67
(Cummings and Stephen 2007). Apart from positive effects on human health to
control obesity, cardiovascular disease, diabetes, and colon cancer (Situ et al.), it is
also a good source of encapsulating materials due to its resistance to enzymatic
digestion by pancreatic enzymes in mono gastric animals like human. Resistant
starch has been used to encapsulate bioactive compounds that are unstable to light,
heat, oxygen and upper intestinal physiological conditions.
Resistant starch (RS) has some specific advantages over native or modified starch
for its use as encapsulating material, such as less solubility, higher crystallinity and
stability in high processing temperatures. RS in combination with milk protein has
been used for encapsulation of fish oil and showed improved oxidative stability
(Chung et al. 2010). Enhanced oxidative stability of fish oil was reported by encapsulation in culled banana resistant starch-soy protein isolate based microcapsules in
functional bakery products (Ayesha, Nasrin and Kumar 2015). The addition of
resistant starch-pectin-iron and pectin-iron microparticles to infant powdered milk
models showed the increased iron absorption in rats with no significant effects on
calcium absorption and sensory evaluation of milk powder. The research suggests
the application of the resistant starch as well as pectin for possible fortification and
improved delivery of Iron through various food systems (Moslemi et al. 2018).
Besides this, the microcapsules of resistant starch containing ascorbic was utilized
for development of films and resulted in decreased water vapor permeability (WVP)
values with increasing concentrations of microcapsules in the films (MartínezOrtiza et al. 2017). The resistant starch (RS) prepared by heating starch suspensions
or heating followed by microfluidization and their functionality as co-encapsulants
in sodium caseinate based fish oil microcapsules were examined and better oxidative stability of fish was achieved (Chung et al. 2010). In our previous study on
encapsulation of caffeine in resistant starch, β-glucan and β-cyclodextrin other
polysaccharides β-glucan showed maximum decline in the release of caffeine followed by resistant starch and β-cyclodextrin under mimicked stomach conditions
whereas RS provided more slow release in intestinal conditions (Noor et al. 2018).
Apart from encapsulation of bioactive compounds, essential oils and minerals, the
encapsulation of probiotics have also been reported well. The three probiotic strains
namely Lactobacillus casei, Lactobacillus brevis and Lactobacillus plantarum were
microencapsulated with resistant starch and showed better survival ability than that
of free cells in simulated gastrointestinal conditions (Ashwar et al. 2018). Ying et al.
(2013) incorporated L. rhamnosus in physically modified resistant starch (RS) formulations, whey protein-based systems, and a combined system made of whey protein and physically modified resistant starch. The protective efficiency of single and
combined systems was compared in citrate buffer and commercial apple juice (pH
3.5). During 5 weeks of storage at 4 °C and 25 °C under acidic conditions, the whey
protein-based formulations provided significantly higher protection of bacteria than
the starch formulations. The resistant starch despite some advantages over native
starch may some limitations in carrying capacity of core ingredients and its use as
encapsulation material has not been studied much.
Recent Advances in the Application of Starch and Resistant Starch
(Cummings and Stephen 2007). Apart from positive effects on human health to
control obesity, cardiovascular disease, diabetes, and colon cancer (Situ et al.), it is
also a good source of encapsulating materials due to its resistance to enzymatic
digestion by pancreatic enzymes in mono gastric animals like human. Resistant
starch has been used to encapsulate bioactive compounds that are unstable to light,
heat, oxygen and upper intestinal physiological conditions.
Resistant starch (RS) has some specific advantages over native or modified starch
for its use as encapsulating material, such as less solubility, higher crystallinity and
stability in high processing temperatures. RS in combination with milk protein has
been used for encapsulation of fish oil and showed improved oxidative stability
(Chung et al. 2010). Enhanced oxidative stability of fish oil was reported by encapsulation in culled banana resistant starch-soy protein isolate based microcapsules in
functional bakery products (Ayesha, Nasrin and Kumar 2015). The addition of
resistant starch-pectin-iron and pectin-iron microparticles to infant powdered milk
models showed the increased iron absorption in rats with no significant effects on
calcium absorption and sensory evaluation of milk powder. The research suggests
the application of the resistant starch as well as pectin for possible fortification and
improved delivery of Iron through various food systems (Moslemi et al. 2018).
Besides this, the microcapsules of resistant starch containing ascorbic was utilized
for development of films and resulted in decreased water vapor permeability (WVP)
values with increasing concentrations of microcapsules in the films (MartínezOrtiza et al. 2017). The resistant starch (RS) prepared by heating starch suspensions
or heating followed by microfluidization and their functionality as co-encapsulants
in sodium caseinate based fish oil microcapsules were examined and better oxidative stability of fish was achieved (Chung et al. 2010). In our previous study on
encapsulation of caffeine in resistant starch, β-glucan and β-cyclodextrin other
polysaccharides β-glucan showed maximum decline in the release of caffeine followed by resistant starch and β-cyclodextrin under mimicked stomach conditions
whereas RS provided more slow release in intestinal conditions (Noor et al. 2018).
Apart from encapsulation of bioactive compounds, essential oils and minerals, the
encapsulation of probiotics have also been reported well. The three probiotic strains
namely Lactobacillus casei, Lactobacillus brevis and Lactobacillus plantarum were
microencapsulated with resistant starch and showed better survival ability than that
of free cells in simulated gastrointestinal conditions (Ashwar et al. 2018). Ying et al.
(2013) incorporated L. rhamnosus in physically modified resistant starch (RS) formulations, whey protein-based systems, and a combined system made of whey protein and physically modified resistant starch. The protective efficiency of single and
combined systems was compared in citrate buffer and commercial apple juice (pH
3.5). During 5 weeks of storage at 4 °C and 25 °C under acidic conditions, the whey
protein-based formulations provided significantly higher protection of bacteria than
the starch formulations. The resistant starch despite some advantages over native
starch may some limitations in carrying capacity of core ingredients and its use as
encapsulation material has not been studied much.
Recent Advances in the Application of Starch and Resistant Starch