Octenyl Succinic Anhydride Starch Research Articles

Citrus fibers improve rheology of OSA starch-based high internal phase emulsion for 3D printed elderly foods

3D printing ready-to-eat emulsions using trans-fat-free edible oil, presents a significant challenge due to the complexities involved in achieving the necessary material structure, rheological properties, and stability. This study fabricated High Internal Phase Emulsions (HIPEs) stabilized with citrus fibers and octenyl succinic anhydride (OSA) modified waxy starch, serving as the printable inks for 3D-printable elderly foods. These printable inks exhibited a pseudoplastic gel structure, which provided enhanced extrudability and improved shape retention. The incorporation of citrus fiber, water, OSA starch, sunflower oil at a concentration of 0.3 wt%, 22.7 % wt %, 2 % wt%, 75 wt% in the 3D-printed HIPEs resulted in optimal addition, yielding the highest level of shape accuracy. Compared to the addition of OSA-modified starch, microstructural analysis and rheological testing (using Lissajous-Bowditch plots) indicated that the addition of citrus fiber had a greater impact on the rheological and textural properties of the HIPEs, which improved shape retention and fluidity of the HIPEs, and ensure the stability of continuous extrusion printing. Additionally, bionic tribological properties demonstrated that tribological properties of the prepared HIPEs were very close to the ones of mayonnaise, which indicating that the prepared HIPEs had smooth texture and easy-to-chew properties for the elderly. These findings offered a comprehensive understanding of the structure–function relationship between the molecular structures of HIPEs and their 3D printability, providing technical insights for the development of 3D-printed emulsion-based ready-to-eat elderly food products. This study provided a good industrialized method for HIPEs stabilized with only fruit dietary fiber and modified starch, and facilitated the development of emulsion-based ready-to-eat food products with 3D printability.

Preparation of starch-based oral fast-disintegrating nanofiber mats for astaxanthin encapsulation and delivery via emulsion electrospinning

Developing green and efficient delivery systems to promote bioavailability of bioactive ingredients is a sustained demand in food industry. In this work, the astaxanthin (AST)-loaded starch-based fast-dissolving nanofibers with core-shell structure were prepared by emulsion electrospinning technique without using any organic solvent. To load water-insoluble AST in hydrophilic octenyl succinic anhydride starch (OSAS)/polyvinyl alcohol (PVA) nanofiber matrices, AST-loaded nanoscale emulsions (212.19 ± 5.63 nm) with high encapsulation efficiency (91.54 ± 0.14 %) were prepared as a precursor for emulsion electrospinning, using OSAS/PVA aggregates as an emulsifier. The core-shell structure of nanofibers was revealed by the Transmission electron microscopy (TEM), with average diameter of 509.58 ± 12.77 nm, and 88.64 ± 0.49 % for AST were effectively encapsulated in core layer. Nanofiber mats exhibited high encapsulation efficiency (85.11 ± 1.53 %) and excellent storage stability over 7 d. Meanwhile, amorphous transformation of AST enabled it possess higher water solubility, bioaccessibility, and antioxidant properties (97.72 ± 2.17 %) than free AST in aqueous system. The results demonstrated that the green, nontoxic, and biodegradable nanofiber mats prepared by emulsion electrospinning successfully realized the encapsulation and delivery of AST, with broad application prospects in the food and pharmaceutical fields.

Effect of degree of substitution of octenyl succinate on starch micelles for synthesis and stability of selenium nanoparticles: Towards selenium supplements

To develop a promising selenium supplement that overcomes the instability and poor water dispersibility of selenium nanoparticles (SeNPs), we synthesized a series of amphiphilic octenyl succinic anhydride starch (OSAS) through esterification. As the degree of substitution (DS) increased, the particle size of OSAS micelles and the critical micelle concentration (CMC) decreased. FTIR and XRD analysis confirmed the successful introduction of octenyl succinic anhydride groups onto starch. Subsequently, OSAS micelles were used as carriers to synthesize SeNPs via in situ chemical reduction, forming SeNPs-loaded self-assembled starch nano-micelles (OSAS-SeNPs). The OSAS-SeNPs exhibited spherical dispersion in water with an average diameter of 116.1 ± 2.3 nm, contributed to enhanced hydrophobic interactions. TEM images showed a core-shell structure with SeNPs as the core and OSAS as the shell. FTIR results indicated hydrogen bonding interactions between OSAS and SeNPs. Due to the negatively charged OSAS shell and hydrogen bonding (OH⋯Se), OSAS-SeNPs remained non-aggregated for one month at room temperature, demonstrating remarkable stability. This study suggests that using OSAS can address the synthesis and stability issues of SeNPs, making it a potential selenium supplement candidate for further evaluation as an anticancer agent.

