Effect of Debranched Starch-Onion Peel Extract Composites on in Vitro Starch Digestibility and Physicochemical Properties of Rice Porridge

초록

In this study, the effects of a digestion-resistant material encapsulated in debranched starch (DBS) on elderly-friendly foods were investigated to address the issue of rapid starch digestion in the elderly-friendly food industry. The digestion-resistant components (quercetin, rutin, gallic acid, saponin, and chlorogenic acid) were assessed for their α-glucosidase inhibitory activities. At 100 mM, quercetin exhibited a remarkable α-glucosidase inhibition rate of 87.72 ± 1.19%. Onion peel extract, which is rich in quercetin, showed a concentration-dependent increase in α-glucosidase inhibition, reaching 91.41 ± 0.41% inhibition at 3%. The DBS-onion peel extract complex demonstrated stability in simulated oral and gastric digestion during in vitro digestion and exhibited sustained release in the intestinal phase. After in vitro digestion, the DBS-onion peel extract complex was not fully hydrolyzed, retaining 54.50% ± 3.89%. When 0.1%－5% (w/w) of the DBS-onion peel extract complex was added to rice porridge, the in vitro starch digestion inhibition rate increased with concentration, ranging from 1.01% to 18.58%. The addition of the DBS-onion peel extract complex reduced the apparent viscosity of rice porridge (4784－4384 cP), increased pH (5.52－5.81), and elevated ΔE (0.30－2.27). Moreover, the incorporation of the DBS-onion peel extract complex altered the flavor profile of rice porridge, the most significant variation in flavor pattern observed at a 5% addition level.

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