Formation, structure and properties of the starch-polyphenol inclusion complex: A review

Amoako, 2016, Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule, Food Chemistry, 208, 10, 10.1016/j.foodchem.2016.03.096 Amoako, 2019, Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose, Food Chemistry, 285, 326, 10.1016/j.foodchem.2019.01.173 Barbosa-Canovas, 2009, Nanotechnology for foods: Delivery systems, 411 Barczynska, 2012, The tartaric acid-modified enzyme-resistant dextrin from potato starch as potential prebiotic, Journal of Functional Foods, 4, 954, 10.1016/j.jff.2012.07.003 Biliaderis, 1989, Crystallization behavior of amylose-V complexes-structure property relationships, Carbohydrate Research, 189, 31, 10.1016/0008-6215(89)84084-4 Biliaderis, 1985, Thermal-behavior of amylose-lipid complexes, Carbohydrate Polymers, 5, 367, 10.1016/0144-8617(85)90044-X Biliaderis, 1990, On the supermolecular structure and metastability of glycerol monostearate amylose complex, Carbohydrate Polymers, 13, 185, 10.1016/0144-8617(90)90083-5 Birt, 2013, Resistant starch: Promise for improving human health, Advances in Nutrition, 4, 587, 10.3945/an.113.004325 Bluhm, 1981, Detailed structure of the Vh-amylose-iodine complex: A linear polyiodine chain, Carbohydrate Research, 89, 1, 10.1016/S0008-6215(00)85224-6 Bordenave, 2014, Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods, Food & Function, 5, 18, 10.1039/C3FO60263J Brown, 1997, Fecal numbers of bifidobacteria are higher in pigs fed Bifidobacterium longum with a high amylose cornstarch than with a low amylose cornstarch, Journal of Nutrition, 127, 1822, 10.1093/jn/127.9.1822 Buleon, 1998, Starch granules: Structure and biosynthesis, International Journal of Biological Macromolecules, 23, 85, 10.1016/S0141-8130(98)00040-3 Cardona, 2013, Benefits of polyphenols on gut microbiota and implications in human health, The Journal of Nutritional Biochemistry, 24, 1415, 10.1016/j.jnutbio.2013.05.001 Chi, 2018, Improvement in nutritional attributes of rice starch with dodecyl gallate complexation: A molecular dynamic simulation and in vitro study, Journal of Agricultural and Food Chemistry, 66, 9282, 10.1021/acs.jafc.8b02121 Chi, 2017, Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid, Food & Function, 8, 720, 10.1039/C6FO01468B Chiou, 2014, Metabolic and colonic microbiota transformation may enhance the bioactivities of dietary polyphenols, Journal of Functional Foods, 7, 3, 10.1016/j.jff.2013.08.006 Cohen, 2011, Improving bioavailability and stability of genistein by complexation with high-amylose corn starch, Journal of Agricultural and Food Chemistry, 59, 7932, 10.1021/jf2013277 DeMartino, 2020, Resistant starch: Impact on the gut microbiome and health, Current Opinion in Biotechnology, 61, 66, 10.1016/j.copbio.2019.10.008 Dupuis, 2014, Methodologies for increasing the resistant starch content of food starches: A review, Comprehensive Reviews in Food Science and Food Safety, 13, 1219, 10.1111/1541-4337.12104 Englyst, 1992, Classification and measurement of nutritionally important starch fractions, European Journal of Clinical Nutrition, 46, S33 Genkina, 2015, Different types of V amylose-lipid inclusion complexes in maize extrudates revealed by DSC analysis, Starch - Stärke, 67, 752, 10.1002/star.201500012 Gibson, 1995, Dietary modulation of the human colonic microbiota - Introducing the concept of prebiotics, Journal of Nutrition, 125, 1401, 10.1093/jn/125.6.1401 Gidley, 1988, 13C CP/MAS NMR studies of amylose inclusion complexes, cyclodextrins, and the amorphous phase of starch granules: Relationships between glycosidic linkage conformation and solid-state 13C chemical shifts, Journal of the American Chemical Society, 110, 3820, 10.1021/ja00220a016 Giuberti, 2020, Interactions between phenolic compounds, amylolytic enzymes and starch: An updated overview, Current Opinion in Food Science, 31, 102, 10.1016/j.cofs.2020.04.003 Godet, 1993, Structural features of fatty acid-amylose complexes, Carbohydrate Polymers, 21, 91, 10.1016/0144-8617(93)90003-M Guo, 2019, Insight into the characterization and digestion of lotus seed starch-tea polyphenol complexes prepared under high hydrostatic pressure, Food Chemistry, 297, 124992, 10.1016/j.foodchem.2019.124992 Gutierrez, 2020, Inhibition of starch digestion by gallic acid and alkyl gallates, Food Hydrocolloids, 102, 105603, 10.1016/j.foodhyd.2019.105603 Gutiérrez, 2021, Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes, Trends in Food Science & Technology, 109, 711, 10.1016/j.tifs.2021.01.078 Han, 2020, Insights into the effects of caffeic acid and amylose on in vitro digestibility of maize starch-caffeic acid