Formulation and Characterization of Ferrogels Based on Agar Gum and Octenyl Succinic Anhydride (OSA) Starch

AbstractPhysicochemical and rheological analyses are carried out on ferrogels based on Agar gum in combination with octenyl succinic anhydride (OSA) starch in the presence of magnetic nanoparticles (MNPs) coated with a stabilizing agent (PNiPAAm). The objective of this work is to prepare nanocapsules of MNPs coated with OSA starch present in a rigid network of Agar to obtain a nanocomposite gel (ferrogel). It is found that the effect of MNPs on the properties of ferrogels has a direct relationship with PNiPAAm/OSA starch interactions. The results obtained show that the ferrogels have stable thermal properties and a high melting point (99.7 °C) for high concentrations of MNPs (0.1%). The rheological properties show that this concentration (0.1%) has a negative effect on the crosslinking of Agar, therefore a drop in viscosity. In addition, it is shown that each pore comprises three populations of MNPs (primary: 3–4 nm, secondary: 6–9 nm, and clusters: ≥12 nm). Moreover, it is found that MNPs are coated with OSA starch. In addition, the prepared materials possess at low concentration of MNPs an interesting stiffness and uniform surface morphology with a minimum of clusters leading to stable systems that can be used as biomaterials in nanomedecine.

Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties

Octenyl succinic anhydride (OSA)-modified starch is a commonly used food emulsifier and its emulsifying properties are positively correlated with the degree of substitution (DS). However, the maximum concentration of OSA in starch approved by the FDA and the China National Food Safety Standards is 3%. This study aims to enhance the emulsifying properties of OSA-modified waxy adlay seed starch by gelatinization under a limited DS and investigate its use in preparing delivery systems. The gelatinized OSA starch exhibited a more flexible macromolecular structure and better emulsifying activity (20.19 m2/g). The gelatinized OSA starch-stabilized astaxanthin-loaded emulsions showed high retention of astaxanthin (>50%) and long-term stability (56 days). In vitro digestion, the emulsion system showed a protective effect on astaxanthin, and the bioaccessibility of astaxanthin was increased to 16.32%. This study indicated that gelatinization could enhance the emulsifying properties of OSA starch, and this starch-stabilized emulsion was an effective system for astaxanthin.

Characterization of modified starch-based complexes-stabilized linolenic acid emulsions and their enhanced oxidative stability in vitro gastrointestinal digestion

A new approach of fabricating α-linolenic acid emulsions with enhanced oxidative stability in vitro digestion was established, using covalent octenyl succinic anhydride starch (OSAS)-soy protein (SP)-epigallocatechin-3-gallate (EGCG) complexes as emulsifiers. The physicochemical characteristics and surface morphology of emulsions were mainly characterized by rheological measurements, laser scanning microscope (CLSM) and cryo-scanning electron microscopy (Cryo-SEM). Results indicated that emulsions had dense interfacial layers and strong network structures. As a result, the stability and antioxidant ability of emulsions were improved significantly. In addition, the oxidative stability of emulsions in vitro gastrointestinal digestion was explored. Results showed that emulsions could maintain better oxidative stability owing to antioxidant activity of covalent OSAS-SP-EGCG complexes under gastrointestinal conditions. In particular, lipid hydroperoxide and malondialdehyde contents of emulsions prepared by 1:4 complexes were lower than 0.35 mmol/L and 20.5 nmol/mL, respectively, approximately half those of emulsions stabilized by OSAS (0.65 mmol/L and 39.5 nmol/mL). It was indicated that covalent OSAS-SP-EGCG complexes could effectively inhibit α-linolenic acid oxidation in emulsions during vitro gastrointestinal digestion. This work will provide a theoretical basis for the development of α-linolenic acid emulsions, which will help to broaden application of α-linolenic acid in food industry.

