Preparation of Neohesperidin-Taro Starch Complex as a Novel Approach to Modulate the Physicochemical Properties, Structure and In Vitro Digestibility

Neohesperidin (NH), a natural flavonoid, exerts multiple actions, such as antioxidant, antiviral, antiallergic, vasoprotective, anticarcinogenic and anti-inflammatory effects, as well as inhibition of tumor progression. In this study, the NH-taro starch complex is prepared, and the effects of NH com...

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Published in:Molecules (Basel, Switzerland) Switzerland), 2023-05, Vol.28 (9), p.3901
Main Authors: Zuo, Youming, He, Zirui, Yang, Weidong, Sun, Chongde, Ye, Xingqian, Tian, Jinhu, Kong, Xiangli
Format: Article
Language:English
Subjects:
Antiviral agents
Bioflavonoids
Citrus fruits
Colocasia - chemistry
Complexation
Crystal structure
Diabetes
Digestibility
Efficiency
Flavones
Flavonoids
Food
Glucose
Hesperidin
Hydrogen
Hydrogen bonding
Hydrogen bonds
Inflammation
Morphology
neohesperidin
Neohesperidin dihydrochalcone
Obesity
physicochemical
Physicochemical properties
Polyphenols
Rheology
Rice
Scanning electron microscopy
Shearing
Starch
Starch - chemistry
structure
Taro
taro starch
Temperature
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Summary:Neohesperidin (NH), a natural flavonoid, exerts multiple actions, such as antioxidant, antiviral, antiallergic, vasoprotective, anticarcinogenic and anti-inflammatory effects, as well as inhibition of tumor progression. In this study, the NH-taro starch complex is prepared, and the effects of NH complexation on the physicochemical properties, structure and in vitro digestibility of taro starch (TS) are investigated. Results showed that NH complexation significantly affected starch gelatinization temperatures and reduced its enthalpy value (ΔH). The addition of NH increased the viscosity and thickening of taro starch, facilitating shearing and thinning. NH binds to TS via hydrogen bonds and promotes the formation of certain crystalline regions in taro starch. SEM images revealed that the surface of NH-TS complexes became looser with the increasing addition of NH. The digestibility results demonstrated that the increase in NH (from 0.1% to 1.1%, weight based on starch) could raise RS (resistant starch) from 21.66% to 27.75% and reduce RDS (rapidly digestible starch) from 33.51% to 26.76% in taro starch. Our work provided a theoretical reference for the NH-taro starch complex's modification of physicochemical properties and in vitro digestibility with potential in food and non-food applications.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules28093901