1
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Zhang J, Zhang M, Wang Y, Bhandari B, Wang M. Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake. Food Chem 2024; 451:139478. [PMID: 38692242 DOI: 10.1016/j.foodchem.2024.139478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/04/2024] [Accepted: 04/23/2024] [Indexed: 05/03/2024]
Abstract
The market share of Sichuan pepper oleoresin (SPO) in the flavor industry is increasing steadily; however, its high volatility, low water solubility, and poor stability continue to pose significant challenges to application. The microencapsulation prepared by emulsion embedding and spray drying is considered as an effective technique to solve the above problems. Sodium octenyl succinate starch (OSA starch) and tea polyphenols (TPs) were used to develop OSA-TPs complex as encapsulants for SPO to prepare orally soluble microcapsules. And the optimum doping of TPs was determined. SPO microcapsules have good properties with high encapsulation efficiency up to 88.13 ± 1.48% and high payload up to 41.58 ± 1.86% with low water content and high heat resistance. The binding mechanism of OSA starch with TPs and its regulation mechanism and effect on SPOs were further analyzed and clarified. The binding mechanism between OSA starch and TPs was clarified in further analyses. The OSA-TPs complexes enhanced the rehydration, release in food matrix and storage stability of SPO, and exhibited good sensory immediacy. Flavor-improved mooncakes were successfully developed, achieving the combination of mooncake flavor and SPO flavor. This study provided a valuable way to prepare flavoring microcapsules suitable for the catering industry, opened up the combined application of SPO and bakery ingredients, and was of great practical value and significance for improving the processing quality of flavor foods, driving the development of the SPO industry, and enhancing the national dietary experience.
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Affiliation(s)
- Jiong Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Yuchuan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Mingqi Wang
- Zhengzhou Xuemailong Food Flavor Co. R&D Center, Zhengzhou, Henan, China
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2
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Xu Y, Sun L, Gu Y, Cheng G, Fan X, Ding Y, Zhuang Y. Improving the emulsification performance of adlay seed starch by esterification combined with ultrasonication and enzymatic treatment. Int J Biol Macromol 2023; 242:124839. [PMID: 37172703 DOI: 10.1016/j.ijbiomac.2023.124839] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 04/27/2023] [Accepted: 05/08/2023] [Indexed: 05/15/2023]
Abstract
In this study, superior modified starch was prepared using ultrasonic and enzymatic treatments to confirm the potential of using adlay seed starch (ASS) in Pickering emulsions. Octenyl succinic anhydride (OSA)-modified starches, such as OSA-UASS, OSA-EASS, and OSA-UEASS, were prepared using ultrasonic, enzymatic, and combined ultrasonic and enzymatic treatments, respectively. The effects of these treatments on the structure and properties of ASS were evaluated to elucidate their influence on starch modification. Ultrasonic and enzymatic treatments improved the esterification efficiency of ASS by changing its external and internal morphological characteristics and the crystalline structure to provide more binding sites for esterification. The degree of substitution (DS) of ASS modified by these pretreatments was 22.3-51.1 % higher than that of the OSA-modified starch without pretreatment (OSA-ASS). Fourier transform infrared and X-ray photoelectron spectroscopy results confirmed the esterification. Small particle size and near-neutral wettability indicated that OSA-UEASS was the promising emulsification stabilizer. The emulsion prepared using OSA-UEASS exhibited better emulsifying activity and emulsion stability and long-term stability for up to 30 days. These amphiphilic granules with improved structure and morphology were used to stabilize a Pickering emulsion.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
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3
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Muhammad Z, Ramzan R, Zhang R, Zhao D, Khalid N, Deng M, Dong L, Aziz M, Batool R, Zhang M. Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified Hydrolyzed Pueraria montana Starch: In Vitro Release, Storage Stability, and Physicochemical Properties. Foods 2022; 11:foods11223591. [PMID: 36429183 PMCID: PMC9689181 DOI: 10.3390/foods11223591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
Puerarin is a bioactive flavonoid isolated from Kudzu roots that possesses numerous health benefits. However, its poor bioavailability and existing complex delivery systems with safety issues are challenging tasks for its incorporation into functional foods. Preparing modified-starch-stabilized Pickering emulsions containing microencapsulated puerarin with improved bioaccessibility was the key objective of the present research work. Acid-hydrolyzed high-amylose Pueraria montana starch (PMS) was modified with octenyl succinic anhydride (OSA) and evaluated as an emulsifier to prepare emulsions. The FTIR, SEM, and XRD results showed that PMS was successfully modified. Furthermore, the emulsification index (EI), mean droplet size, and ζ-potential values showed that modified starch with a higher degree of substitution (DS) enhanced the storage stability of emulsions. Similarly, the retention degree and encapsulation efficiency results of puerarin proved the assumption after storage of 16 d. The Pickering emulsions also helped in the controlled release of microencapsulated puerarin in vitro. The study outcomes proved that Pickering emulsions stabilized with OSA-modified PMS have promising applicability in functional foods as efficient food-grade delivery systems, enhancing oral supplementation and accessibility of puerarin.
