Interactions of sesamol with starches of different amylose to amylopectin ratios during co-gelatinization condition

The objective was to compare the potential of starches of different amylose to amylopectin ratios in encapsulation sesamol under co-gelatinization condition. The loading capacity assessment, multispectral technology, antioxidant capacity testing, and in vitro digestion, were employed to elucidate the characteristics of starch-sesamol complexes. The findings revealed that sesamol reduced the gelatinization temperature and viscosity of starches. Moreover, the interaction between starch and sesamol leads to the formation of more single-helix structures. The disassembly and rearrangement of starch molecules promoted the establishment of hydrogen bonds with sesamol and the emergence of partial V-type crystalline structures. The starch-sesamol interaction influenced significantly the digestive properties and the loading capacity. In comparison to starches, these complexes exhibited a greater particle size and lower thermal stability, but compared to gelatinized starch, the complex exhibited a higher thermal stability. Sesamol enhanced the antioxidant properties of the complexes, slowed the starch digestion rate, reduced the kinetic constants of digestion, and increased the resistant starch content from 24.26 %-44.15 % to a range of 44.69 %-91.85 %. Mung bean starch, Canna edulis Ker starch and Pea starch demonstrated a high capacity for sesamol loading. The study clarified the potential of starch with different ratios of amylose to amylopectin for loading sesamol.