1
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Xu Y, Sun L, Zhuang Y, Gu Y, Zhang G, Fan X, Ding Y. Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties. Food Chem 2024; 457:140105. [PMID: 38905828 DOI: 10.1016/j.foodchem.2024.140105] [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: 02/23/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
Octenyl succinic anhydride (OSA)-modified starch is a commonly used food emulsifier and its emulsifying properties are positively correlated with the degree of substitution (DS). However, the maximum concentration of OSA in starch approved by the FDA and the China National Food Safety Standards is 3%. This study aims to enhance the emulsifying properties of OSA-modified waxy adlay seed starch by gelatinization under a limited DS and investigate its use in preparing delivery systems. The gelatinized OSA starch exhibited a more flexible macromolecular structure and better emulsifying activity (20.19 m2/g). The gelatinized OSA starch-stabilized astaxanthin-loaded emulsions showed high retention of astaxanthin (>50%) and long-term stability (56 days). In vitro digestion, the emulsion system showed a protective effect on astaxanthin, and the bioaccessibility of astaxanthin was increased to 16.32%. This study indicated that gelatinization could enhance the emulsifying properties of OSA starch, and this starch-stabilized emulsion was an effective system for astaxanthin.
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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
| | - Yongliang Zhuang
- 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
| | - Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, 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
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2
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Chen H, Li H, Wu Y, Kan J. Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough. Int J Biol Macromol 2024; 260:129594. [PMID: 38253147 DOI: 10.1016/j.ijbiomac.2024.129594] [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: 11/07/2023] [Revised: 01/04/2024] [Accepted: 01/17/2024] [Indexed: 01/24/2024]
Abstract
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.
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Affiliation(s)
- Huijing Chen
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Huiying Li
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Wu
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Jianquan Kan
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China.
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3
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Łupina K, Kowalczyk D, Lis M, Basiura-Cembala M. Antioxidant polysaccharide/gelatin blend films loaded with curcumin - A comparative study. Int J Biol Macromol 2023; 236:123945. [PMID: 36924870 DOI: 10.1016/j.ijbiomac.2023.123945] [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: 09/08/2022] [Revised: 02/12/2023] [Accepted: 03/03/2023] [Indexed: 03/16/2023]
Abstract
Curcumin (CUR; 0, 0.005, 0.01, 0.02 %) was loaded into binary 75/25 blend films based on polysaccharides (carboxymethyl cellulose (CMC), gum Arabic (GAR), octenyl succinic anhydride modified starch (OSA), water-soluble soy polysaccharides (WSSP)) and gelatin (GEL). The GAR-based system was the least rough and, consequently, the most transparent of the films. An opposite result was found for the WSSP-based film. Despite the phase separation, the CMC75/GEL25 film exhibited excellent mechanical strength and stiffness. CUR improved the UV/VIS light-barrier characteristics of the films, but did not affect most of other physiochemical properties. X-ray diffractograms revealed that CUR provoked the rearrangement of the triple helical structure of GEL. As highly erodible, the CMC75/GEL25 carrier ensured the fastest and the most complete release of CUR. The OSA75/GEL25 system exhibited an opposite behavior. The kinetic profiles of the antiradical activity of the films did not reflect CUR release. A comparison of 2,2-diphenyl-1-picrylhydrazyl (DPPH*) scavenging on the plateau revealed that the CUR-supplemented films had quite comparable antiradical potential. The CMC75/GEL25 system exhibited the highest colorimetric stability, likely as a result of complete encapsulation of CUR in the GEL-rich microspheres. Weak symptoms of physical aging (enthalpy relaxation) were found in the films.
