Effects of high hydraulic pressure on the short-term retrogradation and digestive properties of Lonicern caerulea berry polyphenol-chestnut starch complexes

Both fresh and processed Chinese chestnuts are susceptible to retrograde hardening, affecting their texture, flavor, and shelf life because of their high starch content. To reduce the short-term retrogradation of chestnut starch during the food processing of chestnut-based products, a complex of Lonicern caerulea berry polyphenols (LCBP) and chestnut starch (CS) was prepared using high hydraulic pressure (HHP). The results showed that LCBP reduced the water separation rate, hardness, elasticity, and short-range order of retrograde CS under HHP and improved light transmission. After aging for 1 day, the relative crystallinity of 600 MPa-8 % LCBP-CS was significantly reduced by 53.1 % compared with CS (p < 0.05), and its particle size distribution was more uniform, with a complexation rate of 63.9 %. Under the same pressure, the complex with 8 % LCBP showed a more significant short-term retrograde inhibitory effect. In addition, the resistant starch content of 600 MPa-8 % LCBP-CS was 61 %. Correlation analysis showed that the complexation rates of LCBP and CS positively correlated with short-term retrogradation and digestive resistance. In summary, HHP facilitates the formation of a LCBP-CS complex that inhibits short-term retrogradation and enhances digestive resistance, aiding in the development of hypoglycemic chestnut products with extended shelf lives.