Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

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

Standard

Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex. / Raza, Husnain; Zhou, Qian; Cheng, Ka Wing; He, Jiayi; Wang, Mingfu.

In: Food Chemistry, Vol. 445, 138785, 2024.

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

Harvard

Raza, H, Zhou, Q, Cheng, KW, He, J & Wang, M 2024, 'Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex', Food Chemistry, vol. 445, 138785. https://doi.org/10.1016/j.foodchem.2024.138785

APA

Raza, H., Zhou, Q., Cheng, K. W., He, J., & Wang, M. (2024). Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex. Food Chemistry, 445, [138785]. https://doi.org/10.1016/j.foodchem.2024.138785

Vancouver

Raza H, Zhou Q, Cheng KW, He J, Wang M. Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex. Food Chemistry. 2024;445. 138785. https://doi.org/10.1016/j.foodchem.2024.138785

Author

Raza, Husnain ; Zhou, Qian ; Cheng, Ka Wing ; He, Jiayi ; Wang, Mingfu. / Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex. In: Food Chemistry. 2024 ; Vol. 445.

Bibtex

@article{0c42e0c388dc468a9282d5280e539770,
title = "Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex",
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.",
keywords = "Chlorogenic acid, High-pressure homogenization, Rice starch, Structural properties Ultrasound",
author = "Husnain Raza and Qian Zhou and Cheng, {Ka Wing} and Jiayi He and Mingfu Wang",
note = "Publisher Copyright: {\textcopyright} 2024",
year = "2024",
doi = "10.1016/j.foodchem.2024.138785",
language = "English",
volume = "445",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

AU - Raza, Husnain

AU - Zhou, Qian

AU - Cheng, Ka Wing

AU - He, Jiayi

AU - Wang, Mingfu

N1 - Publisher Copyright: © 2024

PY - 2024

Y1 - 2024

N2 - 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.

AB - 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.

KW - Chlorogenic acid

KW - High-pressure homogenization

KW - Rice starch

KW - Structural properties Ultrasound

U2 - 10.1016/j.foodchem.2024.138785

DO - 10.1016/j.foodchem.2024.138785

M3 - Journal article

C2 - 38387320

AN - SCOPUS:85185706424

VL - 445

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 138785

ER -

ID: 384868917