Octenyl Succinic Starch Research Articles

Enhanced physical properties and water resistance of films using modified starch blend with poly(vinyl alcohol)

Research into sustainable biopolymer films is increasingly focused on finding viable alternatives to petroleum-based plastics. This study aims to address these challenges by examining the performance of a series of films prepared using polyvinyl alcohol (PVA) with varying degrees of saponification (DS) and polymerization (DP), combined with two modified starch: hydroxypropyl starch (HPS) and sodium octenylsuccinate starch (OctS). The findings demonstrate that increased PVA saponification and polymerization levels greatly improved the physical properties of the PVA/Starch blends because of the interactions and intermolecular entanglement between the PVA and starch chains. By altering the PVA and starch formulations, the blend films' tensile qualities and water resistance were greatly improved; at a 7:3 ratio, the highest tensile strength (TS) is ∼17.4 MPa, and elongation at break (EAB) is ∼476.8 %. The tensile properties and water resistance of the blend films were significantly enhanced by varying the PVA and starch formulations, achieving the highest tensile strength (17.4 MPa) and elongation at break (476.8 %) at a 7:3 ratio. Moreover, the PVA/OctS-7 blend exhibited superior water durability, and high transparency, with the lowest swelling (∼108.6 %) and certain wet strength, as well as varied solubility behaviors in different pH solutions, rendering it appropriate for use in packaging applications. As a result, PVA/Starch blend films' functional qualities can be significantly improved, making them appear as viable substitutes for petrochemical plastic packaging.

Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake

The market share of Sichuan pepper oleoresin (SPO) in the flavor industry is increasing steadily; however, its high volatility, low water solubility, and poor stability continue to pose significant challenges to application. The microencapsulation prepared by emulsion embedding and spray drying is considered as an effective technique to solve the above problems. Sodium octenyl succinate starch (OSA starch) and tea polyphenols (TPs) were used to develop OSA-TPs complex as encapsulants for SPO to prepare orally soluble microcapsules. And the optimum doping of TPs was determined. SPO microcapsules have good properties with high encapsulation efficiency up to 88.13 ± 1.48% and high payload up to 41.58 ± 1.86% with low water content and high heat resistance. The binding mechanism of OSA starch with TPs and its regulation mechanism and effect on SPOs were further analyzed and clarified. The binding mechanism between OSA starch and TPs was clarified in further analyses. The OSA-TPs complexes enhanced the rehydration, release in food matrix and storage stability of SPO, and exhibited good sensory immediacy. Flavor-improved mooncakes were successfully developed, achieving the combination of mooncake flavor and SPO flavor. This study provided a valuable way to prepare flavoring microcapsules suitable for the catering industry, opened up the combined application of SPO and bakery ingredients, and was of great practical value and significance for improving the processing quality of flavor foods, driving the development of the SPO industry, and enhancing the national dietary experience.

Regulation of fine structure of different types of natural waxes by octenyl succinate starch in starch bioplastics

This work conducted a comparative study on the ability of octenyl succinate starch to regulate the fine structure and physicochemical properties of starch-based plastics containing different types (beeswax, candelilla wax, carnauba wax) and contents of waxes. All the waxes increased the apparent viscosity and storage modulus of the film-forming solution, and obstructed the establishment of hydrogen bond within the film matrix. The limited emulsifying capacity of octenyl succinate starch resulted in different distributions of the three waxes in the matrices, thereby forming different films' microstructures. Carnauba wax negatively affected the hydrophobicity, barrier and mechanical properties of the films due to its poor compatibility with the starches. In contrast, the addition of beeswax and candelilla wax effectively improved the hydrophobicity and moisture barrier, especially for some appropriate wax heterostructures presented in the matrices. Results suggested that octenyl succinate starch could be well emulsified and compatible with beeswax (5%–15% w/w content) to regulate the fine structure to achieve lower water sensibility of starch bioplastics.

