Octenyl Succinic Acid Research Articles

Pickering emulsion of pepper essential oil stabilized by Octenyl succinic acid starch: Characterization, in vitro release and anticancer activity.

Under high humidity and high temperature conditions, the quality of pepper essential oil easily deteriorates, and the oxidation of oil restricts its application, especially for the insolubility in water. This study investigated pepper essential oil encapsulated in Pickering emulsion with octenyl succinic acid starch, which was effectively able to reduce 100 times of the release rate. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 2.05µm and 1.89µm, when the Pickering emulsion was set to different storage conditions at pH 5 and 0.1M NaCl, respectively. During gastrointestinal digestion, the release of essential oils was effectively delayed in the Pickering emulsion and the digestibility of the emulsion was 16.93% in 120min. Compared with untreated cells, Pickering emulsion can effectively inhibit the proliferation of MCF-7 (52.71%). All these results indicate that OSA starch stabilized pepper essential oil can effectively increase solubility, improve stability, and expand the application range. Therefore, it can provide a theoretical basis for applications of pepper essential oil, especially for the functional drug application.

Micro-encapsulation of garlic oil using esterified-wheat porous starch and whey protein isolate: Physicochemical properties, release behavior during in vitro digestion

The study aimed to inhibit the stimulating impact of garlic oil (GO) on the stomach and attain high release in the intestine during digestion. So, wheat porous starch (WPS) was modified with octenyl succinic acid (OSA) and malic acid (MA) to obtain esterified WPS, OWPS and MWPS, respectively. The differences in physicochemical, encapsulation, and digestive properties of two GO microcapsules, WPI/OWPS/GO and WPI/MWPS/GO microcapsules produced by using OWPS and MWPS as variant carrier materials and whey protein isolate (WPI) as the same coating agent, were compared. The results found that OWPS had greater amphiphilicity, while MWPS had better hydrophobicity and anti-digestive ability than WPS. Encapsulation efficiency of WPI/OWPS/GO (94.67 %) was significantly greater than WPI/MWPS/GO (91.44 %). The digestion inhibition and low GO release (approximately 23 %) of WPI/OWPS/GO and WPI/MWPS/GO microcapsules in the gastric phase resulted from the protective effect of WPI combined with the good adsorption and lipophilicity of OWPS and MWPS. Especially, WPI/OWPS/GO microcapsule was relatively stable in the gastric phase and had sufficient GO release (67.24 %) in the intestinal phase, which was significantly higher than WPI/MWPS/GO microcapsule (56.03 %), benefiting from the adsorption and digestive properties of OWPS, and resulting in a total cumulative GO release rate of 90.86 %.

Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolate

The objective of this study was to enhance the bioavailability and stability of curcumin (Cur) by encapsulating it in corn starch (CS)/octenylsuccinic acid modified (OSA)-starch-whey protein isolate (WPI) emulsion gels (EGs). As the volume fraction of the oil phase increased, the droplet size and ζ- potential of the EGs decreased. The encapsulation efficiency and bioavailability of Cur in CS/OSA-starch-WPI EGs with a 60% oil ratio were 96.0% and 67.3%, respectively. The release rate of free fatty acid and the bioavailability of Cur from the EGs after digestion were significantly higher compared to Cur dissolved in oil. EGs with an oil phase volume fraction of 75% and 80% demonstrated greater protection against light irradiation but were less effective against UV irradiation compared to EGs with a 60% oil phase volume fraction. Encapsulation in EGs proved to be an effective method for enhancing the bioavailability and stability of Cur.

Encapsulation of ferulic acid in high internal phase Pickering emulsions stabilized using nonenyl succinic anhydride (NSA) and octenyl succinic anhydride (OSA) modified quinoa and maize starch nanoparticles.