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Affiliation(s)
- Katarzyna Łupina
- Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
| | - Dariusz Kowalczyk
- Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
| | - Magdalena Lis
- Department of Biomedicine and Environmental Research, Faculty of Natural Sciences and Health, The John Paul II Catholic University of Lublin, Konstantynów 1J, 20-708 Lublin, Poland
| | - Monika Basiura-Cembala
- Faculty of Materials, Civil and Environmental Engineering, University of Bielsko-Biala, Willowa 2, 43-309 Bielsko-Biala, Poland
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4
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LIU X. A new way to expand the application of starch and tung oil: tung oil anhydride modified starch. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.95822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xuncai LIU
- Xiamen Yan Palace Seelong Food Co. Ltd., China
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5
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Niu C, An Y, Yang Y, Wang R, Li T. Dodecenyl
succinic‐β‐cyclodextrin
with high degree of substitution: Synthesis, characterization and evaluation. J Appl Polym Sci 2022. [DOI: 10.1002/app.53452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chunmei Niu
- Hebei Key Laboratory of Flexible Functional Materials, School of Materials Science and Engineering Hebei University of Science and Technology Shijiazhuang China
| | - Yingjie An
- Hebei Key Laboratory of Flexible Functional Materials, School of Materials Science and Engineering Hebei University of Science and Technology Shijiazhuang China
| | - Yuxuan Yang
- Hebei Key Laboratory of Flexible Functional Materials, School of Materials Science and Engineering Hebei University of Science and Technology Shijiazhuang China
| | - Ruolin Wang
- Hebei Key Laboratory of Flexible Functional Materials, School of Materials Science and Engineering Hebei University of Science and Technology Shijiazhuang China
| | - Tiantian Li
- Hebei Key Laboratory of Flexible Functional Materials, School of Materials Science and Engineering Hebei University of Science and Technology Shijiazhuang China
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6
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Bist Y, Kumar Y, Saxena DC. Studies on rheological behavior of native and octenyl succinic anhydride modified buckwheat (
Fagopyrum esculentum
) starch gel and improved flow properties thereof. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yograj Bist
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - Yogesh Kumar
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - Dharmesh Chandra Saxena
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
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7
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Zhao L, Tong Q, Geng Z, Liu Y, Yin L, Xu W, Rehman A. Recent advances of octenyl succinic anhydride modified polysaccharides as wall materials for nano-encapsulation of hydrophobic bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6183-6192. [PMID: 35532302 DOI: 10.1002/jsfa.11984] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/30/2022] [Accepted: 05/09/2022] [Indexed: 06/14/2023]
Abstract
Polysaccharides can be esterified with octenyl succinic anhydride (OSA) to form derivatives with amphiphilic properties. The general preparation methods of OSA-polysaccharides are described, especially the aqueous method. The new hydrophobic groups introduced result in OSA-polysaccharides showing higher interfacial properties, better emulsifying stability, higher viscosity, and lower digestibility. There have been advances in the development of OSA-polysaccharides-based nano-encapsulation systems for hydrophobic bioactive compounds in recent years. Nano-encapsulation systems are formed through nanoemulsions, nanocapsules, nanoparticles, micelles, vesicles, molecular inclusion complexes, and so on. This review aims to describe the preparation methods, the structure characterizations, and the physicochemical properties of OSA-polysaccharides as encapsulating agents. In addition, the focus is on the different nano-encapsulation systems based on OSA-polysaccharides as wall materials. Future perspectives will concern OSA-polysaccharides-based nano-encapsulation systems with optimized functional properties for providing higher bioavailability and targeted delivery of various hydrophobic bioactive compounds. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Li Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ziwei Geng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lichen Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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8
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Gao W, Sui J, Yu B, Liu P, Cui B. Effect of shell separation pretreatment on the physicochemical properties of octenyl succinic anhydride-modified starch. Int J Biol Macromol 2022; 221:1-7. [PMID: 36067844 DOI: 10.1016/j.ijbiomac.2022.09.004] [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: 04/23/2022] [Revised: 08/22/2022] [Accepted: 09/02/2022] [Indexed: 11/26/2022]
Abstract
The effects of shell separation pretreatment (SSP) on the physicochemical properties of octenyl succinic anhydride (OSA)-modified starch were investigated in this study. SSP at different temperatures promoted esterification between starch molecules and OSA and thereby achieved a higher degree of substitution (DS). OSA-modified granule shells (OSCs) exhibited a rough surface and irregular shape, which were attributed to swelling caused by SSP during modification processes. The paste viscosity and viscoelastic properties of OSCs were enhanced after SSP. Both the swelling power and transparency of OSA esterified starch increased with DS values after SSP. The content of resistant starch (RS) among OSA esterified starch increased from 33.18 % to 45.33 %, which mainly occurred when SSP was introduced into the OS starch synthesis process. In summary, SSP at different temperatures promoted the unique physicochemical properties of OSCs specimens by increasing their DS values.