Preparation, Characterization and In-vitro Evaluation of Nano Encapsulated 1-Octacosanol for Solubility Enhancing by using Various Polymers through Spray Drying Approach

This research aimed to develop a nano-encapsulated free-flow powder of 1-octacosanol for functional food application. We had prepared stable green nano-emulsion oil in water by Dyno Mill and spray dryer for free flow powder by using different polymers (Hydroxypropyl methylcellulose, polyvinylpyrrolidone, octenyl succinate starches) as hydrophilic polymers in different ratios for enhancing the solubility. Zeta potential, X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR), encapsulation efficiency, particle size distribution, surface morphology, differential scanning calorimetry spectroscopy and in-vitro dissolution research were used to analyze 1-octacosanol. The optimized nano-emulsion preparation F15 consists of an average particle size 720.9 nm, zeta potential -24.5 mV shows stable nano-emulsion oil in water type, and encapsulation efficiency was found to be 96.76%, FTIR studies did not show any evidence of interaction between the herbal extract and the polymers. XRD shows the conversion of crystalline to amorphous nature of powder. In differential scanning calorimetry (DSC), spectroscopy studies found three major peaks in standard herbal extract peaks is 60.21, 67.16, 81.27°C and nano-encapsulated spray dried powder peaks are 58.18, 66.44, 79.25°C with minor moisture absorbed by the polymer in formulation. This evaluation shows significant improvement between normal herbal extract of 1-octacosanol and encapsulated spray-dried powder of 1-octacosanol for functional food application successfully improving the water solubility without changing a structural and chemical properties of the 1-octacosanol crystal.

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

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

Macroporous Aerogels Using High Internal Phase Pickering Emulsions for Adsorption of Dyes.

The treatment of industrial printing and dyeing wastewater is the focus of the chemical environmental protection industry. Noticeably, the physical adsorption has attracted wide attention due to the selective dye adsorption, simple process, and convenient operation. New aerogels featuring low density and high porosity are regarded as ideal physical adsorption materials for sewage treatment. In this work, high internal phase Pickering emulsions were designed and prepared. The polysaccharide complex originating from sodium octenylsuccinate starch and chitosan serves as the stabilizer, water and hexane act as the external and internal phase, respectively. Acrylic acid was introduced into the external phase to initiate UV polymerization. The high internal phase Pickering emulsions as templates were removed through freeze-drying to produce aerogel materials with macroporous structures, the size of the pores: 43.54 ± 12.75 μm. The scanning electron microscopy (SEM) images show that the pore size of aerogel materials was similar to that of emulsion droplets, verifying the template role of emulsion in the polymerization process. In addition, aerogels possess good mechanical properties and can withstand a pressure of megapascal, exhibiting favorable stability when floating in water for a long time (6 months). Methyl violet, malachite green, methylene blue, and acridine orange in aqueous solution were selected as model dyes to explore the removal process and the mechanism. The adsorption was conformed to be the pseudo-second-order kinetic model and the Freundlich adsorption isotherm, namely, the dye adsorption of the aerogels was the multilayer adsorption on the uneven surface, and the mechanism of the adsorption was related to the π-π interaction.

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

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

Effects of 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.

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.

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, 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.

Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content

A high elastic starch-based emulsion gel was fabricated by one-step heat-set gelation of the emulsion stabilized by octenylsuccinate starch for the first time. The effect of oil content on the linear and nonlinear rheological behavior and microstructure of the novel emulsion gel was investigated. The role of oil as inactive or active filler in the system shifted depending on content. The oil at low content of 10% did not integrate well into gel matrix and manifested as defects to gel network, playing as inactive filler, which was further confirmed by its decreased rheological modulus and viscoelastic properties compared with pure starch gel. Increasing the oil from 20% to 70% enhanced the gel strength related to a denser packing of oil droplets and starch aggregation, performing as active filler. This work provided a new strategy for structuring liquid oil, and the gel could find applications in food structuring and fat replacer.

Selenium-Functionalized Corn Starch as a Biodegradable GPx Mimic with High Catalytic Performance.

