Octenyl Succinic Anhydride Starch Research Articles

Amorphous–amorphous phase separation in hydrophobically-modified starch–sucrose blends I. Phase behavior and thermodynamic characterization

The glass transition of amorphous powders consisting of blends of octenyl-succinic anhydride (OSA) modified starch, and sucrose was studied as a function of blend composition and water content. Polarized light microscopy, differential scanning calorimetry (DSC) and water vapor sorption analysis were performed on four blends varying in their modified starch to sucrose ratio. The thermograms of the blends exhibit either a single glass transition event, characterized by a quite broad temperature range, or two glass transitions. This hints at a limited degree of phase separation into two amorphous phases within the blend matrix, most likely at the microscale. The results from dynamic water vapor sorption studies indicate that, in the phase-separated blends, the sucrose-rich phase constitutes the dispersed phase, while the continuous phase is formed by the phase rich in OSA starch. Our findings open up new ways to engineer glass encapsulation systems with composite structure, which can provide for a high level of protection of encapsulated bioactive compounds as well as defined release properties.

Ionic liquids as novel solvents for biosynthesis of octenyl succinic anhydride-modified waxy maize starch

Biosynthesis of octenyl succinic anhydride (OSA) starch was investigated using ionic liquids (ILs) as reaction media. Waxy maize starch was pretreated in 1-butyl-3-methylimidazolium chlorine and then esterified with OSA in 1-octyl-3-methylimidazolium nitrate by using Novozyme 435as catalyst. The degree of substitution of OSA starch reached 0.0130 with 5wt% starch concentration and 1wt% lipase dosage based on ILs weight at 50°C for 3h. The formation of OSA starch was confirmed by fourier transform infrared spectroscopy. Scanning electron microscopy and X-ray diffraction revealed that the morphology and crystal structure of starch were significantly destroyed. Thermogravimetric analysis showed that esterification decreased the thermal stability of starch. The successful lipase-catalyzed synthesis of OSA starch in ILs suggests that ILs are potential replacement of traditional organic solvents for starch ester biosynthesis.

Preparation of fenofibrate dry emulsion and dry suspension using octenyl succinic anhydride starch as emulsifying agent and solid carrier

Purpose of this study was to investigate the ability of octenyl succinic anhydride (OSA) starch as emulsifier and solid carrier in dry emulsion (DE) and dry suspension (DS) formulations. Fenofibrate (FF) was loaded at lower and higher than its saturation concentration in oil phase to prepare the DE and DS by spray drying method. The DE and DS were successfully prepared with 36–48% and 46% production yield, respectively. After reconstitution in water, the emulsion with mean droplet size of 1–2μm was obtained. Solid state characterization revealed the amorphous state of FF and the crystalline state of OSA starch in both DE and DS formulations. Both DE and DS enhanced FF dissolution rate compared to pure material and DS showed the highest dissolution rate. The DE and DS could be compressed to the tablets with acceptable disintegration time and without changeable dissolution profile. Moreover, the dissolution profiles of both DE and DS remained unchanged after 2 months storage at 40°C.

Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches

Octenyl succinate starches are commonly used as emulsifiers and texturizing agents in many food-systems. Rice, tapioca, corn, wheat and potato starches were modified with octenyl succinic anhydride (OSA) at 3% level. Structural characterization, molecular weight, starch digestibility and physical properties of starch granule stabilized emulsions were studied for modified starches. Modified potato (0.022) and wheat (0.018) starches had the highest and lowest degrees of OSA substitution, respectively. For all starches, amylose and amylopectin molecular mass was significantly (P<0.05) lower for OSA starches. OSA modification may have hydrolyzed the small amylose and amylopectin chains, or caused rearrangement of the starch molecules. Although the starch modification improved emulsification properties, botanical source showed more influence on this parameter. Overall, botanical source had more influence on functional properties than degree of substitution. Further studies on OSA group distribution and fine molecular structure of amylopectin and relationship with functional properties will be important.

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples. Particle size analysis showed that by increasing the amount of OSA starch, the oil droplets with the peak size of 70 µm engulfed by this compound became larger. The rheological tests elucidated that in the absence of egg yolk, OSA starch may not result in a final product with consistent texture and that the best ratio of the two emulsifiers (OSA starch/egg yolk) to produce stable reduced-fat, low cholesterol mayonnaise is 75/25. The microscopic images confirmed the formation of a stable cohesive layer of starch surrounding the oil droplets emulsified in the samples selected.

Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics

The creation of high quality reduced-calorie food products is challenging because the removal of digestible fats or carbohydrates compromises quality attributes. The aim of this research was to create hydrogel microspheres from gelatin and octenyl succinic anhydride (OSA) modified starch for potential use as fat droplet or starch granule mimetics. Hydrogel microspheres were formed based on the ability of cationic gelatin and anionic OSA-starch to phase separate through electrostatic complexation. Mixtures of type A gelatin (0.5 wt%) and OSA-starch (0–2.0 wt%) were dispersed in water at room temperature. Upon acidification to pH 5, the mixtures formed molecular complexes due to electrostatic attraction between gelatin and OSA-starch. The influence of polymer ratio on the formation of the molecular complexes was determined by micro-electrophoresis and turbidity analysis. Static light scattering and microscopy revealed that spindle to oval shaped particles were formed with a mean diameter (d3,2) ranging from around 5 to 13 μm with the maximum particle size being achieved at 0.5% gelatin and 0.4 wt% OSA-starch. These particles may be useful as texture modifiers or to encapsulate lipophilic molecules to improve the sensory quality of reduced calorie products.

The application of starch‐based ingredients in flavor encapsulation

Flavors are of great importance in consumer satisfaction and affect further consumptions of food products. The preservation of aromatic additives is often a top concern of food manufacturers because aromatics are usually expensive, volatile, delicate and hard to handle. Encapsulation provides an effective approach to protect flavors against evaporation and undesirable reactions during storage by coating them with protective carrier materials. Starch has been considered as an excellent wall material for flavor encapsulation over the years. There has been an increasing demand for starches in flavor encapsulation attributed to their significant benefits, as they are fully biodegradable, widely available, inexpensive, and can be easily modified into derivatives with various properties. This paper intends to give a clear overview of the application of four commonly used starch‐based ingredients, i.e., cyclodextrins, hydrolyzed starches, octenyl succinic anhydride starches and porous starches in flavor encapsulation. This review allows a better understanding of the properties of these starch derivatives, as well as their functions and problems in application of food flavor encapsulation. Future perspectives of starch application in flavor encapsulation are suggested.

Elucidation of substituted ester group position in octenylsuccinic anhydride modified sugary maize soluble starch.

The octenylsuccinic groups in esterification-modified sugary maize soluble starches with a low (0.0191) or high (0.0504) degree of substitution (DS) were investigated by amyloglucosidase hydrolysis followed by a combination of chemical and physical analysis. The results showed the zeta-potential remained at approximately the same value regardless of excessive hydrolysis. The weight-average molecular weight decreased rapidly and reached 1.22 × 10(7) and 1.60 × 10(7) g/mol after 120 min for low-DS and high-DS octenylsuccinic anhydride (OSA) modified starch, respectively. The pattern of z-average radius of gyration as well as particle size change was similar to that of Mw, and z-average radius of gyration decreased much more slowly, especially for high-DS OSA starch. Compared to native starch, two characteristic absorption peaks at 1726.76 and 1571.83 cm(-1) were observed in FT-IR spectra, and the intensity of absorption peaks increased with increasing DS. The NMR results showed that OSA starch had several additional peaks at 0.8-3.0 ppm and a shoulder at 5.56 ppm for OSA substituents, which were grafted at O-2 and O-3 positions in soluble starch. The even distribution of OSA groups in the center area of soluble starch particle has been directly shown under CLSM. Most substitutions were located near branching points of soluble starch particles for a low-DS modified starch, whereas the substituted ester groups were located near branching points as well as at the nonreducing ends in OSA starch with a high DS.

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

The aim of this paper is to present results of the influence of different xanthan gum concentrations (from 0.01% to 0.2% w/w) on properties of the oil-in-water emulsions by applying different techniques. The octenyl succinic anhydride (OSA) starch was used as emulsifier at constant concentration 10%. Rheology, microphotography, SEM and creaming studies were used in order to obtain the emulsions' characteristics. The results showed that the increase in xanthan gum concentration led to the decrease in droplets Sauter mean diameter and made droplet size distribution of the emulsions narrower. All determined emulsions showed shear-thinning flow behavior. The increase in xanthan gum concentration led to the decrease in flow behavior index n as well as the increase in consistency index K. Presence of xanthan gum in the emulsions with OSA starch as emulsifier enhances their stability due to formation of oil droplets network as consequence of depletion flocculation as well as due to modification of continuous phase viscosity.