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Affiliation(s)
- Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Jie Sui
- Shandong Academy of Agricultural Science, Jinan, Shandong 250131, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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9
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Enhancing the storage stability of Pickering emulsion using esterified buckwheat starch with improved structure and morphology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Perea-Flores MDJ, Martínez-Luna KL, Núñez-Bretón LC, Sarria-Guzmán Y, Jiménez-Guzmán J, Alamilla-Beltrán L, Vivar-Vera G, González-Jiménez FE. Modification by lipophilic substitution of Mexican Oxalis tuberosa starch and its effect on functional and microstructural properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01233-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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11
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Han M, Wu X, Peng Y, Yu H. Preparation of low degree of substitution octenyl succinic starch ester by response surface methodology and its property analysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16125] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mo Han
- College of Food Science and Engineering Changchun University Changchun The People’s Republic of China
| | - Xiuli Wu
- College of Food Science and Engineering Changchun University Changchun The People’s Republic of China
| | - Yu Peng
- College of Food Science and Engineering Changchun University Changchun The People’s Republic of China
| | - Huapeng Yu
- College of Food Science and Engineering Changchun University Changchun The People’s Republic of China
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12
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Drying processes of OSA-modified plantain starch trigger changes in its functional properties and digestibility. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112846] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Singh R, Singh S, Saxena D. Systematic Evaluation and Studies on the Effect of Octenyl Succinic Anhydride Treatment on Structural, Functional, Morphological, and Flow Properties of Underutilized
Chenopodium album
Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Renuka Singh
- Sant Longowal Institute of Engineering & Technology Longowal Sangrur India
| | - Sukhcharn Singh
- Sant Longowal Institute of Engineering & Technology Longowal Sangrur India
| | - D.C. Saxena
- Sant Longowal Institute of Engineering & Technology Longowal Sangrur India
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14
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Impact of octenyl succinic anhydride (OSA) esterification on microstructure and physicochemical properties of sorghum starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112320] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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15
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Zhang C, Ma M, Xu Y, Xu Z, Sui Z, Corke H. Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches. Int J Biol Macromol 2021; 190:1-10. [PMID: 34419541 DOI: 10.1016/j.ijbiomac.2021.08.113] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 07/22/2021] [Accepted: 08/14/2021] [Indexed: 11/29/2022]
Abstract
This study compared blending effects of native and octenyl succinic anhydride (OSA) modified blends (waxy rice and waxy potato starch). OSA groups were observed to be present primarily in the outer layer of waxy potato starch granule, but throughout the whole waxy rice granule. A high linear correlation with blending ratio was observed for trough viscosity and final viscosity of native blends, but for peak viscosity (PV) and breakdown viscosity (BD) of esterified blends. PV and BD of esterified blends showed weaker non-additive effects than those of native blends. Consistency coefficient in downward curve, flow behavior index in downward curve, and loss tangent mainly showed non-additive effects in native blends, but additive effects in esterified blends. OSA modification affects interaction between molecules on the outer surfaces of two starch granules by altering molecular structures on the outer surfaces, resulting in different blending effects between native and esterified waxy starch blends.
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Affiliation(s)
- Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yijuan Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
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16
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Zhao Y, Khalid N, Nakajima M. Fabrication and Characterization of Dodecenyl Succinic Anhydride Modified Kudzu Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100188] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yiguo Zhao
- School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
- Graduate School of Life and Environmental Sciences University of Tsukuba 1‐1‐1 Tennoudai Tsukuba Ibaraki 305–8572 Japan
| | - Nauman Khalid
- School of Food and Agricultural Sciences University of Management and Technology Lahore 54000 Pakistan
| | - Mitsutoshi Nakajima
- Graduate School of Life and Environmental Sciences University of Tsukuba 1‐1‐1 Tennoudai Tsukuba Ibaraki 305–8572 Japan
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17
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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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18
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Cabrera-Canales ZE, Velazquez G, Rodríguez-Marín ML, Méndez-Montealvo G, Hernández-Ávila J, Morales-Sánchez E, Gómez-Aldapa CA. Dual modification of achira ( Canna indica L) starch and the effect on its physicochemical properties for possible food applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:952-961. [PMID: 33678878 PMCID: PMC7884568 DOI: 10.1007/s13197-020-04609-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2020] [Accepted: 06/26/2020] [Indexed: 11/28/2022]
Abstract
The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.
