Enhancing stability and bioaccessibility of chlorogenic acid using complexation with amylopectin: A comprehensive evaluation of complex formation, properties, and characteristics

• Published in: Food chemistry 2020-05, Vol.311, p.125879-125879, Article 125879
• Main Authors: Limwachiranon, Jarukitt, Huang, Hao, Li, Li, Lin, Xingyu, Zou, Ligen, Liu, Junbo, Zou, Ying, Aalim, Halah, Duan, Zhenhua, Luo, Zisheng
• Format: Article
• Language: English
• Subjects: Amylopectin; Amylopectin - chemistry; Amylopectin - metabolism; Amylose - chemistry; Bioaccessibility; Calorimetry, Differential Scanning; Chlorogenic acid; Chlorogenic Acid - chemistry; Chlorogenic Acid - metabolism; Complexation; Digestion; Hydrogen-Ion Concentration; Kinetics; Solubility; Stability; Starch - chemistry; Temperature
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125879

•Amylopectin encapsulated the highest content of chlorogenic acid during complexation.•The maximum encapsulated content of chlorogenic acid was 35.68 mg/g complex.•The new complex was formed via hydrogen bonding and CH–π bonding.•The degradation of the complex followed the first-order reaction kinetics.•The maximum digestion of the complex was observed during gastric phase. Chlorogenic acid (CA) performs numerous bioactivities; however, its usage is currently limited because of low stability and poor bioaccessibility. In this study, a amylopectin-CA complex was formed. FTIR studies confirmed that the new complex formed via hydrogen and CH–π bonding, and was involved with the reorganization of the skeletal α-1,4 glucosidic linkages of amylopectin. DSC and XRD studies suggested that complexation affected starch crystallinity and increased the size of the amorphous region. Under high temperature, complex degradation followed first-order reaction kinetics whereas under low acidity, the complex retained maximum CA content at pH 2.5. In vitro gastrointestinal (GI) digestion studies showed that maximum digestion of the complex took place during the gastric phase (39%). In addition, 81.14% of the retained CA was absorbed after GI digestion. In conclusion, amylopectin complexation may improve the stability of CA during digestion and under various food-processing operations.