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Affiliation(s)
- Zafarullah Muhammad
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Rabia Ramzan
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Dong Zhao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Nazia Khalid
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
| | - Mei Deng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Mahwash Aziz
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
| | - Rizwana Batool
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
- Correspondence:
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4
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Zheng Y, Zhang H, Wei X, Fang H, Tian J. Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch. Molecules 2022; 27:6955. [PMID: 36296554 PMCID: PMC9612171 DOI: 10.3390/molecules27206955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/25/2022] [Accepted: 10/06/2022] [Indexed: 11/25/2022] Open
Abstract
The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 ± 0.14% to 89.03 ± 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p > 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.
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Affiliation(s)
- Yuxue Zheng
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Xiaobo Wei
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Food and Healthy Researcher Center, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
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5
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Wang K, Cheng L, Li Z, Li C, Hong Y, Gu Z. The degree of substitution of OSA-modified starch affects the retention and release of encapsulated mint flavour. Carbohydr Polym 2022; 294:119781. [DOI: 10.1016/j.carbpol.2022.119781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 06/09/2022] [Accepted: 06/22/2022] [Indexed: 11/17/2022]
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6
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Nhouchi Z, Watuzola R, Pense-Lheritier AM. A review on octenyl succinic anhydride modified starch-based Pickering-emulsion: Instabilities and ingredients interactions. J Texture Stud 2022; 53:581-600. [PMID: 35119704 DOI: 10.1111/jtxs.12663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 12/30/2022]
Abstract
Pickering emulsions endow attractive features and a wide versatility in both food and nonfood fields. In the last decades, a noticeable interest has emerged toward the use of octenyl succinic anhydride (OSA)-starch to improve the long-term stability in such systems. In this review, instabilities were pointed out, where a new kinetic equilibrium was observed in Pickering emulsions assigned to migration and size variations of particles. These features were monitored using rheological measurements to understand microstructure and droplets mobility. The elastic modulus (G'), the viscous modulus (G″), and tan(δ) values were attributed to the transition from solid to fluid and assigned to the instability of the formulation regardless of the type of the system configuration. The novelties in using OSA-modified starch, were also exposed. The chemical modification of starch decreased creaming for months. Interaction between OSA-modified starches and some ionic components (potassium, magnesium, and calcium) as well as hydrocolloids and proteins reduced creaming and coalescence due to dense interfacial film. Furthermore, the key parameters (oil fraction, fatty acids composition, oxidative stress oil polarity, and oil viscosity) that govern oil phase in Pickering emulsion, were analyzed. These parameters were found to be positively correlated to the stability of Pickering emulsions.
