September 10, 2025ACS Food Science & Technology

Enhancing Structural Stability and Reducing Glycemic Response in Sweet Potato Starch Gels: Chitosan and Xanthan Gum via Electrostatic Interactions and Hydrogen Bonding

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Chitosan significantly reduced the estimated glycemic index to 50.54 in retrograded gels.
Rheological analysis showed xanthan gum and chitosan contributed to stable network formation in starch gels.
Fourier transform infrared spectra indicated distinct structural order after gel formation with chitosan and xanthan gum.
These findings suggest that enhancing structural stability may lower glycemic responses in functional starch-based foods.

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Implication

Observational analysis assessed glycemic index reduction and structural stability in sweet potato starch gels, highlighting chitosan and xanthan gum's roles.

Cite This Study

Hussain et al. (2025) studied this question.

synapsesocial.com/papers/68c23d81b210217d6478dffe https://doi.org/10.1021/acsfoodscitech.5c00633

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Implication

Observational analysis assessed glycemic index reduction and structural stability in sweet potato starch gels, highlighting chitosan and xanthan gum's roles.

Enhancing Structural Stability and Reducing Glycemic Response in Sweet Potato Starch Gels: Chitosan and Xanthan Gum via Electrostatic Interactions and Hydrogen Bonding

Key Points

Discussion

Implication

Cite This Study

Enhancing Structural Stability and Reducing Glycemic Response in Sweet Potato Starch Gels: Chitosan and Xanthan Gum via Electrostatic Interactions and Hydrogen Bonding

Key Points

Discussion

Implication

Cite This Study