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Affiliation(s)
- Zaira E. Cabrera-Canales
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - María L. Rodríguez-Marín
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
| | - Guadalupe Méndez-Montealvo
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Juan Hernández-Ávila
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Carlos A. Gómez-Aldapa
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
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19
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Gao W, Sui J, Liu P, Cui B, Abd El-Aty AM. Synthetic mechanism of octenyl succinic anhydride modified corn starch based on shells separation pretreatment. Int J Biol Macromol 2021; 172:483-489. [PMID: 33460654 DOI: 10.1016/j.ijbiomac.2021.01.082] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 01/11/2021] [Accepted: 01/13/2021] [Indexed: 11/26/2022]
Abstract
Herein, the synthetic mechanism of octenyl succinic anhydride (OSA) modified corn starch (OSCS) and granule shells (OSCs) based on shells separation pretreatment (SSP) was investigated. High intensity peaks around 1720 and 1570 cm-1 were observed for OSCs in Fourier transform infrared (FTIR) spectra after SSP. OSCs 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 (Mw) 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 OSCs. Conclusively, SSP would significantly increase the reaction efficiency of OSA modification process of CS.
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Affiliation(s)
- Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Jie Sui
- Shandong Academy of Agricultural science, Jinan, Shandong 250131, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey.
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20
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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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21
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Hoyos-Leyva J, Bello-Pérez LA, Chávez-Salazar A, Castellanos-Galeano FJ, Álvarez-Barreto C. Effect of drying process of esterified plantain starch on sorption, thermodynamic and shelf-life characteristics. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2019.1664911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Javier Hoyos-Leyva
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Fundación Universitaria Agraria de Colombia , Bogotá D.C , Colombia
| | | | - Andrés Chávez-Salazar
- Departamento de Ingeniería, Facultad de Ingenierías, Universidad de Caldas , Manizales , Caldas , Colombia
| | | | - Cristina Álvarez-Barreto
- Departamento de Ingeniería, Facultad de Ingenierías, Universidad de Caldas , Manizales , Caldas , Colombia
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22
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Quintero‐Castaño VD, Bello‐Pérez LA, Álvarez‐Barreto CI, Castellanos‐Galeano FJ, Rodríguez‐García ME. Thermal, Morphological, and Functional Characterization of Gros Michel Banana Starch Modified with Octenyl Succinic Anhydride. STARCH-STARKE 2020. [DOI: 10.1002/star.202000058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Víctor D. Quintero‐Castaño
- Food Engineering Program, Faculty of Agro‐industrial Sciences Universidad del Quindío, Código Postal 630003, Carrera 15 # 12 Norte, Edificio F, Armenia Quindío, Colombia. PhD Program in Engineering, Faculty of Engineering Universidad de Caldas Calle 65 No. 26‐10, Código Postal 275 Manizales Caldas Colombia
| | - Luis A. Bello‐Pérez
- Instituto Politécnico Nacional Center for Development of Biotic Products. Km 8.5, Carretera Yautepec‐Jojutla, Colonia San Isidro, Apartado Postal 24.62731 Yautepec Morelos México
| | - Cristina I. Álvarez‐Barreto
- Department of Engineering, Faculty of Engineering Universidad de Caldas Calle 65 No. 26‐10, Código Postal 275 Manizales Caldas Colombia
| | - Francisco J. Castellanos‐Galeano
- Department of Engineering, Faculty of Engineering Universidad de Caldas Calle 65 No. 26‐10, Código Postal 275 Manizales Caldas Colombia
| | - Mario E. Rodríguez‐García
- Departamento de Nanotecnologia, Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Campus Juriquilla Queretaro Qro. C.P 76230 México
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23
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Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions. Carbohydr Polym 2020; 247:116726. [DOI: 10.1016/j.carbpol.2020.116726] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/01/2020] [Accepted: 07/01/2020] [Indexed: 12/12/2022]
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24
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Pulsed electric field assisted modification of octenyl succinylated potato starch and its influence on pasting properties. Carbohydr Polym 2020; 254:117294. [PMID: 33357863 DOI: 10.1016/j.carbpol.2020.117294] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 10/18/2020] [Accepted: 10/19/2020] [Indexed: 01/05/2023]
Abstract
The physicochemical properties and structural changes of potato starch esterified with octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF) were investigated. Results showed that PEF treatment during esterification resulted in a significant modification of pasting properties. The pasting temperature at 2-6 kV/cm reduced by 7.6-15.1 °C for PEF-assisted OSA starches but only by 3 °C for OSA modified starch without PEF treatment as compared to that of native starch. PEF-assisted esterification could reduce the reaction time and improve the reaction efficiency over the control by 6.1-39.1 %. A novel schematic model on structure-functionality relationship for PEF-assisted OSA modified starch was proposed. Structural disorganizations of starch induced lower pasting temperature and paste viscosity. The results suggest that PEF could be a potential eco-friendly and cost-effective physical technique to prepare starch products with desired paste behaviors and to broaden its application area especially in papermaking and textile industries.