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Affiliation(s)
- Zeineb Nhouchi
- School of Industrial Biology - EBI, EBInnov, Cergy, France
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7
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Chen Y, Liu Y, Liu H, Gao Y. Stabilizing emulsions using high-amylose maize starch treated by solvothermal process. Carbohydr Polym 2022; 284:119190. [DOI: 10.1016/j.carbpol.2022.119190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 01/07/2022] [Accepted: 01/25/2022] [Indexed: 11/02/2022]
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8
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Wang R, Wang JJ, Guo X, Li Y, Wu Y, Liu H, Zhao Y. Physicochemical and functional properties of the Antarctic krill proteins modified by succinylation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Mu H, Song Z, Wang X, Wang D, Zheng X, Li X. Microencapsulation of algae oil by complex coacervation of chitosan and modified starch: Characterization and oxidative stability. Int J Biol Macromol 2022; 194:66-73. [PMID: 34863834 DOI: 10.1016/j.ijbiomac.2021.11.168] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 11/05/2022]
Abstract
The formation of complex coacervation using chitosan and octenyl succinic anhydride modified starch (OSA starch) and microencapsulation of algae oil were investigated in this study. The zeta-potential, turbidity and coacervate yield were evaluated as a function of pH and the chitosan- OSA starch mass ratio. The highest coacervate yield was achieved at pH 6.0 with a chitosan to OSA starch ratio of 1:3 (w/w). Isothermal titration calorimetry (ITC) indicated favorable affinity (Ka = 1.51 × 105 M-1) between chitosan and OSA starch. The microcapsules yielded an encapsulation efficiency (EE) in the range of 42.8 ± 0.8%- 93.1 ± 1.2%, the loading capacity ranged between 30.4 ± 2.7% and 58.3 ± 1.3%. Fourier transform infrared spectroscopy (FT-IR) spectra and scanning electron microscopy (SEM) further confirmed the microencapsulation. In comparison with the bulk oil, the microencapsulated algae oil exhibited improved oxidative stability during storage.
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Affiliation(s)
- Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China.
| | - Zhaoxia Song
- College of Environmental and Biological Engineering, Henan University of Engineering, Zhengzhou 451191, Henan, PR China
| | - Xin Wang
- Wilmar (Shanghai) Biotechnology R&D Center Co., Ltd, Shanghai 200137, PR China
| | - Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China
| | - Xiaoqing Zheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China
| | - Xiaodan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China
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10
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Ji S, Xu T, Huang W, Gao S, Zhong Y, Yang X, Ahmed Hassan M, Lu B. Atmospheric pressure plasma jet pretreatment to facilitate cassava starch modification with octenyl succinic anhydride. Food Chem 2021; 370:130922. [PMID: 34537429 DOI: 10.1016/j.foodchem.2021.130922] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 12/15/2022]
Abstract
Cassava starch (CS) was pretreated with atmospheric pressure plasma jet (APPJ), followed by esterification with octenyl succinic anhydride (OSA). This study was the first report investigating the effect of APPJ on CS modification with OSA. Results showed that APPJ pretreatment could change the morphological characteristics and crystallinity of CS. Consequently, the degree of substitution and reaction efficiency significantly improved compared with the unpretreated CS (P < 0.05). In Confocal laser scanning microscopy, the fluorescence intensity of OSA-modified CS pretreated with APPJ for 10 min and 15 min was higher than those pretreated with APPJ for 1, 3, and 5 min. The onset temperature and enthalpy (ΔH) of native starch decreased after APPJ pretreatment and further decreased by OSA modification. APPJ-OSA-CS also showed better emulsion stability and emulsion activity. This study demonstrated that APPJ could be used as a novel approach to facilitate starch modification with OSA.
