Work

Preparation and release control of starch-CLA complex

Year: 2025

Type: article

Abstract: Conjugated linoleic acid (CLA) has good physiological functions and broad application prospects, but it also has the disadvantages of being easily oxidized and uncontrolled release. In this study, high-amylose corn starch (ACS), waxy corn starch (WCS), and normal corn starch (NCS) were complexed with CLA using the solvent method. The results showed that starch-CLA complexes of ACS-CLA, WCS-CLA, and NCS-CLA were prepared with combination rates of 7.43 %, 3.31 %, and 4.33 %, respectively. ACS-CLA complex had the strongest protective effect on CLA, and the peroxide value was 2.71 mmol/kg on the 10th day of accelerated oxidation. The ACS-CLA complex had the highest stability with a CLA release rate of 7.6 % in simulated gastric fluid. The release rate of CLA in 12 h was 24.32 % in the simulated intestinal fluid. The starch-CLA complex improved the oxidative stability of CLA, and the release amount of CLA was well controlled. • Oxidative stability of conjugated linoleic acid was improved by three kinds of starch complexes. • Release rate of conjugated linoleic acid was well controlled in simulated intestinal fluid. • Peroxide value was 2.71 mmol/kg on the 10th day of accelerated oxidation. • Release rate of conjugated linoleic acid in 12 h was 24.32 %.

Source: LWT

DOI: 10.1016/j.lwt.2025.117659