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Updated: May 9, 2026

Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Recent advances in the formation, characterization, and applications of starch-polyphenol complexes: A review
Bo Han1, Qianhan Ma1, Shuling Yan1
1Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Abstract:
Starch, as a crucial carbohydrate, undergoes significant changes in structural and physicochemical properties upon complexation with polyphenols. This review systematically discusses the formation mechanism, structural characterization, functional properties, and diverse applications of starch-polyphenol complexes, emphasizing their importance in food and health. The formation processes of both V-type inclusion and non-inclusion complexes are explored, highlighting key influential factors such as starch structure, polyphenol type, and structural compatibility. These structural changes lead to significant changes in the thermal behavior, physicochemical properties, and digestibility profiles of starch. In addition, starch-polyphenol complexation enhances polyphenol stability, bioavailability, and antioxidant activity. In terms of applications, starch-polyphenol complexes show great potential in functional foods, pharmaceuticals, and biodegradable packaging materials. However, challenges remain in precisely controlling complex formation processes. Future studies should explore the dynamic interactions between starch and polyphenols at the molecular level to further optimize preparation methods and broaden the industrial applications of these complexes.
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