Octenyl succinylation of granular and debranched waxy starches and their application in low-fat salad dressing

Octenylsuccinylation strategy to construct high-amylose maize starch-myristic acid complexes with high thermal stability, complexation efficiency and anti-retrogradation ability

Gelatinizing high-amylose maize starch (HAMSt) requires high temperatures to allow complexation with lipids, making it a challenging process. An octenylsuccinylation method was examined as a part of a strategy to decrease the gelatinization temperature of HAMSt, thereby promoting the complexation between HAMSt and myristic acid (MAc). Octenyl succinic anhydride (OSA) modification of HAMSt reduces the onset gelatinization temperature of HAMSt from 71.63 °C to 66.97 °C. Moreover, as the OSA concentration increased from 2 % to 11 %, the degree of substitution and molecular weights of the esterified HAMSt gradually increased from 0.0069 to 0.0184 and from 0.97 × 106 to 1.17 × 106 g/mol, respectively. Fourier transform infrared analysis indicated that the octenyl-succinate groups were grafted onto the HAMSt chains. The formation of HAMSt-MAc complexes improved the thermal stability of OSA-treated HAMSt (peak temperature increased by 0.11 °C-13.95 °C). Moreover, the diffraction intensity of the V-type peak of the 11 % sample was greater than that of other samples. Finally, the anti-retrogradation ability was in the order of OSA-HAMSt-MAc complexes > HAMSt-MAc complexes > HAMSt. Overall, our results indicate that octenylsuccinylation can be an effective strategy to promote the formation of OSA-HAMSt-MAc complexes and delay starch retrogradation.

Ozone induced structural variation in OSA waxy rice starch: Effects on the thermal behavior of starch and its stabilized pickering emulsion

Waxy rice starch (St) was modified by pre-OSA esterification reaction followed by ozone treatment. The molecular structure of this modified product (OSA-OSt) was characterized, and the thermal behaviors and its stabilized Pickering emulsion were evaluated. 1HNMR and XPS results discovered that ozone initially oxidized the hydroxyl groups in the amorphous region of starch (preferentially C2/C3) along with a degree of crosslinking, enhancing the molecular orderliness. This led to an increase in water-holding capability (29.15%) and swelling power (52.8 g/g), and a decrease in solubility (0.35%). TGA, RVA, and DSC indicated that oxidation-induced crosslinking within a brief treatment period enhanced the starch's thermal stability. The structural change enabled the formation of a weak gel structure during the heating process, which displayed high thermal and freeze-thaw stability. The work proves ozone is an effective way of improving the thermal behavior of OSA-starch and its emulsion for subsequent applications in numerous food products.

Esterification of dextran by octenyl succinic anhydride (OSA): Physicochemical characterization and functional properties assessment

The chemical modification of biopolymers to enhance their functional properties in the food, cosmetic, and pharmaceutical industries is an area of particular interest today. In this study, different molecular weight dextrans were chemically modified for the first time with octenyl succinic anhydride (OSA). This reaction involves an esterification process wherein the hydroxy groups of dextran are partially substituted by a carbonaceous chain, imparting hydrophobic properties to dextran molecules and, consequently, an amphiphilic nature. To assess and quantify the incorporation of OSA into the dextran structure, reaction products were analysed using NMR and FTIR. Additionally, the thermal properties, the Z-potential and the foaming and emulsifying capacity of both native and modified dextrans were examined. The introduction of OSA groups to dextran molecules, with degrees of substitution between 0.028 and 0.058, increased the zeta potential and the thermal stability of the polymer. Furthermore, the chemical modification of dextran backbone with this radical conferred a hydrophobic nature to the biopolymer, which enhance its foaming and emulsifying capacity. Therefore, these results demonstrate that the incorporation of hydrophobic moieties into dextran polymers improves their functional properties and broadens their potential applications in the industry.

Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough

Octenyl succinic anhydride (OSA)-modified starches have gained widespread interest, but the modification can produce two starches with different states ignored. Herein, the two types of starches, esterified starch (ES) and pregelatinized esterified starch (PES), prepared by OSA modification were separated, and their structural and functional characteristics were comprehensively explored. Results showed that compared with native starch (NS), ES and PES exhibited high water-holding capacity, solubility, and swelling power and significantly decreased pasting temperature and thermal stability. Dynamic rheological tests illustrated that OSA modification changed the rheological behavior of starches. Fourier transform infrared spectroscopy confirmed that PES with higher degree of substitution showed more obvious ester carbonyl and carboxylate groups than ES. Laser confocal micro-Raman spectroscopy revealed that the short-range molecular order of ES, especially PES, decreased after modification. X-ray diffraction indicated that OSA modification disrupted the crystalline structure of starch, and that more amylose-lipid complex was formed in PES. Scanning electron microscopy showed that OSA modification eroded starchs surface and reduced its smoothness, and significantly disrupted PES integrity. ES and PES could be developed as food additives for retrogradation inhibition of dough. These results provide new insights into OSA modification and expand its functional application in foods.

Improving the emulsification performance of adlay seed starch by esterification combined with ultrasonication and enzymatic treatment

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.

Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability

This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC reducing antioxidant capacity (CUPRAC) values were 317.4 mg GAE/100 g, 81.87%, and 6952.8 mg Trolox/100 g, respectively. The capsaicin, dihydrocapsaicin, and total carotenoid content were 175.8 mg/100 g, 71.01 mg/100 g, and 106.3 µg/g, respectively. All emulsions indicated shear-thinning, viscoelastic solid-like behavior, and recoverable characteristics, which were improved via enrichment with HPOB. The thermal loop test showed that the low-fat sample formulated with 3% HPOB indicated little change in the G* value, showing that it exhibited high emulsion stability. The induction period values (IP) of the salad dressing samples containing HPOB (between 6.33 h and 8.33 h) were higher than the IP values of the control samples (3.20 h and 2.58 h). The enrichment with HPOB retarded the formation of oxidative volatile compounds of hexanal, nonanal, and 1-octene-3-ol. According to the results presented in this study, HPOB could be effectively used in a low-fat salad dressing to enhance its rheological characteristics and oxidative stability.

Super absorbent glutaric anhydride-modified agar: Structure, properties, and application in biomaterial delivery

Agar was modified with glutaric anhydride (GA) in this study to expand its application in food and medicine. Glutaric anhydride-modified agar (GAR) can maintain high gel strength (1247.4 g/cm²) and improved transparency (82.7 %). The esterified agar formed by GA further formed a cross-linking molecule structure by increasing the reaction temperature. Notably, excellent freeze-thaw stability (24.1 %) and swelling property (3116.6 %) of GAR indicated that the carboxyl-terminal of modified agar improves its affinity with water. Therefore, satisfactory water permeability and expansive stone enable agar films to achieve high water absorption. Furthermore, GAR films exhibit a specific absorption capacity of tetracycline hydrochloride in weak acid solution, thereby suggesting its potential application as a sustainable drug delivery carrier. Finally, the structure of the modified agar was analyzed to explain the mechanism of binding water. Cryo-scanning electron microscopy (SEM) depicted the porous structure of the agar gel responsible for swelling, drug loading, and release. Low-field NMR results showed that GA improves agar gel's binding and free water content. According to our research results, these GAR hydrogel membranes with excellent properties have the potential to be used as effective drug delivery materials.

Fabrication and characterization of octenyl succinate anhydride modified amylose with pH-responsive Pickering emulsion behavior

