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2025 Vol.37, Issue 2

Research Article

Effect of Debranched Starch-Onion Peel Extract Composites on in Vitro Starch Digestibility and Physicochemical Properties of Rice Porridge
Jin-Hyeok Choi1
,
Gang-Sik Kwon2
,
Da-Hui Kim1
,
So-Yun Kim3
,
Jong-Yea Kim45*
1Graduate Student, Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
2Director, Graduate Student, Institute of Breakfast, Hwacheon 24144, Korea
3Undergraduate Student, Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
4Professor, Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
5Deputy Director, Institute of Fermentation and Brewing, Kangwon National University, Chuncheon 24341, Korea
*Corresponding Author
30 June 2025. pp. 61-75
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Abstract

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.

Keywords
Debranched starch
Encapsulation
Onion peel extract
Quercetin
Slow digestion
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :None
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Volume : 37
  • No :2
  • Pages :61-75
  • Received Date : 2025-03-21
  • Revised Date : 2025-04-17
  • Accepted Date : 2025-04-19
  • DOI :https://doi.org/10.22698/jales.20250006
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