Preparation of starch-vitamin E complexes using electron beam irradiation pretreatment in synergy with ultra-high pressure: enhancing physicochemical and functional properties.

Jianyu Yuan, Miaomiao Tian, Wenting Chen, Macao Zhuo, Guang Li, Yue Wang

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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6 authors.

Jianyu YuanCollege of Pratacultural Science, Gansu Agricultural University, Lanzhou 730070, China.

Miaomiao TianCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Wenting ChenCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Macao ZhuoCollege of Pratacultural Science, Gansu Agricultural University, Lanzhou 730070, China.

Guang LiCollege of Pratacultural Science, Gansu Agricultural University, Lanzhou 730070, China.

Yue WangCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

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6 · The paper itself

Abstract

The low water solubility and poor thermal stability of Vitamin E (VE) limit its application in food processing. This study investigated the effects of the synergistic combination of electron beam irradiation (EBI) at doses of 0, 5, and 10 KGy and ultra-high pressure (UHP) at 100, 300, and 500 MPa on the preparation of potato starch-VE complexes. EBI pretreatment significantly reduced the degree of branching and enhanced complexation, antioxidant activity, and resistant starch (RS) content in a dose-dependent manner, whereas increasing UHP pressure progressively diminished these attributes. The combination of 10 KGy EBI with 100 MPa UHP yielded the highest RS content (67.24%) and DPPH scavenging activity (85.02%). XRD analysis indicated no V-type crystalline formation, suggesting weak but sustained complexation. The parameter-dependent effects of EBI and UHP offers a promising approach to produce starch-VE complexes with improved antioxidant capacity and digestion resistance, benefiting functional food development for diabetics.

Indexed as

Electron beam irradiationIn vitro digestibilityNon-thermal processingPhysicochemical propertiesStarch-vitamin E complexesUltra-high pressure

Identifiers

PMID42568917

DOI10.1016/j.fochx.2026.104258

PMCPMC13448570

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