Encapsulation of tangeretin into debranched-starch inclusion complexes: Structure, properties and stability

Abstract Tangeretin (5, 6, 7, 8, 4′- tetramethoxyflavone, TAN) occurs naturally in citrus fruits but is scarcely used as functional foods due to their low water solubility. In this work, we evaluate the potential of debranched-starch to complex and stabilize TAN. Three starches with different amylose contents (0%–48.59%) have been chosen in this methodology. Complexes were successfully prepared and characterized using X-ray diffraction, differential scanning calorimetry, 1H nuclear magnetic resonance spectroscopy and fourier transform infrared spectroscopy. Loadings of up to 48.64% TAN were achieved by debranched waxy maize starch, and storage studies showed that the retention index of TAN in complexes could achieve 71.56% after 25 days. This study reveal that the interactions between debranched waxy maize starch and TAN are effective, and complexes can improve bioactive ingredients’ stability.