Octenyl Succinate Research Articles

Preparation and evaluation of microcapsules containing Rimulus Cinnamon and Angelica Sinenis essential oils

Starch sodium octenyl succinate (SSOS) and maltodextrin (MD) are commonly used as wall materials to protect bioactive compounds, such as essential oils volatiles. In this work, Rimulus Cinamon (RC) and Angelica Sinenis (AS) essential oils (EOs) were encapsulated in (SSOS/MD) composite capsules via spray drying. The microcapsules were characterized by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM) and thermogravimetric (TG). The particle size, Zeta potential, drug loading (DL), encapsulation efficiency (EE), stability and in vitro release of the EOs microcapsules were investigated. The average particle size of microcapsules and emulsion was 12.6 ± 1.09 μm and 0.22 ± 0.01 μm, respectively. The DL% and EE% of microcapsules were 16.3 ± 0.40% and 96.6 ± 1.17%. No phase separation was found in the emulsion within 7 d, and the creaming index was 0%, showing good stability. After 6 months of storage, the retention rate of cinnamaldehyde in the microcapsules was about 67.6%, which significantly improved the stability of EOs. Thus, SSOS/MD can efficiently encapsulate EOs with high drug loading, encapsulation efficiency and stability.

Preparation of chitosan/ fennel seed essential oil/ starch sodium octenyl succinate composite films for apple fruit preservation

Although studies have reported on the preparation of composite films and its application, the preparation and application for fruit preservation of composite film with fennel seed essential oil (FEO) are unknown. In this study, six types of composite films (F1–F6) were prepared with chitosan/FEO/starch sodium octenyl succinate (SSOS). The physicochemical, antifungal and preservation properties were investigated. The water content, water vapor permeability and elongation at break of the films increased with the glycerol, but the density and tensile strength decreased. Fourier infrared spectroscopy showed that there was a hydrogen bond existed between the film components. The film surface was smoother with higher content of FEO and glycerin. The films exhibited strong antifungal activity against Botrytis cinerea, Trichothecium roseum, and Penicillium expansum. Among them F3, SSOS/glycerol/FEO/chitosan was 1:0.2:1:0.5, had the best antifungal performance. The F3 coating also reduced the lesion diameter of apple fruit inoculated with the three fungi. The F3 coating decreased respiration rate and weight loss, and maintained the firmness and peel lightness of fruit during storage. The findings of this work provide a new insight for exploration of composite film with fennel seed essential oil and its application for fruit preservation.

Effects of beeswax emulsified by octenyl succinate starch on the structure and physicochemical properties of acid-modified starchfilms

This work aimed to develop a novel strategy to modulate the distribution of beeswax in acid-modified starch films via tuning octenyl succinate starch (OSS) ratios and to elucidate their structure-property relationships. The apparent viscosity and storage modulus of the film-forming solution decreased with the increase of OSS ratio. Attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectroscopy revealed that the hydrogen bond in the film-forming network was cleaved with the presence of OSS. Scanning electron microscope (SEM), atomic force microscope (AFM), and X-ray diffraction (XRD) demonstrated that OSS ratio had an obvious effect on the formation and distribution of beeswax crystal particles. Uniform distribution of beeswax effectively enhanced the hydrophobicity and water barrier properties of films and performed preferable elongation at break but at the expense of tensile strength and optical properties. The films with higher OSS ratio (>12 %) presented higher thermal stability. This study provides new information on the rational design of emulsified films to obtain desirable physicochemical properties by tuning the distribution of beeswax.

Chemical Modifications of Turmeric Starch by Oxidation, Phosphorylation, and Succinylation

AbstractThe goal of this study is to determine how different properties of turmeric starch are changed with oxidation, succinylation, and phosphorylation. These chemical reagents include sodium hypochlorite, octenyl succinic anhydride, sodium trimetaphosphate (STMP), and sodium tripolyphosphate, using the appropriate reagents (STPP). The isolated starch is modified using several chemical reagents, affecting the turmeric starch physicochemical, functional, thermal, and morphological properties. In hydration properties, all modified starches, are observed non‐significant changes, but in the case of swelling power, lower results are observed in oxidized starch, but substantially raised in the remaining both modifications. In all modifications, the amylose content is lower than native starch (31.380.98). Although there is little variation in pH, the modified starches have higher water and oil binding capabilities than native starch. Native starch (26.02 ± 0.04) and oxidized starch (15.46 ± 0.12) result in the highest and lowest percent syneresis respectively, hence modifications lead more stable starches. SEM research reveals particle aggregation and depressions in the structural form of some modified starches. In terms of viscosity metrics, distarch phosphate (6.3898 Pa s) has the highest viscosity while oxidized starch has the lowest viscosity (3.2623 Pa s). The current paper specifies methods for modification of the turmeric starch including oxidation, succinylation, and phosphorylation. The degree of substitution and percentage content of modified starches are calculated and those are carboxyl/carbonyl content in oxidized starch, octenyl succinate content in succinylated starch, and phosphate content in phosphorylated starch. These properties of modified starches would facilitate more applications in the food as well as non‐food industry.

