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High presure-modified starches as carriers for phenolic compounds

AuthorsGórecki, Adrian R.; Błaszczak, Wioletta; Hernández, M. Teresa ; Estrella, Isabel ; Bartolomé, Begoña ; Garrido, Leoncio
Aroma compounds
Issue Date2011
CitationEuro Food Chem XVI (2011)
AbstractStarch material may be used as a matrix for controlled release of aroma and bioactive compounds or the selective adsorption of bitter components. The binding of organic compounds to starch is based on inclusion complexes formation through hydrophobic bonding in the amylose helix, and/or polar interaction between the hydroxyl groups of starch and ligands, or non-specific sorption to the starch surface. It is known that high hydrostatic pressure evoked changes in starch physicochemical properties what in turn might affect its capability for binding organic compounds. In view of the above, the studies were subjected to the effect of high pressure treatment on the ability of binding catechin and quercetin by sorghum and amaranth starches. Sorghum (17% of amylose) and amaranth (pure amylopectin) starch were isolated from the commercial grains. The starch-water suspensions (30%, w/v) were subjected to pressure treatment (650 MPa/ 9 mins), and freez-dried. Catechin (10 mg/1g starch) and quercetin (5mg/ 1g of starch) were separately added to the starch-water suspensions. The suspensions were stirred at room temperature (24h), centrifuged and the collected pellets were freez-dried. The compounds bound by the starches were isolated from the pellets by extraction with methanol/water, and the extracts were characterized by HPLC-PAD-MS. The obtained starchphenolic complexes were examined regarding their thermodynamic (DSC) and structural (13C CP/MAS NMR) properties. The antioxidant activity of phenolic compounds bound by analyzed starches was additionally performed using oxygen radical absorption capacity (ORAC) assay. The HPLC analysis showed that catechin and quercetin demonstrated higher binding affinity to sorghum than to amaranth starch. The high pressure treatment resulted in an increase in sorption of bioactive compounds by the starch preparations obtained. High pressure-treated amaranth starch demonstrated lower sorption of catechin, however. Although binding of ligand to starch was related to surface sorption, formation of bioactive compounds with fully hydrated starch can be also assigned to inclusion complexation. However, the results obtained from thermodynamic and 13C CP/MAS NMR analysis did not reveal that the complexation phenomenon took place in the studied case. The distinct increase in melting enthalpy values observed for starch-phenolic complexes in melting thermograms resulted probably from non-covalent binding of polysaccharides with the phenolic compounds due to hydrophobic cooperative interaction, mostly. The changes in antioxidant capacity of phenolic compounds bound by the starches (native and high pressure-treated) were found to be irregular.
DescriptionResumen del póster presentado a la XVI Conference EuroFoodChem: "Translating food chemistry into health benefits" celebrada en Gdansk (Polonia) del 6 al 8 de julio de 2011.
Appears in Collections:(ICTAN) Comunicaciones congresos
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