LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Limin Wang,Qianfei Jia,Yuan Li,Hui Zhao,Zijian Wu
This study investigated the chitosan (CS)-octenyl succinic anhydride (OSA) starch complex as a stabilizer for Pickering emulsions. The effects of OSA concentration (0.5wt%-2.5wt%) and viscosity (OSA1, OSA2, OSA3) on the stability and physiochemical properties of emulsion were examined. The results showed that CS-OSA with 2.0wt% concentration OSA stabilized emulsion exhibited optimal emulsifying capacity. Contact angle analysis, Fourier transform infrared spectrometer (FTIR) and X-difference diffractometer (XRD) were utilized to explore the stabilized mechanism of CS-OSA on emulsion, results confirmed the CS and OSA interactions, and strong adsorption of CS-OSA particles at the oil-water interface. Furthermore, CS-OSA stabilized emulsion loading curcumin were assessed, results showed that curcumin loaded emulsion exhibited high stability and better antioxidant capacity than free CS during 10-day storage. The overall study offers valuable insights into the utilization of CS-OSA emulsifiers in delivery application for lipophilic bioactive molecules.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Jie Chen,Qin Liu,Longyu Yuan,Wenzhong Shen,Qingxing Shi,Guojun Qi,Ting Chen,Zhenfei Zhang
The brown planthopper (BPH) is the most serious pest causing yield losses in rice. MicroRNAs (miRNAs) are emerging as key modulators of plant–pest interactions. In the study, we found that osa-miR162a is induced in response to BPH attack in the seedling stage and tunes rice resistance to the BPH via the α-linolenic acid metabolism pathway as indicated by gas chromatography/liquid chromatography-mass spectrometry analysis. Overexpression of osa-miR162a inhibited the development and growth of the BPH and simultaneously reduced the release of 3-hexenal and 3-hexen-1-ol to block host recognition in the BPH. Moreover, knockdown of OsDCL1, which is targeted by osa-miR162a, inhibited α-linolenic acid metabolism to enhance the resistance to the BPH, which was similar to that in miR162a-overexpressing plants. Our study revealed a novel defense mechanism mediated by plant miRNAs developed during the long-term evolution of plant–host interaction, provided new ideas for the identification of rice resistance resources, and promoted a better understanding of pest control.
研究领域:
植物学
·
遗传学
·
害虫防治
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Chi Yan,David Julian McClements,Yuqing Zhu,Liqiang Zou,Wei Zhou,Wei Liu
This paper attempted to construct a high internal phase emulsion (HIPE) through altering interfacial behaviors using the electrostatic interaction between positive chitosan and negative octenyl succinic anhydride (OSA) starch. The partial polysaccharide complex of OSA starch/chitosan was used to stabilize HIPE, which was able to adsorb at the oil droplet interface and prevent the coalescence of oil droplets. The wettability of OSA starch was enhanced with the addition of positively charged chitosan, leading to the formation of partial complexes. The impact of pH and concentration of chitosan on the droplet size, surface charge, and interface behavior were investigated, and the formation of the polysaccharide complex was further confirmed by atomic force microscopy. The presence of the OSA starch/chitosan complex facilitated the formation of stable HIPE with a gel-like structure and satisfactory centrifugal and oxidative stability. These results are useful to provide information for fabricating polysaccharide-based HIPE delivery systems, which may help expand their application in the food industry.
