Recent Advances in the Interactions between Starch and Polyphenols Regulated by Food Processing Methods

Starch and polyphenols can interact through predominant non-covalent bonds to form a range of distinctive starch-polyphenol complexes, which exhibit varied physicochemical properties, nutritional characteristics, and bioavailability. This paper mainly reviews the current regulation methods and effect, as well as the regulation mechanism of different food processing methods to the interactions between starch and polyphenol in perspective of thermal, non-thermal and the combined processing methods in recent decades. Different food processing methods turn out to modulate the interactions between starch and polyphenols by changing the multi-scale structure of starch. Thermal processing methods affect starch structure through strong thermal effect, which is beneficial to strengthen the interactions between starch and polyphenols and induce the formation of new crystalline structure. Non-thermal processing methods are considered to have a less obvious effect on starch structure in comparison of thermal processing methods, but could have more precise modifications. And the combined processing methods can further improve efficiency. This review is expected to provide reference for future quality control in food system by appropriate processing technology.