Research Progress on the Application of Resistant Starch in Elderly Food

With the aging of the population, the incidence of chronic diseases in the elderly is also increasing, which is closely related to daily diet. Resistant starch (RS) is a new type of dietary fiber, which has become the focus of food science research in recent years because of its unique physical and chemical properties and physiological functions. Resistant starch can reach the colon without being hydrolyzed by digestive enzymes in human digestive tract, which has many benefits. It can be used for the development of functional products, and can also be combined with technologies such as microcapsules to embed nutrients. At the same time, it can play a variety of physiological functions and prevent various diseases. Therefore, this review mainly focuses on the research progress in the application of resistant starch in elderly foods. Firstly, the characteristics of elderly foods are summarized, and then the relationship between RS and human health is further discussed around the characteristics of these elderly foods. Then, based on the advantages and characteristics of RS, it summarizes the application of RS in food for the elderly, such as directly as functional raw materials, making reconstituted rice, flour products, milk drinks, etc., or as main raw materials through different means, including: microcapsule method, Pickering emulsion method and nanoparticle method, are summarized, so as to construct a special nutrient delivery system in the elderly, in order to provide ideas for the design and development of elderly foods and provide some reference for the elderly.