High internal phase Pickering emulsions (HIPPEs) stabilized using modified starch nanoparticles (SNPs) were studied as a delivery system for ferulic acid (FA). The quinoa (Q, 153nm) and maize (M, 221nm) SNPs were prepared by sono-precipitation and modified with nonenyl succinic anhydride (NSA) and octenyl succinic acid (OSA). The FA-encapsulated HIPPEs obtained showed neither coalescence nor Ostwald ripening, as reflected by emulsion index and droplet size measurements. Confocal laser scanning microscopy revealed FA entrapped droplets surrounded by the SNPs layer. The rheological measurements confirmed strong network formation and long-term stability. In vitro studies (pH 7.4, 96h) showed sustained release of FA from the gel network. After 15days, the encapsulation efficiencies for HIPPEs stabilized with both NSA and OSA modified QSNPs and MSNPs were close to 99%. The results showed that FA could be feasibly encapsulated in HIPPEs stabilized using modified SNPs.

Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel

High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a facile one-step method. Effects of the oleogelation of internal phase on the formation, stability and functionality of the HIPEs were investigated. OSA starch absorbed at the interface allowed high surface charge (|ζ| > 25 mV) of the droplets, and small droplet size (d ≈ 5 m). Microstructural observation suggested that the HIPEs were of O/W type with droplets packed tightly. With the increase in BW content (0–4 %), the particle size (4–7 μm) and ζ-potential (−25 ~ −30 mV) of the HIPEs were first decreased and then increased. Stability analysis revealed that the addition of BW effectively improved emulsion stability against centrifugation, freeze-thawing, changes in pH and ionic strength, and the HIPE with 2 % BW presented the best stability. Rheological tests indicated that the HIPEs with higher content of BW exhibited higher storage modulus, solid-like properties, and shear thinning behaviors. Creep-recovery results implied that the oleogelation enhanced the structure of HIPEs and improved the deformation resistance of the systems. When subjected to light and heat, oleogel-in-water HIPEs showed advantages in protecting β-carotene from degradation, and β-carotene in the HIPEs with 2 % BW had the lowest degradation rate. These findings suggested that gelation of oil phase could improve the stability of HIPEs and the encapsulation capability, which would be meaningful for the development of novel healthy food.

Effects of electron beam irradiation pretreatment on the substitution degree, multiscale structure and physicochemical properties of OSA-esterified rice starch

In order to investigate the effect of electron beam irradiation (EBI) pretreatment on the structure and physicochemical properties of octenyl succinic acid (OSA) esterified rice starch. In this study, rice starch was pretreated with EBI (2, 4, 6 KGy) followed by OSA esterification (3%, 6%). EBI pretreatment significantly increased the OSA-esterified starch's degree of substitution (0.0173–0.0305). However, the relative crystallinity of OSA-esterified starch decreased after EBI pretreatment. And the peak viscosity, trough viscosity and final viscosity of starch decreased significantly with the increase in irradiation dose. Moreover, EBI pretreatment significantly reduced gelatinization temperature and B3 chain content of OSA-esterified starch, and significantly increased transparency, solubility, swelling power and A chain content. In addition, OSA-esterified starch's RDS content decreased and RS + SDS content increased after EBI pretreatment. The PCA results suggest that EBI may affect the physicochemical properties of starch by acting on its structure. The results showed that EBI pretreatment improved the physicochemical and functional properties of OSA-esterified starch, which is expected to broaden its application scope.

Effects of Octenyl-Succinylated Chitosan-Whey Protein Isolated on Emulsion Properties, Astaxanthin Solubility, Stability, and Bioaccessibility.

The synthesis of octenyl-succinylated chitosan with different degrees of substitution resulting from chemical modification of chitosan and controlled addition of octenyl succinic acid was investigated. The modified products were characterized using 1H NMR, FTIR, and XRD, and the degree of substitution was also determined. The properties of the modified chitosan oligosaccharide in solution were evaluated by surface tension and dye solubilization, finding that the molecules self-assembled when they are above the critical aggregation concentration. The two methods yielded consistent results, showing that the self-assembly was reduced with higher levels of substitution. The antimicrobial activity of the octanyl-succinylated chitosan oligosaccharide (OSA-COS) derivatives against Staphylococcus aureus, Escherichia coli, and Fusarium oxysporum f.sp cucumerinum was investigated by the Oxford cup method. While the acetylated COS derivatives were not significantly effective against either E coli or S. aureus, they showed significant antifungal activity toward F. oxysporum that was superior to that of COS. The modified product was found to form a stable emulsion when mixed with whey protein isolate. The emulsion formed by the highly substituted derivatives have a certain stability and loading efficiency, which can be used for the encapsulation and delivery of astaxanthin.

Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient.

The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds of great interest for their potential health benefits. This study focuses on the valorization of the co-product resulting from the extraction of orange juice to offer it as a versatile, healthy, high-quality, and stable natural food ingredient in powder form. To this end, the vitamin C (VC) content (ascorbic and dehydroascorbic acid, AA and DHAA), major flavonoids (hesperidin and narirutin, HES and NAT), and techno-functional properties (angle of repose, AoR; hygroscopicity and wettability; density and porosity; mean particle size, MPS; water retention capacity, WRC; oil holding capacity, ORC; emulsifying and foaming capacity, EC and FC; and emulsion and foam stability, ES and FS) have been characterized. In addition, considering that dehydrated foods with high sugar content require the incorporation of high molecular weight biopolymers for their physical stabilization, the influence of starch modified with octenyl succinic acid (OSA) and gum Arabic (GA) on these properties has been studied. The results obtained confirm the high quality of this co-product to be offered as a powdered food ingredient with nutraceutical potential. The addition of the studied biopolymers is recommended as it does not modify the flowability of the powder and favors both the encapsulation of the bioactive compounds, especially in the presence of GA, and the rehydration capacity.

Encapsulation of rutin in Pickering emulsions stabilized using octenyl succinic anhydride (OSA) modified quinoa, maize, and potato starch nanoparticles

Pickering emulsions (PEs) stabilized with octenyl succinic acid (OSA) modified starch nanoparticles (SNPs) were investigated as a delivery system for rutin (a polyphenol). The nanoscale quinoa (Q, 92 nm), maize (M, 118 nm), and potato (P, 200 nm) starches were prepared by nanoprecipitation and they were OSA-modified as stabilizers. The PEs showed neither coalescence nor Ostwald ripening, as reflected by emulsion index, droplet size, and zeta- potential measurements. Confocal laser scanning microscopic analysis revealed rutin entrapped droplets surrounded by SNPs layer. Fourier-transform infrared spectroscopy, colorimetry, and rheological measurements confirmed the SNPs and rutin interactions, rutin retention, strong network formation, and long-term PE stability. In vitro studies (pH 7.4, 96 h) showed sustained rutin release from the PEs. After 31 days, the encapsulation efficiencies for PEs stabilized with QSNPs, MSNPs, and PSNPs were 99.3, 96.1, and 97.2 %, respectively. The results showed that rutin could be feasibly encapsulated in PEs stabilized with food-grade modified SNPs.

Properties of OSA-modified starch and emulsion prepared with different materials: Glutinous rice starch, japonica rice starch, and indica rice starch

Octenyl succinic acid (OSA)-modified starch was prepared using three kinds of rice starch with different amylose content: glutinous rice starch (GRS, 3.67 g/100 g), japonica rice starch (JRS, 17.61 g/100 g), and indica rice starch (IRS, 27.94 g/100 g). The degree of polymerization of OSA and the starch types was 0.0093, 0.0143, and 0.0159, respectively. In addition, holes and cracks were observed in the starch particles owing to esterification. The OSA modification introduced OS group and affected hydrogen bond, but exerted no effect on the crystal form (A-type). The contact angle and emulsifying index revealed that OSA-JRS exhibited the most promising emulsification effect compared to the other samples. Next, soybean oil was added into the OSA-JRS solution to prepare an oil–water emulsion. The results revealed that compared to natural JRS, OSA-JRS exhibited decreased D4,3 and a more uniform distribution. Additionally, its absolute potential value increased to 21.34 mV. Further, the dynamic interfacial tension and contact angle of the OSA-modified samples decreased, whereas the storage and loss moduli of the emulsion increased. The shear resistance, centrifugal force resistance, and storage stability of the OSA-modified emulsion significantly improved. The results demonstrated the potential of the OSA-modified JRS for preparing stable emulsions.

