Starch-Tannin Interactions: Influence of Grape Tannins on Structure, Texture, and Digestibility of Starches from Different Botanical Sources

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dc.citation.issueMay 2025
dc.citation.volume162
dc.contributor.authorKaur H
dc.contributor.authorMehta A
dc.contributor.authorKumar L
dc.date.accessioned2025-01-21T23:57:59Z
dc.date.available2025-01-21T23:57:59Z
dc.date.issued2025-05
dc.description.abstractThis study investigated the effect of grape seed (GSd) and grape skin (GSk) tannins on the physicochemical, rheological properties and in-vitro digestibility of starches (corn, pea and wheat) derived from three different botanical sources. Quantification of bound and unbound tannins using MCP and HPLC analysis demonstrated that majority of the tannins were bound to starch molecules. The results of particle size distribution, starch-iodine binding and FTIR studies indicated the development of inclusion complexes through hydrophobic interactions with tannins in pea starch, while other two starches prominently formed non-inclusion complexes via hydrogen bonding. Back extrusion analysis of textural properties indicated that wheat starch-tannin complexes resulted in firmer starch-tannin gels compared to other two starches. Rheological studies revealed an increase in the viscoelastic modulus (G’ and G”) with improved elastic behavior for all starch-tannin gels. Starches complexed with tannins demonstrated strong antioxidant properties and in-vitro starch digestion studies revealed significant reductions in rapidly digestible starch (RDS) and slowly digestible starch (SDS), along with an increase in resistant starch (RS), particularly in pea starch complexed with GSd tannins. This study enhanced our understanding of how GSd and GSk tannins influence the properties of starches from various botanical origins, helping in understanding starch-tannin interactions and enabling the creation of foods with improved texture and digestibility.
dc.description.confidentialfalse
dc.identifier.citationKaur H, Mehta A, Kumar L. (2025). Starch-Tannin Interactions: Influence of Grape Tannins on Structure, Texture, and Digestibility of Starches from Different Botanical Sources. Food Hydrocolloids. 162. May 2025.
dc.identifier.doi10.1016/j.foodhyd.2024.111004
dc.identifier.eissn1873-7137
dc.identifier.elements-typejournal-article
dc.identifier.issn0268-005X
dc.identifier.number111004
dc.identifier.piiS0268005X24012785
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/72389
dc.languageEnglish
dc.publisherElsevier Ltd, United Kingdom
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0268005X24012785
dc.relation.isPartOfFood Hydrocolloids
dc.rights(c) 2024 The Author/s
dc.rightsCC BY-NC 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.subjectBotanical sources
dc.subjectBotanical sources Grape seed tannins Grape skin tannins In-vitro digestion Rheology Starch
dc.subjectGrape seed tannins
dc.subjectGrape skin tannins
dc.subjectIn-vitro digestion
dc.subjectRheology
dc.subjectStarch
dc.titleStarch-Tannin Interactions: Influence of Grape Tannins on Structure, Texture, and Digestibility of Starches from Different Botanical Sources
dc.typeJournal article
pubs.elements-id492896
pubs.organisational-groupOther
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