Starch-Based Gels as Polyphenol Delivery Systems: From Design to Food Application

被引：0
|
作者：
Cai J. [1 ,2 ]
Gui Y. [1 ]
Zhang D. [1 ]
机构：
[1] National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wu
[2] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 03期
关键词：
biological activity; delivery systems; gels; polyphenols; starch;
D O I：
10.7506/spkx1002-6630-20230227-238
中图分类号：
学科分类号：
摘要：
Polyphenols, a class of compounds in plant foods, have excellent biological activities, including antioxidant, anti-inflammatory, and antitumor effects. However, polyphenols are susceptible to external adverse factors such as high temperature, light and alkaline conditions during food processing, storage, and digestion, resulting in partial or complete loss of their biological activities. As a natural polysaccharide, gel systems based on starch have good biocompatibility, degradability and safety, as well as excellent encapsulation capacity and effective controlled release effect on active small-molecule compounds due to their unique three-dimensional network structures. Starch-based gels fabricated through different approaches including 3D printing, covalent or non-covalent cross-linking, and gel fillers have a promising prospect in improving the stability and bioavailability of polyphenols. In this article, the biological activities and limitations of polyphenols are described. The relationship between starch properties such as gelatinization, retrogradation and gelling properties as well as different cross-linking strategies and the formation of starch-based gels is discussed. Furthermore, the role of polyphenols in the formation of starch-based gels and how starch-based gels in turn affect the encapsulation and release properties of polyphenols are analyzed. Finally, future applications and challenges of polyphenols encapsulated by starch-based gel systems in the food industry are also discussed. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：307 / 316
页数：9
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