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
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胶体与界面化学
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功能食品
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脂质科学
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食品添加剂
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Xue Wang,Ning Wang,Dandan Wu,Liqi Wang,Na Zhang,Dianyu Yu
In this study, emulsions stabilized by octenyl succinic anhydride-modified broken japonica rice starch (OSA-BJRS) were prepared at different ultrasonic power intensities for the delivery, controlled release, and improved bioavailability of quercetin . The OSA-BJRS emulsions ultrasonicated at 400 W exhibited the highest encapsulation efficiency (89.37 %) and loading efficiency (58.34 %) of quercetin, the smallest volume-average droplet diameter (0.51 μm) and polydispersity index (0.19), the highest absolute value of the ζ-potential (26.73 mV), and the highest apparent viscosity and viscoelasticity. The oxidation stability, storage stability, thermal stability, and salt ion stability of the emulsions were also notably improved by the ultrasonication treatment. In addition, the results of the simulated in vitro digestion demonstrated that the ultrasonicated OSA-BJRS emulsions had an enhanced quercetin delivery performance and could stably transport quercetin to the small intestine for digestion. The OSA-BJRS emulsion ultrasonicated at 400 W exhibited the highest cumulative release rate (95.91 %) and the highest bioavailability (30.48 %) of quercetin. This suggests that OSA-BJRS emulsions prepared by ultrasonication can be considered effective delivery systems for hydrophobic functional components.
研究领域:
食品科学
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生物学
·
药物递送
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Rui Wang,Lishan Yao,Shurui Peng,Zhenbin Liu,Xiaolin Zhu,Hongbo Li,Dan Xu,Jiayi Zhang,Haizhen Mo,Liangbin Hu
Pickering emulsion based on OSA-starch was developed in this study as an intelligent delivery system for the application of thymol against foodborne pathogens. Morphology and microstructure characterization showed that the Pickering emulsion was an O/W type emulsion and stayed stable at starch concentration of 200 mg/mL and oil fraction at 30 % with particle size of 10 μm and absolute Zeta potential of −12.5 mV. Low field nuclear magnetic resonance and rheology experiments indicated that a denser network structure was formed in this stable Pickering emulsion. Besides, the Pickering emulsion could endure long-time storage, low pH (3,5) and additional NaCl (50, 100, 200, 400 mM) and it showed enhanced bactericidal effects against Escherichia coli , Staphylococcus aureus (thymol =1.48 μmol/L) and Aspergillus flavus (thymol = 0.624 μmol/L) by inducing ROS eruption, membrane lipid peroxidation and cell shrink. Moreover, the bactericidal assay demonstrated that thymol could be intelligently released and a considerable 75 % timely bactericidal effect was detected after 9 days' intermittently exposing to E. coli , S. aureus and A. flavus in vitro, by comparison thymol alone showed only 20 % bactericidal effect due to its volatility. The results are of great importance to offer an intelligent delivery system of bio-actives defending foodborne pathogens.
研究领域:
食品科学
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微生物学
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材料科学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 22
·3591
·
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
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
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纳米技术
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化学
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药学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
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
·
细胞生物学
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产品关联
DOI
PubMed
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
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产品关联
DOI
PubMed
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
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
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
·
材料科学
·
胶体化学
·
营养学
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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
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产品关联
DOI
PubMed
高影响因子
APPLIED PHYSICS A-MATERIALS SCIENCE & PROCESSING
·
2026
·Vol. 132
·期 8
·710
·
IF 3
Guo Lin,Shi Zhitian,Zhan Jifan,Qu Lanfeng,Tan Jiawei,Yan Tingting
Large-scale bone defects resulting from trauma, infection, aging, tumors, and other diseases present significant clinical challenges. Current treatment modalities primarily involve surgical intervention, chemotherapy, and radiotherapy. However, conventional bone repair materials exhibit limitations in addressing tumor-associated defects, including inadequate drug loading capacity, uncontrolled release kinetics, and insufficient mechanical adaptability. To address these deficiencies in existing bone repair materials, we developed a novel composite bone scaffold utilizing a biphasic calcium phosphate (BCP) osteoconductive matrix. This matrix was integrated with polyacrylamide-modified gelatin (GelMA) hydrogel to enhance mechanical strength and oxidized sodium alginate (OSA) hydrogel containing pH-sensitive acylhydrazone bonds. The incorporation of the hydrogels significantly increased the compressive strength of the composite scaffold from 1.920 MPa to 2.515 MPa. Furthermore, the scaffold was physically adsorbed with the anti-tumor drug bortezomib (BTZ), demonstrating sustained release under simulated physiological conditions (pH 7.4). Notably, the release rate accelerated under acidic conditions that mimic the tumor microenvironment (pH 5.4 and 6.8).
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DOI
高影响因子
POLYMER JOURNAL
·
2022
·Vol. 55
·期 1
·13-25
·
IF 3.135
Hongbo Tang,Manxin Wang,Yanping Li,Xiaojun Liu
Octenyl succinate hydroxypropyl acidolysis tamarind gum (OSA-HATG) with a high substitution degree of ester groups was first synthesized using hydroxypropyl acidolysis tamarind gum (HATG) as a raw material, 1-butyl-3-methylimidazolium chloride (ionic liquid) as a solvent, octenyl succinic anhydride (OSA) as an acylating agent, and 4-dimethylamino pyridine (DMAP) as a catalyst. The results showed that OSA-HATG, as a new emulsifier, has good emulsification capacity and stability. The emulsifying capacity of OSA-HATG increased with increasing substitution degree. Acidolysis (acid hydrolysis) and hydroxypropylation were mainly conducted on the large particles of TG. The stretching vibration peaks of the C=O bonds at 1735 cm −1 and C=C bonds at 1654 cm −1 indicated that the acylation of HATG by OSA was successfully accomplished. TG was almost amorphous. The acylation resulted in a reduction in the thermal stability of OSA-HATG but obviously increased the contact angle of OSA-HATG (102.7°). The addition of TG and its derivatives did not improve the setback of potato starch. The acidolysis and hydroxypropylation could swell the TG particles.
研究领域:
食品科学
·
高分子化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）