complex, International Journal of Biological Macromolecules, 162, 922, 10.1016/j.ijbiomac.2020.06.200 Hasjim, 2013, Novel applications of amylose-lipid complex as resistant starch type 5, 79 Hassett, 1989, Bacterial adaptation to oxidative stress: Implications for pathogenesis and interaction with phagocytic cells, Federation of American Societies for Experimental Biology, 3, 2574, 10.1096/fasebj.3.14.2556311 Hung, 2013, Physicochemical properties and antioxidant capacity of debranched starch-ferulic acid complexes, Starch - Stärke, 65, 382, 10.1002/star.201200168 Igoumenidis, 2018, Physicochemical interactions between rice starch and caffeic acid during boiling, Food Research International, 109, 589, 10.1016/j.foodres.2018.04.062 Jabehdar, 2018, In vitro antimicrobial effect of phenolic extracts and resistant starch on Escherichia coli, Streptococcus spp., Bifidobacterium and Lactobacillus spp, Kafkas Universitesi Veteriner Fakultesi Dergisi, 25, 137 Jane, 1984, Structure studies of amylose-V complexes and retro-graded amylose by action of alpha amylases, and a new method for preparing amylodextrins Carbohydrate, Research: Ideas for Today's Investors, 132, 105 Karunaratne, 2016, Physicochemical interactions of maize starch with ferulic acid, Food Chemistry, 199, 372, 10.1016/j.foodchem.2015.12.033 Kong, 2018, Encapsulation and stabilization of β-carotene by amylose inclusion complexes, Food Research International, 105, 446, 10.1016/j.foodres.2017.11.058 Kong, 2014, Characterization of starch polymorphic structures using vibrational sum frequency generation spectroscopy, The Journal of Physical Chemistry B, 118, 1775, 10.1021/jp411130n Kong, 2014, Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose, Carbohydrate Polymers, 111, 256, 10.1016/j.carbpol.2014.04.033 Li, 2020, Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods, Food Chemistry, 308, 125577, 10.1016/j.foodchem.2019.125577 Li, 2018, Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin, Food Hydrocolloids, 77, 843, 10.1016/j.foodhyd.2017.11.028 Liu, 2019, Understanding the digestibility of rice starch-gallic acid complexes formed by high pressure homogenization, International Journal of Biological Macromolecules, 134, 856, 10.1016/j.ijbiomac.2019.05.083 Liu, 2017, Structure, functionality and applications of debranched starch: A review, Trends in Food Science & Technology, 63, 70, 10.1016/j.tifs.2017.03.004 Lorentz, 2012, Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid, Carbohydrate Polymers, 90, 152, 10.1016/j.carbpol.2012.05.008 Luo, 2020, Improving ordered arrangement of the short-chain amylose-lipid complex by narrowing molecular weight distribution of short-chain amylose, Carbohydrate Polymers, 240, 116359, 10.1016/j.carbpol.2020.116359 Ma, 2020, Polyphenol supplementation benefits human health via gut microbiota: A systematic review via meta-analysis, Journal of Functional Foods, 66, 103829, 10.1016/j.jff.2020.103829 Ma, 2011, Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds, Carbohydrate Polymers, 83, 1869, 10.1016/j.carbpol.2010.10.055 Massarolo, 2019, Particle size and physical-chemical characteristics of hydrothermally treated cornmeal on resistant starch content, Food Chemistry, 283, 39, 10.1016/j.foodchem.2019.01.018 Ma, 2019, Effects of cooling rate on retrograded nucleation of different rice starch-aromatic molecule complexes, Food Chemistry, 294, 179, 10.1016/j.foodchem.2019.05.077 Ma, 2019, Interactions between rice amylose and aroma compounds and their effect on rice fragrance release, Food Chemistry, 289, 603, 10.1016/j.foodchem.2019.03.102 Meng, 2016, Evaluation of total flavonoids, myricetin, and quercetin from hovenia dulcis thunb. As inhibitors of α-amylase and α-glucosidase, Plant Foods for Human Nutrition, 71, 444, 10.1007/s11130-016-0581-2 Miao, 2015, Slowly digestible starch-A review, Critical Reviews in Food Science and Nutrition, 55, 1642, 10.1080/10408398.2012.704434 Nishio, 2014, CH-π hydrogen bonds in biological macromolecules, Physical Chemistry Chemical Physics, 16, 12648, 10.1039/C4CP00099D Obiro, 2012, V-amylose structural characteristics, methods of preparation, significance, and potential applications, Food Reviews International, 28, 412, 10.1080/87559129.2012.660718 Ou, 2019, Positive and negative effects of polyphenol incorporation in baked foods, Food Chemistry, 284, 90, 10.1016/j.foodchem.2019.01.096 Putaux, 2011, Helical conformation in crystalline inclusion complexes of V-amylose: A historical perspective, Macromolecular Symposia, 303, 1, 10.1002/masy.201150501 Putseys, 2010, Amylose-inclusion complexes: Formation, identity and physico-chemical properties, Journal of Cereal Science, 