FOOD HYDROCOLLOIDS
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2012
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IF 3.473
Chao Li,Xiong Fu,Faxing Luo,Qiang Huang
Effects of maltose on the stability and rheological properties of orange oil-in-water (O/W) emulsion formed by octenyl succinic anhydride modified waxy corn starch (OS-starch) were investigated. Emulsion samples were prepared using a jet homogenizer. Creaming behavior, droplet size distribution and rheological properties of emulsions during storage were studied. Results showed that the emulsion with no maltose was unstable over a quiescent storage period of one month, while the emulsions containing maltose appeared relatively stable. The OS-starch played a critical role in stabilizing emulsion by adsorbing at oil–water interface. Maltose assisted the emulsion against creaming, flocculation , and coalescence. Rheological results showed that the viscoelastic properties of the emulsions increased with increasing maltose content. Maltose increased the viscosity of emulsion, and enhanced the elastic structure of emulsion through interaction with OS-starch and water. Increase of viscoelasticity of the emulsion system retarded oil droplets free motion and strengthened the mutual acting force between droplets, thereby delaying creaming, flocculation, and coalescence of oil droplets.
研究领域:
食品科学
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化学工程
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产品关联
DOI
高影响因子
Foods
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2022
·Vol. 11
·期 22
·3591
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IF 5.561
Zafarullah Muhammad,Rabia Ramzan,Ruifen Zhang,Dong Zhao,Nazia Khalid,Mei Deng,Lihong Dong,Mahwash Aziz,Rizwana Batool,Mingwei Zhang
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-amylosePueraria montanastarch (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.Keywords:Pueraria montanastarch;OSA modification;microencapsulation;puerarin;Pickering emulsions;in vitro release
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Biqi Tang,Jiayi Sun,Jie Xiao,Yong Cao,Qingrong Huang,Chi-Tang Ho,Xingran Kou,Muwen Lu
Piperine (PIP) has been known for its pharmacological activities with low water solubility and poor dissolution, which limits its nutritional application. The purpose of this research was to enhance PIP stability, dispersibility and biological activity by preparing PIP nanoparticles using the wet-media milling approach combined with nanosuspension solidification methods of spray/freeze drying. Octenyl succinic anhydride (OSA)-modified waxy maize starch was applied as the stabilizer to suppress aggregation of PIP nanoparticles. The particle size, redispersibility, storage stability and in vitro release behavior of PIP nanoparticles were measured. The regulating effect on adipocyte differentiation was evaluated using 3T3-L1 cell model. Results showed that PIP nanoparticles had a reduced particle size of 60 ± 1 nm, increased release rate in the simulated gastric (SGF) and intestinal fluids (SIF) and enhanced inhibition effect on adipogenesis in 3T3-L1 cells compared with free PIP, indicating that PIP-loaded nanoparticles with improved stability and anti-adipogenic property were developed successfully by combining wet-media milling and drying methods.
研究领域:
药学
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纳米技术
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生物技术
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细胞生物学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2024
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IF 11
Chaoran Yang,Wei Yu,Boyan Gao,Yuge Niu,Liangli Yu
To improve the resistance of Monascus pigments (MPs) to adverse environmental factors, a nanoparticle carrier was constructed using ovalbumin, rutin and pectin modified by octenyl succinic anhydride. According to the determination of particle size, ζ-potential and microstructure, the composite nanoparticles exhibited the "core-shell" structure. Specifically, the ovalbumin core was encapsulated by the modified pectin adsorbed with rutin. Spectroscopic analysis demonstrated that electrostatic interactions, hydrogen bonding and hydrophobic interactions between wall materials and MPs were the main driving forces to form composite nanoparticles. The stabilities of light, thermal and storage of MPs were significantly enhanced after encapsulation due to the physical barrier effect of the wall materials against external disturbances and the multiple functions of rutin, including free radical scavenging, absorption of partial UV and scatter light, and possible co-pigmentation effects with MPs. Moreover, the composite nanoparticles exhibited higher inhibition activity against pancreatic lipase and antioxidant activity compared with those of free MPs. The results provided an ideal way to develop new MPs products, which had long-lasting and stable performance during food processing and storage.
