Octenyl Succinic Anhydride Research Articles

Stabilization and Dispersion of OSA Starch-Coated Titania Nanoparticles in Kappa-Carrageenan-Based Solution.

Titania is a white pigment used widely in papermaking, paints and cosmetic industries. Dispersion and stabilization of high concentration titania in water-based system remains a great bottleneck in industry nowadays, because aggregation of titania nanoparticles results in severe adverse effects to gloss, opacity, tint strength, color distribution and storage stability of end products. Because kappa-carrageenan (κ-CG) has excellent rheological properties such as emulsification, gelation, stability and so on, it has the ability to form gel and increase the viscosity of aqueous solution. In this work, Octenyl succinic anhydride (OSA) starch was utilized as wall material to encapsulate titania pigments using electrostatic spray drying processing. Transmission electron microscopy (TEM) showed that titania pigments were coated by OSA starch, with a final form of nanoparticle. Accelerating stability test found that around 60% OSA starch–titania particles were stably dispersed in κ-CG-based solution. All materials used in this work were natural ingredient, which would be preferred by cosmetic industry and consumers. The technique used in the present study could potentially be extended to other pigments for similar purpose.

Multi-species colloidosomes by surface-modified lactic acid bacteria with enhanced aggregation properties

HypothesisSurface modification of lactic acid bacteria enhances their adsorption and aggregation at air–water interface and enables stabilization of microbubbles that spontaneously transform into water-filled colloidosomes, which can be further modified using LBL formulations. ExperimentsThe bacterial physicochemical properties were characterized using water contact angle (WCA) measurement, bacterial aggregation assay and zeta potential measurement. Cell viability was enumerated using plate-counting method. The LBL reinforcement of colloidosomes was examined by zeta potential measurement and the formed microstructure was investigated using bright-field microscopy, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Shell permeability of colloidosomes was evaluated using a dye release study. FindingsBacteria surface-modified using octenyl succinic anhydride (OSA) expressed strong adsorption and aggregation at air–water interface when producing microbubbles. Bacteria with enhanced aggregation ability formed stable shells, enabling complete removal of air and air–water interface without shell disintegration. The formed colloidosomes were studied as they were, or were further reinforced by LBL deposition using polymer or hybrid formulations. Hybrid coating involved assembly of two bacterial species producing colloidosomes with low shell porosity. The findings can be exploited to organize different living bacteria into structured materials and to encapsulate and release substances of diverse sizes and surface properties.

A review on octenyl succinic anhydride modified starch-based Pickering-emulsion: Instabilities and ingredients interactions.

Pickering emulsions endow attractive features and a wide versatility in both food and nonfood fields. In the last decades, a noticeable interest has emerged toward the use of octenyl succinic anhydride (OSA)-starch to improve the long-term stability in such systems. In this review, instabilities were pointed out, where a new kinetic equilibrium was observed in Pickering emulsions assigned to migration and size variations of particles. These features were monitored using rheological measurements to understand microstructure and droplets mobility. The elastic modulus (G'), the viscous modulus (G″), and tan(δ) values were attributed to the transition from solid to fluid and assigned to the instability of the formulation regardless of the type of the system configuration. The novelties in using OSA-modified starch, were also exposed. The chemical modification of starch decreased creaming for months. Interaction between OSA-modified starches and some ionic components (potassium, magnesium, and calcium) as well as hydrocolloids and proteins reduced creaming and coalescence due to dense interfacial film. Furthermore, the key parameters (oil fraction, fatty acids composition, oxidative stress oil polarity, and oil viscosity) that govern oil phase in Pickering emulsion, were analyzed. These parameters were found to be positively correlated to the stability of Pickering emulsions.

Revealing substitution priority and pattern of octenylsuccinic groups along the starch chain under a continuous mode

Octenylsuccinic (OS) groups distribution was considered random under traditional batch mode (BM) process due to excessive available octenyl succinic anhydride (OSA) at early stage, making the functionality optimization of OSA starch under restricted substitution degree (DS) difficult. To reveal the priority rule of substituent position at starch molecular level, a continuous mode (CM, dropwise OSA addition) was applied for OSA starch preparation. Initial OSA substitution was predominately at the branching points of amylopectin backbone, then successive at the branching points of shorter and longer chains with increasing DS. As DS increased over 1.49%, substitution started occurring along the chains and moved towards the non-reducing ends until DS reached 6.65%. At similar DS, more branching point substitutions occurred at CM starch, showing superior emulsifying property over BM starch. OSA substitution priority rule does exist under controlled OSA supply, which would facilitate OSA starch design with specific substitution pattern and favored functionality.