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Affiliation(s)
- Shengyang Ji
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tao Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Weisu Huang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou 310018, China
| | - Sunan Gao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yongheng Zhong
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Xuan Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Mohamed Ahmed Hassan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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11
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Estrada-Fernández AG, Dorantes-Bautista G, Román-Guerrero A, Campos-Montiel RG, Hernández-Uribe JP, Jiménez-Alvarado R. Modification of Oxalis tuberosa starch with OSA, characterization and application in food-grade Pickering emulsions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2896-2905. [PMID: 34294951 PMCID: PMC8249651 DOI: 10.1007/s13197-020-04790-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/03/2020] [Accepted: 09/09/2020] [Indexed: 11/26/2022]
Abstract
The emulsifying properties of Oxalis tuberosa starch (native and chemically modified) were evaluated in Pickering emulsions based on the emulsification index, emulsion stability over time and emulsion morphology. The best conditions of chemical modification were found by esterification of starch with octenyl succinic anhydride (OSA) at a concentration of 3% and a reaction time of 2 h, achieving a degree of substitution of 0.033 ± 0.001. The results obtained using Fourier-transform infrared spectroscopy, a Rapid Visco Analyzer, and differential scanning calorimetry, indicated that the starch underwent a change in its structure and that the insertion of the OSA groups was achieved. The amphipathic characteristics of OSA starch were evaluated by forming oil-in-water emulsions. Various concentrations of OSA-starch granules (1, 2.5 and 5 wt%) were used. A higher concentration of particles produced a smaller droplet size of emulsions (76.5 ± 0.9 μm) compared to those formed at a lower concentration of 1% (92.5 ± 1.0 μm). Therefore, the starch modified with OSA displayed the necessary characteristics to be adsorbed at the oil-water interface, achieving Pickering emulsion stabilization.
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Affiliation(s)
- A. G. Estrada-Fernández
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n km. 1, 43600 Tulancingo, Hidalgo Mexico
| | - G. Dorantes-Bautista
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n km. 1, 43600 Tulancingo, Hidalgo Mexico
| | - A. Román-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco 186, Vicentina, 09340 Mexico, DF Mexico
| | - R. G. Campos-Montiel
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n km. 1, 43600 Tulancingo, Hidalgo Mexico
| | - J. P. Hernández-Uribe
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n km. 1, 43600 Tulancingo, Hidalgo Mexico
| | - R. Jiménez-Alvarado
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n km. 1, 43600 Tulancingo, Hidalgo Mexico
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12
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Effect of high concentrated sucrose on the stability of OSA-starch-based beta-carotene microcapsules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2019.105472] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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14
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Li W, Yu Y, Peng J, Dai Z, Wu J, Wang Z. Effects of the degree of substitution of OSA on the properties of starch microparticle-stabilized emulsions. Carbohydr Polym 2021; 255:117546. [PMID: 33436262 DOI: 10.1016/j.carbpol.2020.117546] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 12/09/2020] [Accepted: 12/17/2020] [Indexed: 11/17/2022]
Abstract
An amphiphilic polymer of octenyl succinic anhydride (OSA)-modified starch microparticles (SMPs) was synthesized and used to stabilize emulsions. The effects of the degree of substitution (DS) on the physicochemical properties of OSA-modified SMPs and the stability of OSA-modified SMP-stabilized emulsions during a three-step in vitro digestion model were studied. The results showed that OSA esterification acted on the surface of SMPs and that the hydrophobicity of SMPs improved with increasing DS. In addition, the emulsion stability during storage and the changes in ionic strength were enhanced by increasing DS. Moreover, a higher DS also led to smaller oil droplets and more OSA-modified SMPs retained during intestinal digestion. Most importantly, the encapsulation efficiency and the bioaccessibility of curcumin in the emulsion during intestinal digestion were both enhanced significantly with the increase of DS.
