ReviewFoods (Basel, Switzerland)2022
Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
34 citing papers in PubMed, 109 citations in OpenAlex.
- Impact of Microwave Treatment on Protein and Starch Characteristics of Black Wheat and Whole Wheat (Foods (Basel, Switzerland) · 2026Article
- Functional Reformulation of Shortbread Cookies withNutrients · 2026Article
- Molecular mechanisms underlying low glycemic index in rice: Insights from Indian landrace diversity.Molecular biology reports · 2026Review
- The Influence of Polyphenols on Starch Structure Across Molecular, Chemical, and Microstructural Levels.Molecules (Basel, Switzerland) · 2026Article
- Effects of Brown Seed Coat Retention and Thermal Processing on Nutritional Composition, Bioactive Compounds, Antioxidant Activity, and Functional Properties of Jackfruit Seed Flour.Foods (Basel, Switzerland) · 2026Article
- Covalent Interaction Between High-Amylose Corn Starch and Ferulic Acid: Reshaping of the Structure.Foods (Basel, Switzerland) · 2026Article
- Impact of crystalline type on starch-polyphenol complexation under sequential gelatinization and ultrasonication.Ultrasonics sonochemistry · 2026Article
- Effect of resistant starch type 5 on gut health through modulating gut microbiota.Engineering microbiology · 2026Review
- Multivariate Chemometric and FTIR Insights Into the Effects of Rice Bran Extracts on Brown Rice Protein Bars.Food science & nutrition · 2026Article
- Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review.Foods (Basel, Switzerland) · 2026Review
- Effects of differentFrontiers in nutrition · 2026Article
- Impact of Octenyl Succinylation and Bee Products on Maize Starch Films and Apple Storage Quality.International journal of molecular sciences · 2025Article
- Effect of Polyphenols Extracted fromFoods (Basel, Switzerland) · 2025Article
- In Silico Study of Amylose Complexation with Quinoa (Chenopodium quinoa Willd.) Phenolic Compounds Under Different Temperatures.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour.Foods (Basel, Switzerland) · 2025Article
- Nutritional, Thermal, and Energetic Characterization of Two Morphotypes of Andean Mashua (Molecules (Basel, Switzerland) · 2025Article
- Novel techno-functional properties and starch digestibility of VD20 rice under different processes: Effect of polishing and a newly developed germination process.Food chemistry: X · 2025Article
- Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index.Foods (Basel, Switzerland) · 2025Review
- Antioxidant Activity, Total Polyphenol Content, and Cytotoxicity of Various Types of Starch with the Addition of Different Polyphenols.Molecules (Basel, Switzerland) · 2025Article
- Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food. In particular, an interaction between polyphenols and starch is widely found in food systems and may endow foods with several unique properties and functional effects. This review summarizes knowledge of the interaction between polyphenols and starch accumulated over the past decade. It discusses changes in the physicochemical properties, in vitro digestibility, prebiotic properties, and antioxidant activity of the starch-polyphenol complex. It also reviews innovative methods of obtaining the complexes and their applications in the food industry. For a brief description, phenolic compounds interact with starch through covalent or non-covalent bonds. The smoothness of starch granules disappears after complexation, while the crystalline structure either remains unchanged or forms a new structure and/or V-type complex. Polyphenols influence starch swelling power, solubility, pasting, and thermal properties; however, research remains limited regarding their effects on oil absorption and freeze-thaw stability. The interaction between starch and polyphenolic compounds could promote health and nutritional value by reducing starch digestion rate and enhancing bioavailability; as such, this review might provide a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia. Further establishing a comprehensive understanding of starch-polyphenol complexes could improve their application in the food industry.
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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.