Octenyl Succinate Research Articles

Properties of complexes of whey protein isolate fibrils (WPIF) and octenyl succinate starch (OSS) and their applications in emulsion stabilization and custard cream

Emulsifying properties of octenyl succinate starch (OSS), an emulsifier widely used in the food industry, need to be improved further. This work aimed to improve the emulsification properties of OSS based on its complexation with whey protein isolate fibrils (WPIF). The zeta-potential and turbidity results indicated that WPIF and OSS formed soluble electrostatic complexes at a low mixing ratio (r (WPIF/OSS) = 0.10–0.50) and pH 3.0–5.0. According to the FTIR and TEM results of WPIF/OSS complexes, molecular interactions existed between WPIF and OSS. The oil-in-water emulsion with WPIF/OSS complexes as emulsifiers were constructed, and the optimum condition was searched by controlling the pH value of 3.0–7.0, r of 0.10–10.00, and complexes concentration of 0.25–3.00 wt%. The emulsification properties of the WPIF, OSS and WPIF/OSS complexes were evaluated by comparing the particle size, zeta-potential and visual appearance of fresh and stored emulsions. WPIF/OSS complex at r = 0.10, pH = 3.0, and 1.00 wt% total concentration exhibited the best emulsification properties and the best resistance to high salt (200 mM) and high temperature (90 °C). The addition of WPIF/OSS significantly improved the quality of the custard cream. This work used the novel nano-material of WPIF to improve the emulsifying properties of OSS and expanded the application of OSS in food products.

Fabrication and characterization of O/W emulsion stabilized by Octenyl Succinic Anhydride (OSA) modified resistant starch

Reducing fat content without compromising its sensory qualities is a major technological challenge to the food industry in manufacturing healthy tasty food. Based on the fact that Octenyl Succinic Anhydride (OSA) starch emulsifiers have been successfully applied in food applications for stabilizing oil-in-water (O/W) emulsions, further converting native starch to resistant starch is an attractive alternative which does not require fat reduction but can protect fat droplets against enzymatic digestion. The main purpose of this study was to determine the feasibility of a combined process of debranching and OSA esterification to prepare resistant starch emulsifier for food applications. Following debranching, the resistant starch content of the modified starches markedly increased in comparison with the native starch and reached 43.09% when the enzyme concentration was set at 80 NPUN/g. In contrast, the degree of substitution (DS) of resistant starch was significantly decreased compared with native starch. The resulting resistant starch emulsifier exhibited weaker emulsifying capacity compared to native counterparts, this is caused probably by their lower DS. The environmental stability of resistant starch emulsions has also been investigated and it was observed that these emulsions remained stable after a storage period of 21 days at 4 and 25 °C, respectively however, they showed reduced stability at low pH, increased ionic strength and heat treatment. The overall research study provides useful insights into the utilization of resistant starch emulsifiers in novel food formulations for reduced fat digestion.

Modification of Octenyl Succinic Anhydride Starch by Grafting Folic Acid and its Potential as an Oral Colonic Delivery Carrier

AbstractIn this study, an oral colonic delivery system is designed using octenyl succinic anhydride (OSA) starch grafted with folic acid (FA). OSA starch with different degrees of substitution (DS) (0.011, 0.027, and 0.039) is prepared by reacting OSA with waxy maize starch. To optimize the drug‐loading efficiency, the study choses OSA6 starch (DS = 0.027) as the substrate to prepare OSA starch grafted with FA (FA‐OSA6). Fourier transform infrared spectrum confirms the successful introduction of FA. The scanning electron micrograph indicates that the surface of the FA‐OSA starch granules is rough and uneven. Drug loading analysis shows that FA‐OSA6 starch efficiently loaded doxorubicin hydrochloride (DOX) up to 87.71%. In vitro release studies suggest that the drug‐loaded complex released only 15.8% DOX through the upper gastrointestinal tract. The cell viability assay shows that the drug‐loaded complex effectively inhibits the growth of colon cancer cells (Caco‐2). These results suggest that OSA6 starch grafted with FA has potential as an oral colonic delivery carrier for DOX.

Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions.