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25
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Coimbra PPS, Cardoso FDSN, Gonçalves ÉCBDA. Spray-drying wall materials: relationship with bioactive compounds. Crit Rev Food Sci Nutr 2020; 61:2809-2826. [DOI: 10.1080/10408398.2020.1786354] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Pedro Paulo Saldanha Coimbra
- Laboratory of Bioactives, Food and Nutrition Post-Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro, Brazil
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26
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Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA): Partial characterization. Food Chem 2020; 315:126241. [DOI: 10.1016/j.foodchem.2020.126241] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 12/16/2019] [Accepted: 01/16/2020] [Indexed: 01/30/2023]
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27
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Cabrera Canales ZE, Rodríguez Marín ML, Gómez Aldapa CA, Méndez Montealvo G, Chávez Gutiérrez M, Velazquez G. Effect of dual chemical modification on the properties of biodegradable films from achira starch. J Appl Polym Sci 2020. [DOI: 10.1002/app.49411] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
| | - María Luisa Rodríguez Marín
- Área Académica de Química, Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Pachuca Hidalgo Mexico
- CátedrasCONACyT Ciudad de México Mexico
| | - Carlos Alberto Gómez Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Pachuca Hidalgo Mexico
| | | | - Miguel Chávez Gutiérrez
- CONACyT ‐ Instituto Politécnico NacionalCIIDIR Unidad Oaxaca Santa Cruz Xoxocotlán Oaxaca Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico NacionalCICATA unidad Querétaro Santiago de Querétaro Mexico
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28
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Quintero-Castaño VD, Castellanos-Galeano FJ, Álvarez-Barreto CI, Bello-Pérez LA, Alvarez-Ramirez J. In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105566] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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29
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Mora CP, Martinez-Alejo JM, Roman L, Martinez MM, Carvajal T, Pinal R, Mora-Huertas CE. Molecular and physical characterization of octenyl succinic anhydride-modified starches with potential applications in pharmaceutics. Int J Pharm 2020; 579:119163. [DOI: 10.1016/j.ijpharm.2020.119163] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/08/2020] [Accepted: 02/17/2020] [Indexed: 10/25/2022]
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30
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Velásquez‐Barreto FF, Bello‐Pérez LA, Yee‐Madeira H, Alvarez‐Ramirez J, Velezmoro‐Sánchez CE. Effect of the OSA Esterification of
Oxalis tuberosa
Starch on the Physicochemical, Molecular, and Emulsification Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.201900305] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Frank F. Velásquez‐Barreto
- Programa Doctoral en Ciencia de AlimentosFacultad de Industrias AlimentariasUniversidad Nacional Agraria La Molina Av. La Molina s/n, La Molina Lima 15024 Perú
- Escuela Profesional de Ingeniería AgroindustrialFacultad de Ciencias AgrariasUniversidad Nacional Autónoma de Chota Colpa Huacariz Chota Cajamarca 06120 Perú
| | | | - Hernani Yee‐Madeira
- Instituto Politécnico NacionalEscuela Superior de Físico MatemáticasLaboratorio Espectroscopia Mössbauer y Técnicas Complementarias CDMX, 07738 México
| | - Jose Alvarez‐Ramirez
- Departamento de Ingeniería de Procesos e HidráulicaUniversidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55–534, CDMX, 09340 México
| | - Carmen E. Velezmoro‐Sánchez
- Programa Doctoral en Ciencia de AlimentosFacultad de Industrias AlimentariasUniversidad Nacional Agraria La Molina Av. La Molina s/n, La Molina Lima 15024 Perú
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31
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Yao T, Wen Y, Xu Z, Ma M, Li P, Brennan C, Sui Z, Corke H. Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches. Int J Biol Macromol 2020; 144:705-714. [DOI: 10.1016/j.ijbiomac.2019.12.129] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 12/04/2019] [Accepted: 12/15/2019] [Indexed: 11/30/2022]
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32
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Wang PP, Luo ZG, Chun-Chen, Xiong-Fu, Tamer TM. Effects of octenyl succinic anhydride groups distribution on the storage and shear stability of Pickering emulsions formulated by modified rice starch. Carbohydr Polym 2020; 228:115389. [DOI: 10.1016/j.carbpol.2019.115389] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 09/24/2019] [Accepted: 09/26/2019] [Indexed: 01/18/2023]