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.

Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid

Normal corn starch (∼26% amylose content) was subjected to different degrees of extrusion-based pregelatinization (55, 75, and 95%) to improve the efficiency of octenyl succinic anhydride (OSA) esterification. The partial disruption of the native semi-crystalline structure was verified with X-ray diffraction and Fourier transform infrared analysis. It was found that partial gelatinization (pregelatinization) reduced the relative crystallinity, which is an effect that was magnified by OSA esterification. Polarized and scanning electron microscopies revealed gradual destruction of the starch granules, yielding a fraction of insoluble remnants for high gelatinization degrees. The emulsification index showed a marked increase of about 18% by single extrusion treatment. However, fully stable emulsions (emulsification index = 1.0) were obtained by dual extrusion-esterification treatment. The hardness of hydrogels was reduced by pregelatinization. Principal component analysis revealed that most starch characteristics were mutually interdependent and that the impact of gelatinization degree was independent of the impact of OSA esterification.

Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein

The interaction effect of acetylated or octenyl succinic acid (OSA) starch and milk protein (skim milk powder: SMP; sodium caseinate: NaC; or whey protein concentrate: WPC) on the stability of oil‐in‐water emulsion with variable fat content was determined. The types of milk protein, starch and fat content in emulsions influenced the creaming index of emulsion. Creaming was found in emulsions containing SMP > WPC > NaC, respectively. The interaction of NaC‐OSA provided the highest emulsion stability. The type of modified starch with whey protein did not affect the creaming, but the fat content did. The results will benefit colloidal and emulsion industrial manufacturers.

OSA Esterification of Amaranth and Maize Starch Nanocrystals and Their Use in “Pickering” Emulsions

AbstractEmulsions are widely used in food, drug, and cosmetic products. Due to their small size, starch nanocrystals are proposed to stabilize Pickering emulsions. However, this application is effective only when starch nanocrystals offer a strong amphipathic character. Waxy maize and amaranth starch nanocrystals are treated chemically with octenyl succinic acid (OSA) to obtain particles which are able to stabilize of oil‐in‐water emulsions. The emulsification capacity of OSA‐treated starch nanocrystals is compared with the capacity offered by non‐treated starch. It is shown that OSA treatment enhanced the emulsification capacity, and the effect is attributed to the increase of repulsive forces as reflected by ζ‐potential. Compared with nanocrystals obtained from waxy maize starch, amaranth exhibits superior emulsification ability, which is preserved under storage conditions. Overall, the results show that OSA‐treated starch nanocrystals are viable alternatives for the stabilization of emulsion systems.

In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content

The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3% OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked starch. The amylose content was negatively linked to the decrease of in vitro digestion. HPSEC analysis was conducted to gain insights on the effect of OSA-treatment on in vitro digestibility. The results showed an increase of the molecular weight of starch chains. Besides, the molecular weight increase was similar for amylose and amylopectin fractions. This suggests that OSA could be acting as a cross-linking agent between starch chains, reducing the susceptibility to amylolysis. Overall, OSA treatment induced the formation of more complex starch chains, offering more resistance for amylolytic reactions.

Preparation of pure gum raw materials-low brown algae application

Octenylsuccinate starch ester, also called pure gum, is non-toxic and odourless modified starch which is widely used in many food fields. This study synthesized pure gum in a reaction kettle using the low molecular weight trehalose and octenyl succinic acid. An orthogonal test was carried out to find how the reaction factors affect the synthetization of octenylsuccinic acid polysaccharide ester and to optimize the reaction at single factor level. The optimal products were obtained using 1:2 of octenylsuccinic acid: alginic acid, catalysed by 0.1% p-toluenesulfonic acid catalyst for 1.5 h at 200°C under vacuum conditions. The gained product contains up to 46% of seaweed gel monoesters. The degree of esterification of the polysaccharide is controlled by the use of the small-molecule trehalose. Compared with the traditional methods, our process can reduce raw material cost and improve emulsification stability of pure gum. These all can significantly improve the market competitiveness of pure gum products.

