A Comprehensive Review on the Structure, Formation, and Multidimensional Characterization of Starch-Guest Inclusion Complexes.

Yanfei Cui, Jiayue Guo, Libo Tan, Baojun Xu

Journal: Comprehensive reviews in food science and food safety 2026;25(1):e70380

PMID: 41502161

Abstract

Starch inclusion complexes (ICs) have a crucial influence on food processing and human health by reducing the rate of enzymatic digestion and maintaining glucose homeostasis, offering benefits for individuals suffering from type 2 diabetes. Therefore, starch ICs have become a promising approach in the fields of food science and pharmacology. This review explores the formation and structure of starch ICs and provides a comprehensive comparison of various composite methods in making starch ICs in terms of efficiency, cost, target material types, and application scope. It also discusses multidimensional characterization techniques that assess the multiscale structure, thermal properties, and digestibility of starch ICs. Finally, insights are raised for the future research direction of starch ICs, highlighting the need for improved orderliness and controllability in the final product structure of starch ICs, which remains an area needing further exploration.

Address: Food Science and Technology Program, Department of Life Sciences, Beijing Normal-Hong Kong Baptist University, Zhuhai, Guangdong, China.; Food Science and Technology Program, Department of Life Sciences, Beijing Normal-Hong Kong Baptist University, Zhuhai, Guangdong, China.; Department of Nutrition and Health, China Agricultural University, Beijing, China.; Department of Human Nutrition, Hospitality and Sport Management, The University of Alabama, Tuscaloosa, Alabama, USA.

DOI: 10.1111/1541-4337.70380

MeSH Terms: Starch, Humans, Food Handling