Core-shell starch as a platform for reducing starch digestion and saturated fat intake

Area of Science:

• Food Science
• Biomaterials Engineering
• Nutritional Science

Background:

• Ill-balanced diets high in carbohydrates and fats contribute to global health issues like diabetes and cardiovascular diseases.
• Functional foods offer a strategy to mitigate these health threats through targeted dietary interventions.
• Developing novel food structures is key to managing nutrient digestion and intake.

Purpose of the Study:

• To create a versatile core-shell starch using food-grade starch and alcohol-soluble protein.
• To investigate the impact of the core-shell structure on starch digestion and saturated fat intake.
• To explore the potential of this functional food ingredient as an oil encapsulant and saturated fat replacer.

Main Methods:

• Fabrication of core-shell starch via an anti-solvent method with electrostatic interaction.
• Assessment of starch digestibility using in vitro digestion models.
• Evaluation of the hypoglycemic effect in in vivo studies.
• Analysis of surface hydrophobicity for oil encapsulation applications.

Main Results:

• The core-shell structure, formed by a protein shell around a starch core, successfully reduced starch digestibility.
• The protein shell increased gelatinization temperature and decreased pasting viscosity, limiting granule swelling.
• In vivo studies confirmed a hypoglycemic effect of the core-shell starch.
• The modified starch demonstrated potential as an oil encapsulant and saturated fat replacer due to altered surface hydrophobicity.

Conclusions:

• Core-shell starch is a viable functional food ingredient for reducing starch digestion and saturated fat intake.
• The fabrication method is generalizable, scalable, and utilizes food-grade components.
• This innovation supports the development of healthier diets and strategies to combat diet-related diseases.