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
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
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生物技术
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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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
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
·
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
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Functional Foods
·
2021
·
IF 4.451
Chi Yan,Xiaolin Wu,Yi Wang,Shengfeng Peng,Jun Chen,Liqiang Zou,David Julian McClements,Wei Liu
The main goal of the present work was to access the ability of high internal phase emulsions (HIPEs) to encapsulate β -carotene. The carotenoid loading capacity of the HIPEs was around 20-fold higher when OSA-starch/chitosan complexes were used than when only OSA-starch was used. This impact could be mainly assigned to the capacity of the former HIPEs to trap carotenoid caystals in a stable form. The OSA-starch/chitosan complexes were shown to absorb on the oil droplets interface and form a 3D network in the aqueous phase, which helped to prevent droplet coalescence induced by β -carotene crystal. The incorporation of β -carotene within the oil droplets enhanced its resistance to chemical degradation when exposed to heat, ultraviolet radiation, or gastrointestinal conditions. Our results provide information that may aid the design and development of edible soft solids containing high carotenoid levels, which may be applied in food and pharmaceutical industry.
研究领域:
食品科学
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生物技术
·
制药工程
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Xinshuo Wang,Shuqin Xia,Khizar Hayat,Heping Cui,Jingyang Yu,Shahzad Hussain
With the increased public awareness of health risks, the development of low-fat and low-salt salad dressings has garnered widespread attention. A switchable delivery carrier for sodium salt, based on water-in-oil high internal phase emulsions (W/O HIPEs) and regulated by octenyl succinic anhydride (OSA) starch, was created. The saltiness perception, physical stability, interfacial property and water-oil distribution of W/O HIPEs were analyzed. Incorporating 2 mg/mL OSA starch in the internal aqueous phase was a key regulatory point to achieve switchable delivery of sodium salt in W/O HIPEs. It was related with the synergistic effect between OSA starch and polyglycerol polyricinoleate (PGPR). The formation of a stronger viscous response interfacial layer, coupled with the reduction of free water mobility, reduced their instability index (0.045). In contrast, the competitive effect between OSA starch (4, 6 mg/mL) and PGPR promoted the formation of the fragile water-in-oil interfacial layers, enhanced the oil mobility and the movement of the droplets, thereby accelerating the droplets aggregation (6.580 μm) and increasing the instability index (0.301). The targeted oral instability of W/O HIPEs mediated by α-amylase contributed to the release of sodium salt and enhanced saltiness perception ( I max ≥5.12). Overall, these findings would be beneficial in developing new low-fat and low-salt alternatives to salad dressings.
研究领域:
食品科学
·
界面化学
·
感官科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Wenbo Miao,David Julian McClements,Junqing Han,Hangyan Ji,Zhengyu Jin,Chao Qiu
The rheology and oxidative stability of oleogels are critical factors impacting their application as solid fat substitutes in the food industry. For this reason, the influence of chitosan-EGCG conjugates on the rheology and oxidative stability of OSA-starch (OS) oleogels was examined. Conjugates were prepared from chitosan ingredients with different viscosities (low viscosity: <200 mPa s and high viscosity: >400 mPa s). Chitosan-EGCG conjugates (HCE) prepared from the high viscosity chitosan provided the highest antioxidant activity. Moreover, oleogel containing a high concentration of HCE (OS-HCE 1 ) had the highest viscoelasticity, thixotropic recovery (91.79 %), and oil-holding capacity (90.95 %), mainly attributed to the formation of more stable protective coatings. The oxidative stability analysis showed that HCE was most effective in delaying lipid oxidation of OS oleogels during storage. Finally, the potential of using the optimized oleogels (OS-HCE 1 ) as fat substitutes in bread products was evaluated by partially or fully substituting fat at levels of 0 %, 25 %, 50 %, 75 %, and 100 %. The results indicated that up to 50 % of commercial margarine could be replaced with oleogel in bread formulations without adversely affecting key quality parameters, including color, shape, texture, and sensory acceptability. In conclusion, this study offers an effective approach for improving both the structural and oxidative stability of OSA starch-based oleogels and provides valuable guidance for the formulation of healthier lipid systems in bakery applications.
