Investigation of the formation mechanism of the pepper starch-piperine complex

Kangyun Zhao; Siwei Zhang; Chunhong Piao; Fei Xu; Yutong Zhang; Xu Wang; Jiyue Zhang; Chunxia Zhao; Sang Guan You; Yanjun Zhang

doi:10.1016/j.ijbiomac.2024.131777

Investigation of the formation mechanism of the pepper starch-piperine complex

Int J Biol Macromol. 2024 Apr 23;268(Pt 1):131777. doi: 10.1016/j.ijbiomac.2024.131777. Online ahead of print.

Authors

Kangyun Zhao¹, Siwei Zhang¹, Chunhong Piao², Fei Xu¹, Yutong Zhang¹, Xu Wang¹, Jiyue Zhang¹, Chunxia Zhao³, Sang Guan You⁴, Yanjun Zhang⁵

Affiliations

¹ Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; National Tropical Plant Germplasm Resource Bank Sub-bank of Woody Grain Germplasm Resources, Hainan 571533, China.
² School of Food and Pharmaceutical Engineering (Guangxi Liubao Tea Modern Industry College), Wuzhou University, Wuzhou 543002, China.
³ The second middle school of bachu county, Kashgar 843899, China.
⁴ Department of Marine Food Science and Technology, East Coast Life Sciences Institute, Gangneung-Wonju National University, 120, Gangneung, Gangwon 210-702, Republic of Korea.
⁵ Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; National Tropical Plant Germplasm Resource Bank Sub-bank of Woody Grain Germplasm Resources, Hainan 571533, China. Electronic address: zhangyanjun0305@163.com.

PMID: 38663710
DOI: 10.1016/j.ijbiomac.2024.131777

Abstract

In this study, a new carrier for loading piperine was prepared using pepper starch, and its interaction mechanism was investigated. The porous pepper starch-piperine complex (PPS-PIP) showed higher loading efficiency (76.15 %) compared to the porous corn starch-piperine complex (PCS-PIP (52.34 %)). This may be ascribed to the hemispherical shell structure of porous pepper starch (PPS) compared to the porous structure of porous corn starch (PCS) based on the SEM result. PPS-PIP had smaller particle size (10.53 μm), higher relative crystallinity (38.95 %), and better thermal stability (87.45 °C) than PCS-PIP (17.37 μm, 32.17 %, 74.35 °C). Fourier transform infrared spectroscopy (FTIR) results implied that piperine not only forms a complex with amylose but may also be physically present in porous starch. This was demonstrated by the short-range order and X-ray type. Molecular dynamics simulations confirmed that hydrogen bonding is the primary interaction between amylose and piperine. Besides the formation of the amylose-piperine complex, some of the piperine is also present in physical form.

Keywords: Interaction mechanism; Loading efficiency; Pepper starch; Piperine; Porous starch.