研究领域:
食品科学
·
生物材料
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2024
·
IF 5.3
Jingye Zhu,Suping Zhu,Jianshe Chen,Yong Chen
Emulsions stabilized by normal starch-based emulsifier could be easily digested for fat absorption. In this study, a novel design of resistant starch-based emulsifier (RSE) is expected to be a promising strategy in reducing fat digestibility . Waxy corn starch (WCS) was used to prepare RS by pullulanase debranching, and then RS was esterified with different hydrophobic agents of octenyl succinic anhydride (OSA) and dodecenyl succinate anhydride (DDSA) to prepare OSA/DDAS modified RSE (OSA-R and DDSA-R). The structure and emulsification properties of OSA-R and DDSA-R were comprehensively investigated. The results showed that RS content of WCS was increased from 0.17% to 35.52% by pullulanase debranching and then RS contents of OSA-R (37.53%) and DDSA-R (42.18%) could be further increased by OSA/DDSA modifications. Moreover, both OSA-R and DDSA-R stabilized emulsions were stable under neutral and alkaline conditions and were of good quality within 10 days of storage at 4 °C. Compared with OSA-R stabilized emulsion, DDSA-R stabilized emulsion had higher acid stability, CaCl 2 stability and storage stability. Furthermore, in vitro digestion study demonstrated that both OSA-R and DDSA-R stabilized emulsions exhibited strong resistance against digestion. In conclusion, two high resistant starch-based emulsifiers obtained by OSA/DDAS modifications could be used for stabilizing oil-in-water emulsions, which provide important references for the selection of RSE esterification agents and the application of RS in food industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2012
·
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
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Sheng Fang,Xiaojian Zhao,Yanmei Liu,Xianrui Liang,Yuexi Yang
The aim of the present study was to investigate the application of octenyl succinic anhydride (OSA) starch and chitosan to form multilayer nanoemulsions in the spray-drying microencapsulation of β -carotene in oil. Initially, the single and bilayer nanoemulsions were prepared and optimized by varying their compositions with the characterization of mean particle diameter (MPD), polydispersity index (PDI) and zeta-potential (ZP). The optimized composition of the bilayer emulsion was 9 wt% medium chain triglycerides (MCT) oil phase, 4.6 wt% OSA starch and 0.3 wt% chitosan. The MPD, PDI and ZP of the bilayer emulsion were 183.6 ± 0.7 nm, 0.17 ± 0.03 and 24.9 ± 1.9 mV, respectively. The stability of single and bilayer emulsions against acidic pH was evaluated. In the spray-drying process, the effects of OSA starch/maltodextrin as wall materials on the bilayer emulsion were investigated. Another complex interfacial layer with adjustable surface positive charges could be formed by mixing the bilayer emulsion with these wall materials. The spray-dried microencapsulated particles were characterized and the degradation of β -carotene at different temperatures was studied. The stability of encapsulated β -carotene was influenced by the different constituents at the oil in water interface and the multilayer interface was demonstrated to provide the best protection during storage. These results have important implications for the spray-drying microencapsulation of functional additives with OSA starch as both emulsifier and wall materials.
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Junwei Fan,Wenkai Lyu,Jing Li,Fei Hu
In this paper, we optimized the esterification reaction of enzymatic starch by using ultrasonic, and then explored the physicochemical properties of chitosan and OSA starch complex granules. Rice starch, after enzymatic treatment, was subjected to esterification and ultrasonic to produce OSA rice starch. Then, chitosan was used to complex with OSA rice starch. The results indicated that simultaneous ultrasonication and esterification did not significantly enhance the damage to the crystalline structure of starch, and Raman spectroscopy showed a more uniform distribution of OSA groups. The zeta-potential and FT-IR showed chitosan and OSA starch complex mainly relied on electrostatic interaction. Enzyme treatment and ultrasonication can improve the thermal stability of the complex granules and the adsorption stability at the oil-water interface. The complex granules were used as Pickering emulsion stabilizers to obtain very large droplet sizes with excellent stability, which is an excellent Pickering emulsion stabilizer to expand the application of starch-based Pickering emulsions in the food industry in the future.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION
·
2013
·
IF 1.7
Chen Chen,Chunmei Gao,Mingzhu Liu,Shaoyu Lǚ,Chuanming Yu,Sheng Ma,Junyan Wang,Guijia Cui
Cationic polymers have been widely used as drug delivery systems. Herein, an oxidized sodium alginate/chitosan (OSA/CS) core–shell microgel was prepared via water-in-oil emulsion method. Morphological properties of the resulting microgel were determined by transmission electron microscopy, hydrodynamic diameter of the microgel was characterized by dynamic light scattering. The objective of this work was to achieve the colon-specific delivery of an antiulcerative colitis drug using a fully nontoxic carrier. 5-aminosalicylic acid (5-ASA) was chosen as a model drug, which is rapidly absorbed before entering the colon, thus it is necessary to develop a colon-specific delivery system for it. The in vitro drug release profile was established in buffer solutions with 0.1 M HCl/NaCl (pH 1.2) and 0.1 M phosphate buffered saline (pH 7.4) at 37 °C. The results indicated that this OSA/CS core–shell microgel inhibited the release of 5-ASA in stomach to a certain extent and is degradable in physiological conditions. Due to the excellent biocompatible nature of CS and OSA, this core–shell microgel has good biocompatibility and may have potential applications in oral controlled drug delivery systems.