The filling effects of starch-based emulsion microgels in gel-based systems

The emergence of emulsion microgels, formed from one or more emulsion droplets encapsulated in a soft solid, with mechanical properties that mimic the sensory properties of fat, holds promise for fat replacement applications in gel-based food products. This study builds upon the existing knowledge of emulsions and emulsion gels, focusing on the design and characterization of starch-based emulsion microgels as functional fillers in gel matrices. In brief, emulsions stabilized by octenyl succinic anhydride (OSA)-modified starch was prepared first at an oil mass fraction ratio of 60%. Then, the obtained OSA starch stabilized emulsion was mixed with natural wheat starch at varying ratios to prepare emulsion microgel through a top-down approach. And the particle sizes of these emulsion microgels ranged from 10 to 100 μm, in addition, rheological analysis showed that microgels had solid-like behavior with their storage modulus (G′) exceeding the loss modulus (G″). To evaluate the potential of these emulsion microgels in replacing fats in food systems, the effects of these emulsion microgels as fillers in tapioca starch-based gels was further investigated, with the emulsions serving as filler controls. Microgel-filled gels demonstrated good water-holding capacity and gel strength compared to emulsion-filled gels, indicating their potential to enhance the moisture retention and mechanical properties of food products. Moreover, microgel-filled gels exhibited better deformability resistance and deformation recovery. Overall, emulsion microgels show promise as fillers for improving the sensory and mechanical properties of starch-based gel foods.

Differences in the structural properties of three OSA starches and their effects on the performance of high internal phase Pickering emulsions

The emulsifying properties of emulsions are significantly influenced by the structural properties of octenyl succinic anhydride (OSA) starch. The purpose of this work was to elucidate the effect of the structure of OSA starch on its performance as an emulsifier to stabilize Pickering high-internal-phase emulsions (HIPEs). The degrees of substitution (DS) of the three OSA starches were 0.0137, 0.0177 and 0.0236, and their degrees of branching (DB) were 13.96 %, 14.20 % and 14.32 % measured by 1H NMR, which were sequentially labeled as OSA1, OSA2, and OSA3. The OSA3 starch with higher DS and DB had a lower critical micelle concentration (CMC) (0.11 mg/mL). Its emulsification activity (EAI) and emulsion stability (ES) were 61.8 m2/g and 72.5 min, respectively, which were higher than OSA1 and OSA2 starches. The contact angle of the three OSA starches increased from 45.35° to 80.03° with increasing DS and DB. Therefore, it is hypothesized that OSA3 starches have better emulsification properties. The results of physical stability of HIPEs confirmed the above results. These results indicated that DS and DB have a synergistic effect on emulsion properties, and OSA starch with higher DS and DB values were more conducive to the construction of stable HIPEs systems.

Release kinetic modeling of Satureja Khuzestanica Jamzad essential oil from fish gelatin/succinic anhydride starch nanocomposite films: The effects of temperature and nanocellulose concentration

Fish gelatin (FG) and octenyl succinic anhydride starch (OSAS) composite films loaded with 1, 2, 3 and 4 wt% bacterial nanocellulose (BNC) and Satureja Khuzestanica Jamzad essential oil (SKEO) were achieved successfully and their physicochemical and release properties were investigated. The results revealed that incorporation of BNC improved the tensile strength which was associated with FE-SEM, FTIR and XRD. Moreover, this study focused on the release modeling of SKEO in 4, 25 and 37 °C from nanocomposite films using different release kinetic and Arrhenius models. Also, analysis of variance-simultaneous component analysis (ASCA) and exploratory data visualization by principal component analysis (PCA) were carried out to investigate the effects of two controlled factors. Consequently, the Peleg model showed the best fitting of experimental data. The activation energies decreased by increasing the BNC concentration. This research demonstrated the nanocomposite film containing SKEO would be a suitable candidate for active food packaging.