In this study, Tartary buckwheat starch was modified to different degrees of substitution (DS) with octenyl succinate anhydride (OS-TBS) in order to explore its potential for stabilizing Pickering nanoemulsions. OS-TBS was prepared by reacting Tartary buckwheat starch with 3, 5 or 7% (w/v) octenyl succinate in an alkaline aqueous solution at pH 8.5. Fourier-transform infrared spectroscopy gave peaks at 1726 cm-1 (C=O) and 1573 cm-1 (RCOO-), indicating the formation of OS-TBS. We further studied the physicochemical properties of the modified starch as well as its emulsification capacity. As the DS with octenyl succinate anhydride increased, the amylose content and gelatinization temperature of the OS-TBS decreased, while its solubility increased. In contrast to the original Tartary buckwheat starch, OS-TBS showed higher surface hydrophobicity, and its particles were more uniform in size and its emulsification stability was better. Higher DS with octenyl succinate led to better emulsification. OS-TBS efficiently stabilized O/W Pickering nanoemulsions and the average particle size of the emulsion was maintained at 300-400 nm for nanodroplets. Taken together, these results suggest that OS-TBS might serve as an excellent stabilizer for nanoscale Pickering emulsions. This study may suggest and expand the use of Tartary buckwheat starch in nanoscale Pickering emulsions in various industrial processes.

Preparation, characterization, and antibacterial effect of bio-based modified starch films

There are several problems with common starch films, including strong water absorption and poor mechanical properties. To create a better starch film, octenyl succinate cassava starch ester (OSCS) was first blended with chitosan and nano ZnO to prepare an OSCS/CS/ZnO film. Then, the film was supplemented with different concentrations of ε-PL as a bacteriostatic agent to prepare a film that would resist bacterial invasion. The mechanical properties, barrier properties, optical properties, and color of the modified starch antibacterial films were investigated, and finally the antibacterial properties and cytotoxicity were tested. The results demonstrated that the modified starch antibacterial film had good mechanical properties, improved surface hydrophobicity, and had a UV-blocking effect. The modified starch antibacterial film with ε-PL of 8% had stable and long-lasting antibacterial properties, stable release, and good cytocompatibility. An active packaging material was successfully prepared using ε-PL and had a strong preservative effect on food.

Octenyl succinate anhydride debranched starch-based nanocarriers for curcumin with improved stability and antioxidant activity

Curcumin is a natural antioxidant with health benefits such as diabetes prevention. Curcumin is poorly soluble in water and sensitive to oxidation, preventing its absorption through the intestine and entry into blood circulation. In this study, nanoparticles composed of curcumin (CUR) and octenyl succinic anhydride-modified debranched starch (OSD) were prepared and characterized. OSD samples with three different degrees of substitution (DS) were selected as starch-based carriers for CUR. When the mass ratio of CUR:OSD was 1:40, particles formed by OSD and CUR exhibited smaller sizes (100–300 nm) and better encapsulation efficiencies and loading capacities than the other ratio of CUR:OSD. Hydrogen bonding and hydrophobic interactions between CUR and OSD were the major forces contributing to photochemical and thermal stability of CUR in the nanoparticles. Finally, stability and in vitro release experiments were conducted to examine the protective effect and applicability of OSD nanocarriers. The prepared nanoparticles showed sustained release of CUR with improved thermal stability, photostability, and antioxidant properties compared with free CUR. These nanoparticles may be useful as a CUR delivery system in the food industry. • Starch based Curcumin (CUR)-loaded nanoparticles were prepared. • Octenyl succinic anhydride debranched starch (OSD) were prepared as the carrier. • The encapsulation mechanism of CUR was speculated. • The starch-based carrier improved the stability of CUR.

Preparation and Physico-Chemical Characterization of OSA-Modified Starches from Different Botanical Origins and Study on the Properties of Pickering Emulsions Stabilized by These Starches.

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.

Production and Anti-Inflammatory Performance of PVA Hydrogels Loaded with Curcumin Encapsulated in Octenyl Succinic Anhydride Modified Schizophyllan as Wound Dressings.

