Extrusion-Assisted Formation of Rice Starch-Propyl Gallate Complexes: Structural Characteristics, Antioxidant
Simeng Ma1, Zhuanghong Wang1, Honghao Fan2
1Key Laboratory of Tropical Translational Medicine of the Ministry of Education, School of Public Health, Hainan Academy of Medical Sciences, Hainan Medical University, Haikou 571199, China.
Foods (Basel, Switzerland)
|June 12, 2026
Summary
Rice starch successfully encapsulated propyl gallate (PG) using extrusion cooking, improving its antioxidant properties and reducing digestibility. This method enhances PG
Area of Science:
- Food Science
- Material Science
- Biochemistry
Background:
- Propyl gallate (PG) is a food antioxidant with limited water compatibility and processing stability.
- Developing stable delivery systems for PG is crucial for its effective application in food systems.
Purpose of the Study:
- To prepare starch-PG complexes using extrusion cooking.
- To evaluate the impact of PG incorporation on starch structure, antioxidant activity, and in vitro digestibility.
Main Methods:
- Rice starch and PG were blended at various ratios (0-100 mg/g) and processed via extrusion cooking.
- Characterization involved complex index analysis, X-ray scattering, spectroscopy (FTIR, NMR), X-ray diffraction, rheology, DPPH assay, and in vitro digestibility tests.
Main Results:
- Extrusion disrupted native starch structure, while PG promoted complex formation, peaking at 50 mg/g PG (88.28% complex index).
- PG incorporation led to increased short-range order, helical content, and V-type crystalline structures in extruded starches.
- The starch-PG complexes retained DPPH radical-scavenging activity and exhibited slower in vitro starch hydrolysis, with resistant starch increasing to 25.78%.
Conclusions:
- Extrusion cooking is a viable method for creating starch-PG complexes with enhanced antioxidant functionality.
- The developed starch-PG complexes demonstrate reduced in vitro digestibility, suggesting improved stability and controlled release of PG.
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