Three anthocyanin-rich berry extracts regulate the in vitro digestibility of corn starch: Physicochemical properties, structure and α-amylase

Removing internal lipids influences the interactions between blueberry anthocyanins and maize starch: Thermal and rheological properties, and digestibility

The interactions between blueberry anthocyanins (BA) and waxy (WMS) and normal amylose (NMS) maize starches before and after internal lipids removal were studied. With the addition of BA (0-10 %), gelatinization enthalpy (ΔH) of both WMS and NMS decreased, and ΔH of the starches without internal lipids was further reduced. Steady shear rheological analysis indicated that removing internal lipids reduced consistency coefficient (K) and increased flow behavior index (n) of NMS-BA complexes, while this was not observed in WMS-BA complexes. Rapidly digestible starch (RDS) content was decreased by 14.7 % and 16.1 % in WMS-BA and NMS-BA complexes as a function of BA (from 0 to 10 %), respectively, meanwhile, after removal internal lipids, RDS content was decreased by 21.3 % and 26.0 %, respectively. After removal of internal lipids, starch-BA complexes exhibited higher α-amylase inhibition activity and contained more amylose-BA complexes. These results suggested that the effect of BA on NMS was greater than that on WMS regardless of whether internal lipids were removed, but removal of internal lipids enhanced the interaction between BA and amylose/amylopectin within starch. This study also provided insights into the influence of internal lipids on BA modified starch.

Structural interactions and mechanisms of amylose and amylopectin binding with cyanidin-3-O-glucoside

In this study, the structural interactions between starch and cyanidin-3-O-glucosde (C3G) were evaluated using three different starches with an amylose content of 20 % (CS) and 60 % (HS) and amylopectin content of 99 % (WS). It also increased the fractal dimension Dm values of CS, HS and WS from 1.83, 1.56, and 2.80 to 1.96, 2.05, and 2.99, respectively, along with their scattering intensities. The interaction of C3G and starch was through non-covalent binding with an enthalpy value (∆H) in a range of -3.602 × 104 to -2.298 × 104 cal/mol. The hydrogen bond binding energies of C3G-amylose and C3G-amylopectin were 34.71 and 30.99 kcal/mol, respectively. The results of this study revealed the interactions of C3G with different types of starches and provided potential approaches to design anthocyanin-modified starches for health promoting food.

Cross-linked Arenga pinnata (Wurmb.) Merr. starch and chitosan with sodium trimetaphosphate: Structure, physicochemical properties and in vitro digestibility

The inherent limitations of native starch considerably restrict its applications in the food industry. To enhance its processing properties, Arenga pinnata (Wurmb.) Merr. starch (APS) was subjected to dual modification with low levels of sodium trimetaphosphate (0%, 1%, and 3%) and chitosan (1%) to investigate its physicochemical, thermal, pasting, and in vitro digestibility. The dual modification of APS significantly increased the degree of cross-linked (CLD) to 84.69%, resulting in a rougher surface texture. This process led to the formation of phosphate bonds, the weakening of hydrogen bonds, and a decrease in relative crystallinity, all while preserving the starch's crystalline structure. Additionally, the modification impeded paste formation, reduced swelling power, and lowered pasting enthalpy, while increasing the content of slowly digestible starch and resistant starch. These findings provided a basis to enhance the functional properties of starch-based materials, which could be applied to improve the texture and stability of food products such as sauces, dressings, and desserts in the food industry.

Physicochemical, structural, digestive properties, and interaction mechanism of Tartary buckwheat starch-Rutin-calcium hydroxide complex

Tartary buckwheat is rich in starch and rutin, with Ca(OH)2 often used to improve the quality of buckwheat-extruded noodles. This study investigated the properties of a system combining tartary buckwheat starch (TBS), fixed Ca(OH)2 (0.6 %), and varying rutin addition (R, 2-10 %) to understand their interactions. Rutin addition in the presence of Ca(OH)2 significantly affected the structural and physicochemical properties of TBS in a dose-dependent manner. Microscopy showed that rutin particles precipitated on the gel walls of the TBS-R-Ca complexes at high rutin doses, more noticeably without Ca(OH)2. Rutin decreased gelatinization viscosity, whereas Ca(OH)2 alleviated this reduction in viscosity and gel structure. Ca(OH)2 and 2 % rutin significantly reduced the gelatinization and retrogradation enthalpies, relative crystallinity, short-range order degree, and TBS digestion rate. 1H NMR spectroscopy revealed interaction sites between rutin and TBS. Molecular dynamics results indicated that rutin and TBS can form effective hydrogen bonds and hydrophobic interactions, with Ca(OH)2 helping to maintain system stability.

From Waste to Wealth: Exploring the Bioactive Potential of Wine By-Products-A Review

The present paper explores the biological potential of bioactive compounds present in wine industry wastes, highlighting their valorization to promote sustainability and circular economy. Wine by-products, such as grape pomace and vine shoots, contain a high concentration of polyphenols, flavonoids, anthocyanins and other phytochemicals with antioxidant, anti-inflammatory and anticarcinogenic properties. Both conventional extraction methods, such as solid-liquid extraction, and emerging technologies, including enzyme-assisted extraction, ultrasound-assisted extraction, supercritical fluid extraction, microwave-assisted extraction, pressurized liquid extraction, high-hydrostatic-pressure extraction, and deep natural solvent-assisted extraction (NaDES), are discussed. In addition, the preservation of polyphenolic extracts by microencapsulation, a key technique to improve the stability and bioavailability of bioactive compounds, is addressed. The combination of advanced extraction methods and innovative preservation techniques offers a promising perspective for the valorization of bioactive compounds from wine residues, driving sustainability and innovation in the industry.

Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels

BACKGROUND

Laboratory scale experiments have shown that curdlan and gellan gum gelled together as curdlan/gellan gum (CG) hybrid gels showed better gel properties than the individual curdlan and gellan gum. In this study, CG and black wolfberry anthocyanin (BWA), CG and maltitol (ML) hybrid gels were constructed using CG hybrid gel as matrix. The effects of BWA or ML on the gel properties and microstructure of CG hybrid gels were investigated and a confectionery gel was developed.

RESULTS

The presence of BWA increased the storage modulus (G') value of CG at 0.1 Hz, whereas ML had little effect on the G' value of CG. The addition of BWA (5 g L-1 ) and ML (0.3 mol L-1 ) increased the melting and gelling temperatures of CG hybrid gels to 42.4 °C and 34.1 °C and 44.2 °C and 33.2 °C, respectively. Meanwhile, the relaxation time T22 in CG-ML and CG-BWA hybrid gels was reduced to 91.96 and 410.27 ms, indicating the strong binding between BWA and CG, ML and CG. The hydrogen bond interaction between BWA or ML and CG was confirmed by the shift in the hydroxyl stretching vibration peak. Moreover, the microstructures of CG-ML and CG-BWA hybrid gels were denser than that of CG. In addition, confectionery gel containing CG-BWA-ML has good chewing properties.

CONCLUSION

These results indicated that the incorporation of BWA or ML could improve the structure of CG hybrid gels and assign a sustainability potential for the development of confectionery gels based on CG complex. © 2024 Society of Chemical Industry.