어닐링 처리후 제조한 옥테닐호박산 쌀전분의 물리적 및 유화 특성

Purpose: This study investigated the effect of annealing on the physical and emulsifying properties of octenyl succinate (OSA)-modified starches(3% OSA, pH 8.5, 6h). Methods: The physical, pasting properties, oil absorption capacity, thermal properties, crystallinity and emulsifying stability of OSA starch prepared after annealing from nonwaxy rice starch, called AnOSA, were analyzed. Results: Annealing treatment increased the water holding capacity, pasting temperature and pasting peak viscosity, but decreased the swelling power and solubility of OSA starch. The onset temperature(T_o) and peak temperature(T_p) of the AnOSA starches by differential scanning calorimetry (DSC) were increased, but the temperature range decreased due to annealing. The characteristics of native starch and OSA starches by X-ray diffractometry were not altered by annealing. The creaming index of emulsions with AnOSA starches was 0% after 21 days. Conclusion: The OSA starch prepared after annealing of nonwaxy rice starch can be utilized as a modified starch and emulsifier.

Biosynthesis and polyketide oxidation of Monascus red pigments in an integrated fermentation system with microparticles and surfactants

Monascus red pigments are widely used in the food industry, mainly as intracellular red pigments. The low yields of extracellular red pigments (ERPs) make them unsuitable for large-scale industrial production. Herein, a novel integrated fermentation system (IFS) consisting of sodium starch octenyl succinate and Triton X-100 was explored for increasing yield, resulting in an ERP yield of 126.7 U/mL, 82.6% higher production than controls (69.4 U/mL). Major ERP components in control fermentations were monascopyridine A and monascopyridine B, but dehydro derivatives, rubropunctamine and monascorubramine, predominated in the test fermentations, presumably due to polyketide oxidation induced by Triton X-100. Improvement of hyphal morphology, membrane permeability, respiratory activity, and gene expression for red pigment biosynthesis is likely to be critical to increase yield and change the compositions. This study provides an effective strategy to accelerate the biosynthesis and secretion of Monascus pigments.

Octenyl Succinic Anhydride Modified Pearl Millet Starches: An Approach for Development of Films/Coatings.

Pearl millet starches were modified at pH 8.0 using 3.0% octenyl succinic anhydride (OSA), and their pasting, rheological properties, and in vitro digestibility were analyzed. The degree of substitution (D.C.) of OSA-modified starches varied from 0.010 to 0.025. The amylose content decreased after modification, while the reverse was observed for swelling power. After OSA modification, the pasting viscosities (peak, trough, setback (cP)) of the modified starches increased compared to their native counterparts. G′ (storage modulus) and G″ (loss modulus) decreased significantly (p < 0.05) compared to their native counterparts during heating. Yield stress (σo), consistency (K), and flow behavior index (n) varied from 9.8 to 87.2 Pa, 30.4 to 91.0 Pa.s., and 0.25 to 0.47, respectively. For starch pastes, steady shear properties showed n < 1, indicating shear-thinning and pseudoplastic behavior. The readily digestible starch (RDS) and slowly digestible starch (SDS) contents decreased, while the resistant starch (R.S.) content increased. After OSA treatment, the solubility power of the starches increased; this property of OSA starches speeds up the biodegradability process for the films, and it helps to maintain a healthy environment.

Study on the Formation and Stability Properties of Nanoemulsions with Octenyl Succinic Anhydride Modified Starch

Study on the Formation and Stability Properties of Nanoemulsions with Octenyl Succinic Anhydride Modified Starch

Octenyl succinate acidolysis carboxymethyl sesbania gum with high esterification degree: preparation, characterization and performance

Octenyl succinate acidolysis carboxymethyl sesbania gum with high esterification degree: preparation, characterization and performance

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.

Octenyl Succinic Acid Starch-Stabilized Vanilla Essential Oil Pickering Emulsion: Preparation, Characterization, Antioxidant Activity, and Storage Stability.

Applications for vanilla essential oil extracted from vanilla pods have been limited since the effective components of vanilla could be easily influenced by environmental factors, such as temperature, light, and oxygen, which hinder their effectiveness. In this study, vanilla essential oil was encapsulated in a Pickering emulsion with octenyl succinic acid starch (OSA—starch). The optimal process conditions for emulsion preparation were determined as 5% vanilla essential oil phase with 2.5% OSA—starch when they were ultrusonicated for 3 min at 470 W. Under these conditions, the minimum particle size was 0.456 μm, the oil droplets were completely encased by starch, and no new chemical bonds were formed. The smallest particle size was produced at a pH of 4 and 500 mM ion concentration. The antioxidant activity of the emulsion was greater than that of the pure vanilla oil at the same oil content. After 24 h storage, the antioxidant activity of the emulsion was enhanced, and the vanilla essential oil was slowly released in the emulsion. These results indicated that the vanilla essential oil encapsulated in a Pickering emulsion with octenyl succinic acid starch showed its tremendous potential for use in the food industry.

