Skip to main content
SpringerLink
Log in

Structural and physicochemical properties of lotus seed starch-chlorogenic acid complexes prepared by microwave irradiation

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Lotus seed (LS) has a high starch content and possesses many useful functional properties, which are mainly attributed to its phenolic compound content. The objective of this study was to investigate the effect of microwave irradiation (MW) treatment on the structural and physicochemical properties of a lotus seed starch-chlorogenic acid (CA) blend. MW treatment appeared to promote the formation of LS-CA complexes and the modified starch displayed more rougher structures than native starch. The particle size distribution of starch remained approximately constant when the microwave power was 200 W, but increased sharply with further increases in microwave power; a similar trend was observed in the swelling and solubility of starch. XRD and FT-IR spectra show that MW treatment degraded the ordered crystalline structure of starch, facilitating exposure of the starch chains originally buried in the crystalline and amorphous regions within the grains. During this treatment, CA interacted with starch molecules by hydrogen bonding and form a LS-CA complex, which inhibited the self-assembly process of starch chains. These findings demonstrated the potential use of MW treatment in controlling the storage and processing quality of lotus seed, or other starchy foods rich in polyphenols.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO (2014) Bound phenolics in foods, a review. Food Chem 152:46–55

    Article  CAS  Google Scholar 

  • Amoako DB, Awika JM (2016) Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule. Food Chem 208:10–17

    Article  CAS  Google Scholar 

  • Asensio JL, Ardá A, Cañada FJ, Jimenez-Barbero J (2013) Carbohydrate–aromatic interactions. Acc Chem Res 46(4):946–954

    Article  CAS  Google Scholar 

  • Chai Y, Wang M, Zhang G (2013) Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high-amylose maize starch. J Agric Food Chem 61(36):8608–8615

    Article  CAS  Google Scholar 

  • Chen B, Guo Z, Miao S, Zeng S, Jia X, Zhang Y, Zheng B (2018) Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization. J Food Eng 237:52–59

    Article  CAS  Google Scholar 

  • Damager I, Engelsen SB, Blennow A, Lindberg Møller B, Motawia MS (2010) First principles insight into the α-glucan structures of starch: their synthesis, conformation, and hydration. Chem Rev 110(4):2049–2080

    Article  CAS  Google Scholar 

  • Desam GP, Li J, Chen G, Campanella O, Narsimhan G (2018) Prediction of swelling behavior of crosslinked maize starch suspensions. Carbohydr Polym 199:331–340

    Article  CAS  Google Scholar 

  • Fan D, Wang L, Ma S, Ma W, Liu X, Huang J, Zhao J, Zhang H, Chen W (2013) Structural variation of rice starch in response to temperature during microwave heating before gelatinisation. Carbohydr Polym 92(2):1249–1255

    Article  CAS  Google Scholar 

  • Fu Z, Chen J, Luo SJ, Liu CM, Liu W (2015) Effect of food additives on starch retrogradation: a review. Starch-Stärke 67(1–2):69–78

    Article  CAS  Google Scholar 

  • Gallant DJ, Bouchet B, Baldwin PM (1997) Microscopy of starch: evidence of a new level of granule organization. Carbohyd Polym 32(3–4):177–191

    Article  CAS  Google Scholar 

  • González-Cruz L, Montañez-Soto JL, Conde-Barajas E, MdlLX N, Flores-Morales A, Bernardino-Nicanor A (2018) Spectroscopic, calorimetric and structural analyses of the effects of hydrothermal treatment of rice beans and the extraction solvent on starch characteristics. Int J Biol Macromol 107:965–972

    Article  Google Scholar 

  • Gulu NB, Jideani VA, Jacobs A (2019) Functional characteristics of Bambara groundnut starch-catechin complex formed using cyclodextrins as initiators. Heliyon 5(4):e01562

    Article  Google Scholar 

  • Guo Z, Zeng S, Zhang Y, Lu X, Tian Y, Zheng B (2015) The effects of ultra-high pressure on the structural, rheological and retrogradation properties of lotus seed starch. Food Hydrocoll 44:285–291

    Article  CAS  Google Scholar 

  • Jiang Q, Xu X, Jin Z, Tian Y, Hu X, Bai Y (2011) Physico-chemical properties of rice starch gels: effect of different heat treatments. J Food Eng 107(3–4):353–357

    Article  CAS  Google Scholar 

  • Lee CJ, Kim Y, Choi SJ, Moon TW (2012) Slowly digestible starch from heat-moisture treated waxy potato starch: preparation, structural characteristics, and glucose response in mice. Food Chem 133(4):1222–1229

    Article  CAS  Google Scholar 

  • Li M, Pernell C, Ferruzzi MG (2018) Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin. Food Hydrocoll 77:843–852

    Article  CAS  Google Scholar 

  • Li N, Cai Z, Guo Y, Xu T, Qiao D, Zhang B, Zhao S, Huang Q, Niu M, Jia C (2019) Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage. Food Chem 295:475–483

    Article  CAS  Google Scholar 

  • Limwachiranon J, Jiang L, Huang H, Sun J, Luo Z (2019) Improvement of phenolic compounds extraction from high-starch lotus (Nelumbo nucifera G.) seed kernels using glycerol: new insights to amylose/amylopectin–Phenolic relationships. Food Chem 274:933–941

