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Purpose <p>Citric acid is commonly employed for starch modification, whereas Malic acid remains less explored as a functional modifier for enhancing resistant starch characteristics. This study aimed to synthesize and compare malate starch (MS) and citrate starch (CS) for their structural properties, digestion resistance, and probiotic compatibility.</p> Methods <p>MS and CS were prepared by esterification of native starch using malic and citric acid, respectively. Structural characterization was performed using Fourier-transform infrared spectroscopy and Field emission scanning electron microscopy. Surface hydrophobicity was evaluated by dye-binding assay, while enzymatic digestibility was determined by In-vitro hydrolysis. Rheological behaviour was assessed through viscosity analysis over 30&#xa0;min. Probiotic compatibility was investigated using <i>Lactobacillus acidophilus</i> and <i>Streptococcus thermophilus.</i></p> Results <p>FTIR confirmed esterification by characteristic C = O stretching peaks at 1720&#xa0;cm⁻¹ (MS) and 1725&#xa0;cm⁻¹ (CS). FESEM revealed granular morphology with particle sizes of 7.05&#xa0;μm (MS) and 8.66&#xa0;μm (CS). MS exhibited higher hydrophobicity (slope − 0.0170) than CS (− 0.0027). Enzymatic hydrolysis showed lower digestibility for CS (28.5 ± 0.7%) compared to MS (35.5 ± 0.8%). Both samples showed shear-thinning behaviour with progressive viscosity reduction. CS significantly improved probiotic viability, showing higher counts for <i>L. acidophilus</i> (15.8 ± 0.5 CFU) and <i>S. thermophilus</i> (18.4 ± 0.6 CFU) than MS.</p> Conclusion <p>MS demonstrated superior digestion resistance and hydrophobicity, whereas CS exhibited enhanced probiotic compatibility.</p> Graphical abstract <p></p>

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Design and functional evaluation of malate and citrate resistant starches for enhanced digestive resistance and probiotic compatibility

  • 期刊论文

  • 发表日期：

    2026年7月28日

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  • Pratikeswar Panda,
  • Rajaram Mohapatra

摘要

Purpose

Citric acid is commonly employed for starch modification, whereas Malic acid remains less explored as a functional modifier for enhancing resistant starch characteristics. This study aimed to synthesize and compare malate starch (MS) and citrate starch (CS) for their structural properties, digestion resistance, and probiotic compatibility.

Methods

MS and CS were prepared by esterification of native starch using malic and citric acid, respectively. Structural characterization was performed using Fourier-transform infrared spectroscopy and Field emission scanning electron microscopy. Surface hydrophobicity was evaluated by dye-binding assay, while enzymatic digestibility was determined by In-vitro hydrolysis. Rheological behaviour was assessed through viscosity analysis over 30 min. Probiotic compatibility was investigated using Lactobacillus acidophilus and Streptococcus thermophilus.

Results

FTIR confirmed esterification by characteristic C = O stretching peaks at 1720 cm⁻¹ (MS) and 1725 cm⁻¹ (CS). FESEM revealed granular morphology with particle sizes of 7.05 μm (MS) and 8.66 μm (CS). MS exhibited higher hydrophobicity (slope − 0.0170) than CS (− 0.0027). Enzymatic hydrolysis showed lower digestibility for CS (28.5 ± 0.7%) compared to MS (35.5 ± 0.8%). Both samples showed shear-thinning behaviour with progressive viscosity reduction. CS significantly improved probiotic viability, showing higher counts for L. acidophilus (15.8 ± 0.5 CFU) and S. thermophilus (18.4 ± 0.6 CFU) than MS.

Conclusion

MS demonstrated superior digestion resistance and hydrophobicity, whereas CS exhibited enhanced probiotic compatibility.

Graphical abstract