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33
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Tong F, Deng L, Sun R, Zhong G. Effect of octenyl succinic anhydride starch ester by semi-dry method with vacuum-microwave assistant. Int J Biol Macromol 2019; 141:1128-1136. [PMID: 31479674 DOI: 10.1016/j.ijbiomac.2019.08.157] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/13/2019] [Accepted: 08/17/2019] [Indexed: 11/27/2022]
Abstract
Corn starch was esterified with octenyl succinic anhydride (OSA), in which semidry method assisted with vacuum-microwave treatment was used under the alkalescent condition. The effect of vacuum treatment on esterification was studied. The products were characterized by Fourier transform infrared (FT-IR) spectroscopy, 1H nuclear magnetic resonance (NMR), scanning electron microscopy (SEM) and X-ray diffraction. And the emulsifying properties were investigated with the emulsifying capacity (EC), emulsion droplet size and confocal laser scanning microscopy (CLSM). The degree of substitution (DS) of OSA starch increased significantly (ρ < 0.05) assisted by the vacuum-microwave treatment with the same dosage of reactant compared with the microwave only. The results confirmed the formation of OSA starch prepared by the method, all reactions occurred mainly on the surface of granules, and had no significant effect on the starch crystallinity. The OSA starch was a good polymeric surfactant with good abilities both in hydrophilic and lipophilic. The emulsifying capacity, degree of substitution of the OSA starch prepared by the method attractively showed vast potential for scale production.
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Affiliation(s)
- Fang Tong
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liling Deng
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Institute of Biotechnology Co. Ltd., Chongqing 401121, PR China
| | - Rui Sun
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Geng Zhong
- College of Food Science, Southwest University, Chongqing 400715, PR China.
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34
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Chávez‐Salazar A, Castellanos‐Galeano FJ, Álvarez‐Barreto CI, Bello‐Pérez LA, Cortés‐Rodríguez M, Hoyos‐Leyva JD. Optimization of the Spray Drying Process of the Esterified Plantain Starch by Response Surface Methodology. STARCH-STARKE 2019. [DOI: 10.1002/star.201800330] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Andres Chávez‐Salazar
- Universidad de CaldasFacultad de IngenieríaCalle 65, No. 26‐10, PO Box No. 275ManizalesCaldasColombia
| | | | | | - Luis A. Bello‐Pérez
- Centro de Desarrollo de Productos BióticosInstituto Politécnico Nacional. Km 8.5Carretera Yautepec‐JojutlaColonia San Isidro, PO Box No. 24.62731YautepecMorelosMexico
| | - Misael Cortés‐Rodríguez
- Universidad Nacional de Colombia sede MedellínFacultad de Ciencias AgrariasCra. 65 No. 59ª‐110MedellínColombia
| | - Javier D. Hoyos‐Leyva
- Programa de Ingeniería AgroindustrialFundación Universitaria Agraria de Colombia UNIAGRARIACll. 170 No. 54ª‐10Bogotá D.C.Colombia
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35
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Xiao Q, Weng H, Chen G, Xiao A. Preparation and characterization of octenyl succinic anhydride modified agarose derivative. Food Chem 2019; 279:30-39. [DOI: 10.1016/j.foodchem.2018.11.133] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 11/23/2018] [Accepted: 11/26/2018] [Indexed: 11/24/2022]
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36
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Naseri A, Shekarchizadeh H, Kadivar M. Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13898] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Azadeh Naseri
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Mahdi Kadivar
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
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37
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Basilio-Cortés UA, González-Cruz L, Velazquez G, Teniente-Martínez G, Gómez-Aldapa CA, Castro-Rosas J, Bernardino-Nicanor A. Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch. Polymers (Basel) 2019; 11:E333. [PMID: 30960317 PMCID: PMC6419406 DOI: 10.3390/polym11020333] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/09/2019] [Accepted: 02/13/2019] [Indexed: 11/17/2022] Open
Abstract
