A study was carried out to determine the physicochemical and emulsifying properties of
pre-treated octenyl succinic anhydride (OSA) sago starch in simple emulsion. Sago starch
was pre-treated with STARGEN enzyme (EN OSA: single pre-treatment), heat moisture
treatment followed by STARGEN enzyme (HMT EN OSA: dual pre-treatment) before
being esterified with OSA. The ability of the pre-treated OSA sago starch to stabilize
emulsion was then investigated. Dual pre-treated starch, HMT EN OSA, had significantly
highest degree of substitution (DS), (DS = 0.0179) compared to single pre-treated starch,
EN OSA, (DS = 0.0159) and native OSA, N-OSA (DS = 0.0057). As compared to
emulsions prepared by N-OSA and HMT EN OSA, EN OSA had significantly highest
emulsifying activity throughout all starch concentrations and it produced a thick viscous
emulsion layer directly after emulsification. This might be due to enzymatic pretreatments may retained granule’s original shape and smooth appearance which allow
having a better fit during the emulsification process. The highest emulsion stability was
observed with the emulsion index values of EN OSA stabilized emulsions was the most
stable for all starch concentrations throughout storage study. After the 8th week of storage
study, the EN OSA remains the highest emulsion index from 0.37 to 0.56 for 200 mg/mL
oil to 500 mg/mL oil starch concentration. Light micrograph of EN OSA showed that
starch particles accumulated at the oil-water interface and cover the oil droplets with
higher degree of coverage than the HMT EN OSA and control. No spaces were observed
in the EN OSA stabilized emulsion which indicated that EN OSA modified sago starch
can effectively stabilize oil in water emulsion.
Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion
