ArticleMolecules (Basel, Switzerland)2020
Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 67 citations in OpenAlex.
- Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin.Food chemistry: X · 2026Article
- Grape Seed Extract Fortification: Effects on Dough Properties and Quality Attributes of Fresh Wet Noodles from Medium-Gluten Wheat Flour.Foods (Basel, Switzerland) · 2026Article
- Effect of resistant starch type 5 on gut health through modulating gut microbiota.Engineering microbiology · 2026Review
- Effects of single-frequency ultrasonic modification on starch structure and digestive properties: A comprehensive meta-analysis and acoustic simulation.Food chemistry: X · 2025Article
- Effects of plasma-activated water combined with ultrasonic treatment of corn starch on structural, thermal, physicochemical, functional, and pasting properties.Ultrasonics sonochemistry · 2024Article
- Formation and Application of Starch-Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics.Foods (Basel, Switzerland) · 2024Review
- Synthesis and Functions of Resistant Starch.Advances in nutrition (Bethesda, Md.) · 2023Review
- Preparation of Neohesperidin-Taro Starch Complex as a Novel Approach to Modulate the Physicochemical Properties, Structure and In Vitro Digestibility.Molecules (Basel, Switzerland) · 2023Article
- Oligomeric Proanthocyanidins: An Updated Review of Their Natural Sources, Synthesis, and Potentials.Antioxidants (Basel, Switzerland) · 2023Review
- Starch, gallic acid, their inclusion complex and their effects in diabetes and other diseases-A review.Food science & nutrition · 2023Review
- Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions.Foods (Basel, Switzerland) · 2022Review
- Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties.Nutrients · 2022Article
- The Procyanidin C1-Dependent Inhibition of the Hydrolysis of Potato Starch and Corn Starch Induced by Pancreatin.Molecules (Basel, Switzerland) · 2021Article
- Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch.Foods (Basel, Switzerland) · 2021Article
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Corrections and comments
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Authors and funding
10 authors at 3 institutions in 1 country.
Funding
Abstract
Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol-starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes' gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.