High-pressure-induced noncovalent grape polyphenol–corn starch assembly: Multi-scale structure, in vitro digestion, and IDDSI-based texture design
- 1College of Food Sciences and Engineering, Changchun University, Changchun 130022, China
- 2Corresponding author at: College of Food Sciences and Engineering, Changchun University, Changchun, 130022, China.
Abstract
The structural, rheological, mechanical, and digestive properties of grape seed oligomeric proanthocyanidins (GSOP), grape seed polyphenols (GSP), and grape skin anthocyanins (GSA)-corn starch (CS) complexes formed by high hydrostatic pressure (HHP; 600 MPa, 15 min) were investigated for easy-swallowing food design. FTIR and interaction analyses indicated that polyphenols bound CS mainly via hydrogen bonding, notably reorganizing short-range order, lamellar structure, and crystallinity. These changes increased viscosity/viscoelasticity in HCS-1.5% GSA (K increased by 17.56 Pa.s n upward and 95.03 Pa.s n downward), redistributed moisture mobility, and reduced gel hardness by 12.84–41.72% ( p < 0.05). Resistant starch increased from 16.66% to 29.15% in GSP-treated systems, indicating reduced digestibility and highlighting the roles of polyphenol molecular weight and hydroxyl density. International Dysphagia Diet Standardization Initiative tests classified orally processed cookies containing selected complexes as Level 4. These favorable swallowability results support reduced-glycemic, storage-stable starch-based foods and provide a multi-scale framework for functional starch design.
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BibTeX
@article{zheng2026highpressureinduced,
title = {{High-pressure-induced noncovalent grape polyphenol–corn starch assembly: Multi-scale structure, in vitro digestion, and IDDSI-based texture design}},
author = {Yuqian Zheng and Xinxin Wen and Xiaoyan Qin and Wenyan Wang and Jun Zhao and Sheng Li},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104656},
url = {https://doi.org/10.1016/j.fochx.2026.104656},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - High-pressure-induced noncovalent grape polyphenol–corn starch assembly: Multi-scale structure, in vitro digestion, and IDDSI-based texture design
AU - Yuqian Zheng
AU - Xinxin Wen
AU - Xiaoyan Qin
AU - Wenyan Wang
AU - Jun Zhao
AU - Sheng Li
PY - 2026
DA - 2026/10/22
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104656
UR - https://doi.org/10.1016/j.fochx.2026.104656
AB - The structural, rheological, mechanical, and digestive properties of grape seed oligomeric proanthocyanidins (GSOP), grape seed polyphenols (GSP), and grape skin anthocyanins (GSA)-corn starch (CS) complexes formed by high hydrostatic pressure (HHP; 600 MPa, 15 min) were investigated for easy-swallowing food design. FTIR and interaction analyses indicated that polyphenols bound CS mainly via hydrogen bonding, notably reorganizing short-range order, lamellar structure, and crystallinity. These changes increased viscosity/viscoelasticity in HCS-1.5% GSA (K increased by 17.56 Pa.s n upward and 95.03 Pa.s n downward), redistributed moisture mobility, and reduced gel hardness by 12.84–41.72% ( p < 0.05). Resistant starch increased from 16.66% to 29.15% in GSP-treated systems, indicating reduced digestibility and highlighting the roles of polyphenol molecular weight and hydroxyl density. International Dysphagia Diet Standardization Initiative tests classified orally processed cookies containing selected complexes as Level 4. These favorable swallowability results support reduced-glycemic, storage-stable starch-based foods and provide a multi-scale framework for functional starch design.
SN - 2590-1575
ER -