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. 2023 May 5;28(9):3901.
doi: 10.3390/molecules28093901.

Preparation of Neohesperidin-Taro Starch Complex as a Novel Approach to Modulate the Physicochemical Properties, Structure and In Vitro Digestibility

Youming Zuo  1 , Zirui He  1 , Weidong Yang  1 , Chongde Sun  2 , Xingqian Ye  3 , Jinhu Tian  3 , Xiangli Kong  1
Affiliations

Preparation of Neohesperidin-Taro Starch Complex as a Novel Approach to Modulate the Physicochemical Properties, Structure and In Vitro Digestibility

Youming Zuo et al. Molecules. .

Abstract

Neohesperidin (NH), a natural flavonoid, exerts multiple actions, such as antioxidant, antiviral, antiallergic, vasoprotective, anticarcinogenic and anti-inflammatory effects, as well as inhibition of tumor progression. In this study, the NH-taro starch complex is prepared, and the effects of NH complexation on the physicochemical properties, structure and in vitro digestibility of taro starch (TS) are investigated. Results showed that NH complexation significantly affected starch gelatinization temperatures and reduced its enthalpy value (ΔH). The addition of NH increased the viscosity and thickening of taro starch, facilitating shearing and thinning. NH binds to TS via hydrogen bonds and promotes the formation of certain crystalline regions in taro starch. SEM images revealed that the surface of NH-TS complexes became looser with the increasing addition of NH. The digestibility results demonstrated that the increase in NH (from 0.1% to 1.1%, weight based on starch) could raise RS (resistant starch) from 21.66% to 27.75% and reduce RDS (rapidly digestible starch) from 33.51% to 26.76% in taro starch. Our work provided a theoretical reference for the NH-taro starch complex's modification of physicochemical properties and in vitro digestibility with potential in food and non-food applications.

Keywords: digestibility; neohesperidin; physicochemical; structure; taro starch.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
SEM images of native taro starch (A), TS with 0.0% NH (B), TS with 0.5% NH (C) and TS with 1.1% NH (D).
Figure 2
Figure 2
XRD patterns of (a) Native TS; (b) TS + 0.0% NH; (c) TS + 0.1% NH; (d) TS + 0.3% NH; (e) TS + 0.5% NH; (f) TS + 0.7% NH; (g) TS + 0.9% NH; (h) TS + 1.1% NH; (i) NH.
Figure 3
Figure 3
FT-IR spectra of (a) NH; (b) Native TS; (c) TS + 0.0% NH; (d) TS + 0.1% NH; (e) TS + 0.3% NH; (f) TS + 0.5% NH; (g) TS + 0.7% NH; (h) TS + 0.9% NH; (i) TS + 1.1% NH.
Figure 4
Figure 4
Rheological curves of gelatinized starch with different ratios of NH.
Figure 5
Figure 5
Contents of RDS, SDS and RS fractions in different TS–NH complexes. Bars with different letters within the same group indicate significant differences (p < 0.05).
See this image and copyright information in PMC

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