Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods

The linear component of starch, amylose, has the ability to interact with hydrophobic molecules forming inclusion complexes (ICs). These structures have gained a particular interest for potential food applications, either as dietary fiber or as delivery systems of bioactive compounds. In the second case, the complexation of sensitive molecules is directed to protect them from processing, storage and stomach conditions and to guarantee a sustained release in the gastrointestinal tract. The present review covers the analytical and technological aspects of inclusion complexes, with focus on their potential application in the development of functional foods. It was addressed by first explaining the methodologies used for the analytical assessment of their structural, thermal, and functional properties, followed by the study of the functionality of ICs as carrier agents of different bioactive compounds and food ingredients, including alpha-lipoic acid, α-linolenic and linoleic fatty acids, conjugated linoleic acid, ascorbyl palmitate, phenolic compounds, and flavors. It also covers the application of ICs in food products and the analysis of the potential industrial scalability of the formation process. The analytical methodologies allowed a complete characterization of the ICs. These structures have shown suitable functional properties as delivery systems of the bioactive compounds and flavors covered in this review. The incorporation of ICs in food has led to the development of products with improved nutritional and/or functional value. The successful formation of complexes using methods suitable for an industrial scale represents promising preliminary results to achieve the scalability of the ICs production in the near future. • Methodologies for the assessment of inclusion complexes are summarized. • Amylose inclusion complexes have adequate properties as delivery systems. • The functionality of amylose inclusion complexes is related to their structure. • Functional foods were developed through the incorporation of inclusion complexes. • Inclusion complexes were obtained by using methods suitable for an industrial scale.