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Affiliation(s)
- Wenhui Li
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Ying Yu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jielong Peng
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Ziyang Dai
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Zhengwu Wang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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15
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Chen H, Chen F, Xiao Q, Cai M, Yang Q, Weng H, Xiao A. Structure and physicochemical properties of amphiphilic agar modified with octenyl succinic anhydride. Carbohydr Polym 2021; 251:117031. [PMID: 33142590 DOI: 10.1016/j.carbpol.2020.117031] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/16/2020] [Accepted: 08/30/2020] [Indexed: 11/25/2022]
Abstract
A novel amphiphilic agar with high transparency and freeze-thaw stability was prepared using octenyl succinic anhydride (OSA). Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy confirmed that the hydrophobic OS groups were successfully introduced in OSA-modified agar (OSAR) backbone. The OSAR showed higher emulsion stability and oil loading capacity than the native agar (NA). Compared with gel transparency (47.1 %), syneresis (42.1 %) of NA, OSAR exhibited high gel transparency (80 %) and low syneresis (3.3 %) when the degree of substitution (DS) was 0.06 and 0.12, respectively. Meanwhile, the OSAR showed a decreased interface tension and average molecular weight after modification. Thermogravimetric analysis indicated the thermal stability of OSAR was decreased, while texture profile analysis showed the springiness of the OSAR gel was enhanced. Dynamic rheology measurements revealed the OSAR with low gel strength displayed more liquid-like properties. Moreover, the OSAR exhibited lower turbidity and melting temperatures than the NA.
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Affiliation(s)
- Huijing Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Fuquan Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Qiong Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Menghao Cai
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China
| | - Qiuming Yang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Huifen Weng
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Anfeng Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China.
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16
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Feng X, Wang W, Chu Y, Gao C, Liu Q, Tang X. Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110123] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Characterization of Pickering emulsions stabilized by OSA-modified sweet potato residue cellulose: Effect of degree of substitute and concentration. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105915] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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18
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Chen X, Liang R, Zhong F, Yokoyama WH. Effect of beta-carotene status in microcapsules on its in vivo bioefficacy and in vitro bioaccessibility. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105848] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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19
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Zheng Y, Guo Z, Zheng B, Zeng S, Zeng H. Insight into the formation mechanism of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization. Food Chem 2020; 315:126245. [DOI: 10.1016/j.foodchem.2020.126245] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 12/13/2019] [Accepted: 01/16/2020] [Indexed: 12/20/2022]
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20
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Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes. Food Res Int 2020; 136:109350. [PMID: 32846540 DOI: 10.1016/j.foodres.2020.109350] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 05/19/2020] [Accepted: 05/23/2020] [Indexed: 11/20/2022]
Abstract
Mixed systems of protein and polysaccharide are widely used in the food industry. It is important for food manufacturers to understand their interactions. In this study, the formation of complexes between whey protein isolate (WPI) and octenyl succinic anhydride (OSA)-modified starch was investigated as a function of pH and protein: starch ratio. OSA-modified starch tended to interact with heated WPI (HWPI) rather than non-heated WPI (NWPI), and the optimum conditions for their complexation were a protein: starch ratio of 1:10 and pH 4.5, probably driven by both electrostatic and hydrophobic interactions. The effects of the degree of substitution (DS) and molecular weight (Mw) of OSA-modified starch on the properties of the complexes formed under the optimum conditions were investigated using absorbance measurements (at 515 nm). Soluble complexes (HWPI-OSA SC) between 0.5% (w/v) HWPI and 5% (w/v) OSA-modified starch with a Mw of 19.24 ± 0.07 × 104 g/mol and a DS of 4.29 ± 0.11% could be formed at pH 4.5. The structure of HWPI-OSA SC was examined using transmission electron microscopy (TEM), scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). Characterization of the HWPI-OSA SC revealed that the intermolecular interactions between HWPI and OSA-modified starch led to their different characteristics from HWPI and OSA-modified starch alone.
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21
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Li X, Chen W, Chang Q, Zhang Y, Zheng B, Zeng H. Structural and physicochemical properties of ginger (Rhizoma curcumae longae) starch and resistant starch: A comparative study. Int J Biol Macromol 2020; 144:67-75. [PMID: 31816380 DOI: 10.1016/j.ijbiomac.2019.12.047] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 11/28/2019] [Accepted: 12/05/2019] [Indexed: 01/16/2023]
Abstract
The objectives of this study were to investigate and compare the structural and physicochemical properties of native ginger starch (NGS) and ginger resistant starch (GRS). NGS had oblate and compact granules, whereas GRS exhibited fissures. Compared to GRS, NGS had a narrower molar mass distribution and a higher molecular weight (Mw). According to X-ray diffraction measurements, Fourier transform infrared spectroscopy, and 13C CP/MAS NMR spectroscopy, NGS sample had an A-type crystalline pattern with high relative crystallinity and short-range order structure, and GRS had a B-type crystalline pattern. Furthermore, NGS exhibited significantly higher gelatinization enthalpy than GRS. NGS displayed lower peak viscosity and final viscosity, whereas GRS had higher through viscosity and final viscosity, presumably due to the content and type of resistant starch. The pasting and gelatinization properties of NGS and GRS might be related to relative crystallinity and short-range order structure. The information obtained from this study can be used by manufacturers and researchers in the production of ginger-containing products.
