Ultrasonication-driven resveratrol modification of black rice starch: structural evolution regulating physicochemical behavior and in vitro digestibility.
- 1College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
- 2College of Food Engineering, Harbin University of Commerce, Harbin 150028, China. Electronic address: [email protected].
- 3College of Food Engineering, Harbin University of Commerce, Harbin 150028, China. Electronic address: [email protected].
Abstract
This study focused on black rice starch as the research subject, constructing different ultrasonic power-based black rice starch-resveratrol (BRS-RE) composite systems to explore the correlation between structural changes, physicochemical properties, and in vitro digestion behavior. Ultrasound increased the complexation index (CI) to a maximum of 80.38 % at 400 W. Particle size initially increased and then decreased with ultrasonic power, indicating power-dependent molecular reorganization. FT-IR and Raman analyses indicated changes in the hydrogen-bonding environment and short-range order, while high-power ultrasound induced partial local reordering. Molecular docking suggested hydrogen-bonding and hydrophobic interactions between resveratrol and starch chains, with a potentially more favorable interaction with amylopectin than amylose. These structural changes improved hydration properties (maximum WAI, 2.61 g·g⁻¹) and gel strength, accompanied by increases in bound water and immobile water content. Additionally, thermal and rheological properties were altered (maximum ΔH, 10.11 J/g), and setback values indicated a reduced retrogradation tendency. In vitro digestion results showed a decrease in RDS and an increase in RS (up to 26.87 %). Correlation analysis linked structural disorder and reorganization to changes in hydration, gel network reinforcement, and digestion resistance. Based on these observations, the BRS-RE system exhibited property-dependent responses to ultrasonic power, reflecting varying contributions of starch-chain disruption, resveratrol association, and molecular reorganization across different structural and functional attributes. This work offers mechanistic insights and theoretical support for designing starch-based functional foods with reduced digestibility and potential glycemic benefits.
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BibTeX
@article{shen2026ultrasonicationdriven,
title = {{Ultrasonication-driven resveratrol modification of black rice starch: structural evolution regulating physicochemical behavior and in vitro digestibility.}},
author = {Xinyu Shen and Chunmin Ma and Yang Yang and Guang Zhang and Jiawang Wang and Xinyu Xu and Bing Wang and Yue Xu and Na Zhang},
journal = {Ultrasonics sonochemistry},
year = {2026},
month = oct,
doi = {10.1016/j.ultsonch.2026.108110},
url = {https://europepmc.org/article/MED/42887351},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Ultrasonication-driven resveratrol modification of black rice starch: structural evolution regulating physicochemical behavior and in vitro digestibility.
AU - Xinyu Shen
AU - Chunmin Ma
AU - Yang Yang
AU - Guang Zhang
AU - Jiawang Wang
AU - Xinyu Xu
AU - Bing Wang
AU - Yue Xu
AU - Na Zhang
PY - 2026
DA - 2026/10/12
JO - Ultrasonics sonochemistry
DO - 10.1016/j.ultsonch.2026.108110
UR - https://europepmc.org/article/MED/42887351
AB - This study focused on black rice starch as the research subject, constructing different ultrasonic power-based black rice starch-resveratrol (BRS-RE) composite systems to explore the correlation between structural changes, physicochemical properties, and in vitro digestion behavior. Ultrasound increased the complexation index (CI) to a maximum of 80.38 % at 400 W. Particle size initially increased and then decreased with ultrasonic power, indicating power-dependent molecular reorganization. FT-IR and Raman analyses indicated changes in the hydrogen-bonding environment and short-range order, while high-power ultrasound induced partial local reordering. Molecular docking suggested hydrogen-bonding and hydrophobic interactions between resveratrol and starch chains, with a potentially more favorable interaction with amylopectin than amylose. These structural changes improved hydration properties (maximum WAI, 2.61 g·g⁻¹) and gel strength, accompanied by increases in bound water and immobile water content. Additionally, thermal and rheological properties were altered (maximum ΔH, 10.11 J/g), and setback values indicated a reduced retrogradation tendency. In vitro digestion results showed a decrease in RDS and an increase in RS (up to 26.87 %). Correlation analysis linked structural disorder and reorganization to changes in hydration, gel network reinforcement, and digestion resistance. Based on these observations, the BRS-RE system exhibited property-dependent responses to ultrasonic power, reflecting varying contributions of starch-chain disruption, resveratrol association, and molecular reorganization across different structural and functional attributes. This work offers mechanistic insights and theoretical support for designing starch-based functional foods with reduced digestibility and potential glycemic benefits.
SN - 1350-4177
SN - 1873-2828
ER -