Synergistic effects of fatty acids and phenolic compounds on enhancing resistant starch formation in rice starch.

Starch-lipid complexes are classified as resistant starch (RS) type 5 and their formation can be enhanced through the synergistic action of fatty acids and phenolic compounds. This study investigated the effects of stearic acid, lauric acid, gallic acid, and quercetin on V-amylose complex formation, physicochemical properties, crystallinity, and digestibility of rice starch. The addition of these compounds transformed starch crystallinity from A-type to mixed A- and V-type forms, with relative crystallinity increasing dramatically from 11.

Microencapsulation techniques and encapsulating materials influenced the shelf life and digestion release of vitamin E and isoflavones in soymilk powder.

Soymilk, due to its high-quality protein and isoflavones content, is widely consumed worldwide. Unfortunately, soymilk lacks the powerful antioxidant vitamin E. Encapsulation of vitamin E and isoflavones in soymilk powder is advantageous for malnourished consumers to meet the recommendation.

Improvement of amylose-lipid complex and starch digestibility profiles of corn starch added with rice bran oil or linoleic acid using ultrasonic and microwave treatment.

Different processing conditions can result in the creation of amylose-lipid complexes. This study investigated the effect of ultrasonication (sonication times 0, 15, 30, and 45 min) and microwave (SM) heating on the amylose-lipid complex formation of corn starch added with rice bran oil (RBO) or linoleic acid (LA). Microwave heating treatment promoted the formation of starch-lipid complexes displaying V-type crystalline structure, with B + V and V-types present in corn starch treated with RBO or LA.

Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents.

This research studied how different types and concentrations of encapsulating agents impacted freeze-dried coconut water products. Volatile aroma and physicochemical product characteristics were evaluated. The encapsulating agents were maltodextrin 4-8% (w/v), polydextrose 4-8% (w/v) and xanthan gum 0.