Regulation of corn starch long-term retrogradation and dough functionality by grape polyphenols and HHP treatment with potential implications for dysphagia food development.

Yuqian Zheng, Xiaoyan Qin, Wenyan Wang, Xinxin Wen, Peirou Ren, Fangqi Ren, Tong Liu, Sheng Li

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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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8 authors.

Yuqian ZhengCollege of Food Sciences and Engineering, Changchun University, Changchun 130022, China.

Xiaoyan QinCollege of Food Sciences and Engineering, Changchun University, Changchun 130022, China.

Wenyan WangCollege of Food Sciences and Engineering, Changchun University, Changchun 130022, China.

Xinxin WenCollege of Food Sciences and Engineering, Changchun University, Changchun 130022, China.

Peirou RenCollege of Food Sciences and Engineering, Changchun University, Changchun 130022, China.

Fangqi RenCollege of Food Sciences and Engineering, Changchun University, Changchun 130022, China.

Tong LiuCollege of Food Sciences and Engineering, Changchun University, Changchun 130022, China.

Sheng LiCollege of Food Sciences and Engineering, Changchun University, Changchun 130022, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the synergistic effect of incorporating grape-derived polyphenols in combination with high hydrostatic pressure (HHP) treatment on the long-term retrogradation of corn starch (CS) and on the structural modulation of dough functionality. CS was complexed with three distinct grape-derived polyphenol preparations, grape seed oligomeric proanthocyanidins (GSOP), grape seed polyphenols (GSP), and grape skin anthocyanins (GSA), subjected to HHP treatment, and subsequently stored for 14 days. The interaction between CS and these polyphenols promoted the formation of short-range ordered structures, reduced gel hardness, and suppressed moisture migration-collectively contributing to enhanced structural stability. These physicochemical modifications effectively inhibited long-term starch retrogradation and improved the shelf-life stability. Moreover, selected HCS-polyphenol complexes conferred swallowability-oriented rheological behavior to cookie dough, thereby offering preliminary insights into potential mechanisms for tailoring starch-based foods for dysphagia-friendly applications.

Indexed as

Corn starchDysphagia foodGrape polyphenolsHigh hydrostatic pressureLong-term retrogradation

Identifiers

PMID42835970

DOI10.1016/j.fochx.2026.104515

PMCPMC13636338

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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.