研究领域:
食品科学
·
胶体与界面化学
·
功能食品
·
脂质科学
·
食品添加剂
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xinshuo Wang,Tingting Feng,Chunli Fan,Xingwei Wang,Shuqin Xia,Jingyang Yu,Caleb John Swing
In order to further clarify the regulation of tannic acid on the off-flavor in starch-based algal oil emulsions, the effect of different starch matrix (OSA starch and OSA starch-tannic acid complex) on the release capacities of aldehydes (pentanal, hexanal, heptanal, nonanal) were investigated. The adsorption and retention ability, thermodynamic parameters, and hydrophobicity of aldehydes in the starch matrix were analyzed. Nonanal exhibited the strongest adsorption ability (65.01%–85.69%) with the starch matrix, followed by heptanal, hexanal, and pentanal, which accounted for the structures of aldehydes. Furthermore, aldehydes had a higher affinity with complex (16.33%–83.67%) than OSA starch (9.70%–66.71%) because the tannic acid altered the structure of OSA starch. Isothermal titration calorimetry suggested that the interaction between the starch matrix and aldehydes was an entropy-driven spontaneous endothermic reaction, and hydrophobic interactions were the predominant driving forces. Altogether, these results lay a theoretical foundation for facilitating the regulation of flavor in starch foods.
研究领域:
食品科学
·
化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2022
·
IF 10.723
Yang Li,Qunyu Gao
A new micellization method was applied to produce the nano octenyl succinic anhydride (OSA) modified starch micelles with controllable size. The underlying mechanism was explored by using Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (NMR), dynamic light scattering (DLS), zeta-potential, surface tension, fluorescence spectra and transmission electron microscope (TEM). Due to the new starch modification method, the electrostatic repulsion between the deprotonation carboxyl groups prevented the aggregation of starch chains. With the progress of protonation , the weaken electrostatic repulsion and enhanced hydrophobic interaction driven the self-assembly of micelles. The size of micelles increased gradually with the increase of the protonation degree (PD) and concentration of OSA starch. However, a V-shaped trends were observed in the size as the increase of substitution of degree (DS). Curcuma loading test indicated that micelles had good encapsulated capability and the maximum value was 52.2 μg/mg. The understanding of the self-assembly behavior of OSA starch micelles can facilitate and improve the starch-based carrier designs used to synthesis complex and smart micelle delivery system with good biocompatibility.
研究领域:
材料科学
·
纳米技术
·
化学
·
药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Ying Xie,Ke Ding,Saiqing Xu,Haishan Xu,Shuai Ge,Xia Chang,Huan Li,Zijun Wang,Zisheng Luo,Yang Shan,Shenghua Ding
Inspired by the citrus oil gland and cuticular wax, a multifunctional material that stably and continuously released the carvacrol and provided physical defenses was developed to address issues of fresh-cut fruits to microbial infestation and moisture loss. The results confirmed that low molecular weight and loose structure of starch nanoparticles prepared by the ultrasound-assisted Fenton system were preferable for octenyl succinic anhydride modification compared to native starch, achieving a higher degree of substitution (increased by 18.59 %), utilizing in preparing nanoemulsions (NEs) for encapsulating carvacrol (at 5 % level: 81.58 %). Furthermore, the NEs-based gelatin (G) film improved with surface hydrophobic modification by myristic acid (MA) successfully replicated the citrus oil gland and cuticular wax, providing superior antioxidant (enhanced by 3–4 times) and antimicrobial properties (95.99 % and 84.97 % against Staphylococcus aureus and Escherichia coli respectively), as well as the exceptional UV shielding (nearly 0 transmittance in the UV region), mechanical (72 % increase in tensile strength), and hydrophobic (WCA 133.63°). Moreover, the 5%NE-G@MA film inhibited foodborne microbial growth (reduced by 50 %) and water loss (controlled below 15 %), extending the shelf life of fresh-cut navel orange and kiwi. Thus, the multifunctional film was a potential shield for preserving perishable fresh-cut products.
研究领域:
食品科学
·
材料科学
·
生物技术
·
化学工程
✓ 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）