Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds
Introduction
Starch consists of two homopolymers of glucose: amylose and amylopectin. Amylose is an essentially linear polymer of glucose linked through α-1,4 glyosidic bonds, whereas amylopectin is highly branched, with linear side chains linked by α-1,6 glyosidic bonds (Mottiar & Altosaar, 2011). The linear component of starch, including both amylose and linear side chains of amylopectin, can form inclusion complexes (ICs) with various small molecules, such as iodine (Bluhm & Zugenmaier, 1981; Mottiar & Altosaar, 2011), fatty acids and their esters (Godet, Buleon, Tran, & Colonna, 1993; Lay Ma, Floros, & Ziegler, 2011), alcohols (Nishiyama et al., 2010), and aroma compounds (Ades, Kesselman, Ungar, & Shimoni, 2012a; Jouquand, Ducruet, & Le Bail, 2006; Madene, Jacquot, Scher, & Desobry, 2006; Shi, Hopfer, Ziegler, & Kong, 2019). When forming the ICs, amylose exists as a left-handed single helix with a hydrophilic outer surface and a hydrophobic inner helical cavity to accommodate these guest compounds (Immel & Lichtenthaler, 2000). Starch-guest inclusion complexation is driven by the tendency of amylose to minimize its interaction with water (Heinemann, Conde-Petit, Nuessli, & Escher, 2001). Previous studies pointed out that both intramolecular (Banks & Greenwood, 1971; Bluhm & Zugenmaier, 1981; Karkalas, Ma, Morrison, & Pethrick, 1995; Yamashita & Monobe, 1971) and intermolecular (Winter & Sarko, 1974) forces play critical roles in stabilizing the starch-guest IC. Intramolecular interactions, including Van der Waals force and hydrogen bonds, occur between the turns along the helix to stabilize each single helix. Intermolecular interactions mainly involve the hydrophobic interaction between the hydrophobic amylose helical cavity and nonpolar guest compounds, and hydrogen bonds formed by certain guest molecules with amylose at the helical entrance.
Starch-guest ICs pose noticeable effects on food processing, storage, digestion, nutrient uptake, and health outcomes of starchy foods (Putseys, Lamberts, & Delcour, 2010). The structure and properties of starch could have significantly changed after complexing with guest molecules, such as decreased water susceptibility and delayed retrogradation process (Eliasson, Carlson, & Larsson, 1981; Krog, 1971). The enzymatic digestion of starch could also be retarded, which may have positive effects on many metabolic diseases. Furthermore, the slowly digestible property of starch IC makes it a promising delivery composition for controlled and sustained release of the incorporated guest compounds along the gastrointestinal tract (Tan & Kong, 2020). Indeed, starch ICs with many food and bioactive compounds have been demonstrated, for instance, aroma compounds, functional fatty acids (Lalush, Bar, Zakaria, Eichler, & Shimoni, 2005; Lesmes, Barchechath, & Shimoni, 2008; Lesmes, Cohen, Shener, & Shimoni, 2009), phytochemicals (Cohen, Orlova, Kovalev, Ungar, & Shimoni, 2008), and vitamins (Lay Ma et al., 2011). Yet, relatively fewer studies characterized their release behavior.
Although starch-guest IC has been described for more than a hundred years, the practical utilization of this structure for encapsulating and delivering bioactive compounds is still limited and requires more research efforts. There have been excellent review articles summarizing the formation, properties, functions, and applications of starch-guest ICs (Feng & Zhuang, 2011; Tan & Kong, 2020; Obiro, Sinha Ray, & Emmambux, 2012; Putseys et al., 2010). In this article, we will start with a brief introduction of the formation and characterization of the starch-guest ICs, and then focus on recent developments in the application of starch IC in the encapsulation and controlled release of active guest compounds.
Section snippets
Preparation methods
So far, mainly four methods have been introduced to produce starch-guest IC, including dimethyl sulfoxide (DMSO) method, alkali method, high temperature method, and pre-formed “empty” helix method (Fig. 1) (Tan & Kong, 2020). In the DMSO method, starch or amylose is dissolved in DMSO solution at around 90 °C and mixed with the guest compound. Then, the mixed solution is diluted with water and allowed to cool, followed by the gradual crystallization of IC. In the alkali method, starch or amylose
Lipids
Lipids are probably the most extensively studied guest compounds for starch ICs. The presence of either native or added lipids can dramatically influence the pasting properties of starch, retard starch retrogradation, and extend the shelf life of baked goods. These are all attributed to the ability of starch to complex with lipids, e.g., starch-fatty acid IC. It is generally accepted that the lipid molecules are located with their aliphatic chain inside the amylose helix cavity and the carboxyl
Conclusions
Starch-guest ICs represent as a unique supramolecular assembly that can enable the encapsulation and delivery of bioactive compounds. The detailed microstructure of starch IC is being elucidated with various techniques and their formation methods are being developed. Increasingly more guest compounds, including functional lipids, aroma compounds, phytochemicals, pharmaceuticals, and etc., have been tested for their ability to be complexed by starch and amylose. Select ICs with bioactive guest
Funding
The authors thank the financial support received from Natural Science Foundation of Fujian Province (2020J05137), Fujian Project of Young and Middle-aged Teacher Education Research (JAT190341), and Science Foundation of Jimei University (ZQ2019028).
References (145)
- et al.
Complexation with starch for encapsulation and controlled release of menthone and menthol
LWT-Food Science and Technology
(2012) - et al.