Encapsulation of indole-3-carbinol in Pickering emulsions stabilized by OSA-modified high amylose corn starch: Preparation, characterization and storage stability properties

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.

Pickering emulsion stabilized by composite-modified waxy corn starch particles.

The starch-based Pickering stabilizer has attracted more research interest recently, however, its application in food system is limited due to the low digestibility of raw starch particles. In this study, waxy corn starches were modified with octenyl succinic anhydride and then treated by dry heating at 180°C for 20-60min. Pickering emulsions stabilized by the composite-modified starch particles were fabricated, the physical stability, rheology property and microstructure of the emulsions were investigated. The results showed that the composite-modified starches maintained granule structure, their gelatinization temperatures and enthalpy significantly reduced after heat treatment (p<0.05). Compared with native starch, the composite-modified starches had bigger three-phase contact angles and higher in vitro digestibility, while the relative crystallinity decreased from 32.46% to 24.87%. Pickering emulsions stabilized by composite-modified starch particles had long-term stability up to 300days. The rheology results showed that all emulsions exhibited pseudoplastic behaviors and had higher storage modulus than loss modulus. Moreover, the viscosities decreased when the starch was roasted for 40 and 60min. The composite-modified starch particles and few starch macromolecules at oil-water interface stabilized the emulsions collectively. These results provide a new strategy for designing an edible Pickering stabilizer.

Improving emulsification performance of waxy maize starch by esterification combined with pulsed electric field

The development of high-performance edible particles for stabilizing gel-like Pickering emulsions has attracted increasing attention due to their high storage stability and potential in prolonging the release of intestinal drugs. In this study, a pulsed electric field (PEF)-assisted octenyl succinic anhydride (OSA)-modified waxy maize starch (WMS) was established, which could be used as an excellent Pickering emulsion stabilizer. The PEF treatment improved the esterification efficiency of WMS by disrupting its granule surface and crystalline structure to offer more sites for esterification. The degree of substitution (DS) of starch dually modified at 2.5–5.5 kV/cm was 3.0–46.9% higher than that of starch modified by the conventional method. The X-ray photoelectron spectroscopy results revealed that the OSA groups were distributed on the surface of starch granules, increasing the hydrophobicity of the surface. Among all the starch samples, the contact angle of the OSA-modified starch treated with PEF at an intensity of 4.5 kV/cm was close to 90°. The dual-modified starch enhanced the amphipathic property and surface activity, indicating its potential to stabilize the formation of gel-like Pickering emulsions and increase their apparent viscosity (η) and storage modulus (G′). Finally, increasing the starch particle concentration could facilitate the formation of gel-like emulsions by enhancing the entanglement and interaction between them.

Structure and Menthone Encapsulation of Corn Starch Modified by Octenyl Succinic Anhydride and Enzymatic Treatment

In order to improve the ability of starch to absorb menthone, corn starch was modified by enzymatic treatment (amyloglucosidase and α-amylase) combined with octenyl succinic anhydride (OSA) esterification. The oil absorption rate of starch modified by enzymatic treatment followed by OSA (P-OSA) reached 101.33%, whereas that of samples with reverse action sequences (OSA-P) was only 59.67%. The degree of substitution of OSA-P was also generally lower than that of P-OSA. At high OSA addition, OSA-P had a smaller specific surface area with fewer pores because octenyl succinic (OS) groups impeded the enzymatic treatment. Compared with OSA-P, the lamellar structure of P-OSA is sparser and less ordered. Owing to its pores, P-OSA was beneficial for the reaction to occur inside the granules, which was observed by Raman spectroscopy and laser confocal microscopy. At high OSA addition, the loading of P-OSA to menthone could reach 64.34 mg/g.