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Affiliation(s)
- Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wei Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qing Chang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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22
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Guo J, Lu S, Liu Z, Tang W, Tu K. Solubilization of hesperidin with octenyl succinic anhydride modified sweet potato starch. Food Chem 2019; 285:180-185. [DOI: 10.1016/j.foodchem.2019.01.138] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Revised: 01/07/2019] [Accepted: 01/23/2019] [Indexed: 01/29/2023]
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23
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Chen C, Fu W, Chang Q, Zheng B, Zhang Y, Zeng H. Moisture distribution model describes the effect of water content on the structural properties of lotus seed resistant starch. Food Chem 2019; 286:449-458. [DOI: 10.1016/j.foodchem.2019.01.214] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 01/07/2019] [Accepted: 01/31/2019] [Indexed: 02/06/2023]
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24
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Xiao Z, Kang Y, Hou W, Niu Y, Kou X. Microcapsules based on octenyl succinic anhydride (OSA)-modified starch and maltodextrins changing the composition and release property of rose essential oil. Int J Biol Macromol 2019; 137:132-138. [PMID: 31252018 DOI: 10.1016/j.ijbiomac.2019.06.178] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 06/17/2019] [Accepted: 06/24/2019] [Indexed: 10/26/2022]
Abstract
Octenyl succinic anhydride (OSA)-modified starch and maltodextrins (MDs) are important carbohydrate polymers as wall materials. However, few studies have shown whether these two wall materials affect the composition of core materials. In this work, we investigated the effects of OSA-modified starch and MD on the release property of essential oils. Results showed that among the seven characteristic aroma components (CACs) of rose essential oil (REO), the esters released the fastest, followed by the alcohols, while the release of the phenols was the slowest. Environmental factors such as temperature and relative humidities (RHs) had significant influences on the release kinetics of CACs in REO. This work provides new insights into the use of OSA-modified starch and MDs as wall materials for encapsulating complex and bioactive components.
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Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Yanxiang Kang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Wenjing Hou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Xingran Kou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
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25
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Lin Q, Liang R, Zhong F, Ye A, Hemar Y, Yang Z, Singh H. Self-Assembled Micelles Based on OSA-Modified Starches for Enhancing Solubility of β-Carotene: Effect of Starch Macromolecular Architecture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6614-6624. [PMID: 31117487 DOI: 10.1021/acs.jafc.9b00355] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Self-assembled micelles based on octenyl succinic anhydride (OSA)-modified starch were prepared to enhance the solubility of β-carotene. The critical micelle concentration (CMC) was lower for OSA-modified starch with a lower molecular weight (Mw) or higher degree of substitution (DS). Above the CMC, OSA-modified starch assembled into spherical micelles with an average hydrodynamic diameter of <20 nm, as determined by dynamic light scattering (DLS). All the radii of gyration ( Rg), obtained from Guinier fitting of small-angle X-ray scattering (SAXS) data, were between 3 and 9 nm, and they were positively correlated with the Mw but negatively correlated with both the DS and the starch concentration. β-Carotene was encapsulated effectively into the starch micelles, and the concentration of β-carotene in the micelles was positively correlated with the concentration, Mw, and DS of the starch, with a maximum value of 53.14 μg/mL. The incorporation of β-carotene enlarged the hydrophobic core and induced a significant increase in the Rg of the micelles determined by SAXS, and it may have also promoted the aggregation of the micelles resulting in a marked increase in the Dh determined by DLS.
