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The interaction between banana polyphenols and starch improves the bioavailability of polyphenols after non-co-heating complexation

文献类型： 外文期刊

作者： Qin, Yajuan 1 ; Ran, Jingfeng 1 ; Chen, Xiaoai 1 ; Zhang, Xuan 1 ; Zhang, Yutong 1 ; Xu, Fei 1 ; Zhu, Kexue 1 ; Yi, Cuiping 3 ; Zhang, Yanjun 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Hainan 571533, Peoples R China

2.Chinese Acad Agr Sci, Natl Nanfan Res Inst Sanya, Sanya 572024, Peoples R China

3.Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha 410114, Hunan, Peoples R China

4.Natl Ctr Important Trop Crops Engn & Technol Res, Hainan 571533, Peoples R China

5.Key Lab Proc Suitabil & Qual Control Special Trop, Hainan 571533, Peoples R China

6.Chinese Acad Trop Agr Sci, Sanya Res Inst, Sanya 572025, Peoples R China

关键词： Banana polyphenols; Starch; Crystalline; In vitro digestion; Bioaccessibility

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 163 卷

页码：

收录情况： SCI

摘要： Banana polyphenols (BPs) may be degraded by pH and temperature. Non-co-heating complexation of BPs and starch is a promising strategy. This study analyzed the bioaccessibility change mechanisms of BPs after non-coheating complexation with corn starch (CS; type A), potato starch (PS; type B), or pea bean starch (PBS; type C). Results showed that BPs were unaffected in the gastric microenvironment as they were effectively protected by CS, PS, or PBS, improving the bioaccessibility and antioxidant capacity of BPs in the intestine, where PS-BP exhibited the highest bioaccessibility because PS showed the strongest complexing ability toward BPs (complexation index up to 37.35% +/- 1.01%). Alternatively, CS-BP showed the lowest bioaccessibility. Upon non-co-heating complexation, BP was inserted into the amylose helical cavities of PS and PBS through hydrophobic interactions, forming a V-shaped inclusion structure. This prevented the aggregation and stacking of double-helical structures of PS and PBS during the regeneration stage, improving short-range ordering and reducing the relative crystallinity. Among them, PS-BP showed the highest rate of decrease in relative crystallinity at 59.73% +/- 1.38%. By contrast, a non-inclusion complex formed by BP and CS showed a reduced shortrange ordered structure but retained the crystalline shape of CS. Confocal laser scanning microscopy showed that BP was adsorbed on the CS surface and was encapsulated in the colloidal aggregates of PS. This further showed that PS was the most effective in preventing BP degradation. This study will provide theoretical guidance for the dietary intake, development and utilization of BPs.

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