Amphiphilic polysaccharides can be used as wall materials and applied to encapsulate hydrophobic active chemicals; moreover, there is significant demand for novel medical high-molecular-weight materials with various functions. In order to prepare amphiphilic schizophyllan (SPG), octenyl succinic anhydride (OSA) was chosen to synthesize OSA-modified schizophyllan (OSSPG) using an esterified reaction. The modification of OSSPG was demonstrated through FT-IR and thermal analysis. Moreover, it was found that OSSPG has a better capacity for loading curcumin, and the loading amount was 20 μg/mg, which was 2.6 times higher than that of SPG. In addition, a hydrogel made up of PVA, borax, and C-OSSPG (OSSPG loaded with curcumin) was prepared by means of the one-pot method, based on the biological effects of curcumin and the immune-activating properties of SPG. The mechanical properties and biological activity of the hydrogel were investigated. The experimental results show that the dynamic cross-linking of PVA and borax provided the C-OSSPG/BP hydrogel dressing with exceptional self-healing properties, and it was discovered that the C-OSSPG content increased the hydrogel's swelling and moisturizing properties. In fibroblast cell tests, the cells treated with hydrogel had survival rates of 80% or above. Furthermore, a hydrogel containing C-OSSPG could effectively promote cell migration. Due to the excellent anti-inflammatory properties of curcumin, the hydrogel also significantly reduces the generation of inflammatory factors, such as TNF-α and IL-6, and thus has a potential application as a wound dressing medicinal material.

Fabrication and characterization of octenyl succinate anhydride modified amylose with pH-responsive Pickering emulsion behavior

To make stable Pickering emulsion in stomach acid condition which are suitable for small intestine targeted delivery, the emulsifying ability and pH responsiveness mechanisms of octenyl succinate anhydride modified amylose (OSA-AM) with the formless state and nanoparticles (NP) form in the Pickering emulsion were compared. OSA-AMs and OSA-AM NPs were obtained by successively modification of OSA esterification reaction with amylose and nanoprecipitation process, respectively. OSA-AM NPs showed higher contact angle and lower interfacial tension than OSA-AMs, which suggested OSA-AM NPs have the stronger ability to form stable Pickering emulsion. In addition, to compare the stability of Pickering emulsion in different environment, the emulsion index (EI), photographs and microscopy images during storage time of 180 days in pH 2.0, pH 4.0 and pH 7.0 were monitored. Pickering emulsion formed by OSA-AM NPs exhibited stronger stability in acid environment (pH 2.0) than pH 4.0 and pH 7.0. However, Pickering emulsion stabilized by OSA-AMs presented the opposite pH-responsive behaviors with OSA-AM NPs. To further study the pH responsiveness mechanisms of Pickering emulsion, the morphology, contact angle, particle size and surface charge of OSA-AMs and OSA-AM NPs with pH changing were measured. These results suggested that the protonation/deprotonation process of carboxyl groups in difference pH condition revealed the pH-responsible behaviors of Pickering emulsion.

Study on antioxidant activity of wheat bran extract microcapsules in vitro and in vivo

SummaryWheat bran extracts (WBE, mainly composed of feruloyl oligosaccharides (FOs)) have been approved by FDA in GRAS Notice. WBE was utilised in octenyl succinate anhydride‐modified starch (OSA‐starch)‐based microcapsules as wall materials to protect β‐carotene (BC) from oxygen. The storage retention and antioxidant indexes in vivo and in vitro of microcapsules were determined. The results showed that these characteristics were positively related to the proportion of WBE in the wall material. The in vivo antioxidant indexes in mouse serum and liver were positively regulated at gavage dose around content in wheat grain (normal dose), while at a higher dosage, the in vivo free oxidative stress fell into disorder. The results indicated that WBE was a good component of wall material, which can improve the antioxidant environment during both storage and consumption. This experiment provides a theoretical basis for the industrial application of WBE in the field of microcapsules.

Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid

This work developed a combination method between gelatin-sodium hexametaphosphate (SHMP) complex coacervation and freeze-drying with aid of starch sodium octenyl succinate (SSOS) for the preparation of fish oil-encapsulated powders. The results suggested the preparation and properties of the powders were dependent on the used gelatins. Porcine skin gelatin (PSG), bovine skin gelatin (BSG), and fish gelatin (FG) had good gelling properties and could successfully prepare the complex coacervates and powders. The solution pH and SHMP:gelatin mass ratio were critical parameters for the preparation of the complex coacervates. SSOS was a good freeze-drying aid to increase the encapsulation efficiency (EE). The obtained fish oil-encapsulated powders had similar fish oil loading capacity values (24.0–26.2%) and different fish oil EE values: PSG (98.4%) > FG (96.4%) > BSG (95.2%). After the in vitro digestion process, the fish oil-encapsulated powders were digested and free fatty acid release percentage was dependent on gelatin source: PSG (55.5%) > FG (34.1%) > BSG (27.0%). This work provided useful information for the potential use of gelatin, fish oil, and SSOS in the development of powder foods.