Antimicrobial activity and stability of Satureja khuzestanica essential oil pickering emulsions stabilized by starch nanocrystals and bacterial cellulose nanofibers

Pickering emulsions containing Satureja khuzestanica essential oil (SKEO) (O/W, 30:70) were produced by starch nanocrystals (SNCs) and bacterial cellulose nanofibers (B-CNF) as stabilizers. Heat acid hydrolysis method using different volumes of hydrochloric acid (0.8, 1.6 and 2 mL) was used to prepare SNCs from octenyl succinic anhydride starch. Characterization of SNCs by FT-IR and XRD revealed a lower increase in crystallinity by increasing acidity of hydrolysis solution. SEM results showed platelet-like fused nanocrystals with numerous surface pores after acid hydrolysis. Droplet size and absolute ζ-potential of SKEO emulsions stabilized by each of the SNCs (SNC-0.8, SNC-1.6 and SNC-2) and different B-CNF concentrations (0, 2, 4 and 8%) were evaluated. Results showed a downward and an upward trend from SNC-0.8 to SNC-2 and 0% B-CNF to 8% B-CNF, respectively. The viscosity of emulsions stabilized by combination of SNCs and B-CNF was higher than those without B-CNF. Besides, SNCs with higher degree of acid hydrolysis produced Pickering emulsions with lower viscosity. No significant changes were observed in the antimicrobial activity of SKEO emulsions stabilized with and without B-CNF against Staphylococcus aureus and Salmonella enterica in disk diffusion test, indicating that addition of B-CNF has no effect on antimicrobial properties. However, highest antibiofilm activity against mentioned bacteria was observed in emulsions stabilized by SNC-0.8. This study correlated the preparation method of SNCs and B-CNF addition on physical and antimicrobial properties of SKEO emulsions which could be used as safe and food grade systems for the delivery of EOs in the food industry.

Preparation, characterization and release kinetics of a multilayer encapsulated Perilla frutescens L. essential oil hydrogel bead

Encapsulation has been widely used as the protection of essential oils, which gives the possibility of their implementation as food preservatives. In this study, Perilla frutescens L. essential oil (PLEO) microcapsule powders were prepared firstly by spray drying method using octenyl succinic anhydride starch (OSAs) as wall material, and then they were further encapsulated by sodium alginate and chitosan via polyelectrolyte complex coacervates method. The best results were obtained by using 4 % of OSAs-PLEO microcapsule powders, 2 % of sodium alginate and 1.5 % of chitosan producing PLEO hydrogel beads with encapsulation efficiency of 61.29 % and loading degree of 41.11 %. Morphology observation showed PLEO hydrogel beads was a millimeter scale spherical particle. FTIR assay confirmed the physical embedding of OSAs on PLEO and the formation of complex coacervates between sodium alginate and chitosan. TG and DSC assay showed the chitosan/alginate/OSAs complex coacervates as wall materials substantially improved the thermal stability of PLEO. Besides, PLEO hydrogel beads had a better stability in aqueous and acidic food formulations, which achieved a complete and prolonged release of PLEO. The Peppas-Sahlin model was the best approach for PLEO release profile, and release phenomenon was mainly governed by Fickian diffusion.

Influence of modified cassava starch on the physicochemical properties of a fermented soybean beverage

Fermented soybean beverages are an alternative for improving intestinal health, and fermentation reduces the anti-nutritional factors of this legume. However, they do show high syneresis and low viscosity. Modified cassava starches could be added as a thickener and/or stabilizer to improve the quality of the product. The aim of this research was to assess the effect of adding modified cassava starch on the physicochemical properties of a fermented soybean beverage. Preliminary tests were carried out varying the concentration (0.8%, 1.0%, and 1.2%) of 3 types of modified cassava starch: octenyl succinic anhydride (OSA), acetylated distarch adipate (ADA) cross-linked starch, and substituted-crosslinked starch (mixed). A commercial culture of starter microorganisms and probiotics was used in the fermentation process. The statistical analysis was carried out with a two-factor (type of starch and concentration) and 3-level design; quality parameters such as pH, acidity, soluble solids, syneresis, and viscosity comparable to commercial fermented dairy beverages were evaluated. OSA starch had a lower syneresis and higher viscosity than the other starches for each concentration. Furthermore, the addition of 1.0% OSA and mixed starch, as well as 1.2% ADA starch, are comparable to the control commercial soybean beverage (SC).

