Unveiling the suitability of C-starch as functional food: A pairwise interaction of lipids and polyphenol components...

C-starch is distinguished by its unique crystalline structure, combining A-type and B-type polymorphs, primarily into C_A and C_B configurations. This hybrid structure imparts C-starch with intermediate physicochemical and functional properties, bridging the characteristics of purely A-type and B-type starches. These properties depend on the arrangement of these polymorphs within the granule, often outperforming them in certain applications. The high resistant starch content of C-starch contributes to its low digestibility, making it a promising candidate for functional food applications. C-starch can interact with non-starch components, such as lipids and polyphenols, forming both inclusions via the hydrophobic cavity of amylose helix and non-inclusion complexes through the surface of C-starch. These interactions enhance V-crystal formation, stabilize resistant starch, and produce short-chain fatty acids (SCFAs) by gut microflora. Polyphenols exhibit a more pronounced influence than lipids, facilitating the transformation of C-type crystals into V-type crystals, while lipids predominantly contribute to structural stability through hydrophobic interactions. This study highlights the complex relationship between lipids and polyphenols (LIPOP) in modulating C-starch properties. The insights also provide critical guidance for using C-starch in developing innovative functional foods with tailored nutritional and functional benefits. Future research should explore the dynamic interactions within LIPOP systems to optimize the nutritional and functional properties of C-starch in food applications.