Complexation with starch for encapsulation and controlled release of menthone and menthol
LWT - Food Science and Technology
(2012) - et al.
Electrospinning of cyclodextrin/linalool-inclusion complex nanofibers: Fast-dissolving nanofibrous web with prolonged release and antibacterial activity
Food Chemistry
(2017) - et al.
Encapsulation and antioxidant activity of ascorbyl palmitate with maize starch during pasting
Carbohydrate Polymers
(2017) - et al.
Encapsulation and antioxidant activity of ascorbyl palmitate with normal and high amylose maize starch by spray drying
Food Hydrocolloids
(2019) - et al.
Amylose: A non-helical biopolymer in aqueous solution
Polymer
(1971) - et al.
Thermal behavior of amylose-lipid complexes
Carbohydrate Polymers
(1985) - et al.
Crystallization behavior of amylose-V complexes: Structure-property relationships
Carbohydrate Research
(1989) - et al.
Detailed structure of the Vh-amylose-iodine complex: A linear polyiodine chain
Carbohydrate Research
(1981) - et al.
Biopharmaceutical improvement of praziquantel by interaction with montmorillonite and sepiolite
Applied Clay Science
(2018)
Preparation and characterization of amylose inclusion complexes for drug delivery applications
Journal of Pharmaceutical Sciences
Nimesulide analogues: From anti-inflammatory to antitumor agents
Bioorganic Chemistry
Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid
Food Hydrocolloids
Starch-encapsulated, soy-based, ultraviolet-absorbing composites with feruloylated monoacyl- and diacylglycerol lipids
Industrial Crops and Products
Starch-encapsulated, soy-based, ultraviolet-absorbing composites with feruloylated monoacyl- and diacylglycerol lipids
Industrial Crops and Products
Effective stabilization of CLA by microencapsulation in pea protein
Food Chemistry
Nanoparticle-based drug delivery systems for cancer therapy
Smart Materials in Medicine
Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starch
Carbohydrate Polymers
Encapsulation of the antioxidant ascorbyl palmitate in V-type granular cold-water swelling starch affects the properties of both
Carbohydrate Polymers
Formation of crystalline aggregates in slowly-cooled starch solutions prepared by steam jet cooking
Carbohydrate Polymers
Preparation of spherulites from jet cooked mixtures of high amylose starch and fatty acids
Effect of preparative conditions on spherulite morphology and yield. Carbohydrate Polymers
Preparation of starch nanoparticles loaded with quercetin using nanoprecipitation technique
International Journal of Biological Macromolecules
Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges
Food Chemistry
Ordered structure of starch inclusion complex with C10 aroma molecules
Food Hydrocolloids
Microencapsulated Brazil nut (Bertholletia excelsa) cake extract powder as an added-value functional food ingredient
LWT-Food Science and Technology
Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye bran
Food Chemistry
Inhibition of starch digestion by gallic acid and alkyl gallates
Food Hydrocolloids
Novel starch based nanocarrier for vitamin D fortification of milk: Production and characterization
Food and Bioproducts Processing
Improved stability and controlled release of CLA with spray-dried microcapsules of OSA-modified starch and xanthan gum
Carbohydrate Polymers
Single crystals of V amylose complexed with n-butanol or n-pentanol: Structural features and properties
International Journal of Biological Macromolecules
Encapsulation of gases in powder solid matrices and their applications: A review
Powder Technology
Formation of amylose complexes with C6-aroma compounds in starch dispersions and its impact on retention
Food Chemistry
Some factors determining the thermal properties of amylose inclusion complexes with fatty acids
Carbohydrate Research
Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking
Carbohydrate Polymers
Preparation and characterization of corn starch-β-carotene composites
Carbohydrate Polymers
Preparation of aqueous dispersion of β-carotene nano-composites through complex formation with starch dextrin
Food Hydrocolloids
Encapsulation and stabilization of β-carotene by amylose inclusion complexes
Food Research International
Effect of guest structure on amylose-guest inclusion complexation
Food Hydrocolloids
Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose
Carbohydrate Polymers
Synthesis and characterization of nano-encapsulated catechin by molecular inclusion with beta-cyclodextrin
Journal of Food Engineering
Physicochemical and drug release characteristics of acetylated starches of five Lagenaria siceraria cultivars
International Journal of Biological Macromolecules
Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds
Carbohydrate Polymers
Structural investigation of amylose complexes with small ligands: Helical conformation, crystalline structure and thermostability
International Journal of Biological Macromolecules
Polymorphism of crystalline complexes of V-amylose with fatty acids
International Journal of Biological Macromolecules
Trapping by amylose of the aliphatic chain grafted onto chlorogenic acid: Importance of the graft position
Carbohydrate Polymers
Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients
Innovative Food Science & Emerging Technologies
Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes
Food Hydrocolloids
CO2 inclusion complexes of granular V-type crystalline starch: Structure and release kinetics
Food Chemistry
Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin
Food Hydrocolloids
Enhancing stability and bioaccessibility of chlorogenic acid using complexation with amylopectin: A comprehensive evaluation of complex formation, properties, and characteristics
Food Chemistry
Cited by (43)
Complexation of V-type lotus seed starch and butyric acid: Structure and in vitro digestion
2024, Food HydrocolloidsGallic acid forms V-amylose complex structure with starch through hydrophobic interaction
2024, International Journal of Biological Macromolecules