The physicochemical and in vitro digestion characteristics of Cynanchum auriculatum Royle ex Wight starch‐tea polyphenols non‐inclusive complex

The effect of tea polyphenols (TP) on the physicochemical, structural and digestive properties of Cynanchum auriculatum Royle ex Wight starch ( C. auriculatum starch) was studied. Scanning electron microscopy analysis showed that a looser and more porous structure was observed in C. auriculatum star...

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Bibliographic Details
Published in:International journal of food science & technology 2024-05, Vol.59 (5), p.2971-2982
Main Authors: Xiao, Qiao, Wan, Bin, Ying, Ruifeng, Nasiru, Mustapha Muhammad, Masisi, Kabo, Li, Chunyang, Huang, Meigui
Format: Article
Language:English
Subjects:
Cynanchum auriculatum
Diffraction patterns
Digestibility
Electron microscopy
Fourier transforms
Hydrogen bonding
Infrared analysis
Polyphenols
Retrogradation
Rheological properties
Scanning electron microscopy
Starch
X-ray diffraction
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Summary:The effect of tea polyphenols (TP) on the physicochemical, structural and digestive properties of Cynanchum auriculatum Royle ex Wight starch ( C. auriculatum starch) was studied. Scanning electron microscopy analysis showed that a looser and more porous structure was observed in C. auriculatum starch‐TP. Rheological results revealed that G′ and G″ of C. auriculatum starch were decreased with TP addition. X‐ray diffraction pattern showed TP could inhibit the relative crystallinity structure of C. auriculatum starch, thereby delaying the retrogradation of starch. Fourier‐transform infrared analysis confirmed that TP and C. auriculatum starch molecules formed non‐inclusive complexes through hydrogen bonding interaction. Moreover, TP could reduce the digestibility of the gelatinised C. auriculatum starch. These findings provide a theoretical information on C. auriculatum starch as a functional ingredient for regulating the postprandial glycemic response of starchy foods.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.17022