Preparation and characterization of octenyl succinic anhydride modified waxy rice starch by dry media milling

Octenyl succinic anhydride (OSA) modified starch from waxy rice was prepared using dry media milling. The characteristics of OSA were investigated by laser particle analyzer, FT‐IR spectroscopy, XRD, and DSC. Degree of substitution (DS) and reaction efficiency (RE) were significantly (p&lt;0.05) influenced by sodium hydroxide concentration, OSA concentration, and mechanical activation time. The suitable processing conditions for preparing octenyl succinic anhydride starch (OSA starch) were determined to be 0.9 g sodium hydroxide per 100 g starch, 4 g OSA per 100 g starch, and 20 h of mechanical activation. Intensities of characteristic peaks at 1724 and 1572 cm−1 in FT‐IR spectrogram increased with DS, which confirmed the successful introduction of ester carbonyl groups into the starch. Size distribution analysis and XRD indicated that the increased DS and RE by dry media milling were attributed to both the decrease of starch granule size and the destruction of the crystalline structure. DSC results showed that the gelatinization temperature of the OSA starch decreased with the increase of DS.

Particle-stabilizers modified from indica rice starches differing in amylose content

Octenyl succinic anhydride (OSA) starches were prepared from four cultivars of native indica rice starches with amylose contents of 1.90%, 18.01%, 25.40% and 26.98% (w/w). The emulsion stability and microstructure of the oil-in-water Pickering emulsions (soybean oil/water, 1/2, v/v) stabilized by OSA starch particles were investigated. Results indicated that the average droplet sizes of the emulsions were in the range of 10–70μm, depending on starch cultivars. During 100days of storage, the emulsions made from OSA starches (degree of substitution: 0.0287–0.0294) were stable. Optical microscopy showed that starch particles were accumulated at the oil–water interface in the form of a densely packed layer, which prevented the flocculation and coalescence of oil droplets by a steric mechanism. Moreover, the emulsification of particle-stabilizers was positively correlated with degree of substitution (P<0.01) but had no obvious correlation with amylose content and pasting properties.

Effect of octenylsuccinic anhydride modification on β-amylolysis of starch

The effects of octenylsuccinic anhydride (OSA) modification of waxy maize and sorghum starches on subsequent β-amylolysis are examined. Hydrolysis with β-amylase is a method by which OSA starches may be structurally modified for industrial purposes. The hydrolysis of both granular and gelatinised forms of both starches follows first-order kinetics regardless of the OSA used as a percent of starch mass (0–24%). The highest hydrolysis rate coefficients for granular starches are at modification with 6% OSA/starch. The largest molecular sizes of β-amylase hydrolysed OSA-modified gelatinised starches are found at modification with 24% OSA/starch. The results suggest that octenylsuccinyl groups have an action-blocking effect on β-amylolysis of gelatinised starch, but the effect of semi-crystalline granular structure is more pronounced than that of OSA modification. Hence β-amylolysis can be used under appropriate conditions to modify the structure of gelatinised OSA-modified starches.

Image Texture Analysis and Gas Sensor Array Studies Applied to Vanilla Encapsulation by Octenyl Succinic Anhydride Starches

Native starch derivatization with octenyl succinic anhydride (OSA) is a chemical modification designed to enhance flavor microencapsulation performance. Hi Cap 100 and Capsul are two OSA starches derived from waxy maize base, which are especially suited for encapsulation processes. This work performs for the first time the encapsulation of vanilla extract with Capsul and Hi Cap 100 using both spray and freeze drying procedures. The encapsulation efficiency was studied correlating the starch texture with the aroma retention. Texture analysis was accomplished by means of grey level co-occurrence matrix feature extraction (GLCM), yielding image parameters that clearly differ in function of the type of starch and the drying method used for the encapsulation of the flavor. In parallel, the data recorded with a gas sensor array (e-nose) and analyzed by unsupervised multivariate methods allowed to follow up the evolution of the aroma through the whole process. The joint analysis of the GLCM and sensor array recorded data indicates that Capsul shows a higher capacity for vanilla encapsulation than Hi Cap 100. In addition, the obtained converging information from GLCM and e-nose data clearly indicates that particle texture and aroma encapsulation are connected.