Constitution and reconstitution of microcapsules with high diacylglycerol oil loading capacity based on whey protein isolate / octenyl succinic anhydride starch/ inulin matrix

The aim of this study was to constitute microcapsule systems with high oil loading capacity by octenyl succinic anhydride (OSA) starch, whey protein isolate (WPI) and inulin (IN) substrates to provide a new method for encapsulating diacylglycerol oil. Specifically, this study characterizes the physicochemical properties and reconstitution capacity of highly oil loading diacylglycerol microcapsules by comparing the wall encapsulation capacity of the binary wall system OSA-IN, WPI-IN and the ternary wall system WPI-OSA (1:9, 5:5, 9:1)-IN for diacylglycerol oil. It was found that WPI-OSA (5:5)-IN significantly improved the water solubility of microcapsules (86.11 %) compared to OSA-IN microcapsules, and the addition of WPI made the surface of microcapsules smoother and increased the thermal stability and solubility of microcapsules; the addition of OSA enhanced the wettability of microcapsules compared to WPI-IN. In addition, WPI-OSA (5:5)-IN microcapsules have the highest encapsulation efficiency (96.03 %), high emulsion stability after reconstitution, and the smallest droplet size (212.83 nm) after 28 d. Therefore, the WPI-OSA-IN composite system is suitable for the production of highly oil-loaded microencapsulated systems with excellent reconstitution ability to expand the application of diacylglycerol oil.

Destabilization of oil-in-water emulsions: Influences of interfacial assembly of octenyl succinic anhydride starch and chitosan

This study investigated the formation and destabilization of emulsions with different interfacial assemblies of octenyl succinic anhydride starch (OSAS) and chitosan (CS) at critical pH values. All emulsion droplets were connected to each other via bridging of interfacial percolation and observed to form gel network structures during prolonged storage. In addition, partial pH-dependent flocculation occurred during preparation and decreased the degree of coalescence and creaming of emulsions. Compared to bilayer (OSAS-CS and CS-OSAS) emulsions, the complex (OSAS/CS)-stabilized emulsions were more resistant to coalescence, creaming, and lipid oxidation because of their thick interfacial layers (∼2 μm) and tight percolation networks. The layer-by-layer adsorption of OSAS and CS at the interface may lead to reduced homogeneity and stability of the bilayers, making them relatively susceptible to destabilization. Moreover, an appropriate pH (6.0) facilitated the oxidation stability of emulsions by influencing inter-droplet electrostatic interactions. For complex-stabilized emulsions, the lipid hydroperoxide content at pH 6.0 was reduced by approximately 22.85% and 12.26% respectively compared with that at pH 5.5 and pH 6.5. This work may provide promising insights into the rational design of emulsions with desirable stability by combing biopolymers.

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.

Speed shear rate impact on the properties of OSA-modified potato starch

The reaction between starch granules and octenyl succinic anhydride (OSA) is regularly retarded due to the low breakthrough of large oily OSA droplets into starch granules in an aqueous reaction system. Furthermore, high-speed shearing is widely used in the food industry, demanding high shear, cavitation, and collision force. In this sense, high-speed shearing could reduce the size of OSA droplets and promote a more homogeneous distribution of groups in the starch granule. The aim of this study was to evaluate the impact of OSA potato starch synthesis assisted by high-speed shear on structure (SEM and FTIR), gelatinization, rheology, and emulsifying activity (ES and AS) was investigated. The results showed a gradual increase in DS proportional to the applied speed. Likewise, the OSA starches showed a slight alteration in the shape of the granules (SEM), and FT-IR spectroscopy showed a characteristic absorption of the ester carbonyl groups in the OSA starch at 1724 cm-1. The high-speed shear-treated starches exhibited a significant change in the reduction of the initial gelatinization temperature, although not in the enthalpy. All the gels presented rheology adjusted to the Herschel-Bulkley model with variations in the initial shear stress. Changes in the viscoelastic behavior are proportional to the shear rate detected. High-speed shear treatment did not show a significant effect on emulsion stability (ES) and emulsion activity (EA). Consequently, applying high shear rates allows having OSA starches with different uses.

Fabrication of octenyl succinic anhydride starch grafted with folic acid and its loading potential for doxorubicin hydrochloride

In this study, octenyl succinic anhydride (OSA) starch with different folic acid (FA) grafting time was prepared and the degree of FA substitution at different grafting time was determined. The results of XPS quantitatively reflected the surface elemental composition of OSA starch grafted with FA. FTIR spectra further confirmed the successful introduction of FA on OSA starch granules. SEM images showed that the surface roughness of OSA starch granules was more obvious with higher FA grafting time. The particle size, zeta potential, and swelling properties were determined to study the effect of FA on the structure of OSA starch. TGA indicated that FA effectively enhanced the thermal stability of OSA starch at high temperature. The crystalline form of the OSA starch gradually transformed from A type to a hybrid A and V-type with the progress of FA grafting reaction. In addition, the anti-digestive properties of OSA starch were enhanced after grafting FA. Using doxorubicin hydrochloride (DOX) as the model drug, the loading efficiency of OSA starch grafted with FA for DOX reached 87.71 %. These results provide novel insights into OSA starch grafted with FA as potential strategy for loading DOX.

