Novel Type of Slowly Digested Starch Complex with Antioxidant Properties

Area of Science:

• Food Science
• Nutritional Science
• Biochemistry

Background:

• Rising global diabetes incidence necessitates novel prevention strategies.
• Reducing starch digestibility and oxidative stress are key targets for type 2 diabetes prevention.
• Developing functional foods with prophylactic properties is of significant interest.

Purpose of the Study:

• To fabricate and characterize a novel slowly digested starch-gingerol complex.
• To evaluate the in vitro enzymatic digestibility of the starch-gingerol complex.
• To assess the antioxidant activities of the fabricated complex.

Main Methods:

• Fabrication of pea starch (PS)-gingerol complexes.
• Analysis of complex structure using theoretical and experimental methods.
• In vitro enzymatic digestibility assays (amylolysis).
• Evaluation of antioxidant activities.

Main Results:

• Pea starch successfully encapsulated gingerols, forming starch-gingerol complexes with V6- and V7-crystallites.
• The PS-10-gingerol complex exhibited high resistance to amylolysis (slow digestion).
• The complex demonstrated significant antioxidant activities.

Conclusions:

• Novel starch-gingerol complexes possess both slow-digesting properties and antioxidant capabilities.
• These complexes can deliver encapsulated antioxidants while resisting enzymatic digestion.
• The developed slowly digested starch with antioxidant properties holds promise for type 2 diabetes prevention.