Stabilization of alpha-lipoic acid by complex formation with octenylsuccinylated high amylose starch

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The thermal and oxidative stability of alpha-lipoic acid (ALA) in aqueous dispersions containing beta-cyclodextrin (CD), native high amylose (HA) and octenylsuccinylated high amylose (OS) starches (0.1% ALA and 1.0% CD or starch solids) were compared. Both native and modified starches increased the stability of ALA against thermal degradation and oxidation at higher degrees than CD. The OS was more effective in stabilizing ALA than HA. The ALA loss in the dispersions occurred mainly in the supernatant, suggesting that the complex formation of ALA with amylose played a key role in the stabilization. In an in vitro digestion test, the release of ALA from OS dispersion was less than that of HA dispersion, indicating that ALA complexed with OS amylose was most stable against digestion. The octenylsuccinylated high amylose starch was an effective protecting agent for ALA in aqueous media, as well as a delivery carrier for ALA in digestive tract.

Original languageEnglish
Pages (from-to)389-394
Number of pages6
JournalFood Chemistry
Publication statusPublished - 2018 Mar 1

Bibliographical note

Funding Information:
This study was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government ( MSIP ) (No. NRF-2017R1A2A2A05001120 ).

Publisher Copyright:
© 2017 Elsevier Ltd


  • Alpha-lipoic acid
  • In vitro digestibility
  • Octenylsuccinylated high amylose starch
  • Stability

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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