Characterization of antibiotic-loaded alginate-OSA starch microbeads produced by ionotropic pregelation.

The aim of this study was to characterize the penicillin-loaded microbeads composed of alginate and octenyl succinic anhydride (OSA) starch prepared by ionotropic pregelation with calcium chloride and to evaluate their in vitro drug delivery profile. The beads were characterized by size, scanning electron microscopy (SEM), zeta potential, swelling behavior, and degree of erosion. Also, the possible interaction between penicillin and biopolymers was investigated by differential scanning calorimetry (DSC), powder X-ray diffraction (XRD), and Fourier transform infrared (FTIR) analysis. The SEM micrograph results indicated a homogeneous drug distribution in the matrix. Also, based on thermal analyses (TGA/DSC), interactions were detected between microbead components. Although FTIR spectra of penicillin-loaded microbeads did not reveal the formation of new chemical entities, they confirmed the chemical drug stability. XRD patterns showed that the incorporated crystalline structure of penicillin did not significantly alter the primarily amorphous polymeric network. In addition, the results confirmed a prolonged penicillin delivery system profile. These results imply that alginate and OSA starch beads can be used as a suitable controlled-release carrier for penicillin.

Influence of sodium dodecyl sulphate concentration on disperse and rheological characteristics of oil-in-water emulsions stabilized by OSA starch-SDS mixtures

Stability of oil-in-water emulsions can be achieved by chemical modified starch, such as octenyl succinic anhydride (OSA) starch, as emulsifier. In order to analyse disperse and rheological characteristics of emulsions containing two kind of emulsifiers, part of the OSA starch can be substituted with adequate concentration of sodium dodecyl sulphate (SDS), which is small surfactant with same charge as OSA starch. Oil contents of examined emulsions were 5, 20 and 50%. Selected OSA starch concentration was 10% and replacements of the part of OSA starch were realized with SDS concentrations of 1, 3 and 5%. Dispersed droplets of emulsions were defined by determination of Sauter mean diameter d32 and particle size distribution. Flow curves were used to describe rheological properties of the emulsions. Also, stability of emulsion samples was observed and expressed by the creaming index. Obtained results indicated decrease in Sauter mean diameter of droplets, standard deviation and apparent viscosity of emulsions while amounts of SDS increase within emulsifiers mixture OSA starch-SDS. The emulsions with OSA starch according to creaming rate were more stable than emulsions stabilized by OSA starch and SDS combination.

Determination of the degree of substitution of hydrolysed octenylsuccinate-derivatised starch

Aim of the present study was to compare two methods for the determination of the degree of substitution of starch esterified with octenyl succinic anhydride (OSA). A maximum degree of substitution of 0.034 was analysed in commercial samples of hydrolysed OSA starch using a method based on acidification of the free carboxyl group of the OSA-starch molecule after its optimization. In contrast a high degree of substitution up to 0.134 was determined when analysing the same samples using a method based on saponification of the OSA groups. An interference with reducing sugars was hypothesized as possible reason and confirmed by control experiments using different reducing and non reducing low molecular weight carbohydrates.

Lipase-coupling esterification of starch with octenyl succinic anhydride

Abstract Enzymatic modification of starch was conducted by lipase-coupling esterification with octenyl succinic anhydride (OSA). Parameters affecting the esterification were systematically studied. Products were characterized by Fourier transform infrared (FT-IR) spectroscopy, scanning electron microscopy (SEM), X-ray diffraction, differential scanning calorimetry (DSC) and viscosity analysis (VA). Optimum condition for lipase-coupling OSA starch preparation was as follows: starch pretreatment at 65 °C for 15 min, starch concentration 35%, amount of lipase and OSA, 0.6% and 3%, reaction pH, temperature and time, 8.0, 40 °C and 30 min respectively, which resulted in 0.0195 of the degree of substitution and 84.05 ± 2.07% of the reaction efficiency. FT-IR spectroscopy confirmed the formation of OSA starch. SEM and X-ray diffraction showed apparent surface change, but no crystalline change. DSC and VA results indicated the synthesized OSA starch gelatinized rapidly with high viscosity. Attractively, reaction time drastically reduced to 30 min, showing vast potential for scale production of OSA starch.