To make stable Pickering emulsion in stomach acid condition which are suitable for small intestine targeted delivery, the emulsifying ability and pH responsiveness mechanisms of octenyl succinate anhydride modified amylose (OSA-AM) with the formless state and nanoparticles (NP) form in the Pickering emulsion were compared. OSA-AMs and OSA-AM NPs were obtained by successively modification of OSA esterification reaction with amylose and nanoprecipitation process, respectively. OSA-AM NPs showed higher contact angle and lower interfacial tension than OSA-AMs, which suggested OSA-AM NPs have the stronger ability to form stable Pickering emulsion. In addition, to compare the stability of Pickering emulsion in different environment, the emulsion index (EI), photographs and microscopy images during storage time of 180 days in pH 2.0, pH 4.0 and pH 7.0 were monitored. Pickering emulsion formed by OSA-AM NPs exhibited stronger stability in acid environment (pH 2.0) than pH 4.0 and pH 7.0. However, Pickering emulsion stabilized by OSA-AMs presented the opposite pH-responsive behaviors with OSA-AM NPs. To further study the pH responsiveness mechanisms of Pickering emulsion, the morphology, contact angle, particle size and surface charge of OSA-AMs and OSA-AM NPs with pH changing were measured. These results suggested that the protonation/deprotonation process of carboxyl groups in difference pH condition revealed the pH-responsible behaviors of Pickering emulsion.

Effect of single and dual modifications with cross-linking and octenylsuccinylation on physicochemical, in-vitro digestibility, and emulsifying properties of cassava starch

Native cassava starch (NCS) was chemically modified by cross-linking (CL), octenylsuccinylation (OS), CL followed by OS, and OS followed by CL. The modified cassava starches (MCS) were determined for physicochemical, in-vitro digestibility, and emulsifying properties. For the dual modifications, the functional groups introduced in the first modification were partially replaced by the ones that introduced in the second modification. The X-ray diffraction pattern and relative crystallinity of cassava starch did not change by both modifications, indicating that both reactions occurred predominantly in amorphous regions as well as on the surface of starch granules and did not alter the crystalline pattern in the granules. The physicochemical and emulsifying properties of the dual MCS were predominantly affected by the functional groups introduced in the second modification. For the in-vitro digestibility, the dual MCS exhibited the highest resistant starch content of 19.48-22.00% in comparison with the NCS (6.05%) and the single MCS (10.76-14.49%), possibly due to a synergistic effect of the functional groups introduced in the first and second modifications.

Lipase-polydopamine magnetic hydrogel microspheres for the synthesis of octenyl succinic anhydride starch

Octenyl succinic anhydride (OSA) starch is an important edible additive in the food field, and its synthesis method has attracted much attention. Lipase as a biocatalyst can improve the synthesis efficiency of OSA starch, and significantly inhibit the occurrence of side reactions. However, free lipase has not been widely applied in the synthesis of OSA starch due to the difficulty of separation from starch and poor reusability. In this work, a promising strategy for the synthesis of OSA starch catalyzed by lipase immobilized on polydopamine magnetic hydrogel microspheres (PMHM) is reported. The prepared lipase-polydopamine magnetic hydrogel microspheres (L-PMHM) can be uniformly dispersed in starch slurry, which is conducive to the full contact between lipase and starch. L-PMHM (Km =2.6276 μmol/mL) exhibits better affinity to the substrate than free lipase (Km = 3.4301 μmol/mL). Compared with the OSA starch catalyzed by free lipase (DS = 0.0176), the degree of substitution of OSA starch catalyzed by L-PMHM is up to 0.0277 in a short reaction time. In cyclic catalysis, L-PHMM can remain about 48 % of their original activity after 20 reuses and can be quickly separated from the product. These results suggest that L-PMHM has great potential as a biocatalyst for the efficient synthesis of OSA starch.

Chlorophyll Inhibits the Digestion of Soybean Oil in Simulated Human Gastrointestinal System

Nowadays, much available processed and highly palatable food such as cream products and fried and convenient food, which usually showed a high energy density, had caused an increase in the intake of dietary lipids, further leading to significant growth in the prevalence of obesity. Chlorophyll, widespread in fruits and vegetables, was proven to have beneficial effects on alleviating obesity. This study investigated the effects of chlorophyll on the digestive characteristics of lipids under in vitro simulated adult and infant gastrointestinal systems. Chlorophyll decreased the release rate of free fatty acid (FFA) during in vitro adult and infant intestinal digestion by 69.2% and 60.0%, respectively. Meanwhile, after gastrointestinal digestion, chlorophyll changed the FFA composition of soybean oil emulsion and increased the particle size of oil droplets. Interestingly, with the addition of chlorophyll, the activity of pancreatic lipase was inhibited during digestion, which may be related to pheophytin (a derivative of chlorophyll after gastric digestion). Therefore, the results obtained from isothermal titration calorimetry and molecular docking further elucidated that pheophytin could bind to pancreatic lipase with a strong affinity of (4.38 ± 0.76) × 10⁷ M^-1 (K_a), while the binding site was amino acid residue Trp253. The investigation not only explained why chlorophyll inhibited digestive enzyme activity to reduce lipids digestion but also provided exciting opportunities for developing novel chlorophyll-based healthy products for dietary application in preventing obesity.