Selenium-functionalized starch (Se-starch80) is one of the main functional foods used for selenium supplementation. In traditional agriculture, Se-starch has some deficiencies such as long growth cycle and unstable selenium content that prevent its antioxidant performance. In this study, Se-starch was prepared by the nucleophilic addition between NaSeH and carbon-carbon double bond of octenyl succinic anhydride waxy corn starch ester (OSA starch). Some techniques such as 1HNMR, XPS, SEM-EDS, XRD and FT-IR were used to characterize the relevant samples and the results showed that the modification did not destroy the starch framework significantly and the catalytic center (negative divalent selenium) was anchored on the starch framework. The intensive distribution of catalytic center on the starch surface and the hydrophobic microenvironments derived from the OSA chains furnished the Se-starch80 with a high GPx-like catalytic activity (initial reaction rate = 3.64 μM/min). This value was about 1.5 × 105 times higher than that of a typical small-molecule GPx mimic (PhSeSePh). In addition, the Se-starch80, without any cytotoxicity, showed a saturated kinetic catalytic behavior that is similar to a typical enzyme. This work exemplifies a biodegradable selenium-functionalized polymer platform for the high-performing GPx mimic.

Preparation of low degree of substitution octenyl succinic starch ester by response surface methodology and its property analysis

Preparation of low degree of substitution octenyl succinic starch ester by response surface methodology and its property analysis

Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate

AbstractIn this study, acetylated distarch phosphate (ADP) is used as a stabilizer to replace gums in low‐fat mayonnaise (LFM) containing octenyl succinic starch (OSS). Thereafter, the texture, rheology, and stability of the prepared LFM are investigated. ADP adversely affected the color of LFM, while improving its textural properties. Sensory evaluation shows no statistical difference in acceptability between full‐fat mayonnaise (FFM) and LFM samples containing ADP. All mayonnaise samples exhibit shear‐thinning behavior and ADP enhances the yield stress of the LFM. Dynamic rheology analysis indicates that the storage and loss modulus of LFM depend on its ADP content and that the mayonnaise samples exhibit “weak gel” properties. It is confirmed that ADP caused a decrease in the droplet size by using optical microscopy. The storage test suggested that the emulsion stability of LFM is significantly improved by the addition of ADP and is higher than that of FFM in terms of long‐term storage. Altogether, the study findings demonstrate that ADP has great potential for use in the production of high‐quality LFM and ADP content is important in the formulation of mayonnaise recipes.

Supercritical Fluid CO2 Extraction and Microcapsule Preparation of Lycium barbarum Residue Oil Rich in Zeaxanthin Dipalmitate

The scope of this investigation aimed at obtaining and stabilizing bioactive products derived from Lycium barbarum seeds and peels, which were the byproducts in the processing of fruit juice. Zeaxanthin dipalmitate is a major carotenoid, comprising approximately 80% of the total carotenoid content in the seeds and peels. The method of obtainment was supercritical fluid CO2 extraction, studying different parameters that affect the oil yield and content of zeaxanthin dipalmitate. The optimized protocol to enact successful supercritical fluid CO2 extraction included optimum extraction pressure of 250 bar, temperature at 60 °C over a time span of 2.0 h, and a CO2 flow of 30 g/min, together with the use of a cosolvent (2% ethanol). The yields of oil and zeaxanthin dipalmitate under these optimal conditions were 17 g/100 g and 0.08 g/100 g, respectively. The unsaturated fatty acids were primarily linoleic acid (C18:2), oleic acid (C18:1), and γ-linolenic acid (C18:3), with their contents being as high as 91.85 ± 0.27% of the total fatty acids. The extract was a red-colored oil that was consequently microencapsulated through spray-drying with octenylsuccinate starch, gum arabic, and maltodextrin (13.5:7.5:3, w/w) as wall materials to circumvent lipid disintegration during storage and add to fruit juice in a dissolved form. The mass ratio of core material and wall material was 4:1. These materials exhibited the highest microencapsulation efficiency (92.83 ± 0.13%), with a moisture content of 1.98 ± 0.05% and solubility of 66.22 ± 0.24%. The peroxide content level within the microencapsulated zeaxanthin dipalmitate-rich oil remained at one part per eight in comparison to the unencapsulated oil, following fast-tracked oxidation at 60 °C for 6 weeks. This indicated the potential oxidation stability properties of microcapsule powders. Consequently, this microencapsulated powder has good prospects for development, and can be utilized for a vast spectrum of consumer health and beauty products.