Preparation and physiochemical properties of enzymatically modified octenyl succinate starch.

The high viscosity and low solubility of octenyl succinate starch (OSAS) in water often lead to low reaction efficiency and uneven distribution of OSA groups, which can be solved by subjecting OSA starch to enzymatic digestion. Waxy corn starch is used to produce OSAS. The molecular weight of enzymolysis modified octenyl succinate starches (E-OSAS) decreased with the addition of enzyme, and the substitution of enzymatically digested OSAS was larger than that of OSAS. As the addition of pullulanase increased, the substitution of E-OSAS tended to increase and the apparent viscosity decreased significantly. The smaller its particle size and polydispersity index (PDI), the larger the absolute value of the zeta potential. E40 -OSAS with the smallest particle size and best homogeneity and stability had the smallest weight average molecular weight (1.38 × 106 g/mol), the smallest number average molecular weight (1.37 × 105 g/mol), and the largest degree of substitution of 0.019. The E-OSAS has not been investigated deeply enough, and the enzymatic treatment by pullulanase is not much studied, so this study is of great importance to provide some basis for the research of new microcapsules. PRACTICAL APPLICATION: This work aims to provide wall materials with lower viscosity and better encapsulation properties for the food industry. Waxy corns starch is used to manufacture OSAS. This wall material is a partly biodegradable material that is hydrophilic on the outside and hydrophobic on the inside, and its preparation process is in line with the concept of green chemistry.

Preparation and Characterization of Thermoplastics Achira (Canna indica L.) Starch by Three Succination Methods

AbstractThermoplastic starches (TPS) from achira, succinated to 3% and 5% octenyl succinate anhydrous (OSA) using aqueous medium, reactive extrusion (REX), and in situ are developed (TPS 3A, TPS 5A, TPS 3R, TPS 5R, TPS 3I, and TPS I5). The physicochemical properties are studied to explore the effect of different methods applied to modified thermoplastic starches. Analysis of infrared spectroscopy and nuclear magnetic resonance of proton shows that the methods used in succination are effective in esterifying starches. REX and the in situ method make it possible to obtain materials with higher degree of substitution (DS), from 0.011 to 0.050, affecting thermoplasticization. The aqueous method promotes greater thermal stability, TPS 3A and TPS 5A are degraded at temperature ranges from 135 to 279 °C and shows a pattern similar to counterpart native TPS 0 (sample control), unlike the REX and the in situ method, both of them beginning degrading at lower temperature values than all starches. Mechanical properties and contact angle are influenced by the processing method and not by DS or glycerol content. All achira TPS developed are a feasible alternative for application in the industry dedicated to the processing of bioplastics.

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.

Preparation, Characterization, and In Vitro Saliva Digestion of Enzymatically Modified Octenylsuccinate Starch‐Methol Inclusion Complex

AbstractMenthol is a well‐known antibacterial, anticancer, and cooling agent, but its low water solubility, poor stability, and high volatility have limited its applications. In the present study, octenyl succinate starches (OSAS) are hydrolyzed using pullulanase to acquire glucans with different molecular weights and substitution degrees. They are used to encapsulate menthol by formation of inclusion complexes (Enzymatically hydrolyzed OSA Starch complex with Menthol [E‐OSAS‐MEN]). Thermogravimetric analysis (TGA) shows the inclusion complexes have higher thermal stability than those of glucans. The smaller the particle size and polydispersity index of the menthol inclusion complexes, the larger the absolute value of the zeta potential. Gas chromatography‐mass spectrometry shows that E40‐OSAS‐MEN possesses the highest encapsulation efficiency and loading capacity of all inclusion complexes. The inclusion complex is stable against pH and temperature (4°C–100°C), and the released menthol in inclusion complexes ranges from 5% to 25%. The inclusion complex is released faster in simulated saliva containing α‐amylase, and menthol is completely released 5 h after enzymolysis. In contrast, only 18% of menthol is released in the absence of α‐amylase in simulated saliva. The present study provides valuable information as a guidance to develop chewing gums for controlled release of menthols.

