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<p>Resistant starches (RS) are valued as functional ingredients due to acting as fermentable fibers in the colon, and help regulate postprandial glycemia and gut microbiota balance. Among various modification techniques, citric acid modification introduces stable crosslinks that enhance thermal stability, reduce enzymatic hydrolysis, and improve physicochemical properties without the use of synthetic reagents. In this study, native <i>Zea mays</i> starch was surface-modified with different citric acid concentrations—20% ( ST1–ST3) and 40% (ST4–ST6)—and subsequently converted into starch nanoparticles (ST7–ST9) by thermal treatment at 150&#xa0;°C for 1, 3, or 5&#xa0;h, respectively. FTIR confirmed successful esterification through the appearance of carbonyl and ester peaks. XRD revealed reduced crystallinity, indicating structural disruption. DSC thermograms showed altered thermal transitions and increased enthalpy in higher treatment groups, suggesting enhanced crosslinking and thermal stability. Surface hydrophobicity, measured by Rose Bengal dye adsorption, showed increased slope values for ST7 (− 0.0038 ± 0.0002), ST8 (− 0.0027 ± 0.0001), and ST9 (− 0.0015 ± 0.0001), indicating enhanced hydrophobicity. In vitro digestion showed reduced glucose release in modified samples (ST7–ST9: 21.80 ± 0.90% to 19.10 ± 1.20%), due to increased crosslinking and limited enzyme accessibility. FESEM images displayed irregular, rough-surfaced granule clusters. Transparency was highest in ST7 (13.57 ± 0.10%), ST8 (14.24 ± 0.09%), and ST9 (14.81 ± 0.08%). Molecular docking revealed the interactions between starch and citric acid. These results demonstrate that citric-acid–esterified starch provides a promising strategy for developing next-generation functional food ingredients and nutraceutical formulations.</p> Graphical Abstract <p></p>

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Development and characterization of esterified resistant starch from native and nano form Zea mays: structural, thermal, and in-vitro digestibility insights

  • 期刊论文

  • 发表日期：

    2025年10月20日

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  • Pratikeswar Panda,
  • Rajaram Mohapatra

摘要

Resistant starches (RS) are valued as functional ingredients due to acting as fermentable fibers in the colon, and help regulate postprandial glycemia and gut microbiota balance. Among various modification techniques, citric acid modification introduces stable crosslinks that enhance thermal stability, reduce enzymatic hydrolysis, and improve physicochemical properties without the use of synthetic reagents. In this study, native Zea mays starch was surface-modified with different citric acid concentrations—20% ( ST1–ST3) and 40% (ST4–ST6)—and subsequently converted into starch nanoparticles (ST7–ST9) by thermal treatment at 150 °C for 1, 3, or 5 h, respectively. FTIR confirmed successful esterification through the appearance of carbonyl and ester peaks. XRD revealed reduced crystallinity, indicating structural disruption. DSC thermograms showed altered thermal transitions and increased enthalpy in higher treatment groups, suggesting enhanced crosslinking and thermal stability. Surface hydrophobicity, measured by Rose Bengal dye adsorption, showed increased slope values for ST7 (− 0.0038 ± 0.0002), ST8 (− 0.0027 ± 0.0001), and ST9 (− 0.0015 ± 0.0001), indicating enhanced hydrophobicity. In vitro digestion showed reduced glucose release in modified samples (ST7–ST9: 21.80 ± 0.90% to 19.10 ± 1.20%), due to increased crosslinking and limited enzyme accessibility. FESEM images displayed irregular, rough-surfaced granule clusters. Transparency was highest in ST7 (13.57 ± 0.10%), ST8 (14.24 ± 0.09%), and ST9 (14.81 ± 0.08%). Molecular docking revealed the interactions between starch and citric acid. These results demonstrate that citric-acid–esterified starch provides a promising strategy for developing next-generation functional food ingredients and nutraceutical formulations.

Graphical Abstract