Low-frequency ultrasound-assisted esterification of Bixa orellana L. seed starch with octenyl succinic anhydride

This study aimed to evaluate the impact of the ultrasound intensity (0, 5, 10, and 20 W/cm2) on the esterification of annatto (Bixa orellana L.) seed starch with octenyl succinic anhydride (OSA) employing a short processing time (5 min) to produce a novel emulsifier. OSA-esterified annatto seed starches were examined according to their degree of substitution (DS), amylose content, granule size distribution, microstructure, and X-ray diffractogram. Also, the performance of the OSA-modified annatto seed starch to stabilize colloidal systems was compared to commercial samples of OSA-modified starches. For this, annatto seed oil-in-water emulsions were produced and characterized according to their droplet size distribution, microstructure, and kinetic stability. Increasing ultrasound intensity from 5 W/cm2 to 20 W/cm2, DS values reached up to 0.139 ± 0.031. Likewise, these treatments yielded approximately 1.24–1.36 times more amylose content than the sample without ultrasound application. Most of the starch granules presented smooth surfaces without visible fissures. The higher ultrasound intensity hindered the aggregation of starch granules, thus forming well-defined elliptical particles. On the other hand, the increase of the ultrasound intensity did not change Brouckere mean diameter of the starch granules. No significant qualitative differences were seen in the X-ray diffractograms in terms of diffraction angle and peak intensity, indicating that the main functional characteristics of starches were not altered with ultrasound treatment. Furthermore, modified annatto starch was able to stabilize annatto seed oil-in-water emulsions. When compared to two commercial modified starches, OSA-esterified annatto starch produced a colloidal system with a larger Sauter mean diameter (14 ± 2 μm). However, the emulsion stabilized with modified annatto starch was more kinetically stable during the storage time in comparison to those stabilized with commercial starches.

Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride.

This work is aimed at optimising the spray drying conditions of the phenolic extracts of purple mashua microencapsulated with octenyl succinic anhydride (OSA) Andean tuber starches. Purple mashua extracts were obtained and spray dried using native and OSA starches of yellow oca, pink oca, and yellow olluco (140°C, 4% starch). The powders obtained were analysed by encapsulation efficiency of anthocyanin (EE), total phenol content, and antioxidant capacity to select the best starch for optimisation purposes. OSA pink oca starch was selected because the obtained powder presented the highest EE. The spray drying conditions optimised were obtained using a central composite rotatable design (CCRD) and response surface methodology. The encapsulant proportion of OSA pink oca starch (2-12%) and the inlet drying temperature (IDT, 120-160°C) were used as factors of the design. The optimised spray drying condition was 160°C IDT and 2% encapsulant; this condition maximised the EE, total phenol content, antioxidant capacity, and solubility and minimised the water activity and hygroscopicity of the powder. The OSA pink oca starch could be used as an encapsulating agent of phenolic extracts because it can produce powder with high antioxidant capacity and high EE.

Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch

In this study, starch was isolated from cardaba banana starch and was subjected to modification by heat-moisture treatment, citric acid, octenyl succinic anhydride, and sodium hexametaphosphate. Both the native and modified cardaba banana starches were examined for chemical, functional, pasting, thermal, morphological, structural, and antioxidant properties, as well as in vitro starch digestibility. Modification significantly influenced the properties of the cardaba banana starch. Cross-linking treatment improved the water, oil absorption, alkaline hydration capacity, swelling power, solubility and paste clarity of the starch. The final viscosity of the banana starch paste was increased alongside succinic anhydride modification which in turn enhanced the suitability of the starch in the production of high viscous products. Both FTIR spectra and X-ray diffractograms confirmed the starch had a C-type starch which was not affected by modification. Modification led to a decrease in relative crystallinity of the starch with succinylation having the maximum effect. The starch fractions; both SDS and RS significantly increased due to modification while the hydrolysis and glycemic index of the starch were significantly decreased by chemical modification. In conclusion, both physical and chemical modification of cardaba banana starch produced a starch that can serve as functional food or functional food ingredients.

Thermomorphological and mechanical properties of vulcanized octenyl succinate/terpenoid-derivatized corn starch composites

Successive modification of starch with octenyl succinic anhydride (OSA) and plant-derived geraniol allows for a largely bio-derived starch derivative that can undergo facile reaction with elemental sulfur to generate sustainable composite materials.

