由于超重、肥胖、糖尿病、结肠癌、心血管疾病和代谢综合征的患病率不断增加，饮食控制淀粉消化和调节葡萄糖稳态的方法受到关注。淀粉是日常食物（如烘焙食品、零食、早餐麦片和面食）中的多糖，通常被指责为有害物质。然而，它也存在于被视为健康食品的豆类、扁豆和燕麦中。其中的差异取决于食物基质和热加工过程，这可以在淀粉和饮食成分（蛋白质、脂质、非淀粉多糖和生物活性化合物）之间或淀粉链中产生相互作用（复糖化）。这些相互作用产生结构变化，使消化酶无法水解它们；此外，某些大分子（蛋白质、水溶胶）的物理屏障限制了淀粉的糊化和消化酶对淀粉的水解的可及性。上述相互作用和使用某些大分子作为物理屏障，可作为开发功能性食品的途径。本综述分析了食物基质加工对淀粉与饮食成分之间的相互作用的影响，以更好地了解其开发功能性食品的潜力。版权所有 © 2023 Elsevier Ltd. 保留所有权利。

Due to the increased prevalence of overweight, obesity, diabetes, colon cancer, cardiovascular diseases, and metabolic syndrome, dietary approaches to reduce starch digestion and regulate glucose homeostasis have gained attention. Starch is a polysaccharide in most daily food consumed as bakery products, snacks, breakfast cereals, and pasta, which are often vilified. However, it is also present in beans, lentils, and oatmeal, which are considered healthy food products. The difference relays on the food matrix and the thermal process that can produce interactions between starch and dietary compounds (protein, lipid, non-starch polysaccharide, and bioactive compounds) or among starch chains (retrogradation). Such interactions produce structural changes so the digestive enzymes cannot hydrolyze them; additionally, the physical barrier of some macromolecules (proteins, hydrocolloids) restricts starch gelatinization and accessibility of the digestive enzymes to hydrolyze the starch. The interactions mentioned above and the use of some macromolecules as physical barriers could be explored as a pathway to develop functional foods. This review analyzes the interactions between starch and dietary compounds influenced by the processing of some food matrices to better understand their potential for developing functional foods.Copyright © 2023 Elsevier Ltd. All rights reserved.