研究领域:
食品科学
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纳米技术
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药学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
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IF 8.2
Siyuan Fei,Yu Li,Kangjing Liu,Haitao Wang,A.M. Abd El-Aty,Mingqian Tan
The growing prevalence of dysphagia among the aging population presents a significant challenge. Many highly nutritious foods, like salmon, are often unsuitable for the elderly due to their firm texture when heated. To address this concern, a combination of salmon myofibrillar protein (SMP), Konjac glucomannan (KGM), and different emulsion fillers—such as oil droplets, octenyl succinic anhydride (OSA)-modified potato starch emulsion, and high methoxylated pectin (HMP) emulsions—was selected to enhance the network of salmon protein gels with the aims to create potential applications as dysphagia-friendly foods. The International Dysphagia Dietary Standardization Initiative (IDDSI) test indicated that all gel samples were classified as level 5. The OSA-SMP-KGM gel exhibited notably higher cohesiveness ( P < 0.05), reduced adhesion, and enhanced mouthfeel. The OSA-SMP-KGM gel exhibited a smooth surface and excellent water retention (92.4 %), rendering it suitable for individuals with swallowing difficulties, particularly those prone to experiencing dry mouth. The yield stress of OSA-SMP-KGM gel was 594.14 Pa and stable structure was maintained during chewing and swallowing (γ e /γ v = 62.5). This study serves as a valuable reference for developing salmon-based products that are not only highly nutritious but also fulfill the criteria for a desirable swallowing texture.
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
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IF 9.231
Wenxiu Zheng,Lin Ren,Wenzhuo Hao,Lei Wang,Changhong Liu,Lei Zheng
The stability of hydrophobic bioactive compound indole-3-carbinol (I3C) is a challenge for application. In this work, Pickering emulsions were prepared to encapsulate I3C. As the emulsifier, high amylose corn starch was pretreated by acid hydrolysis, afterwards modified by different concentrations of octenyl succinic anhydride (OSA), and their emulsions were evaluated. The XRD, SEM and FTIR results indicated the successful modification. ζ-potential, mean droplet size and emulsification index (EI) of the emulsions confirmed that modified starch with a higher degree of substitution (DS) was more effective for enhancing the storage stability. The results of encapsulation efficiency (EE) and retention degree of I3C after 14 d also proved the assumption. Moreover, the Pickering emulsions protected I3C against ultraviolet light and achieved controlled release in vitro . The food-grade Pickering emulsion loading I3C is promising to be used as a nutrient or dietary supplement for food applications.
研究领域:
食品科学
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材料科学
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胶体化学
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营养学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Yanan Zhao,Yitong Wang,Fei Yu,Linyin Ma,Hui Teng,Lei Chen
We investigated the effects of 2-Octen-1-ylsuccinic anhydride (OSA) modification and ultrasound on the structure, interface, and emulsification ability of fucoidans (FUCs). A modified polysaccharide emulsion system containing melatonin with high stability was established. The results demonstrated that the interfacial tension of the modified FUCs decrease gradually and the amphiphilicity was improved. The 9 %-OSA-FUCs emulsions ultrasonicated at 400 W presented the smallest volume-average droplet diameter (1.34 ± 0.03 μm) and the storage stability were also remarkably improved by the processing method. Meanwhile, the emulsion system enhances melatonin bioaccessability, effectively shielding it from the gastrointestinal environment and ensuring stable delivery to the small intestine for optimal absorption. At the same time, the emulsion system improves the bioaccessability of melatonin (55.32 % > 24.20 % of melatonin) and effectively delay the release of FFA in first 10 min (17.72 % < 21.98 %). This study provides insights into rational modification strategies for functional polysaccharide-based emulsifiers and designing delivery systems for chemically labile hydrophobic bioactive components.
研究领域:
食品科学
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高分子科学
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胶体与界面化学
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制药技术
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营养科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）