The effects of naringenin on the physicochemical and digestibility properties of potato starch

Polyphenols have various functions to improve the nutritional value, stability and organoleptic properties of foods. The purpose of this study is to explore the effects of adding naringenin on physicochemical properties of potato starch. Nuclear magnetic resonance spectroscopy and X-ray photoelectron spectroscopy showed successful combination of naringenin and potato starch. Through thermogravimetric and DSC analysis, it was found that the thermal stability of potato starch was enhanced due to the reordering of molecules after gelatinization in the temperature range of 25–160 °C, while the thermal stability of the gelatinized potato starch decreased at around 300 °C. The experimental results showed that the pasteurisation process and the amount of naringenin added led to different changes in the swelling power and solubility of the samples. The elasticity, reversibility, hardness, chewability and gelling properties of the gel samples were lower than those of potato starch. The potato starch-naringenin composite granules were found to have a higher content of resistant starch (c = 8%–20%) by digestive characterisation. There was a significant impact of naringenin on the properties of potato starch, showing potential application prospects in food industry. This study provides a basis for the application of naringenin in potato starch-based food formula.