High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS), which is a type of dietary fiber. The digestion and fermentation of high-amylose starch in the gut are of current research interest, as the processes are related to its nutritional functionality. This review summarizes recent in vitro and in vivo studies on the digestion and fermentation of high-amylose starches from different botanical sources and those that have been obtained by modifications. The RS content and fermentation properties are compared among high-amylose starches. This review aims to provide a current understanding of the relationship between high-amylose starch structures and fermentation-related nutritional properties. The results of these studies suggest that both modifications and food processing of high-amylose starch result in distinct fermentation products and nutritional properties. The review provides insight into the potential future applications of diverse high-amylose starches as bioactive compounds to modulate colonic fermentation.

Bioactive compounds have drawn much attention according to their various health benefits. However, poor dissolvability, low stability and limited bioavailability largely narrow their applications. Although a variety of nontoxic ingredients have been rapidly developed as vehicles to deliver bioactive compounds in the last few years, most of them are non-bioactive. Pentacyclic triterpenoids, owing to their unique self-assembly and co-assembly behaviors and different physiological functions, can construct bioactive carriers due to their higher biodegradability, biocompatibility and lower toxicity. In this paper, the basic classification, biological activities and physicochemical properties of pentacyclic triterpenoids were summarized. Additionally, applications of self-assembled and co-assembled pentacyclic triterpenoids as bioactive delivery systems to load bioactive components and future research directions were discussed. This study emphasizes the potential of pentacyclic triterpenoids as bioactive delivery systems, offering a new perspective for constructing self- or co-assemblies for further synergetic biological applications.

Water-soluble proteins, as ideal ingredients in food systems, have attracted much attention. However, their applications in the food industry are still limited by inherent shortcomings in stability and functionalities. Complexation with ligands is an effective strategy to overcome these limitations. In the present review, we summarize (1) the interaction mechanisms between water-soluble proteins and ligands; (2) the enhancement of the stability and functionalities of water-soluble proteins; (3) the influences of the nature of proteins and ligands, along with complexing conditions, on their interactions and enhancement of the stability and functionalities of water-soluble proteins; and (4) the applications of water-soluble protein-based complexes. Promising future research trends in the field of water-soluble protein-based complexes are also discussed. This review aims to offer theoretical guidance and technical support for the precise enhancement of protein stability and functionalities, thereby promoting their broader application in the food industry.

In the dynamic and evolving landscape of food science and technology, the quest to develop innovative and effective delivery systems for bioactive compounds remains a focal point of research and development