数字农科院2.0

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

作者机构：

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

期刊名称： Food Hydrocolloids

ISSN： 0268-005X

年卷期： 2025 年 163 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

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-co-heating 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 short-range 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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