Modulating Phenolic Bioaccessibility and Glycemic Response of Starch-Based Foods in Wistar Rats by Physical Complexation between Starch and Phenolic Acid

This study assessed the impact of caffeic and ferulic acid complexation with maize amylopectin or potato starch on glycemic parameters. In comparison to starch–phenolic mixtures, starch–phenolic complexes resulted in significant modification of phenolic bioaccessibility and cellular uptake (p < 0.05). In addition, glucose release from in vitro digestion of starch was modestly reduced in the complexes compared to native starch alone (21.2–26.8 versus 29.8–30.5 mM). Furthermore, intestinal glucose transport, assessed in Caco-2 cell monolayers, was not affected by the presence of complexes (82.4–124 versus 100% at 90 min). However, a reduced glycemic response was evident in a Wistar rat model, with significant reduction in 240 min of blood glucose area under the curve following oral administration of the potato starch–ferulic acid complex compared to native potato starch (26 170 ± 556 versus 28 951 ± 486 mg min dL–1; p < 0.001). These alterations were attributed to complexation-induced resistant starch formation and phenolic entrapment, providing an alternative mechanistic approach to modulate glycemic properties of starch-based foods.