51, 238, 10.1016/j.jcs.2010.01.011 Sender, 2016, Are we really vastly outnumbered? Revisiting the ratio of bacterial to host cells in humans, Cell, 164, 337, 10.1016/j.cell.2016.01.013 Shi, 2019, Starch-menthol inclusion complex: Structure and release kinetics, Food Hydrocolloids, 97, 105183, 10.1016/j.foodhyd.2019.105183 Silvi, 1999, Resistant starch modifies gut microflora and microbial metabolism in human flora-associated rats inoculated with faeces from Italian and UK donors, Journal of Applied Microbiology, 86, 521, 10.1046/j.1365-2672.1999.00696.x Singh, 2018, Co-supplementation of isomalto-oligosaccharides potentiates metabolic health benefits of polyphenol-rich cranberry extract in high fat diet-fed mice via enhanced gut butyrate production, European Journal of Nutrition, 57, 2897, 10.1007/s00394-017-1561-5 Sun, 2020, Dietary polyphenols modulate starch digestion and glycaemic level: A review, Critical Reviews in Food Science and Nutrition, 60, 541, 10.1080/10408398.2018.1544883 Sun, 2018, Linear dextrin as curcumin delivery system: Effect of degree of polymerization on the functional stability of curcumin, Food Hydrocolloids, 77, 911, 10.1016/j.foodhyd.2017.11.038 Sun, 2016, 3 or 3′-Galloyl substitution plays an important role in association of catechins and theaflavins with porcine pancreatic α-amylase: The kinetics of inhibition of α-amylase by tea polyphenols, Journal of Functional Foods, 26, 144, 10.1016/j.jff.2016.07.012 Tan, 2020, Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion, Critical Reviews in Food Science and Nutrition, 60, 780, 10.1080/10408398.2018.1550739 Tzounis, 2011, Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study, American Journal of Clinical Nutrition, 93, 62, 10.3945/ajcn.110.000075 Van den Abbeele, 2018, A combination of xylooligosaccharides and a polyphenol blend affect microbial composition and activity in the distal colon exerting immunomodulating properties on human cells, Journal of Functional Foods, 47, 163, 10.1016/j.jff.2018.05.053 Wang, 2002, Manipulation of colonic bacteria and volatile fatty acid production by dietary high amylose maize (amylomaize) starch granules, Journal of Applied Microbiology, 93, 390, 10.1046/j.1365-2672.2002.01704.x Wang, 2020, Starch-lipid and starch-lipid-protein complexes: A comprehensive review, Comprehensive Reviews in Food Science and Food Safety, 19, 1056, 10.1111/1541-4337.12550 Wang, 2020, Encapsulation of tangeretin into debranched-starch inclusion complexes: Structure, properties and stability, Food Hydrocolloids, 100, 105409, 10.1016/j.foodhyd.2019.105409 Wang, 2019, Lipophilization and molecular encapsulation of p-coumaric acid by amylose inclusion complex, Food Hydrocolloids, 93, 270, 10.1016/j.foodhyd.2019.02.044 Wang, 2019, In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota, Trends in Food Science & Technology, 88, 1, 10.1016/j.tifs.2019.03.005 Wang, 2020, Structure and in vitro digestibility on complex of corn starch with soy isoflavone, Food Sciences and Nutrition, 8, 6061 Warren, 2015, The interplay of α-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems, Carbohydrate Polymers, 117, 192, 10.1016/j.carbpol.2014.09.043 Yang, 2019, Sinapic acid and resveratrol alleviate oxidative stress with modulation of gut microbiota in high-fat diet-fed rats, Food Research International, 116, 1202, 10.1016/j.foodres.2018.10.003 Yang, 2014, Four flavonoid compounds from Phyllostachys edulis leaf extract retard the digestion of starch and its working mechanisms, Journal of Agricultural and Food Chemistry, 62, 7760, 10.1021/jf501931m Zhang, 2020, Enzymatic digestion of amylose and high amylose maize starch inclusion complexes with alkyl gallates, Food Hydrocolloids, 108, 106009, 10.1016/j.foodhyd.2020.106009 Zhao, 2019, Physicochemical properties and digestion of the lotus seed starch-green tea polyphenol complex under ultrasound-microwave synergistic interaction, Ultrasonics Sonochemistry, 52, 50, 10.1016/j.ultsonch.2018.11.001 Zhao, 2019, Effects and mechanism of high-pressure homogenization on the characterization and digestion behavior of lotus seed starch-green tea polyphenol complexes, Journal of Functional Foods, 57, 173, 10.1016/j.jff.2019.04.016 Zheng, 2020, Physicochemical and digestibility characterisation of maize starch-caffeic acid complexes, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 121, 108857, 10.1016/j.lwt.2019.108857 Zheng, 2020, Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase, Food Chemistry, 317, 126346, 10.1016/j.foodchem.2020.126346 Zhu, 2015, Interactions between starch and phenolic compound, Trends in Food Science & Technology, 43, 129, 10.1016/j.tifs.2015.02.003