Interactions between starch and phenolic compound

The non-covalent interactions between starch and phenolic compounds may impact on the physicochemical and nutritional properties of food. Starch and phenolic compound interact to form either inclusion complex in the form of amylose single helices facilitated by hydrophobic effect, or complex with much weaker binding most through hydrogen bonds. The outcome of the interactions and their impact on the food properties appear to be dependent on the type and structure of both phenolic compound and starch as well as the method of preparing the complex. This review summarises the current knowledge of the influence of the interactions on the physicochemical properties and digestion of starch system, the bioavailability of phenolic compound, and the non-covalent nature of starch-phenolic compound interactions. Plant extracts rich in phenolic compounds as well as purified phenolic compounds are included. Research opportunities to better understand and utilize these interactions for food applications are suggested.