Starch-unsaturated fatty acid complexes with antioxidant protection and slow-digesting properties: Effects of complexing time

Starch-unsaturated fatty acid (UFA) complexes have been shown to present additional functionalities compared to starch-saturated FA complexes. However, little information is available regarding the effects of complexing time on the formation of starch-UFA complexes and their functionalities. The aim of the present study was to understand the effects of complexing time (0.5 h, 3 h and 6 h) on the formation of starch-UFA complexes and their potentially antioxidant protection towards the encapsulated UFAs and slow-digesting properties. Our results showed that 3 h of complexing time was more favorable for the formation of starch-UFA complexes than 0.5 h and 6 h. Moreover, the complexes formed with a complexing time of 3 h presented higher degree of long- and short-range order. All the complexes, especially those prepared with 3 h of complexing time, showed the promising antioxidant protective effects on the encapsulated UFAs and slow-digesting properties. The antioxidant protection and slow digestion of complexes followed by slow release of UFAs were largely related to their crystalline structure. Our study showed clearly that the complexing time had great effect on the formation of starch-UFA complexes with desirable functional properties.