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International Conference on

Recent Trends in Environmental Sustainability

ESCON22/FWSH/21
The digestive mechanism and physicochemical attributes of starch-lipid complexes
prepared by multi-frequency power ultrasound

a
c
a,d
Husnain Raza a,b* , Kashif Ameer , Haile Ma , Qiufang Liang , Xiaofeng Ren a,d
a Institute for Advanced Study (IAS), Shenzhen University, No. 3688, Nanhai Avenue, Nanshan
District, Shenzhen, Guangdong 518060, China
b Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013,
P.R. China
c Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan
d Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang,
Jiangsu 212013, China
Correspondence: hraza@szu.edu.cn; raza@ujs.edu.cn

Abstract
The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz,
20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of
starch-lipid complexes were evaluated. The complexing index and FTIR analyses showed that
sonication treatment might be helpful in the formation of the complexes in an ultrasound
frequency-dependent manner. The SEM micrographs revealed that the various ultrasonication
frequencies caused dense network structure. The XRD showed a V-type crystalline structure
with increased crystallinity. Compared with native starch, a decrease in rapidly digestible
starch (RDS), and an increase in resistant starch (RS) contents of the complexes under various
ultrasound frequencies was due to arrowhead starch and fatty acid molecular interactions,
which inhibited the further binding abilities. As a non-thermal technology, ultrasound could be
effectively employed to prepare starch-lipid complexes with significant potential in functional
foods and drug delivery systems.

Keywords: Digestive mechanism; starch-lipid complexes; RDS; RS

Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus

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