Comparative Study on the Impact of Ferulic Acid on the Physicochemical Properties of Various Starch Types

ABSTRACT This study investigated the effects of ferulic acid (FA) on the structure, function, and in vitro digestibility of various starch types, including A‐type starches such as rice starch and waxy rice starch with differing amylose contents, as well as B‐type potato starch and C‐type pea starch, which have distinct crystalline structures. The incorporation of FA reduced the thermal stability, pasting properties, and swelling power across all four starch types. Microscopic observations indicated that surface damage in the starch‐FA complexes was more severe compared to the control samples. FA incorporation transformed the crystal structure of rice starch and waxy rice starch from A‐type to B + V‐type, while pea starch also shifted from C‐type to B + V‐type. In contrast, potato starch retained its B‐type structure, but the relative crystallinity was reduced. Additionally, the starch‐FA complexes exhibited a decreased in vitro digestibility. This study offers valuable insights into how exogenous polyphenols, particularly FA, modulate starch structure and digestibility. These findings establish a foundation for developing polyphenol‐enriched functional foods with a low glycemic index.