Abstract
The modification of starch digestibility can be achieved through the formation of complexes with polyphenols. We studied the combined impacts of ultrasound and high-pressure homogenization (UT-HPH) on the structure and in vitro digestibility of rice starch-chlorogenic acid complexes. The development of V-type complexes was supported by our findings, which also showed that synergistic UT-HPH therapy exhibited the highest absorbance value for the complexing index (0.882). Significant alterations in digestibility were also observed in the complexes, with the content of RDS decreasing from 49.27% to 27.06%, the content of slowly SDS increasing from 25.69% to 35.35%, and the percentage of RS increasing from 25.05% to 37.59%. Furthermore, a high positive correlation was found by applying the Pearson correlation coefficient in our research between RS, weight, PSD, and CI. This study presents a sustainable processing approach for utilizing chlorogenic acid in starch-rich food systems.
Original language | English |
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Article number | 138785 |
Journal | Food Chemistry |
Volume | 445 |
Number of pages | 14 |
ISSN | 0308-8146 |
DOIs | |
Publication status | Published - 2024 |
Bibliographical note
Publisher Copyright:© 2024
Keywords
- Chlorogenic acid
- High-pressure homogenization
- Rice starch
- Structural properties Ultrasound