The effect of dual modification of corn starch, including hydrolysis and succinylation, were evaluated through peak viscosity (PV) analysis, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy. This dual modification was shown to increase the reaction efficiency (RE) and degree substitution (DS) compared with starches that were not subjected to acid hydrolysis pretreatment with a 44% and 45% increase respectively. After acid hydrolysis pretreatment, the surface of the corn starch granules exhibited exo-erosion and whitish points due to the accumulation of succinyl groups. The peak viscosity was reduced significantly with the acid hydrolysis pretreatment (between 3 and 3.5-fold decrease), which decreased the pasting temperature and peak time to 20 °C and 100 s respectively. In addition, the dual modification of corn starch altered certain thermal properties, including a reduction in the enthalpy of gelatinization (ΔH) and a higher range of gelatinization (around 6 °C), which may effectively improve industrial applications. Modifications on the FTIR spectra indicated that the dual modification affected the starch crystallinity, while the Raman spectra revealed that the dual modification disrupted the short-range molecular order in the starch. Rearrangement and molecular destabilization of the starch components promoted their granular amphiphilic properties.
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Affiliation(s)
- Ulin Antobelli Basilio-Cortés
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Leopoldo González-Cruz
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA-IPN unidad Querétaro. Cerro blanco 141, colinas del cimatario, Santiago de Querétaro 76090, Querétaro, Mexico.
| | - Gerardo Teniente-Martínez
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Carlos Alberto Gómez-Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42183, Hidalgo, Mexico.
| | - Javier Castro-Rosas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42183, Hidalgo, Mexico.
| | - Aurea Bernardino-Nicanor
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
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38
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Bismark S, Xun Z, Zhifeng Z, Charles F, William B, Benjamin A, Ebenezer HK. Phosphorylation and Octenylsuccinylation of Acid-Thinned Starch for Enhancing Adhesion on Cotton/Polyester Blend Fibers at Varied Temperature Sizing. STARCH-STARKE 2018. [DOI: 10.1002/star.201800055] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Sarkodie Bismark
- School of Material Science and Engineering; East China University of Science and Technology; 130 Meilong road Shanghai China
- School of Textiles and Clothing; Jiangnan University; 1800 Lihu Avenue Wuxi China
- Department of Industrial Art (Textiles); Kwame Nkrumah University of Science and Technology; U.P. 50 Kumasi Ghana
| | - Zhang Xun
- School of Textiles and Clothing; Jiangnan University; 1800 Lihu Avenue Wuxi China
| | - Zhu Zhifeng
- School of Textiles and Clothing; Jiangnan University; 1800 Lihu Avenue Wuxi China
| | - Frimpong Charles
- Department of Industrial Art (Textiles); Kwame Nkrumah University of Science and Technology; U.P. 50 Kumasi Ghana
| | - Badoe William
- Department of Industrial Art (Textiles); Kwame Nkrumah University of Science and Technology; U.P. 50 Kumasi Ghana
| | - Asinyo Benjamin
- Department of Industrial Art (Textiles); Kwame Nkrumah University of Science and Technology; U.P. 50 Kumasi Ghana
| | - Howard K. Ebenezer
- Department of Industrial Art (Textiles); Kwame Nkrumah University of Science and Technology; U.P. 50 Kumasi Ghana
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39
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Velásquez-Barreto FF, Bello-Pérez LA, Yee-Madeira H, Velezmoro Sánchez CE. Esterification and Characterization of Starch From Andean Tubers. STARCH-STARKE 2018. [DOI: 10.1002/star.201800101] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Frank F. Velásquez-Barreto
- Programa Doctoral en Ciencia de Alimentos, Facultad de Industrias Alimentarias; Universidad Nacional Agraria La Molina; La Molina, Lima Perú
| | | | - Hermani Yee-Madeira
- Instituto Politécnico Nacional, Escuela Superior de Físico Matemáticas, Laboratorio Espectroscopia Mössbauer y Técnicas Complementarias; Departamento de Física; Ciudad de México México
| | - Carmen E. Velezmoro Sánchez
- Programa Doctoral en Ciencia de Alimentos, Facultad de Industrias Alimentarias; Universidad Nacional Agraria La Molina; La Molina, Lima Perú
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40
