Location: Functional Foods ResearchTitle: Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking
Submitted to: Carbohydrate Polymers
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/20/2015
Publication Date: 1/11/2016
Citation: Kenar, J.A., Compton, D.L., Little, J.A., Peterson, S.C. 2016. Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking. Carbohydrate Polymers. 140:246-252.
Interpretive Summary: The protection and delivery of sensitive neutraceutical compounds in food and nonfood applications are of importance since these compounds not only provide beneficial effects on human health but also improve food quality and extend the shelf life of products. In this research, a complex between starch and bioactive compound (ferulic acid) was prepared by using steam jet cooking to dissolve starch and form complexes between the starch and ferulic acid. The prepared complexes were characterized by instrumental and chemical techniques and the method of interaction between the components was shown. These results provide the first demonstration that these starch-ferulic acid complexes can be prepared by the commercially viable method of steam jet cooking and represents a potentially valuable technology for producing these complexes. Consumers of many types of products made using these complexes may benefit from this research.
Technical Abstract: Amylose can form inclusion complexes with guest molecules and represents an interesting approach to deliver bioactive molecules. However, ferulic acid has been shown not to form single helical inclusion complexes with amylose. To overcome this problem a ferulic acid ester, octadecyl ferulate, possessing a lipophilic alkyl chain, was prepared and complexed with amylose via excess steam jet cooking which represents a rapid, efficient, and scalable process in which to prepare amylose inclusion complexes. Jet-cooking octadecyl ferulate and high amylose starch gave an amylose-octadecyl ferulate inclusion complex in 51.9 % isolated yield. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) confirmed that a 61 V-type inclusion complex was formed. Amylose and extraction assays showed the complex to be enriched in amylose (92.6 ± 4.8 %) and contain 66.2 ± 2.6 mg g-1 octadecyl ferulate, although, minor hydrolysis (~4%) of the octadecyl ferulate was observed under the excess steam jet-cooking conditions utilized.