alexa Amylose Lipid Nano-materials In Food Systems: Functionality And Nutritional Implication
ISSN 2472-0542

Journal of Experimental Food Chemistry
Open Access

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2nd International Conference on Food Chemistry & Nutrition
July 24-26, 2017 Vancouver, Canada

Nauhad M Emmambux
University of Pretoria, South Africa
Posters & Accepted Abstracts: J Exp Food Chem
DOI: 10.4172/2472-0542-C1-009
Abstract
Amylose lipid complexes (ALC) exist naturally in cereal starches at nanoscale. This presentation deals with the nutritional and functionality of ALC in three food systems (mayonnaise, high Glycaemic Index (GI) porridge and encapsulation of fat soluble vitamin C). When a fatty acid such as, stearic acid was pasting with maize starch, a non-gelling, a modified starch with high viscosity fat like paste was formed. This paste was used as a fat replacer to produce a mayonnaise type emulsion. The oil in the mayonnaise was reduced up to 80% without any significant change in the rheological properties of the mayonnaise. The ALC formed during starch pasting were isolated and found to be at nanoscale of 50-100 nm. The isolated ALC was also used to reduce fat up to 25% in margarine. When lipid (stearic acid as fatty acid) was cooked with maize meal to make soft (a common breakfast cereal) and stiff porridge (a staple food in Sub-Saharan Africa), ALC were formed. The presence of ALC in the porridge reduced the in vitro starch digestibility and estimated glycaemic index (EGI). This showed that starch modification reduced α-amylase enzyme accessibility for reduced hydrolysis. Ascorbyl palmitate a fat soluble derivative of vitamin C is a potent antioxidant. Ascorbyl palmitate were encapsulated by forming ALC with maize starch. The encapsulated materials was slowly released during in vitro enzyme hydrolysis and showed antioxidant properties. The above three examples showed the potential of ALC as a smart ingredient for extra health benefits in food systems
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