Organic solvent-free starch-based green electrospun nanofiber mats for curcumin encapsulation and delivery

Developing green and efficient methods for the delivery of active food substances is a sustained demand for food scientists and industries. In this work, for the first time, we prepared a curcumin (CUR)-loaded starch-based fast-dissolving nanofiber by electrospinning technology. This green nanofiber was obtained by incorporating CUR with octenyl succinic anhydride starch (OSA) and pullulan (PUL) matrix using pure water as the solvent. To overcome the poor water-solubility and bioavailability of CUR, hydroxypropyl-beta-cyclodextrin (HPβCD) was used to form inclusion complexes. Phase solubility test results showed that by introducing HPβCD, the water-solubility of CUR was obviously improved. The prepared electrospun nanofibers were systematically characterized through scanning electron microscopy (SEM), X-ray diffraction (XRD), proton nuclear magnetic resonance spectroscopy (1H NMR), Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), encapsulation efficiency testing, solubility testing and antioxidant activity testing. The results demonstrated that CUR was well encapsulated into HPβCD and OSA/PUL/CUR-HPβCD electrospun nanofibers with fine morphology and fast-dissolving character were successfully prepared. It is worth noting that the whole process and raw materials were green, suggesting that the prepared fast-dissolving nanofiber has great application potential in the food and pharmaceutical fields.

Effects of dry heating, acetylation, and acid pre-treatments on modification of potato starch with octenyl succinic anhydride (OSA)

Abstract Octenyl succinic anhydride (OSA) starch is widely used to stabilize emulsions. Nevertheless, the poor compatibility of starch with hydrophobic groups has restricted the performance of OSA modification. In this work, potato starch was pre-treated once or twice (dry heating, acetylation, and acid modification) prior to OSA modification. Pre-treatments increased the degree of substitution (DS), hydrophobicity, hydrophilicity, and decreased amylose content of OSA starches, with dual pre-treatments having greater effects. Among all pre-treatments, acid modification followed by dry heating resulted in the greatest OSA modification (DS: 0.015) and water-binding capacity (155%). Meanwhile, acid modification followed by acetylation produced OSA starch with the highest oil-binding capacity (290%). Scanning electron microscopy revealed that the granular deformation of dual pre-treated OSA starches was greater compared to single pre-treated and non-pre-treated OSA starches (O). Dual pre-treated OSA starches (ADO, 7%; ACO, 8%) had lower amylose contents than those of single pre-treated (AO: 12%, CO: 17%, DO: 21%) and O (36%). All the pre-treatments reduced the setback viscosity of OSA starch to a lower range (70–394 cP), simultaneously decreasing their retrograde tendency. This study suggested that dual pre-treatments could improve the efficiency of OSA modification and produce OSA starch with greater emulsifying potential.

Influence of degree of substitution of octenyl succinic anhydride starch on complexation with chitosan and complex-stabilized high internal phase Pickering emulsions

We analyzed the effects of the degree of substitution (DS) of octenyl succinic anhydride starch (OSA-S) on OSA-S/chitosan complexes and complex-stabilized high internal phase Pickering emulsions (HIPPEs). Because of its low charge density, OSA-S with lower DS weakly interacted with chitosan, forming loosely structured and small-sized complexes. In contrast, OSA-S with higher DS produced complexes four-fold larger in size, with denser structures and enhanced wetting properties. All HIPPEs exhibited gel network structures, and their viscoelasticity and stability significantly increased with increasing DS. This may be related to the enhanced adsorption of the high DS complexes at the oil–water interface, which was verified by the excellent 3D-printing performance of emulsions. Moreover, HIPPEs showed high resistance to heat treatment and ionic strength but were strongly influenced by pH adjustment. Overall, the role of DS in fabrication of HIPPEs was confirmed, and the research for new applications in food industries was motivated.