Effect of Different Freeze-Thaw Cycles and Fucoidan on Structural and Functional Properties of Lotus Seed Starch Gels: Insights from Structural Characterization and Gastrointestinal Digestion.
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| Autores principales: | , , , , |
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| Formato: | Artículo científico |
| Lenguaje: | en |
| Publicado: |
Foods (Basel, Switzerland)
2025
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| Acceso en línea: | |
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| _version_ | 1868266146733490177 |
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| author | Wu, Hongqiang Wang, Haoyu Ou, Yujia Zheng, Baodong Zhang, Yi |
| author_facet | Wu, Hongqiang Wang, Haoyu Ou, Yujia Zheng, Baodong Zhang, Yi Wu, Hongqiang Wang, Haoyu Ou, Yujia Zheng, Baodong Zhang, Yi |
| collection | PubMed - marine biology |
| contents | Effect of Different Freeze-Thaw Cycles and Fucoidan on Structural and Functional Properties of Lotus Seed Starch Gels: Insights from Structural Characterization and Gastrointestinal Digestion. Wu, Hongqiang Wang, Haoyu Ou, Yujia Zheng, Baodong Zhang, Yi The influence of freeze-thaw (FT) cycling and fucoidan incorporation on the structural and digestive characteristics of lotus seed starch (LS) gels was systematically examined. Fucoidan-lotus seed starch (F-LS) gels were exposed to 0, 1, 3, and 5 FT cycles. Repeated FT treatments were found to disrupt the gel matrix and decrease thermal stability, whereas the addition of 1-2% fucoidan effectively alleviated these degradations. Crystallinity was significantly reduced from 37.62% to 26.38% ( < 0.05), indicating suppressed retrogradation. Thermal gravimetric and low-field NMR analyses revealed reinforced matrix cohesion. digestion assays demonstrated that fucoidan significantly retarded starch hydrolysis and promoted resistant starch (RS) formation. After five FT cycles, the RS content of 2% F-LS gels reached 29.03%, a 30.24% increase compared to the control. These findings suggest that fucoidan could serve as a natural and effective cryoprotectant and digestibility modulator in starch-based functional foods, offering both technological and nutritional benefits. |
| format | Artículo científico |
| id | pubmed_41008150 |
| institution | PubMed |
| language | en |
| publishDate | 2025 |
| publisher | Foods (Basel, Switzerland) |
| record_format | pubmed |
| spellingShingle | Effect of Different Freeze-Thaw Cycles and Fucoidan on Structural and Functional Properties of Lotus Seed Starch Gels: Insights from Structural Characterization and Gastrointestinal Digestion. Wu, Hongqiang Wang, Haoyu Ou, Yujia Zheng, Baodong Zhang, Yi Effect of Different Freeze-Thaw Cycles and Fucoidan on Structural and Functional Properties of Lotus Seed Starch Gels: Insights from Structural Characterization and Gastrointestinal Digestion. Wu, Hongqiang Wang, Haoyu Ou, Yujia Zheng, Baodong Zhang, Yi The influence of freeze-thaw (FT) cycling and fucoidan incorporation on the structural and digestive characteristics of lotus seed starch (LS) gels was systematically examined. Fucoidan-lotus seed starch (F-LS) gels were exposed to 0, 1, 3, and 5 FT cycles. Repeated FT treatments were found to disrupt the gel matrix and decrease thermal stability, whereas the addition of 1-2% fucoidan effectively alleviated these degradations. Crystallinity was significantly reduced from 37.62% to 26.38% ( < 0.05), indicating suppressed retrogradation. Thermal gravimetric and low-field NMR analyses revealed reinforced matrix cohesion. digestion assays demonstrated that fucoidan significantly retarded starch hydrolysis and promoted resistant starch (RS) formation. After five FT cycles, the RS content of 2% F-LS gels reached 29.03%, a 30.24% increase compared to the control. These findings suggest that fucoidan could serve as a natural and effective cryoprotectant and digestibility modulator in starch-based functional foods, offering both technological and nutritional benefits. |
| title | Effect of Different Freeze-Thaw Cycles and Fucoidan on Structural and Functional Properties of Lotus Seed Starch Gels: Insights from Structural Characterization and Gastrointestinal Digestion. |
| url | https://pubmed.ncbi.nlm.nih.gov/41008150/ |