Optimization of Reaction Conditions of Octenyl Succinic Anhydride Potato Starch and its Morphology, Crystalline Structure and Thermal Characterization

The octenyl succinate starch is a stabilization-modified starch produced by esterification of native starch with octenyl succinic anhydride (OSA). When modified in this way the starch tends to improve its functional characteristics, can be used to tailor starch to specific food applications. Therefore, optimization of reaction conditions of octenyl succinate starch is critical for modification. The preparation of OSA starches from potato starch in an aqueous alkaline solution was investigated. The reaction conditions, including reaction temperature, OSA concentration, concentration of starch slurry, reaction time and pH, were studied and optimized, as they influence esterification. Under the optimization conditions, the degree of substitution (DS) could reach 0.01862. The products were confirmed by the presence of the carbonxylate signal around 1558 cm-1 in the fourier transform infrared (FT-IR) spectra. By scanning electron microscope (SEM), OSA starch granules were proved to transfer to some smaller anomalistic ellipses and had slight rough on their surfaces. X-ray diffraction showed that esterification occurred primarily in the amorphous regions and the crystalline pattern of starches did not change. The thermal characteristics of the OSA starch were studied by using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). TGA revealed that the OSA starch were thermally more stable than the native starch. The OSA starch exhibited 50 % weight loss at 320°C, while the native starch underwent 50 % weight loss at 312°C. The DSC results showed that amorphous region increased after esterification.

Characteristics and application of octenyl succinic anhydride modified waxy corn starch in sausage

AbstractNative and acid‐hydrolyzed wx corn starches were modified by octenyl succinic anhydride (OSA) in aqueous slurry systems. The characteristics of the modified wx corn starches and their effects on chicken meat sausages were evaluated by means of FT‐IR, rapid visco analyser, SEM, and texture profile analysis. FT‐IR spectroscopy indicated that the ester carbonyl groups in the OSA modified native and acid‐hydrolyzed starches were characterized at 1725 cm−1. The process of OSA modification could achieve starch derivatives, which had higher viscosities, better paste clarity and freeze–thaw stability than the native counterparts. Texture results showed that the hardness, springiness, cohesiveness, and chewiness of the sausage increased as OSA‐H0 was added (p &lt; 0.05). SEM revealed that the sausages with native wx corn starch had larger and uneven pores, while it was comparatively compact for the sausages with OSA starches. The OSA modified wx corn starch offered a great potential to be used in meat products to enhance textural quality.

EFFECT OF OCTENYLSUCCINYLATION ON FUNCTIONAL PROPERTIES OF LIMA BEAN (PHASEOLUS LUNATUS) STARCH

ABSTRACT The functional properties of lima bean (Phaseolus lunatus) starch modified with octenyl succinic anhydride (OSA) were evaluated and compared with native starch. The OSA starch was produced from a starch aqueous suspension at 40% (w/w) with 3% OSA at pH 7 for 30 min. The modified starch had 0.51% succinyl groups and a 0.008 degree of substitution. Succinylation increased emulsifying capacity from 0.47 mL oil/mL sample in the native starch to 0.53 mL oil/mL sample in the OSA starch. Starch gel clarity (transmittance percentage) increased from 23.8 to 37.3%. Viscosity increased from 700 to 1,000 BU. Gel firmness decreased from 0.3401 kgf for gel rupture in the native starch to 0.0314 kgf for rupture in the OSA starch. Gelatinization temperature decreased from 75.3 to 64.6C and gel enthalpy decreased from 10.7 to 9.7 J/g. Succinylation caused not significant changes in solubility, swelling power and water absorption capacity. OSA starch stability was lower under refrigeration conditions.PRACTICAL APPLICATIONSThe incorporation of octenylsuccinate groups into lima bean starch produce a derivative with more versatility as a food additive providing new and improved functional properties. The octenylsuccinylation allows the use of the lima bean starch in products such as beverages, salad dressings and soups where the use of this starch is limited because lack of diversity in their functional properties necessaries in the alimentary industry. Therefore, the improved properties of the Phaseolus lunatus octenyl succinic anhydride starch make it potentially useful in processes requiring a thickening agent that must gel at lower temperatures; it can also serve to reduce energy consumption during cooking processes or like thickening or emulsifying agent or make it potentially useful as an additive in jellies and candies to provide brightness. However, the election of this derived as additive in food, should take into account the functional properties that it presents, the ingredients and the process conditions.