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Altuna L, Herrera ML, Foresti ML. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.032] [Citation(s) in RCA: 130] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Arshad H, Ali TM, Abbas T, Hasnain A. Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch. STARCH-STARKE 2018. [DOI: 10.1002/star.201700320] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Hira Arshad
- Department of Food Science and Technology, University of Karachi; 75270 Karachi Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology, University of Karachi; 75270 Karachi Pakistan
| | - Tanveer Abbas
- Department of Microbiology, University of Karachi; 75270 Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology, University of Karachi; 75270 Karachi Pakistan
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Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.003] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Królikowska K, Fortuna T, Pietrzyk S, Khachatryan K, Pająk P. Effect of metal ions on physicochemical and rheological properties of octenyl succinate starches. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zhao Y, Khalid N, Shu G, Neves MA, Kobayashi I, Nakajima M. Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch. Carbohydr Polym 2017; 176:91-98. [DOI: 10.1016/j.carbpol.2017.08.064] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 08/07/2017] [Accepted: 08/12/2017] [Indexed: 11/29/2022]
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WON C, JIN YI, CHANG DC, KIM M, LEE Y, GANESAN P, LEE YK, CHANG YH. Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.23616] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Yong Ik JIN
- National Institute of Crop Science, Rural Development Administration, Korea
| | - Dong-Chil CHANG
- National Institute of Crop Science, Rural Development Administration, Korea
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Zhang Z, Zhao S, Xiong S. Physicochemical properties of Indica
rice starch modified by mechanical activation and octenyl succinic anhydride. STARCH-STARKE 2017. [DOI: 10.1002/star.201600008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Zhengmao Zhang
- College of Life Science and Technology; Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables; Hubei Engineering University; Xiaogan P. R. China
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
| | - Siming Zhao
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
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Agama-Acevedo E, Bello-Perez LA. Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.02.014] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Bello-Pérez LA, Bello-Flores CA, Nuñez-Santiago MDC, Coronel-Aguilera CP, Alvarez-Ramirez J. Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability. Carbohydr Polym 2015; 132:17-24. [PMID: 26256319 DOI: 10.1016/j.carbpol.2015.06.042] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2015] [Revised: 06/10/2015] [Accepted: 06/12/2015] [Indexed: 11/19/2022]
Abstract
Banana starch was esterified with octenylsuccinic anhydride (OSA) at different degree substitution (DS) and used to stabilize emulsions. Morphology, emulsion stability, emulsification index, rheological properties and particle size distribution of the emulsions were tested. Emulsions dyed with Solvent Red 26 showed affinity for the oil phase. Backscattering light showed three regions in the emulsion where the emulsified region was present. Starch concentration had higher effect in the emulsification index (EI) than the DS used in the study because similar values were found with OSA-banana and native starches. However, OSA-banana presented greater stability of the emulsified region. Rheological tests in emulsions with OSA-banana showed G'>G" values and low dependence of G' with the frequency, indicating a dominant elastic response to shear. When emulsions were prepared under high-pressure conditions, the emulsions with OSA-banana starch with different DS showed a bimodal distribution of particle size. The emulsion with OSA-banana starch and the low DS showed similar mean droplet diameter than its native counterpart. In contrast, the highest DS led to the highest mean droplet diameter. It is concluded that OSA-banana starch with DS can be used to stabilize specific emulsion types.
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Affiliation(s)
| | | | | | - Claudia P Coronel-Aguilera
- Department of Food Science, Purdue University, West Lafayette, IN 47907, United States; Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907, United States
| | - J Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, México D.F. 09340, Mexico
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