Study on the properties of modified starch and its feasibility in crystal dumpling skins

Four kinds of modified starches that are expected to improve the quality of crystal dumpling skins were selected, namely Potato acetate starch, Potato hydroxypropyl starch, Octenyl succinate starch sodium, Acetate cassava starch. Through the determination of the physical indicators of the above four modified starches, and then explore the feasibility of applying them to crystal dumpling skins to improve their quality. Studies have found that the light transmittance of the four modified starches is higher than that of the original crystal dumpling mixed starch, which verifies the feasibility of applying these four modified starches to the crystal dumpling skin to improve its transparency and other characteristics. At the same time, it provides a certain reference value for related research on improving the characteristics of crystal dumpling skin.

Enhancement of foam stability parallel with foamability of the foam stabilized by sodium caseinate-based complex: Octenyl succinate starch acting a dual role

Interaction among the multiple components play a crucial role in regulating the foam properties. In this work, the relationship among the interaction of sodium caseinate (SC)/tannin acid (TA)/octenyl succinate starch (OSA-Starch), rheological properties, and the resultant foam properties was investigated. The results of the phase diagram show that the complexes formed by SC and OSA-Starch through electrostatic interactions depend on pH changes. At pH 4.0 and 5.0, the OSA-Starch constraints the binding between SC and TA, however, it promotes the formation of soluble complexes at pH 6.0. Meanwhile, the OSA-Starch advance the diffusion of SC-based complex (SC or SC/TA) from the bulk phase to the air/water interface and the rearrangement on the interface due to the depletion mechanism, which improve foamability and maintain admirable foam stability. The shear-thickening properties of the foam stabilized by SC/TA/OSA-Starch contribute to foam stability. Finally, the micro-rheology results show that the TA acts as a bridge to connect the SC and OSA-Starch, forming a viscoelastic film around the bubble and maintaining admirable foam stability. This study provides a theoretical basis for the exciting opportunities of the ternary-component complex in interface-dominated food systems.

Gelatinization of octenyl succinate starch affects oil encapsulation in melt extrusion

Blends of octenyl succinate starch (OSS) and maltopolymers with different weight-average molecular weight (MW) were evaluated for encapsulation of orange oil via twin-screw extrusion. The objective is to understand encapsulation properties of OSS in low moisture systems. It was found with similar glass transition temperatures (~35 °C) higher MW matrices showed higher moisture content, lower birefringence intensity, greater OSS gelatinization and higher oil payload. Use of pre-gelatinized OSS resulted in greater oil payload (11.4 g/100 g) than that of OSS without pre-gelatinization (9.7 g/100 g). Moreover, birefringence intensity of extruded particles was found valuable as qualitative indicator of OSS gelatinization. It was demonstrated non-Newtonian melt of higher MW maltopolymer enhanced oil encapsulation due to smaller critical capillary number (Cacritical) than that of Newtonian melt of lower Mw maltopolymer. In conclusion, greater OSS gelatinization and smaller Cacritical lead to higher oil payload. The findings provide insights in enhancing encapsulation performance of OSS in melt extrusion encapsulation.

Enteric Release Essential Oil Prepared by Co-Spray Drying Methacrylate/Polysaccharides-Influence of Starch Type.

Oregano essential oil (EO) enteric release powder was formulated by spray drying feed emulsions stabilized with polysaccharides (PSC) and Eudragit® L100 (PLM). Different modified starches were used in the PSC component. Spray-dried powders were evaluated for particle size and morphology, dynamic packing, flowability, chemical interactions, reconstitution, and gastric protection. Feed emulsions were stable, indicating the good emulsification ability of the PLM/PSC combination. The presence of polymer in the encapsulating wall neutralized electrostatic charges indicating physical attraction, and FTIR spectra showed peaks of both PLM and PSC without significant shifting. Furthermore, the presence of polymer influenced spray drying, resulting in the elimination of surface cavities and the improvement of powder packing and flowability, which was best when the surface-active, low-viscosity sodium octenyl succinate starch was used (angle of repose 42°). When a PLM/PSC ratio of 80/20 was used in the encapsulating wall, the spray-dried product showed negligible re-emulsification and less than 15% release in pH 1.2 medium for 2 h, confirming gastric protection, whereas at pH 6.8, it provided complete re-emulsification and release. In conclusion, (1) polymer–PSC physical interaction promoted the formation of a smoother particle surface and product with improved technological properties, which is important for further processing, and (2) the gastro protective function of Eudragit® L100 was not impaired due to the absence of significant chemical interactions.