1. Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound
- Author
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Husnain Raza, Xiaofeng Ren, Haile Ma, Chen Huanxin, Kashif Ameer, Chen Xinxiang, and Qiufang Liang
- Subjects
food.ingredient ,Starch ,Sonication ,Linoleic acid ,01 natural sciences ,Analytical Chemistry ,Linoleic Acid ,chemistry.chemical_compound ,Crystallinity ,0404 agricultural biotechnology ,food ,otorhinolaryngologic diseases ,Resistant starch ,Fourier transform infrared spectroscopy ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,0104 chemical sciences ,chemistry ,Drug delivery ,Digestion ,sense organs ,Food Science ,Nuclear chemistry - Abstract
The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of arrowhead starch-linoleic acid (AS-LA) complexes were evaluated. The complexing index and FTIR analyses showed that sonication treatment might be helpful in the formation of AS-LA complexes in an ultrasound frequency-dependent manner. The SEM micrographs revealed that the various ultrasonication frequencies caused dense network structure in AS-LA complexes. The XRD showed a V-type crystalline structure with increased crystallinity. Compared with arrowhead starch, a decrease in rapidly digestible starch , and an increase in resistant starch contents of AS-LA under various ultrasound frequencies was due to arrowhead starch and linoleic acid molecular interactions, which inhibited the further binding abilities. As a non-thermal technology, ultrasound could be effectively employed to prepare starch-lipid complexes with significant potential in functional foods and drug delivery systems.
- Published
- 2021