Synergistic effects of high hydrostatic pressure and catechin on the physicochemical, structural, and digestive characteristics of whole chestnut powder

Abstract

Whole chestnut powder (CN) has high starch content, and its consumption can cause fluctuations in blood glucose levels. This study treated CN with high hydrostatic pressure (HHP, 200-600 MPa) and catechins (CCs, 3-9%) and investigated the changes in its physicochemical, structural, in vitro digestive properties, and in blood sugar levels in mice. CC-CN complexation increased with pressure, peaking at 600 MPa, indicating an optimal balance of noncovalent interactions at 600 MPa. Higher CC levels significantly increased resistant starch content, solubility, and freeze-thaw stability (p < 0.05). The postprandial blood glucose level of the 600 MPa-6% complex was the lowest. Therefore, the synergistic effects of HHP and CC can alter the structure of CN and are associated with reduced digestibility in vitro and 2-h postprandial glucose in vivo. Overall, this study provides a reference for the use of polyphenols in starchy, all-powder-based functional food formulations.

Keywords: High hydrostatic pressure; Internal digestion; Structural characteristics; Whole chestnut powder.