Naringenin is a flavanone naturally present in grapefruit and tomato skin, which has been demonstrated to have health benefits. However, because of the low water solubility and bioavailability, naringenin applications are limited. Starch inclusion complexes have been shown to improve the solubility and bioavailability of poorly water soluble bioactive compounds. The present study aimed to prepare and characterize complexes of naringenin with starches, including potato starch and high amylose corn starch (Hylon VII), which were chemically (acetylation or hydroxypropylation) and enzymatically modified (debranched or debrahced/β-amylase treated). Soluble and insoluble complexes were recovered, and their physicochemical properties were characterized. The treatments did not affect overall recovery, but the introduction of acetyl and hydroxypropyl groups significantly increased the recovery of soluble complexes. Overall, acetylated starches exhibited greater complexation yields than hydroxypropylated counterparts; Hylon VII complexes comprised greater naringenin contents than potato starch complexes. The naringenin content generally was greater in insoluble complexes than in soluble complexes and increased when β-amylase treatment was incorporated. The X-ray diffraction patterns of both complexes revealed a mixture of amorphous and crystalline structure. FT-IR results confirmed the occurrence of molecular interaction between starch and naringenin in both complexes. Melting properties were significantly influenced by the type and degree of substitution. The present results demonstrate that the complexation of starch with naringenin can be improved by a combination of chemical and enzymatic modifications.
","abstract_html":"<p>Naringenin is a flavanone naturally present in grapefruit and tomato skin, which has been demonstrated to have health benefits. However, because of the low water solubility and bioavailability, naringenin applications are limited. Starch inclusion complexes have been shown to improve the solubility and bioavailability of poorly water soluble bioactive compounds. The present study aimed to prepare and characterize complexes of naringenin with starches, including potato starch and high amylose corn starch (Hylon VII), which were chemically (acetylation or hydroxypropylation) and enzymatically modified (debranched or debrahced/β-amylase treated). Soluble and insoluble complexes were recovered, and their physicochemical properties were characterized. The treatments did not affect overall recovery, but the introduction of acetyl and hydroxypropyl groups significantly increased the recovery of soluble complexes. Overall, acetylated starches exhibited greater complexation yields than hydroxypropylated counterparts; Hylon VII complexes comprised greater naringenin contents than potato starch complexes. The naringenin content generally was greater in insoluble complexes than in soluble complexes and increased when β-amylase treatment was incorporated. The X-ray diffraction patterns of both complexes revealed a mixture of amorphous and crystalline structure. FT-IR results confirmed the occurrence of molecular interaction between starch and naringenin in both complexes. Melting properties were significantly influenced by the type and degree of substitution. The present results demonstrate that the complexation of starch with naringenin can be improved by a combination of chemical and enzymatic modifications. </p>","abstract_has_math":false,"creators":["Gonzalez Conde, Ana Isabel"],"institution":null,"degree_name":"Master of Science in Food Science (MS)","degree_level":"Thesis","degree_discipline":null,"degree_department":null,"school":null,"contributors":["Lee, Sun-Ok","Sakon, Joshua"],"advisors":["Wang, Ya-Jane"],"committee_chairs":[],"committee_members":[],"year":2017,"date_issued":"2017-08-01T07:00:00Z","date_published":"2017-08-01T07:00:00Z","updated_at":"2026-07-24T00:59:15Z","subjects":["Food Chemistry","Fruit Science"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://scholarworks.uark.edu/etd/2444","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Lee, Sun-Ok","Sakon, Joshua"]},{"key":"dc:contributor.advisor","label":"Advisor","values":["Wang, Ya-Jane"]},{"key":"dc:creator","label":"Author","values":["Gonzalez Conde, Ana Isabel"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2017"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2024-02-06T08:00:00Z"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science in Food Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Food Chemistry","Fruit Science"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholarworks.uark.edu/etd/2444"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Naringenin is a flavanone naturally present in grapefruit and tomato skin, which has been demonstrated to have health benefits. However, because of the low water solubility and bioavailability, naringenin applications are limited. Starch inclusion complexes have been shown to improve the solubility and bioavailability of poorly water soluble bioactive compounds. The present study aimed to prepare and characterize complexes of naringenin with starches, including potato starch and high amylose corn starch (Hylon VII), which were chemically (acetylation or hydroxypropylation) and enzymatically modified (debranched or debrahced/β-amylase treated). Soluble and insoluble complexes were recovered, and their physicochemical properties were characterized. The treatments did not affect overall recovery, but the introduction of acetyl and hydroxypropyl groups significantly increased the recovery of soluble complexes. Overall, acetylated starches exhibited greater complexation yields than hydroxypropylated counterparts; Hylon VII complexes comprised greater naringenin contents than potato starch complexes. The naringenin content generally was greater in insoluble complexes than in soluble complexes and increased when β-amylase treatment was incorporated. The X-ray diffraction patterns of both complexes revealed a mixture of amorphous and crystalline structure. FT-IR results confirmed the occurrence of molecular interaction between starch and naringenin in both complexes. Melting properties were significantly influenced by the type and degree of substitution. The present results demonstrate that the complexation of starch with naringenin can be improved by a combination of chemical and enzymatic modifications.
"]},{"key":"dc:title","label":"Title","values":["Effects of Chemical and Enzymatic Modifications on Starch and Naringenin Complexation"]}]}],"canonical_facts":{"dc:contributor":["Lee, Sun-Ok","Sakon, Joshua"],"dc:contributor.advisor":["Wang, Ya-Jane"],"dc:creator":["Gonzalez Conde, Ana Isabel"],"dc:date":["2017"],"dc:date.available":["2024-02-06T08:00:00Z"],"dc:description.abstract":["Naringenin is a flavanone naturally present in grapefruit and tomato skin, which has been demonstrated to have health benefits. However, because of the low water solubility and bioavailability, naringenin applications are limited. Starch inclusion complexes have been shown to improve the solubility and bioavailability of poorly water soluble bioactive compounds. The present study aimed to prepare and characterize complexes of naringenin with starches, including potato starch and high amylose corn starch (Hylon VII), which were chemically (acetylation or hydroxypropylation) and enzymatically modified (debranched or debrahced/β-amylase treated). Soluble and insoluble complexes were recovered, and their physicochemical properties were characterized. The treatments did not affect overall recovery, but the introduction of acetyl and hydroxypropyl groups significantly increased the recovery of soluble complexes. Overall, acetylated starches exhibited greater complexation yields than hydroxypropylated counterparts; Hylon VII complexes comprised greater naringenin contents than potato starch complexes. The naringenin content generally was greater in insoluble complexes than in soluble complexes and increased when β-amylase treatment was incorporated. The X-ray diffraction patterns of both complexes revealed a mixture of amorphous and crystalline structure. FT-IR results confirmed the occurrence of molecular interaction between starch and naringenin in both complexes. Melting properties were significantly influenced by the type and degree of substitution. The present results demonstrate that the complexation of starch with naringenin can be improved by a combination of chemical and enzymatic modifications.
"],"dc:identifier":["https://scholarworks.uark.edu/etd/2444"],"dc:subject":["Food Chemistry","Fruit Science"],"dc:title":["Effects of Chemical and Enzymatic Modifications on Starch and Naringenin Complexation"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science in Food Science (MS)"]},"updated_at":"2026-07-24T00:59:15Z"}