Starch-flavonoids interactions from <i>Cyperus esculentus L.</i> (tigernut) oil cake: insight on structural, physicochemical properties and digestibility.

ABSTRACT: This paper investigated the interaction characteristics between flavonoids and homologous starch in tigernut (Cyperus esculentus L.) oil cake. Infrared spectroscopy and X-ray diffraction analyses exhibited that the tigernut flavonoids can bind starch through hydrogen and hydrophobic interactions. SEM and CLSM images revealed a less dense structure in starch-flavonoids complexes, which further confirmed their strong interaction. This interaction increased starch crystallinity, thermal stability and antioxidant properties, but reduced the viscoelasticity of the starch (P < 0.05). Moreover, the presence of flavonoids significantly strengthened the digestion-resistant characteristic of starch by reducing the content of rapidly digestible starch (RDS) by 30.73 % while concu

SUBMITTER: Yertai Y 

PROVIDER: S-EPMC12491735 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature