Recent Advances in the Interactions between Starch and Polyphenols Regulated by Food Processing Methods

Qin LI; Yuwan LI; Lei RAO; Liang ZHAO; Yongtao WANG; Xiaojun LIAO

doi:10.13386/j.issn1002-0306.2022020082

Shipin gongye ke-ji (Nov 2022)

Recent Advances in the Interactions between Starch and Polyphenols Regulated by Food Processing Methods

Qin LI,
Yuwan LI,
Lei RAO,
Liang ZHAO,
Yongtao WANG,
Xiaojun LIAO

Affiliations

Qin LI: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
Yuwan LI: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
Lei RAO: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
Liang ZHAO: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
Yongtao WANG: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
Xiaojun LIAO: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2022020082
Journal volume & issue: Vol. 43, no. 22
pp. 481 – 490

Abstract

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Starch and polyphenols can interact through predominant non-covalent bonds to form a range of distinctive starch-polyphenol complexes, which exhibit varied physicochemical properties, nutritional characteristics, and bioavailability. This paper mainly reviews the current regulation methods and effect, as well as the regulation mechanism of different food processing methods to the interactions between starch and polyphenol in perspective of thermal, non-thermal and the combined processing methods in recent decades. Different food processing methods turn out to modulate the interactions between starch and polyphenols by changing the multi-scale structure of starch. Thermal processing methods affect starch structure through strong thermal effect, which is beneficial to strengthen the interactions between starch and polyphenols and induce the formation of new crystalline structure. Non-thermal processing methods are considered to have a less obvious effect on starch structure in comparison of thermal processing methods, but could have more precise modifications. And the combined processing methods can further improve efficiency. This review is expected to provide reference for future quality control in food system by appropriate processing technology.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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