Modification of kudzu starch with food-medicine homology extracts alters starch digestion

• Interaction with Food-medicine homology extracts (FMH) reduces in vitro digestibility of Kudzu Starch (KS). • Both V-type inclusion and non-inclusion complexes form between KS and FMH. • The KS-FMH complexes exhibits higher crystallinity content and tighter aggregate structures. Starch-guest complexes are gaining popularity due to their low digestibility and unique physicochemical properties. In this study, kudzu starch (KS) was modified by complexing it with four food-medicine homology extracts (FMH) to form starch-guest complexes (KS-FMH). The assembly process involved pre-gelatinization, autoclaving, and ultrasonic treatment. Digestion and structural characterization of KS-FMH were investigated to assess their potential as low glycemic index (GI) foods. Following the complexation treatment, the KS-FMH exhibited a more favorable hydrolysis pattern compared to native KS, showing a lower hydrolysis rate and equilibrium concentration ( C ∞ ) ( p < 0.05). Moreover, the addition of FMH affected the structural properties of KS, possibly due to non-covalent interactions between KS and FMH. The morphology and distribution of phenolic guests in KS-FMH were determined using scanning electron microscopy, confocal laser scanning microscopy, and high-performance liquid chromatography. These analyses demonstrated the selective inclusion characteristics of FMH in complexation, confirming the formation of KS-FMH complexes. This study underscores the potential of FMH as functional additives for creating low-GI diets with KS, thus promoting their practical application in the food industry.