Effects of different preparation processes on the properties of resveratrol-wheat/rice starch complexes

This study aimed to investigate the effects of resveratrol concentrations (0–15%w/w), pH (3–9), and heating conditions (60–90 °C, 20 min) on the physicochemical properties, complexation rate, digestive characteristics, and polyphenol release of resveratrol-wheat/rice starch complexes. It was found that resveratrol decreased the swelling power (wheat starch from 8.62 to 8.29% and rice starch from 11.04 to 10.77% at 10% resveratrol) and transparency (wheat starch from 20.9 to 20.17% and rice starch from 17.17 to 12.2% at 10% resveratrol) of the two starches, and increased the solubility of wheat starch but decreased that of rice starch. Resveratrol at 10% achieved the highest complexation efficiency with wheat/rice starch, with complexation rates of 28.02% and 24.31%, respectively. The process conditions of medium alkaline (pH 7, pH 9) or high temperature (90 °C) were also favorable for the complexation of resveratrol with starch. Resveratrol significantly limited the digestion rate of rice starch and wheat starch ( P