Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds.
bioaccessibility
complexation
food processing
phenolic compounds
phenolic release
starch
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
Jul 2023
Jul 2023
Historique:
revised:
05
05
2023
received:
11
12
2022
accepted:
06
05
2023
medline:
17
7
2023
pubmed:
31
5
2023
entrez:
31
5
2023
Statut:
ppublish
Résumé
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 starch-phenolic 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.
Identifiants
pubmed: 37254305
doi: 10.1111/1541-4337.13180
doi:
Substances chimiques
Starch
9005-25-8
Phenols
0
Types de publication
Review
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3185-3211Subventions
Organisme : Modern Agricultural Industry Technology System
ID : [CARS03]
Organisme : Financial Fund of Institute of Food Science, Technology, Nutrition and Health (Cangzhou), CAAS
ID : [CAAS-IFSTNH-CZ-2022-01]
Organisme : Agricultural Science and Technology Innovation Program, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
ID : (CAAS-ASTIP-2022-IFST)
Informations de copyright
© 2023 Institute of Food Technologists®.
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