Enhancing the processing properties and stability of corn starch-linoleic acid complex via high pressure processing

Abstract

In this study, the structural changes and enhancement of the processing properties of corn starch-linoleic acid (CS-LA) complexes through high pressure processing (HPP) were investigated. Starch-lipid complexes (SLCs) treated with HPP showed improved encapsulation efficiency, peaking at 37.98% when processed at 500 MPa, which resulted in improved structural characteristics and properties. The formation of the SLCs affected the hydrogen bonding between starches and fatty acids, and the corn starch was transformed from type A to type V after complexing with linoleic acid. With the increase of pressure, the crystalline structure of starch transformed from type V_6I to type V_6II and V_6III, and the crystallinity of the complexes increased. SLCs exhibited improved processing properties, as evidenced by increased thermal stability, delayed complex aging, and enhanced oxidative stability during both drying and storage. The water-binding capacity of SLCs treated at 400 MPa could reach 66.97% at 4 d of storage, which was 1.5 times higher than that of corn starch. Additionally, its aging-delaying properties were evident in the high turbidity and low transmittance. The peroxide value (POV) of the high-pressure-treated SLCs stored for 15 d was only one-tenth of that of pure linoleic acid, reflecting an excellent ability to retard oxidation. This work elucidates an innovative pressure-assisted approach that is effective in enhancing the processing properties of starch-lipid complexes, offering a promising strategy for the development of new starch-based ingredients with enhanced industrial applicability.

Keywords

High pressure processing / Starch-lipid complex / Starch modification / Processing and storage properties

Author contributions

The authors confirm contribution to the paper as follows: writing - original draft, investigation: Chen J, Zhang Y, Wu X; writing review and editing: Zhang Y, Zhu Y, Sun S, Xu C, Wu X; methodology: Chen J, Wu X; formal analysis: Chen J, Zhang Y, Sun S; Conceptualization: Zhu Y, Sun S, Wu X, Liao X; funding acquisition: Wu X; supervision: Liao X. All authors reviewed the results and approved the final version of the manuscript.

Data availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.

Acknowledgments

This work was supported by the Chongqing Municipal Technology Innovation and Application Development Program (CSTB2023TIAD-KPX0034).

Conflict of interest

The authors declare that they have no conflict of interest.

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