Preparation of bio-based modified starch film and analysis of preservation mechanism for sweet cherry

This study aimed to synthesize packaging films using bioactive ingredients. The composite film was prepared by blending octenyl succinate cassava starch ester (OSCS) with chitosan (CS) nano-ZnO and then adding ε-polylysine (ε-PL). The study also explored the effect of different concentrations of ε-PL on OSCS/CS/ZnO films. Fourier infrared spectroscopyand fluorescence microscopy revealed that the composite film was formed by both hydrogen bonding and a Schiff base reaction. The diffraction peaks of the original materials in X-ray diffraction disappeared after film formation, indicating good miscibility between the materials. Scanning electron microscope showed that the density of its structure increased with increasing the ε-PL content. The thermogravimetric analysis showed that the addition of ε-PL improved the thermal stability of the composite film to some extent. When used in cherry preservation, the bio-based modified starch film effectively reduced cherry decay, stem dryness, and weight loss, maintained surface color, and increased the soluble solid content.

Octenyl succinate hydroxypropyl acidolysis tamarind gum: synthesis, optimization, structure and properties

Octenyl succinate hydroxypropyl acidolysis tamarind gum: synthesis, optimization, structure and properties

Hydrophobic surface modification of citrus fiber using octenyl succinic anhydride (OSA): Preparation, characterization and emulsifying properties

We reported herein the modification of fiber acquired from citrus processing residue via the esterification with octenyl succinic anhydride. OSA-CF with degree of substitution (DS) of 0.904–0.103 were obtained. The chemical compositions of fiber were changed in pectin content. The hydration properties of the fiber increased significantly with the esterification reaction, especially the water holding capacity (WHC) increased from 12.42 g/g to 17.23 g/g. OSA-CF has more negative charge than CF since the exposure of hydrophilic group and addition of carboxyl (-COO - ). FT-IR spectrum of the OSA-CF at 1734 cm −1 revealed characteristic absorption peaks of the ester carbonyl groups (C O). Compared to original fiber, OSA-CF showed higher crystallinity and slightly lower thermal stability from the XRD, TG and DTG patterns. It can be seen from the scanning electron microscope (SEM) image that the surface of OSA-CF has more fold and porous structure. Meanwhile, emulsion prepared by OSA-CF showed superior emulsifying abilities such as higher emulsifying activity index (EAI) and emulsifying stability (ES) and smaller particle size. In conclusion, OSA esterification did improve the physicochemical properties and change chemical composition of fiber. The purposed mechanism and characterization for surface modification of citrus fiber using octenyl succinic anhydride (OSA). • The original water holding capacity of citrus fiber was retained. • Octenyl succinate citrus fiber ester (OSA-CF) displayed higher emulsifying capacities. • OSA-CF has more surface negative charge. • The carbonyl group (C O) decreased first and then increased. • OSA-CF has more folds and deeper pore structure.

Mechanistic Understanding of the Relationships between Structure and Digestibility of Octenyl Succinic Anhydride Modified Corn, Potato, and Pea Starch Nanoparticles

AbstractThis study characterizes the digestibility properties and structural changes of octenyl succinic anhydride (OSA) modified starch nanoparticles (OSPNs) from corn, potato, and pea starches (codes as OCSNPs, OPtSNPs, and OPSNPs). After OSA modification, the average particle size and degree of substitution of OSPNs significantly (p < 0.05) increase compared to control samples, whereas the apparent amylose content, R1047/1022, relative crystallinity, and melting enthalpy are found to decrease significantly (p < 0.05), with the extent depending on the type of starch. In vitro digestibility tests show that OSA treatment converts part of rapidly digestible starch into slowly digestible starch and resistant starch for OSPNs, an effect that is more pronounced for OPtSNPs compared to OCSNPs and OPSNPs, corresponding to a reduce in equilibrium starch hydrolysis percentage and apparent digestion rate coefficient. Overall, the starch type affects the structural and digestibility properties of OCSNPs, OPtSNPs, and OPSNPs, with the most obvious effect observes for OPtSNPs.

Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch.

The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 ± 0.14% to 89.03 ± 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p > 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.

Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester

Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester

Octenyl Succinic Anhydride-Modified Starch Attenuates Body Weight Gain and Changes Intestinal Environment of High-Fat Diet-Fed Mice.

Effects of octenylsuccinate (OS) starch on body composition and intestinal environment in high-fat diet-fed mice were investigated. C57BL/6J mice were treated with a regular-fat (RF) diet, a high-fat (HF) diet, or a high-fat diet supplemented with OS starch (HFOSS). Fecal short-chain fatty acids (SCFAs) were quantified using gas chromatography, and the fecal microbiota profile was analyzed by 16S rDNA sequencing. One-way ANOVA and metastats analysis were performed for statistical analysis. After 22 weeks of feeding, mice in the HFOSS group had significantly lower body weight, body fat, liver weight, and cumulative food intake than those in the HF group but higher than that of the RF group. Fecal total SCFA, acetic, propionic, and butyric acid concentrations were significantly higher in the HFOSS group than that in the HF and RF groups. OS starch intervention increased the relative abundance of Parabacteroides, Alistipes, and Ruminiclostridium_5 and decreased that of Tyzzerella, Oscillibacter, Desulfovibrio, and Anaerotruncus compared with the RF and HF groups. The relative abundance of Lachnospiraceae_UCG-006 in the HFOSS group was lower than that in the HF group but higher than that in the RF group. In conclusion, OS starch prevents fat accumulation in high-fat diet-fed mice and might provide potential health benefits due to its fermentability in the gut and its ability to regulate gut microbial community structure.

Effects of Jet Milling Pretreatment and Esterification with Octenyl Succinic Anhydride on Physicochemical Properties of Corn Starch.

(1) Background: In this study, aiming at the problems of low efficiency and high energy consumption in the esterification reaction of OSA and starch, the jet milling technology was used to pretreat corn starch and starch raw materials with different pulverization strengths were obtained by controlling the speed of the classifier. (2) Methods: The starch obtained under different classification speeds was modified by esterification with OSA. Using CLSM, FTIR, XRD, NMR, FTIR, XPS, and other technologies, the modification effect was verified, and the physical and chemical properties of J-OSA-Starch such as DSC, RVA, transparency, and emulsifying properties were determined. (3) Results: Jet milling pretreatment significantly reduced the particle size of corn starch and improved the reaction efficiency and degree of substitution during esterification with OSA. After pretreatment, the corn starch granules were broken, and the relative crystallinity was significantly reduced. CLSM, FTIR, XPS, and NMR confirmed the esterification of corn starch with OSA, which increased with increasing crushing strength. The thermodynamic properties and viscosity of J-OSA-starch decreased with the increase in the classification speed. Jet milling pretreatment enhanced the clarity, emulsifying activity, and emulsifying stability of OSA-modified corn starch. (4) Conclusions: Jet milling pretreatment can effectively increase the esterification efficiency of starch and OSA. Therefore, jet milling can be used as a pretreatment to improve the esterification of starch OSA and produce modified starch for industrial applications.

The location of octenyl succinate anhydride groups in high-amylose maize starch granules and its effect on stability of pickering emulsion stability

Octenyl succinate anhydride (OSA) modified high amylose maize starch (HAMS) showed limited emulsion stability due to the OSA groups were located on the surface of starch granules. However, amylose is enriched in the internal region of HAMS and provides the reaction site for OSA groups. In this study, five types of starches with different amylose content were prepared using optimized reaction conditions. Our data showed that amylose content (AC) was the most important parameter controlling the degree of substitution (DS), in comparison with temperature, pH, starch concentration and time. DS reached a maximum (2.1%) at AC of 58%. Importantly, OSA groups were mainly located in the internal regions of HAMS under the optimized reaction conditions. This was supported by (1) the decrease of the crystallinity, (2) the weaker fluorescence intensity of the starch fluorophore probe 8-amino-1,3,6-pyrenetrisulfonic acid (APTS) in the internal regions of HAMS, and (3) unchanged signals from Fourier transform infrared spectroscopy which characterized the granular surface structure ordering. This new OSA reaction pattern permits HAMS to be used in stabilizing Pickering emulsions This is the first report that OSA groups located in the internal regions of HAMS granules.