

References 38 publications

Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch

Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch

Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study

Pasting, Thermal and Rheological Properties of Rice Starch in Aqueous Solutions with Different Catechins

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