Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound

Husnain Raza; Kashif Ameer; Xiaofeng Ren; Qiufang Liang; Xinxiang Chen; Huanxin Chen; Haile Ma

doi:10.1016/j.foodchem.2021.130392

Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound

Husnain Raza, Kashif Ameer, Xiaofeng Ren^*, Qiufang Liang, Xinxiang Chen, Huanxin Chen, Haile Ma

^*Corresponding author for this work

Design and Consumer Behavior

Research output: Contribution to journal › Journal article › Research › peer-review

64 Citations (Scopus)

Abstract

The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of arrowhead starch-linoleic acid (AS-LA) complexes were evaluated. The complexing index and FTIR analyses showed that sonication treatment might be helpful in the formation of AS-LA complexes in an ultrasound frequency-dependent manner. The SEM micrographs revealed that the various ultrasonication frequencies caused dense network structure in AS-LA complexes. The XRD showed a V-type crystalline structure with increased crystallinity. Compared with arrowhead starch, a decrease in rapidly digestible starch, and an increase in resistant starch contents of AS-LA under various ultrasound frequencies was due to arrowhead starch and linoleic acid molecular interactions, which inhibited the further binding abilities. As a non-thermal technology, ultrasound could be effectively employed to prepare starch-lipid complexes with significant potential in functional foods and drug delivery systems.

Original language	English
Article number	130392
Journal	Food Chemistry
Volume	364
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2021.130392
Publication status	Published - 1 Dec 2021

Bibliographical note

Funding Information:
The authors wish to express their appreciation for the support obtained from the National Natural Science Foundation of China (Grants No. 31771977&32072355); The Primary Research & Development Plan of Jiangsu Province (Grants No. BE2017353); Sponsored by Qing Lan Project (2020); Jiangsu Province Postdoctoral Science Foundation Special Funding Project (2019K114);Supported by the Open Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University (No. SKLF-KF-201701); Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).

Publisher Copyright:
© 2021

Keywords

Arrowhead tuber
Digestion
Microstructure
Physicochemical properties
Starch-lipid complex
Ultrasound

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10.1016/j.foodchem.2021.130392

Cite this

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title = "Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound",

abstract = "The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of arrowhead starch-linoleic acid (AS-LA) complexes were evaluated. The complexing index and FTIR analyses showed that sonication treatment might be helpful in the formation of AS-LA complexes in an ultrasound frequency-dependent manner. The SEM micrographs revealed that the various ultrasonication frequencies caused dense network structure in AS-LA complexes. The XRD showed a V-type crystalline structure with increased crystallinity. Compared with arrowhead starch, a decrease in rapidly digestible starch, and an increase in resistant starch contents of AS-LA under various ultrasound frequencies was due to arrowhead starch and linoleic acid molecular interactions, which inhibited the further binding abilities. As a non-thermal technology, ultrasound could be effectively employed to prepare starch-lipid complexes with significant potential in functional foods and drug delivery systems.",

keywords = "Arrowhead tuber, Digestion, Microstructure, Physicochemical properties, Starch-lipid complex, Ultrasound",

author = "Husnain Raza and Kashif Ameer and Xiaofeng Ren and Qiufang Liang and Xinxiang Chen and Huanxin Chen and Haile Ma",

note = "Funding Information: The authors wish to express their appreciation for the support obtained from the National Natural Science Foundation of China (Grants No. 31771977&32072355); The Primary Research & Development Plan of Jiangsu Province (Grants No. BE2017353); Sponsored by Qing Lan Project (2020); Jiangsu Province Postdoctoral Science Foundation Special Funding Project (2019K114);Supported by the Open Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University (No. SKLF-KF-201701); Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD). Publisher Copyright: {\textcopyright} 2021",

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T1 - Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound

AU - Raza, Husnain

AU - Ameer, Kashif

AU - Ren, Xiaofeng

AU - Liang, Qiufang

AU - Chen, Xinxiang

AU - Chen, Huanxin

AU - Ma, Haile

N1 - Funding Information: The authors wish to express their appreciation for the support obtained from the National Natural Science Foundation of China (Grants No. 31771977&32072355); The Primary Research & Development Plan of Jiangsu Province (Grants No. BE2017353); Sponsored by Qing Lan Project (2020); Jiangsu Province Postdoctoral Science Foundation Special Funding Project (2019K114);Supported by the Open Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University (No. SKLF-KF-201701); Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD). Publisher Copyright: © 2021

PY - 2021/12/1

Y1 - 2021/12/1

N2 - The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of arrowhead starch-linoleic acid (AS-LA) complexes were evaluated. The complexing index and FTIR analyses showed that sonication treatment might be helpful in the formation of AS-LA complexes in an ultrasound frequency-dependent manner. The SEM micrographs revealed that the various ultrasonication frequencies caused dense network structure in AS-LA complexes. The XRD showed a V-type crystalline structure with increased crystallinity. Compared with arrowhead starch, a decrease in rapidly digestible starch, and an increase in resistant starch contents of AS-LA under various ultrasound frequencies was due to arrowhead starch and linoleic acid molecular interactions, which inhibited the further binding abilities. As a non-thermal technology, ultrasound could be effectively employed to prepare starch-lipid complexes with significant potential in functional foods and drug delivery systems.

AB - The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of arrowhead starch-linoleic acid (AS-LA) complexes were evaluated. The complexing index and FTIR analyses showed that sonication treatment might be helpful in the formation of AS-LA complexes in an ultrasound frequency-dependent manner. The SEM micrographs revealed that the various ultrasonication frequencies caused dense network structure in AS-LA complexes. The XRD showed a V-type crystalline structure with increased crystallinity. Compared with arrowhead starch, a decrease in rapidly digestible starch, and an increase in resistant starch contents of AS-LA under various ultrasound frequencies was due to arrowhead starch and linoleic acid molecular interactions, which inhibited the further binding abilities. As a non-thermal technology, ultrasound could be effectively employed to prepare starch-lipid complexes with significant potential in functional foods and drug delivery systems.

KW - Arrowhead tuber

KW - Digestion

KW - Microstructure

KW - Physicochemical properties

KW - Starch-lipid complex

KW - Ultrasound

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SN - 0308-8146

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JO - Food Chemistry

JF - Food Chemistry

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Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound

Abstract

Bibliographical note

Keywords

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