Revealing substitution priority and pattern of octenylsuccinic groups along the starch chain under a continuous mode

Octenylsuccinic (OS) groups distribution was considered random under traditional batch mode (BM) process due to excessive available octenyl succinic anhydride (OSA) at early stage, making the functionality optimization of OSA starch under restricted substitution degree (DS) difficult. To reveal the priority rule of substituent position at starch molecular level, a continuous mode (CM, dropwise OSA addition) was applied for OSA starch preparation. Initial OSA substitution was predominately at the branching points of amylopectin backbone, then successive at the branching points of shorter and longer chains with increasing DS. As DS increased over 1.49%, substitution started occurring along the chains and moved towards the non-reducing ends until DS reached 6.65%. At similar DS, more branching point substitutions occurred at CM starch, showing superior emulsifying property over BM starch. OSA substitution priority rule does exist under controlled OSA supply, which would facilitate OSA starch design with specific substitution pattern and favored functionality.

A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles

Yolk-based mayonnaise is widely used to enhance the flavor of daily food. In view of health concerns on dietary cholesterol, novel mayonnaises (NMs) were made from Pickering emulsions stabilized by apple pomace particles using micro-jet (MJ-NM), ultrasonic (US-NM), and high-speed-shear homogenizer (HSS-NM), respectively. NMs and commercial mayonnaise (CM) were comparatively investigated in appearance, droplet size, rheological, tribological, and stability properties. NMs presented almost identical appearances to CM except for color. The droplets' size in NMs were larger than CM. Both NMs and CM demonstrated shear-thinning behavior and solid-like properties. Among mayonnaises, MJ-NM was demonstrated the most rapid thixotropy recovery with its storage modulus recovered within 51 s. Although both NMs and CM were of mixed tribology nature, NMs presented lower oral lubricity. Upon 210-day storage, both NMs and CM exhibited excellent stabilities without any oil-water separation occurred. Overall, the Pickering emulsions are promising and health alternatives for traditional mayonnaise.

Synthetic mechanism of octenyl succinic anhydride modified corn starch based on shells separation pretreatment

Herein, the synthetic mechanism of octenyl succinic anhydride (OSA) modified corn starch (OSCS) and granule shells (OSC_s) based on shells separation pretreatment (SSP) was investigated. High intensity peaks around 1720 and 1570 cm^-1 were observed for OSC_s in Fourier transform infrared (FTIR) spectra after SSP. OSC_s showed higher degree of substitution (DS) values (ranging from 0.128 to 0.170) than OSCS (0.121) determined by ¹H NMR. The average molecular weight (M_w) of OSA modified CS decreased, due to the introduction of OS groups. X-ray diffraction (XRD) indicated that esterification mainly took place in the amorphous regions of starch granules. X-ray photoelectron spectroscopy (XPS) revealed that a new peak corresponding to 1s orbital electrons of Na was obtained due to the introduction of OSA molecules. Meanwhile, lower surface DS and higher fluorescence intensity were noticed for OSC_s. Conclusively, SSP would significantly increase the reaction efficiency of OSA modification process of CS.

Structure and physicochemical properties of amphiphilic agar modified with octenyl succinic anhydride

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.

Digestion behavior and gastrointestinal fate of oil-in-water emulsions stabilized by different modified rice starches

This study highlights how starch modification and the concentration of resistant starch may alter the lipid digestion behavior in oil-in-water emulsions.