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<p>Phenolic acids, naturally occurring antioxidant compounds derived from plant sources, have garnered significant interest for their role in modifying starch’s physicochemical attributes and digestive behavior. This investigation examines how four distinct phenolic acids—ferulic acid (FA), gallic acid (GA), p-coumaric acid (PCA), and p-hydroxybenzoic acid (PHBA)—influence the digestion kinetics, structural properties, and functional characteristics of rice starch (RS1). Experimental findings reveal that incorporating phenolic acids induces a more porous and less compact starch matrix. To assess digestibility variations, two preparation methods were employed: co-gelatinization (simultaneous heating) and physical blending (direct mixing), mimicking different dietary intake scenarios. Results demonstrate that co-gelatinization with phenolic acids more effectively suppresses starch digestion compared to simple mixing. Furthermore, phenolic acid supplementation not only decelerates rapid starch hydrolysis but also elevates resistant starch levels, with inhibition intensity correlating positively with concentration. Structural analysis indicates a reduction in relative crystallinity, declining from 23.91% (native RS1) to 18.81% (FA), 10.34% (GA), 17.56% (PCA), and 17.77% (PHBA). Thermal stability is also compromised, evidenced by lowered gelatinization temperatures and reduced enthalpy values (ΔH). Initial ΔH (8.19 ± 0.04&#xa0;J/g) dropped to 7.50 ± 0.01 (FA), 6.64 ± 0.11 (GA), 6.88 ± 0.13 (PCA), and 6.27 ± 0.08&#xa0;J/g (PHBA). These insights contribute to the foundational understanding of phenolic acids’ utility in designing functional starch-based food products.</p>

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Effects of four phenolic acids on digestion and physicochemical properties of rice starch

  • 期刊论文

  • 发表日期：

    2025年7月12日

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  • Yanhong Wu,
  • Tingyu Zhou,
  • Xuemei Wang,
  • Nan Shi,
  • Haibin Wang,
  • Li Gao,
  • Yongji He

摘要

Phenolic acids, naturally occurring antioxidant compounds derived from plant sources, have garnered significant interest for their role in modifying starch’s physicochemical attributes and digestive behavior. This investigation examines how four distinct phenolic acids—ferulic acid (FA), gallic acid (GA), p-coumaric acid (PCA), and p-hydroxybenzoic acid (PHBA)—influence the digestion kinetics, structural properties, and functional characteristics of rice starch (RS1). Experimental findings reveal that incorporating phenolic acids induces a more porous and less compact starch matrix. To assess digestibility variations, two preparation methods were employed: co-gelatinization (simultaneous heating) and physical blending (direct mixing), mimicking different dietary intake scenarios. Results demonstrate that co-gelatinization with phenolic acids more effectively suppresses starch digestion compared to simple mixing. Furthermore, phenolic acid supplementation not only decelerates rapid starch hydrolysis but also elevates resistant starch levels, with inhibition intensity correlating positively with concentration. Structural analysis indicates a reduction in relative crystallinity, declining from 23.91% (native RS1) to 18.81% (FA), 10.34% (GA), 17.56% (PCA), and 17.77% (PHBA). Thermal stability is also compromised, evidenced by lowered gelatinization temperatures and reduced enthalpy values (ΔH). Initial ΔH (8.19 ± 0.04 J/g) dropped to 7.50 ± 0.01 (FA), 6.64 ± 0.11 (GA), 6.88 ± 0.13 (PCA), and 6.27 ± 0.08 J/g (PHBA). These insights contribute to the foundational understanding of phenolic acids’ utility in designing functional starch-based food products.