Abstract
This study aimed to enhance the content of slowly digestible starch (SDS) and resistant starch (RS) by designing a type of novel shell-controllable calcium alginate/curdlan/corn starch@calcium alginate (CA/CL/CS@CA) core–shell structured macrocapsule. These macrocapsules were obtained by coating calcium alginate/curdlan/corn starch beads with different concentrations of sodium alginate. The results of the swelling power indicated that as the concentration of sodium alginate in the shell increased from 0% to 0.5%, the swelling degree of the macrocapsules at 95 °C decreased from 5.64 ± 0.09 g/g to 4.30 ± 0.12 g/g. The in vitro digestion experiments indicated that the content of SDS and RS of the macrocapsules at a sodium alginate concentration of 0.5% reached 42.21 ± 1.04% and 28.82 ± 1.05%, respectively. These results suggest that the CA/CL/CS@CA core–shell structured macrocapsules have the potential to be used as functional foods for cardiovascular disease, diabetes, and obesity patients.
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