Comparative study on dynamic in vitro digestion characteristics of lotus seed starch-EGCG complex prepared by different processing methods

• Published in: Food chemistry 2024-10, Vol.455, p.139849, Article 139849
• Main Authors: Chen, Wenjing, Jia, Ru, Liu, Lu, Lin, Wanyi, Guo, Zebin
• Format: Article
• Language: English
• Subjects: Different physical processing methods; Dynamic in vitro digestion; lotus seed starch–EGCG complex; Starch hydrolysis rate
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139849

To study the effect of starch-polyphenol interaction induced by different processing methods on digestion characteristics, a dynamic in vitro human gastrointestinal system was employed to investigate the digestive characteristics of lotus seed starch–epigallocatechin gallate (EGCG) complex (LS–EGCG) prepared by different processing methods. Digestion altered crystal structure, particle size, morphology, pH, starch hydrolysis, and EGCG content. Processing broke physical barriers, reducing particle size by enzyme erosion. Enzymatic hydrolysis gradually exposed EGCG, indicated by green fluorescence. Heat and high pressure treatments enhanced starch dissolution, increasing sugar accumulation and hydrolysis. However, ultrasonic-microwave and high pressure microfluidization treatments formed dense structures, decreasing hydrolysis rates. Overall, the complex formed by high pressure microfluidization showed better enzyme resistance. The results provide a scientific basis for the development of food with quality and functional properties. [Display omitted] •Both HPM and UM treatment forms dense structures, decreasing hydrolysis rates.•LSE-HPM resists the attack of enzyme better, and LSE-HT shows the worst resistance.•The interaction between EGCG and amylase inhibits the digestion of the complex.