Hydrophobic Surface Decoration of Alginate Using Octenyl Succinic Anhydride: Preparation, Characterization, and Functional Properties

Hydrophobic Surface Decoration of Alginate Using Octenyl Succinic Anhydride: Preparation, Characterization, and Functional Properties

Fabrication of zein-modified starch nanoparticle complexes via microfluidic chip and encapsulation of nisin

A microfluidic chip is a micro-reactor that precisely manipulates and controls fluids. Zein is a group of prolamines extracted from corn that can form self-assembled nanoparticles in water or a low concentration of ethanol in a microfluidic chip. However, the zein nanoparticles have stability issues, especially in a neutral pH environment due to the proximity of the isoelectric point. This study was designed 1) to evaluate the effect of octenyl succinic anhydride (OSA) modified starch on the stability of zein nanoparticles formed using a microfluidic chip and 2) to apply the zein-OSA starch for encapsulation of nisin and evaluate its anti-microbial activity in a model food matrix. A T-junction configuration of the microfluidic chip was used to fabricate the zein nanoparticles using 1% or 2% zein solution and 0–10% (w/w) of OSA starch solution. The stability of the nanoparticles in various ionic strength environments was assessed. Encapsulation efficiency and anti-microbial activity of nisin in the zein nanoparticles against Listeria monocytogenes in a fresh cheese were measured. As the concentration of OSA starch increased from 0 to 10%, effective diameter increased from 117.8 ± 14.5 to 198.7 ± 13.9 nm without affecting polydispersity indexes and zeta-potential changed toward that of the modified starch indicating the zein surface coverage by the OSA starch. The zein-OSA starch nanoparticle complexes were more stable at various sodium chloride concentrations than the zein nanoparticles without OSA starch. The encapsulation efficiency of nisin was positively correlated with the OSA starch concentration. The anti-microbial activity of nisin in the fresh cheese also increased until 3-days of storage as the concentration of the OSA starch increased, which presented both a potential and challenge toward applications.

Octenyl succinic anhydride starch and its polyelectrolyte complexes as stabilizers in Pickering emulsions

Octenyl succinic anhydride starch and its polyelectrolyte complexes as stabilizers in Pickering emulsions

쌀세정수에서 분리한 전분과 이로 제조한 옥테닐호박산전분의 특성

Purpose: This study prepared and investigated the flour, purified starch, and theirs octenyl succinic anhydride (OSA)-modified starch (3% OSA, pH 8.5, 6h) to compare the properties of various types of starch prepared from rice grain and water used for washing it, and utilize the byproducts produced from the water. Methods: Oil absorption capacity, physicochemical and pasting properties of the samples prepared from the water used for washing rice were analyzed. Results: The flour prepared from the water had higher ash, protein, and lipids but lower total starch content. The water holding capacity, swelling power, and solubility of purified starch of the untreated samples prepared from the water were the highest. These properties of the OSA samples prepared from the rice wash slurry increased. The rapid visco analyser (RVA) results showed that the OSA modification of the purified samples increased the peak, trough, final, and breakdown viscosity and decreased the pasting temperature, but the OSA flour made from the unpurified sample was similar to the unmodified it. The OSA modification did not affect the shapes of the granules and crystallinity pattern as examined using a scanning electron microscope (SEM) and X-ray diffractometer. The oil absorption capacity of the OSA-modified samples was higher than untreated starch, but that of the unpurified flour was similar to its OSA sample. Conclusion: The water used for washing rice is a byproduct of food processing and can be utilized as modified starch and as an emulsifier.

Modifying cooking banana starch using octenyl succinic anhydride improves the amylose-amylopectin ratio of starch. A chemometrics approach

The disadvantage posed by native starch during food application had led to starch modification using physical or chemical techniques. This research therefore, aimed at modelling and optimizing the amylose-amylopectin ratio of modified cooking banana starch using chemometrics approach (response surface methodology). This was done by varying different concentration of octenyl succinate anhydride concentration (3-5%), reaction time (30-60 mins) and pH (8-10) using Box-Behnken design. The result obtained revealed the significance and accuracy of the model in predicting the amylose-amylopectin ratio of the modified starch owing to its low p-value (p &lt; 0.001) and high coefficient of determinant (R2 &gt; 0.97). The adequate precision value greater than 4 was an indication that the model can navigate within the design space. Finally, an optimal value of 3.32% octenyl succinate anhydride concentration, reaction time of 32.04 mins and substrate pH of 8 was obtained which resulted in predicted amylose-amylopectin ratio of 0.806.