研究领域:
药剂学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 10
·7464-7477
·
IF 2.6
Ruijie Wang,Leiyu Deng,Weiping Jin,Qi Meng,Jianzhong Han,Weilin Liu
Summary Curcumin is a bioactive substance, while poor stability and low bioavailability limit its effective utilisation. Curcumin-loaded nanoparticles were prepared using the wall materials containing OSA starch alone (HI), sodium caseinate alone (SC), and a mixture of OSA starch and sodium caseinate (HS). Compared to HI and SC, HS had obvious network structure and smaller particle size, with the loading capacity higher than 20%. The storage stability at 4 °C were higher in HS and SC, FTIR and XRD results showed that all nanoparticles encapsulated curcumin through hydrogen bonding. When nanoparticles were added to yogurt, HI showed slower curcumin release during in vitro semi-dynamic elderly digestion, whereas SC and HS can better accelerate the digestion rate of proteins in yogurt, leading to a decrease in the apparent viscosity of digestive emptying products. This study provided a reference for curcumin delivery wall materials and pushed forward development of functional foods for elderly.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Yaqi Hou,Min Zhang,Shuqin Xia,Khizar Hayat,Heping Cui,Jingyang Yu
In recent years, high internal phase Pickering emulsions (HIPEs) have attracted significant research interest for their potential applications in food industry. HIPEs with high ionic strength was successfully fabricated based on OSA starch (OSA-S) and gum Arabic (GA) to improve storage stability and the salty taste perception. The influence of OSA-S and GA ratio on NaCl-containing HIPEs stability was estimated, and the underlying mechanism was explored from the interfacial properties. The GA incorporation improved the long-term stability of emulsion at high ionic strength (512 mmol/L). Furthermore, the transmittance of NaCl-containing HIPEs stabilized by OSA-GA complexes was significantly lower than that of emulsions stabilized by OSA-S alone. The OSA-GA complexes effectively anchored at the interface to reduce the interfacial tension and formed a viscosity dominated interfacial layer. The saltiness retention time was prolonged from 11.12 ± 0.64 s to 18.25 ± 1.59 s when the mass ratio of OSA-S to GA was 2:1. The tribological tests demonstrated that the incorporation of GA resulted in an elevated friction coefficient of the emulsion within the low sliding speed, thereby decelerating the rate of oil penetration out the emulsion and consequently prolonging the retention time of the saltiness. This study provided a new idea for designing semi-solid sauces based emulsion for salt reduction.
研究领域:
食品科学
·
界面化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
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
·
纳米技术
·
药学
✓ 已验证
产品关联
DOI
高影响因子
Polymers
·
2023
·Vol. 15
·期 3
·706
·
IF 5
Fengchao Zhou,Mingyang Dong,Jianhui Huang,Guorong Lin,Jie Liang,Shibin Deng,Chenqi Gu,Qingyu Yang
Native starch (NS) from different botanical origins (native rice/tapioca/oat starch, NRS/NTS/NOS) were hydrophobically modified by octenyl succinic anhydride (OSA), and the octenyl succinic (OS) groups were successfully introduced in the starch molecules which obtained OS-starch (OSRS, OSTS and OSOS) with different levels of modification (0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%) and degree of substitution (DS). The structural properties of the OS-starch, such as granule size, crystal, wettability and morphology were studied, and the OS-starch was used as particulate stabilizers to produce oil-in-water (O/W) Pickering emulsions. The emulsion index, droplet size distribution and microstructures of Pickering emulsions produced by different OS-starches were compared. OSA modification had almost no effect on the morphology or crystal structure types of three kinds of NS and OS-starch but markedly increased the contact angle and particle size distribution of OSRS, OSTS and OSOS. Esterification reaction of OSA and starch mainly occurred in amorphous regions of starch, and the OSA significantly improved the emulsifying capacity of OSRS, OSTS and OSOS granules and thus stabilized emulsions formed at higher levels (2.5% and 3.0%) of modification of OS-Starch exhibited better stability; the ability of OS-starch to stabilize Pickering emulsion was 3.0% OSRS > 3.0% OSOS > 3.0% OSTS, respectively. Observation and structural properties analysis of OS-starch granules and Pickering emulsion droplets showed that the number and thickness of the starch granules on the oil-water interface of the emulsion droplets increased with improvement of the OSA modification level, and an aggregation state was formed between the OS-starch granules, which was also enhanced with the OSA modification levels. These were all necessary for the Pickering emulsion stabilized by starch granules to remain in a steady state.Keywords:rice starch;tapioca starch;oat starch;Pickering emulsions;OSA;stability
研究领域:
食品科学
·
化学工程
·
胶体科学
✓ 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）