ArticleJournal of food science and technology2021
Structural and physicochemical properties of lotus seed starch-chlorogenic acid complexes prepared by microwave irradiation.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 38 citations in OpenAlex.
- Effects of bidirectional modification by ultrasound and microwave on the structural and pasting properties of pea starch.Food chemistry: X · 2025Article
- Comparison of the Structure, Physicochemical Properties, and Impact on Intestinal Flora of Processed and UnprocessedFoods (Basel, Switzerland) · 2025Article
- Formation and Application of Starch-Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics.Foods (Basel, Switzerland) · 2024Review
- Starch, gallic acid, their inclusion complex and their effects in diabetes and other diseases-A review.Food science & nutrition · 2023Review
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
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Abstract
Lotus seed (LS) has a high starch content and possesses many useful functional properties, which are mainly attributed to its phenolic compound content. The objective of this study was to investigate the effect of microwave irradiation (MW) treatment on the structural and physicochemical properties of a lotus seed starch-chlorogenic acid (CA) blend. MW treatment appeared to promote the formation of LS-CA complexes and the modified starch displayed more rougher structures than native starch. The particle size distribution of starch remained approximately constant when the microwave power was 200 W, but increased sharply with further increases in microwave power; a similar trend was observed in the swelling and solubility of starch. XRD and FT-IR spectra show that MW treatment degraded the ordered crystalline structure of starch, facilitating exposure of the starch chains originally buried in the crystalline and amorphous regions within the grains. During this treatment, CA interacted with starch molecules by hydrogen bonding and form a LS-CA complex, which inhibited the self-assembly process of starch chains. These findings demonstrated the potential use of MW treatment in controlling the storage and processing quality of lotus seed, or other starchy foods rich in polyphenols.
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