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Nutrients
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Starch Chemistry and Nutrition
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Starch Chemistry and Nutrition

A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (28 May 2019) | Viewed by 9526

Special Issue Editors

Dr. Caroline Orfila

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Guest Editor
University of Leeds, School of Food Science and Nutrition, Leeds, United Kingdom
Interests: plant foods; human nutrition; plant carbohydrates (sugars, starches, fibres); consumer acceptability; health outcomes
Dr. Fred Warren

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Guest Editor
Food and Health Programme, Quadram Institute Biosciences, Norwich, NR4 7UA, UK
Interests: physico-chemical structure of starch; digestive tract; biosynthesis of starch; starch structure; starch functionality; starch digestion; human GI tract

Special Issue Information

Dear Colleagues,

The purpose of this Special Issue on “starch chemistry and nutrition” is bring together the latest scientific evidence underpinning the relationship between the physico-chemical properties of starch and its nutritional benefits. Starch is the most abundant macronutrient in the human diet, providing an energy substrate to the majority of the human population. However, starch is not generally eaten as an isolated component, but rather as part of whole or processed plant foods. The chemical nature of starch varies depending on botanical source, and its physicochemical properties change hugely with on processing conditions. This issue will explore how the chemistry and physicochemical properties of starch impact upon consumer acceptability, enzymatic digestion, from the mouth to the intestine, and the glycemic response.

Dr. Caroline Orfila
Dr. Fred Warren
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Starch nanostructure
  • Amylose
  • Amylopectin
  • Digestion
  • Glycemic response
  • Glycemic index
  • Gelatinization
  • Retrogradation
  • Resistant starch
  • Modified starch

Published Papers (2 papers)

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Research

14 pages, 1105 KiB  
Article
Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans (Phaseolus vulgaris)
by Lucia Margarita Perez-Hernandez, Kartika Nugraheni, Meryem Benohoud, Wen Sun, Alan Javier Hernández-Álvarez, Michael R. A. Morgan, Christine Boesch and Caroline Orfila
Nutrients 2020, 12(2), 295; https://doi.org/10.3390/nu12020295 - 22 Jan 2020
Cited by 18 | Viewed by 4887
Abstract
The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and [...] Read more.
The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and fibre. The aim of this project was to evaluate the effect of domestic processing and enzymatic digestion on the bioaccessibility of polyphenols from Borlotti beans (Phaseolus vulgaris) and to test their anti-inflammatory properties in a macrophage cell model. In vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic acid equivalents (GAE)/g) than domestic processing (2.22 ± 0.1 mg GAE/g), with starch digestion contributing to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence microscopy visualization of isolated bean starch suggests that polyphenols are embedded within the granule structure. LC-MS analysis showed that cooked Borlotti bean contain flavonoids, flavones and hydroxycinnamic acids, and cooked bean extracts exerted moderate anti-inflammatory effects by decreasing mRNA levels of IL1β and iNOS by 25% and 40%, respectively. In conclusion, the bioaccessibility of bean polyphenols is strongly enhanced by starch digestion. These polyphenols may contribute to the health benefits associated with bean consumption. Full article
(This article belongs to the Special Issue Starch Chemistry and Nutrition)
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12 pages, 2667 KiB  
Article
Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization
by Zebin Guo, Beibei Zhao, Liding Chen and Baodong Zheng
Nutrients 2019, 11(2), 371; https://doi.org/10.3390/nu11020371 - 11 Feb 2019
Cited by 28 | Viewed by 3979
Abstract
Lotus seed starch (LS), dispersed (3%, w/v) in deionized water was homogenized (0–180 MPa) with high-pressure homogenization (HPH) for 15 min. The effects of HPH treatment on the physicochemical properties of the starch system were investigated. The properties were affected [...] Read more.
Lotus seed starch (LS), dispersed (3%, w/v) in deionized water was homogenized (0–180 MPa) with high-pressure homogenization (HPH) for 15 min. The effects of HPH treatment on the physicochemical properties of the starch system were investigated. The properties were affected by HPH to various extents, depending on the pressure. These influences can be explained by the destruction of the crystalline and amorphous regions of pressurized LS. The short-range order of LS was reduced by HPH and starch structure C-type was transformed into B-type, exhibiting lower transition temperatures and enthalpy. The LS absorbed a great deal of water under HPH and rapidly swelled, resulting in increased swelling power, solubility and size distribution. It then showed “broken porcelain-like” morphology with reduced pasting properties. Digestion of pressurized LS complex investigated by a dynamic in vitro rat stomach–duodenum model showed higher digestion efficiency and the residues exhibited gradual damage in morphology. Full article
(This article belongs to the Special Issue Starch Chemistry and Nutrition)
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