In situ starch gelatinization-retrogradation could efficiently enhance the bioaccessibility of the bioactive components in plant-based food materials: a novel strategy for functional food engineering

Many kinds of plant-based food materials contain variety of functional active components and have potential to be health-supplements. However, the complex extraction requirements, gastric instability and low bioaccessibility often restrict the product development. This study proposed a universal strategy of in situ starch gelatinization-retrogradation modification to achieve efficient and intestinal target active components release. Panax notoginseng ( P. notoginseng ), a medicinal plant always been used for cardiovascular protection, was taken as an example in present study. The modification induced starch-chain rearrangement and crystallization gained P. notoginseng powder the power to against the hydrolysis by salivary amylase and gastric acid. After the rats were gavaged, the modified sample compared to original P. notoginseng powder, exhibited stable blood saponins concentration in 10 h, 1.8-fold higher peak blood concentration, and 3.5-fold higher bioavailability. Furthermore, it could effectively prevent the incidence of fructose-inducing hypertension. This modification method provides a universal and green strategy for transforming starch-rich natural plants into functional products. • In situ starch modification on Panax notoginseng enhanced saponins bioaccessibility • Gel-Retro modification created starch protective layer and starch-saponins complexes • Saponins hydrolysis prevention and release prolongation were achieved • A universal strategy for functional food engineering derived from starch-rich plant