A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility

The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32–60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.

Download Full-text

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.10.012 ◽

2019 ◽

Vol 88 ◽

pp. 210-217 ◽

Cited By ~ 38

Author(s):

Wei Liu ◽

Hongxia Gao ◽

David Julian McClements ◽

Lei Zhou ◽

Jing Wu ◽

...

Keyword(s):

High Internal Phase Emulsion ◽

Internal Phase ◽

Β Carotene

Download Full-text

Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch

Food Chemistry ◽

10.1016/j.foodchem.2014.11.031 ◽

2015 ◽

Vol 174 ◽

pp. 585-590 ◽

Cited By ~ 44

Author(s):

Sherwin Y. Cheuk ◽

Frederick F. Shih ◽

Elaine T. Champagne ◽

Kim W. Daigle ◽

James A. Patindol ◽

...

Keyword(s):

Coenzyme Q10 ◽

Succinic Anhydride ◽

Modified Starch ◽

Octenyl Succinic Anhydride

Download Full-text

Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations

Nanomaterials ◽

10.3390/nano9071018 ◽

2019 ◽

Vol 9 (7) ◽

pp. 1018 ◽

Cited By ~ 4

Author(s):

Yang ◽

Qin ◽

Kan ◽

Liu ◽

Zhong

Keyword(s):

Oxidative Stability ◽

Food Industry ◽

Succinic Anhydride ◽

Droplet Growth ◽

Modified Starch ◽

Hydrogen Bonding Interaction ◽

Bonding Interaction ◽

Oil In Water ◽

Octenyl Succinic Anhydride ◽

Droplet Aggregation

This study aims to investigate the influence of casein and octenyl succinic anhydride modified starch (OSAS) combinations on the physical and oxidative stability of fish oil-in-water emulsions. The interaction between casein and OSAS was manifested in changes in protein structure and hydrogen-bonding interaction. Casein–OSAS combinations could effectively inhibit droplet aggregation at pH 4 and attenuate droplet growth at a high CaCl2 concentration of 0.2 mol/L, compared with casein as an emulsifier. Nanoemulsions stabilized by casein–OSAS combinations or casein showed better oxidative stability compared with OSAS-stabilized emulsions. Therefore, casein–OSAS combinations can improve some physical properties of protein-based emulsions and oxidative stability of modified starch-based emulsions, suggesting protein-modified starch combinations are more promising in the emulsion-based food industry compared to each of the two emulsifiers alone.

Download Full-text

Microcapsules based on octenyl succinic anhydride (OSA)-modified starch and maltodextrins changing the composition and release property of rose essential oil

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.06.178 ◽

2019 ◽

Vol 137 ◽

pp. 132-138 ◽

Cited By ~ 5

Author(s):

Zuobing Xiao ◽

Yanxiang Kang ◽

Wenjing Hou ◽

Yunwei Niu ◽

Xingran Kou

Keyword(s):

Essential Oil ◽

Succinic Anhydride ◽

Modified Starch ◽

Release Property ◽

Octenyl Succinic Anhydride

Download Full-text

Preparation and characterization of single and dual propylene oxide and octenyl succinic anhydride modified starch carriers for the microencapsulation of essential oils

Food & Function ◽

10.1039/c6fo00775a ◽

2016 ◽

Vol 7 (8) ◽

pp. 3555-3565 ◽

Cited By ~ 9

Author(s):

Renata Baranauskienė ◽

Ramunė Rutkaitė ◽

Laura Pečiulytė ◽

Rita Kazernavičiūtė ◽

Petras Rimantas Venskutonis

Keyword(s):

Essential Oils ◽

Propylene Oxide ◽

Succinic Anhydride ◽

Potato Starch ◽

Modified Starch ◽

Octenyl Succinic Anhydride ◽

Starch Derivatives

Modification with propylene oxide and octenyl succinic anhydride was used to produce modified potato starch derivatives suitable for the encapsulation of essential oils.

Download Full-text