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Impact of different organic acids on heat-moisture treated potato starch for enhancing prebiotic potential

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Abstract

This research verified the in vitro digestive properties of potato starch modified with citric acid (CA), malic acid (MA), and tartaric acid (TA), and evaluated its prebiotic potential. The resistant starch (RS) content in CA- or MA-modified starch was greater than that in native starch. Furthermore, after cooking, all modified starches exhibited an increase in RS content by 2.3 to 3.3 times compared to native starch, which has a 29.81% RS content, demonstrating high thermal stability. Probiotic bacteria demonstrated increased viability, raiging form 6.38–6.85 log CFU/mL, when cultured with modified starch, in contrast to 4.48 log CFU/mL with glucose. During animal testing, modified starches consistently improved gastrointestinal transit, fecal moisture, and lipid levels. Notably, CA-, MA- or TA-modified starches promoted beneficial bacteria growth by providing short-chain fatty acids, with CA-modified starch proving to be the most potent.

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  1. Soo Jin Yu and Kwang Yeon Lee have contributed equally to this work.

Authors and Affiliations

  1. Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 133-791, Republic of Korea

    Soo Jin Yu, Kwang Yeon Lee & Hyeon Gyu Lee

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  1. Soo Jin Yu
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  2. Kwang Yeon Lee
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Yu, S.J., Lee, K.Y. & Lee, H.G. Impact of different organic acids on heat-moisture treated potato starch for enhancing prebiotic potential. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01575-3

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