Starch nanoparticles as Pickering emulsifiers in miniemulsion polymerization of styrene

AbstractPickering miniemulsion polymerizations of styrene using octenyl succinic anhydride (OSA) and dodecenyl succinic anhydride (DSA) modified starch nanoparticles (SNP) (~20–25 nm) were conducted. The effect of different degrees of substitution (DS), alkyl chain length, concentration of Pickering emulsifier (PE), and pH was correlated to the shelf‐life stability of the styrene Pickering miniemulsions and the particle size distribution (PSD). Interfacial tension values of aqueous dispersions of SNP‐OSA (DS = 0.11) and SNP‐DSA (DS = 0.14) against toluene as low as 14.7 and 11.0 mN/m, respectively, were observed. Average styrene droplet diameters in the miniemulsions (DV(sty)) ranged between 100–600 nm. 2,2′‐Azobisisobutyronitrile (AIBN) and lauroyl peroxide (LPO) were employed as initiators and the effect of the water solubility on the resulting PSD and latex stability was investigated. The resulting polystyrene (PS) latex particles ranged between 70 and 550 nm in diameter. When AIBN was used as initiator, secondary nucleation was observed. The rate of polymerization and conversion of SNP‐OSA and SNP‐DSA stabilized Pickering miniemulsion polymerizations were compared. The SNP‐armoured PS particles were visualized by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). At low conversions (&lt;40%), the resulting latexes were relatively uniform when modified SNP were used as PE along with small amounts of hexadecane as a hydrophobe. At higher conversion, however, coagulation occurred which was correlated to a side reaction in which the PS particles grafted together to form large coagulates.

Systematic Evaluation and Studies on the Effect of Octenyl Succinic Anhydride Treatment on Structural, Functional, Morphological, and Flow Properties of Underutilized Chenopodium album Starch

AbstractThe Chenopodium album starch is isolated and further modified by using different octenyl succinic anhydride (OSA) concentrations (1%, 2%, 3%) in slightly acidic and alkaline conditions (pH = 5, 6, 8, 9). The modification of starch significantly reduces amylose content as well as functional properties viz. solubility, swelling power, water, and oil absorption capacity. The higher compressibility is found in native starch (35.32%) as compared to modified starch (17.42% at pH 9) as elucidated from Carr's index indicating very poor and fair relative flowability, respectively. The decline in the cohesive nature of native starch is also detected from the reduced caking strength (1072.03 to 367.23 g mm) and cohesion index (15.37 to 11.37 mm) after modification. Modified starch also reflects a rise in pasting temperature from 80.05 to 87.10°C. SEM images and X‐ray diffraction reveals the development of regular‐shaped and larger starch particles and an increase in peak intensity. Overall, the present findings confirm that OSA treatment significantly increases the flowability to fair flow compared to native starch's cohesive nature.

Selenium-Functionalized Corn Starch as a Biodegradable GPx Mimic with High Catalytic Performance.

Selenium-functionalized starch (Se-starch80) is one of the main functional foods used for selenium supplementation. In traditional agriculture, Se-starch has some deficiencies such as long growth cycle and unstable selenium content that prevent its antioxidant performance. In this study, Se-starch was prepared by the nucleophilic addition between NaSeH and carbon-carbon double bond of octenyl succinic anhydride waxy corn starch ester (OSA starch). Some techniques such as 1HNMR, XPS, SEM-EDS, XRD and FT-IR were used to characterize the relevant samples and the results showed that the modification did not destroy the starch framework significantly and the catalytic center (negative divalent selenium) was anchored on the starch framework. The intensive distribution of catalytic center on the starch surface and the hydrophobic microenvironments derived from the OSA chains furnished the Se-starch80 with a high GPx-like catalytic activity (initial reaction rate = 3.64 μM/min). This value was about 1.5 × 105 times higher than that of a typical small-molecule GPx mimic (PhSeSePh). In addition, the Se-starch80, without any cytotoxicity, showed a saturated kinetic catalytic behavior that is similar to a typical enzyme. This work exemplifies a biodegradable selenium-functionalized polymer platform for the high-performing GPx mimic.