    Article  CAS  Google Scholar 

  • Liu C-m, Liang R-h, Dai T-t, Ye J-p, Zeng Z-c, Luo S-j, Chen J (2016) Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch. Food Hydrocoll 57:55–61

    Article  CAS  Google Scholar 

  • Pérez S, Bertoft E (2010) The molecular structures of starch components and their contribution to the architecture of starch granules: a comprehensive review. Starch-Stärke 62(8):389–420

    Article  Google Scholar 

  • Rui L, Xie M, Hu B, Zhou L, Saeeduddin M, Zeng X (2017) Enhanced solubility and antioxidant activity of chlorogenic acid-chitosan conjugates due to the conjugation of chitosan with chlorogenic acid. Carbohyd Polym 170:206–216

    Article  CAS  Google Scholar 

  • Van Hung P, Phat NH, Phi NTL (2013) Physicochemical properties and antioxidant capacity of debranched starch–ferulic acid complexes. Starch-Stärke 65(5–6):382–389

    Article  Google Scholar 

  • Villanueva M, De Lamo B, Harasym J, Ronda F (2018) Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches. Carbohydr Polym 201:374–381

    Article  CAS  Google Scholar 

  • Wang J, Xi J, Wang Y (2015) Recent advances in the catalytic production of glucose from lignocellulosic biomass. Green Chem 17(2):737–751

    Article  CAS  Google Scholar 

  • Wang S, Luo H, Zhang J, Zhang Y, He Z, Wang S (2014) Alkali-induced changes in functional properties and in vitro digestibility of wheat starch: the role of surface proteins and lipids. J Agric Food Chem 62(16):3636–3643

    Article  CAS  Google Scholar 

  • Xiao H, Lin Q, Liu G-Q, Wu Y, Wu W, Fu X (2013) Inhibitory effects of green tea polyphenols on the retrogradation of starches from different botanical sources. Food Bioprocess Technol 6(8):2177–2181

    Article  CAS  Google Scholar 

  • Xie Z, Liu L, Yang B, Yang G, Ye L, Li M, Ma Y (2005) Polymorphism of 2, 5-diphenyl-1, 4-distyrylbenzene with two cis double bonds: the essential role of aromatic CH/π hydrogen bonds. Cryst Growth Des 5(5):1959–1964

    Article  CAS  Google Scholar 

  • Xu X, Chen Y, Luo Z, Lu X (2019) Different variations in structures of A-and B-type starches subjected to microwave treatment and their relationships with digestibility. LWT 99:179–187

    Article  CAS  Google Scholar 

  • Yang Q, Qi L, Luo Z, Kong X, Xiao Z, Wang P, Peng X (2017) Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch. Food Hydrocoll 69:473–482

    Article  CAS  Google Scholar 

  • Yang Q, Yang Y, Luo Z, Xiao Z, Ren H, Li D, Yu J (2016) Effects of lecithin addition on the properties of extruded maize starch. J Food Process Preserv 40(1):20–28

    Article  CAS  Google Scholar 

  • Zeng S, Chen B, Zeng H, Guo Z, Lu X, Zhang Y, Zheng B (2016) Effect of microwave irradiation on the physicochemical and digestive properties of lotus seed starch. J Agric Food Chem 64(12):2442–2449

    Article  CAS  Google Scholar 

  • Zhang Y, Lu X, Zeng S, Huang X, Guo Z, Zheng Y, Tian Y, Zheng B (2015) Nutritional composition, physiological functions and processing of lotus (Nelumbo nucifera Gaertn.) seeds: a review. Phytochem Rev 14(3):321–334

    Article  CAS  Google Scholar 

  • Zheng M, Lei S, Wu H, Zheng B, Zhang Y, Zeng H (2019) Effect of chitosan on the digestibility and molecular structural properties of lotus seed starch. Food Chem Toxicol 133:110731

    Article  CAS  Google Scholar 

  • Zhong Y, Xiang X, Zhao J, Wang X, Chen R, Xu J, Luo S, Wu J, Liu C (2020) Microwave pretreatment promotes the annealing modification of rice starch. Food Chem 304:125432

    Article  CAS  Google Scholar 

  • Zhu F (2015) Interactions between starch and phenolic compound. Trends Food Sci Technol 43(2):129–143

    Article  CAS  Google Scholar 

  • Zhu F, Cai Y-Z, Sun M, Corke H (2009) Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch. Food Chem 112(4):919–923

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by the Special Project for Improving the Level of Education of Fujian Province (Grant number [2019] 0761), the National Natural Science Foundation of China (Grant number 31871820 and 31972076) and the Program for Leading Talents in Science and Technology Innovation of Fujian Provincial (Grant number KRC16002A).

Author information

Authors and Affiliations

  1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, People’s Republic of China

    Jianyi Wang, Xiangfu Jiang, Baodong Zheng & Yi Zhang

  2. Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China

    Jianyi Wang, Xiangfu Jiang, Baodong Zheng & Yi Zhang

  3. China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China

    Jianyi Wang, Xiangfu Jiang, Baodong Zheng & Yi Zhang

Authors
  1. Jianyi Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Xiangfu Jiang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Baodong Zheng
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yi Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yi Zhang.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Wang, J., Jiang, X., Zheng, B. et al. Structural and physicochemical properties of lotus seed starch-chlorogenic acid complexes prepared by microwave irradiation. J Food Sci Technol 58, 4157–4166 (2021). https://doi.org/10.1007/s13197-020-04881-w

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04881-w

Keywords

Search

Navigation