Determination of Octenylsuccinic Acid in Nutritional Products

A quantitative method for the direct LC/UV determination of octenylsuccinic acid (OSAc) in nutritional products formulated with octenylsuccinic anhydride-modified starch (MS) is described. The cis-2-OSAc and trans-2-OSAc released from the MS by a mild alkaline hydrolysis are separated by reversed phase chromatography and are detected by UV at 192 nm. Method suitability has been defined by assessments of linearity (R 2 average = 0.99991 ± 0.00008, n = 12, and the relative calibration error average <1 % at each OSAc concentration level), intermediate precision (RSD values [each of four batches tested on each of 3 days] ranged from 1.1 to 2.5 % for total OSAc concentrations at 235 to 266 mg per kg in a hydrolyzed protein-based nutritional product [HP]), accuracy (spike recovery average = 97.9 ± 0.7 %, for four batches of HP spiked with MS at the 100 % MS level), selectivity (peak purity verification as HP analyte 192 nm/200 nm peak area ratio vs the corresponding ratio for the OSAc reference solutions), and the limits of quantification and detection (30 and 10 mg, respectively, per kg of nutritional product). The method provides for a simple and reliable quantification of free and/or total OSAc in nutritional products formulated with MS and is suitable for the routine verification of proper MS fortification of nutritional products and for the verification of MS stability during nutritional product processing and over shelf life.

Mixture of nonionic/ionic surfactants for the formulation of nanostructured lipid carriers: effects on physical properties.

The objective of the present work was to investigate the effects of the mixture of nonionic/ionic surfactants on nanostructured lipid carriers (NLCs). Nonionic surfactant (polyethylene-poly(propylene glycol), Pluronic F68) and ionic surfactant (octenylsuccinic acid modified gum arabic, GA-OSA) were chosen as emulsifier for NLCs. The NLCs systems, which were composed of lipid matrix, modified 4-dedimethylaminosancycline (CMT-8), and various emulsifier agents, were characterized with dynamic light scattering (DLS), high performance liquid chromatography (HPLC), transmission electron microscopy (TEM), small-angle X-ray scattering (SAXS), differential scanning calorimetry (DSC), in vitro release, and phagocytosis assay. This mixture of nonionic/ionic surfactants showed significant effects on physical properties including particle size, polydispersity index (PDI), entrapment efficiency, and particle morphology. Compared with single stabilizer, this mixed nonionic/ionic surfactant system provided NLCs with better drug carrier properties including prolonged release profile and low phagocytosis by phagocyte. We expect that these explorations can provide a new strategy for the development of lipid nanoparticles as drug delivery.

말토올리고당과 변성 전분 혼합 사용 떡의 품질 특성

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at <TEX>$5^{\circ}C$</TEX>, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at <TEX>$5^{\circ}C$</TEX>. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

Physical properties of dry-heated octenyl succinylated waxy corn starches and its application in fat-reduced muffin

Waxy corn starch was modified by dry heating (130 °C, 2 h) in the presence of octenyl succinic acid (OSA) at different pHs (4, 6, and 8), and the physicochemical properties of the modified starch were evaluated. The dry-heated octenyl succinylated (DH-OS) starch was also evaluated as a partial fat substitute in a muffin. Dry heating of starch under a more acidic condition resulted in lower degree of polymerization (DP n) but lower degree of substitution (DS). The pasting viscosity of the DH-OS starch prepared under basic conditions was higher than that of the unheated counterparts, whereas that under acidic conditions was lower. It was because the substitution favored basic conditions, and thermal degradation was accelerated by acids. The gelatinization characteristic was not significantly altered by OSA substitution and dry heating. The muffin containing the DH-OS starch had a higher specific volume and a softer texture than the muffin containing maltodextrin. Among the DH-OS starches tested, the starch prepared under acidic conditions produced muffins that had a greater volume, which was most likely due to its low molecular size. The muffin prepared with DH-OS starch at pH 6 was the softest in texture and had characteristics that were relatively close to the full-fat muffin.