The effects of blackcurrant and strawberry powder on the physicochemical and in vitro glycaemic response of starches derived from sweet potato (Ipomoea batatas) and potato (Solanum tuberosum)

The effects of blackcurrant and strawberry powder on the physicochemical and in vitro glycaemic response of starches derived from sweet potato (Ipomoea batatas) and potato (Solanum tuberosum)

Summary Phenolic compounds have been shown to deliver numerous health benefits. Research has also shown that starch and phenolic compounds interact. This study aimed to investigate the effects of blackcurrant and strawberry powder on the physicochemical and in vitro predicted glycaemic response of s...

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Bibliographic Details
Published in:International journal of food science & technology Vol. 56; no. 11; pp. 6062 - 6072
Main Authors: Mu, Jianlou, Wu, Gang, Chen, Zhizhou, Klosek, Axelle, Brennan, Magaret A., Hui, Xiaodan, Brennan, Charles S.
Format: Journal Article
Language:English
Published: Oxford Wiley Subscription Services, Inc 01-11-2021
Subjects:
Antioxidant activity
Antioxidants
Fruits
glycaemic response
Ipomoea batatas
Pastes
pasting
Phenolic compounds
Phenols
Potatoes
Powder
Starch
Starches
Strawberries
Sweet potatoes
Vegetables
viscosity
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Summary:Summary Phenolic compounds have been shown to deliver numerous health benefits. Research has also shown that starch and phenolic compounds interact. This study aimed to investigate the effects of blackcurrant and strawberry powder on the physicochemical and in vitro predicted glycaemic response of sweet potato and potato starches. Sweet potato, or potato, starches were mixed with 0%, 5%, 10% and 15% (w/w) of blackcurrant, or strawberry, powder, to form blackcurrant and strawberry‐enriched starch pastes. The results showed that enrichment with 5%, 10% and 15% blackcurrant or strawberry powder for sweet potato and potato starch significantly altered the pasting viscosity and colour profiles (P < 0.05), increased the phenolic content and antioxidant activities of starch pastes (P < 0.05). Blackcurrant or strawberry powders mixed with sweet potato or potato starches reduced amount of reducing sugar released during in vitro digestion. Addition of 15% blackcurrant powder for the starch exerted stronger in vitro antioxidant and hypoglycaemic properties than that of 15% strawberry powder. Collectively, these findings suggested that addition of blackcurrant or strawberry powder into sweet potato and potato starches manipulated the hypoglycaemic property of pastes. The interaction of the starch with polyphenols and its effect on the physicochemical and functional properties.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15272