Synergistic Effects of Freeze‐Thaw Pretreatment and Ultrasound on the Structure and Digestibility of Starch–Lipid Complexes

Abstract Starch inclusion complexes are gaining interest due to their enhanced functional properties and potential health benefits. Both freeze‐thawing and ultrasound are recognized as effective physical methods to induce the formation of V‐type starch inclusion complexes. However, the combined effects of these treatments on starch complex formation have not been fully elucidated. This study aims to investigate the synergistic impact of ultrasound and freeze‐thaw treatments on the production of corn starch–glycerin monostearin complexes (GMS), examining their structural and digestive properties. The findings, supported by X‐ray diffraction (XRD) and complexing index analyses, indicate a synergistic effect from the combined treatment in creating V‐type starch–lipid inclusion complexes. Scanning electron microscopy (SEM) shows that the application of freeze‐thaw cycles and ultrasound leads to the release of amylose molecules, enhancing their interaction with lipid molecules. The starch–lipid complexes formed through this process exhibit a highly ordered structure and increased resistance to enzymatic digestion in an in vitro model. These results offer valuable insights into the development of starch‐based foods with slower digestibility, which could have implications for dietary management and the functional food industry.