Development of dendrimer-like glucan-stabilized Pickering emulsions incorporated with β-carotene

The impact of sugary maize dendrimer-like glucan octenyl succinate (OSA-SMDG) on the storage stability and antioxidant activity of β-carotene (BC)-loaded emulsions as well as bioaccessibility were investigated. The encapsulation efficiency of β-carotene in emulsions containing 3% OSA-SMDG (3OSA-SMDG-BC) or 5% OSA-SMDG (5OSA-SMDG-BC) was 89.6% and 94.9%, respectively. The antioxidant activity of both emulsions was higher than that of pure β-carotene. During simulated digestion, the particle size of emulsions was immediately reduced, whereas zeta-potential was continuously increased in intestinal digestion. After 2 h digestion, the free fatty acids (FFA) release rate of 3OSA-SMDG-BC and 5OSA-SMDG-BC was significantly higher than that of blank emulsion. Bioaccessibility of β-carotene encapsulated in 3OSA-SMDG-BC and 5OSA-SMDG-BC was also significantly higher than that of blank emulsion. FFA release rate and β-carotene bioaccessibility of 5OSA-SMDG-BC were higher than that of 3OSA-SMDG-BC. These results demonstrated that OSA-SMDG could be used to fabricate food-grade O/W Pickering emulsion as a delivery system for bioactive compounds.

Synthesis and physicochemical evaluation of octenylsuccinated kappa-carrageenan: Conventional versus microwave heating

This research reported on the synthesis and the evaluation of new octenyl succinate (OS) kappa-carrageenan (KC) esterified derivatives (KC-OS). Two derivatives were synthesized using microwave (KC-OSMM) and conventional heating (KC-OSCM). The FT-IR and 1H NMR demonstrated the KC-OS esters formation with a higher degree of substitution for KC-OSMM (0.85) than KC-OSCM (0.62). The SEM testing showed the non-deteriorated morphology of KC after modification. The amphiphilic properties and surface activity of KC-OSs investigated by the conductivity method confirmed the formation of self-assembled aggregates beyond a critical aggregation concentration of 0.08% for KC-OSMM and 0.12% for KC-OSCM. Stable oil-in-water emulsions were formulated based on KC-OSs at the concentrations of 0.75% and 1%. Lower globule sizes were observed for KC-OSMM emulsions at 0.75% (12.30 μm) and 1% (08.86 μm), compared to KC-OSCM at 0.75% (32.75 μm) and 1% (19.6 μm). All results demonstrated that microwave synthesis resulted in obtaining novel derivatives with superior properties.

Effects of soybean phospholipids, ovalbumin, and starch sodium octenyl succinate on the mechanical, microstructural, and flavor properties of emulsified surimi gels

Liquid oils are frequently used to improve texture, enhance color, and as processing aids to improve the quality of emulsified surimi products and address the lack of essential nutrients in raw surimi seafoods. To clarify the role of interactions between oil droplet and myofibrillar proteins of surimi-based products in determining the mechanical and microstructural properties of emulsified surimi gels, we investigated the effects of emulsifiers (ovalbumin (OVA), soybean phospholipids (SP), and starch sodium octenyl succinate (SSOS)) on the mechanical, microstructural, and flavor properties of emulsified surimi gels. The emulsion droplets in the SP-containing gel led to a significant decrease in the hardness, gel strength, and viscoelasticity, and experienced flocculation and were inhomogeneously distributed in the gel matrix. Conversely, OVA- and SSOS-containing gels exhibited elevated hardness, gel strength, and viscoelasticity, and featured homogeneously distributed emulsion droplets. The introduction of SP caused darkening, whereas that of OVA and SSOS resulted in enhanced gel whiteness. Finally, the release of flavor compounds from the gel matrix was faster for SP-containing gels than that for OVA- and SSOS-containing gels, which was attributed to the different gel structures. Thus, the introduction of additional emulsifiers facilitated the fabrication of emulsified surimi gels with tailor-made structures.

The effect of binder types on the breakage and drying behavior of granules in a semi-continuous fluid bed dryer after twin screw wet granulation

Current study investigated the effect of different binder types on the granule drying process and the granule breakage behavior in a semi-continuous fluid bed dryer integrated in the C25 ConsiGma-system. The studied binders (i.e. hydroxypropyl pea starch, hydroxypropyl methylcellulose E15, polyvinylpyrrolidone K12, and starch octenyl succinate CO 01) required different liquid amounts to produce similar granule quality. These different liquid requirements were translated into different drying conditions for each binder to result in sufficiently dry granules at the end of a drying cycle. By comparing the size distribution of the granules before entering and after exiting the fluid bed dryer, granule breakage could be evaluated. No effect of the binder type on the granule breakage during drying was observed. However, differences in granule breakage were observed for the binders when processed with the horizontal set-up of the C25 system, as granule breakage during pneumatic transport depended on the binder type. Only one binder (hydroxypropyl pea starch) allowed to avoid granule breakage during the entire process. Furthermore, this research showed that the drying process was mainly steered by the liquid requirements for granulation, and that these liquid requirements depended on the binder used.

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