Characterization, in vitro digestibility and release properties of starch-linoleic acid-sodium alginate composite film

Huirong Chen; Xiaoyan Wang; Danni Jin; Mingyue Liu; Xiaonian Wu; Yuling Jiang; Yong Fang; Qinlu Lin; Yongbo Ding

doi:10.1016/j.foodres.2023.113647

Characterization, in vitro digestibility and release properties of starch-linoleic acid-sodium alginate composite film

Food Res Int. 2023 Dec;174(Pt 2):113647. doi: 10.1016/j.foodres.2023.113647. Epub 2023 Oct 31.

Authors

Huirong Chen¹, Xiaoyan Wang², Danni Jin¹, Mingyue Liu¹, Xiaonian Wu¹, Yuling Jiang¹, Yong Fang³, Qinlu Lin¹, Yongbo Ding⁴

Affiliations

¹ National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
² Chongqing Academy of Animal Sciences, Rongchang 402460, China.
³ College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023,China.
⁴ National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China. Electronic address: [email protected].

PMID: 37981361
DOI: 10.1016/j.foodres.2023.113647

Abstract

This study aimed to improve the complexing degree, digestibility and controlled release properties of the potato starch (PS)-linoleic acid (LA) complexes by encapsulating PS-LA complexes to sodium alginate (AG) beads. The results revealed that AG had a positive effect on the complexing index, R_1047/1022 values, relative crystallinity, enthalpy and morphological structure of PS-LA-AG films, especially for PS-LA-AG film with the PS-LA: AG of 5:1. The in vitro digestion and hydrolysis kinetic analysis indicated that AG addition reduced the digestibility of PS-LA-AG films to a higher slowly digestible starch content and resistant starch content and a lower equilibrium hydrolysis percentage and kinetic constant. Furthermore, in vivo release study of PS-LA-AG films indicated a restrained release in simulated gastrointestinal conditions. Consequently, the results indicated that AG addition significantly improved the inclusion efficiency for the complex formation between PS and LA, which was beneficial for the design of resistant films to entrap and control release of unsaturated fatty.

Keywords: Digestion; Interactions; Sodium alginate; Starch; Unsaturated fatty acid.

MeSH terms

Alginates
Dietary Supplements
Kinetics
Linoleic Acid*
Starch*

Substances

Linoleic Acid
Starch
Alginates