Protocols for Preparing Novel Amylose-Lipid-Polyphenol Complexes with Antioxidant Activities

Area of Science:

• Food Science
• Biochemistry
• Materials Science

Background:

• Diet-related diseases are increasing, driving interest in functional foods like resistant starches.
• Starch-polyphenol complexes offer enhanced functionalities but are challenging to prepare due to structural incompatibilities.

Purpose of the Study:

• To compare protocols for preparing novel amylose (AM) complexes with quercetin (Q) and lauric acid (LA).
• To investigate the structure, digestibility, and antioxidant activity of the resulting AM-LA-Q complexes.

Main Methods:

• Comparison of three preparation protocols for AM-LA-Q complexes.
• Utilized molecular dynamics simulations and experimental analyses (e.g., enzyme digestibility, antioxidant assays).

Main Results:

• The optimal protocol involved adding quercetin before lauric acid for AM-LA-Q complex formation.
• Quercetin was found to be attached to or encased by folded AM chains, not entrapped within helices.
• AM-LA-Q complexes exhibited low enzyme digestibility and high antioxidant activity, mediated by hydrogen bonds, electrostatic, and van der Waals forces.

Conclusions:

• A favorable protocol for creating antioxidant starch-polyphenol complexes was identified.
• The study elucidates the interaction mechanism between amylose and quercetin in the complex.
• These findings pave the way for developing novel functional ingredients for health applications.