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Affiliation(s)
- Quanquan Lin
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education , Jiangnan University , Wuxi 214122 , China
- Riddet Institute , Massey University , Private Bag 11 222 , Palmerston North 4442 , New Zealand
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Bioengineering , Zhejiang Gongshang University , Hangzhou , Zhejiang 310018 , China
| | - Rong Liang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education , Jiangnan University , Wuxi 214122 , China
- School of Chemical and Material Engineering , Jiangnan University , Wuxi 214122 , China
| | - Fang Zhong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Chemical and Material Engineering , Jiangnan University , Wuxi 214122 , China
| | - Aiqian Ye
- Riddet Institute , Massey University , Private Bag 11 222 , Palmerston North 4442 , New Zealand
- School of Food Science and Bioengineering , Zhejiang Gongshang University , Hangzhou , Zhejiang 310018 , China
| | - Yacine Hemar
- Riddet Institute , Massey University , Private Bag 11 222 , Palmerston North 4442 , New Zealand
| | - Zhi Yang
- Biology and Soft Matter Division, Neutron Sciences Directorate , Oak Ridge National Laboratory , Oak Ridge , Tennessee 37831 , United States
| | - Harjinder Singh
- Riddet Institute , Massey University , Private Bag 11 222 , Palmerston North 4442 , New Zealand
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26
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Wanyi W, Lu L, Zehan H, Xinan X. Comparison of emulsifying characteristics of different macromolecule emulsifiers and their effects on the physical properties of lycopene nanoemulsions. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1610421] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Wu Wanyi
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
| | - Li Lu
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
| | - Hong Zehan
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
| | - Xie Xinan
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
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27
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Pan Y, Wu Z, Zhang B, Li XM, Meng R, Chen HQ, Jin ZY. Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation. Food Chem 2019; 294:326-332. [PMID: 31126470 DOI: 10.1016/j.foodchem.2019.05.053] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 04/02/2019] [Accepted: 05/07/2019] [Indexed: 01/13/2023]
Abstract
In our study, octenyl succinic anhydride (OSA)-modified dextrin was prepared and characterized as a novel emulsifier to improve the stability of emulsion and curcumin encapsulation. Fourier-transform infrared spectroscopy demonstrated the occurrence of esterification between OSA and dextrin (Mw = 1.041 × 104 g/mol). The absolute value of ζ-potential of OSA-dextrin increased (from 25.37 mV to 34.57 mV) with increasing OSA addition (from 0% to 8%), and then kept constant. Confocal laser scanning microscope results showed that the debranching and esterification of starch improved the oil droplets distribution and reduced the droplet size of emulsions. The emulsifying stability of emulsions coated by dextrin was greatly improved with OSA modification. The particle size of emulsion decreased significantly when the addition of OSA increased during storage. OSA-modified dextrin was in a position to increase encapsulation efficiency of curcumin. This research may increase the utilization of emulsions stabilized by OSA dextrin in food industry.
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Affiliation(s)
- Yi Pan
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China
| | - Zhengzong Wu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China.
| | - Xiao-Min Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China
| | - Ran Meng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China
| | - Han-Qing Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China.
| | - Zheng-Yu Jin
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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28
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Yan C, McClements DJ, Zou L, Liu W. A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility. Food Funct 2019; 10:5446-5460. [DOI: 10.1039/c9fo00508k] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
A high internal phase emulsion (HIPE) was firstly fabricated with octenyl succinic anhydride modified starch through simple shear dispersion.
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Affiliation(s)
- Chi Yan
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
- National R&D Center for Freshwater Fish Processing
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29
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Lin Q, Liang R, Zhong F, Ye A, Singh H. Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.056] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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30
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Pickering emulsions stabilized by compound modified areca taro (Colocasia esculenta (L.) Schott) starch with ball-milling and OSA. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.08.032] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Lin Q, Liang R, Zhong F, Ye A, Singh H. Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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