Octenyl Succinic Anhydride Research Articles

Maltodextrin vitamin E succinate: A novel antioxidant emulsifier for formulating functional nanoemulsions

A new multifunctional emulsifier was synthesized by coupling maltodextrin with a dextrose equivalent of 19 to vitamin E succinate. Two emulsifiers with varying degrees of vitamin E succinate substitution were prepared based on different mass ratios of vitamin E succinate to maltodextrin. The molecular structure and purity of these emulsifiers were analyzed. Nanoemulsions were prepared using octenyl succinic anhydride modified starch as a control to investigate the physical stability, antioxidant capacity, oxidative stability, and in vitro simulated digestive properties of the nanoemulsions. The emulsifying and antioxidant activity of the maltodextrin-vitamin E succinate conjugate was significantly superior to that of octenyl succinic anhydride modified starch, demonstrating good physical and oxidative stability. Additionally, they were rapidly digested under simulated small intestinal conditions. This new emulsifier shows broad application potential for the encapsulation, protection, and delivery of hydrophobic bioactive substances in the fields of medicine, food, and healthcare products.

In vitro digestive behavior of emulsifier-stabilized excipient emulsions affects the bioaccessibility of flavonoids.

Flavonoids, found in common vegetables and fruits, have health benefits that are often limited by their low bioavailability. Excipient emulsions provide an effective strategy to overcome these obstacles. However, the nature of the emulsifier used to formulate excipient emulsions and the chemical structure of the flavonoids both affect the bioaccessibility of the flavonoids. The purpose of this study was to investigate the impact of the interfacial properties of excipient emulsions on the in vitro gastrointestinal fate of representative structural flavonoids (quercetin, kaempferol, and apigenin) through the INFOGEST method. Tween 80 (TW80) (a nonionic surfactant) was more effective at reducing the oil-water interfacial tension than whey protein isolate (WPI) (a protein-based emulsifier) or octenyl succinic anhydride (OSA)-modified starch (MS) (a polysaccharide-based emulsifier). Moreover, TW80 created excipient emulsions with smaller oil droplets, which were more resistant to oral and gastric conditions. The WPI-emulsions underwent severe flocculation in the gastric phase, leading to an appreciable increase in particle size (from 220 to 3000 nm). The TW80-coated oil droplets were more digestible than WPI- or MS-coated ones. This was attributed to the larger lipid surface area for lipase attachment. The bioaccessibility of quercetin, kaempferol, and apigenin was also affected by emulsifiers: TW 80 (25% to 45%) > WPI (14% to 29%) ≈ MS (15% to 25%). Flavonoid bioaccessibility appeared to be related to their molecular properties. This study provides guidance for the design of effective excipient emulsions to enhance the bioavailability of flavonoids. © 2024 Society of Chemical Industry.

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.

Development and evaluation of novel taste-masking tilmicosin microcapsules containing octenylsuccinic anhydride modified starch and maltodextrin as wall materials

Tilmicosin (TMS) is an important antibiotic in veterinary medicine, but its extreme bitter taste limits its use. In this study, TMS was encapsulated in octenyl succinic anhydride modified starch/maltodextrin (HI-CAP/MD) composite capsules with a spray drying method. The TMS microcapsules (TMS-MC) exhibited good drug loading performance with drug loading (DL) and encapsulation efficiency (EE) of 9.90 ± 0.23 % and 98.03 ± 1.56 %, respectively. There was no significant change in particle diameter and zeta potential for the emulsion and redissolved TMS-MC. These results combined with FT-IR, TGA and DSC showed the crystalline shape and chemical structure of TMS did not change during the microencapsulation. In vitro release characterization in an acidic medium (pH 1.2) and an alkaline medium (phosphate buffered solution, pH 6.8) showed that TMS-MC can be rapidly released in vitro. The bitterness evaluation implied the bitterness of TMS was masked after microencapsulation. In vitro bacterial inhibition test showed the bacterial inhibitory activity of TMS was not reduced by the microencapsulation, but was much better than that of the commercially available tylosin (TLS). Therefore, HI-CAP/MD can effectively encapsulate TMS, mask the bitter taste and maintain a good bacterial inhibitory effect, making a new drug formulation with good development prospects.

Octenylsuccinated alginate as a delivery agent for encapsulation of bergamot essential oil: Preparation, functional properties and release behavior

This study evaluate the effect of succinylation of sodium alginate (ALG) by octenyl succinic anhydride (OSA) and its effect on the bergamot essential oil (BEO)-loaded ALG beads. The physico-chemical, antioxidant, antibacterial, and in vitro release properties of BEO-loaded ALG beads were assessed. The presence of BEO in alginate beads was assessd using Fourier transform-infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), and differential scanning calorimetry (DSC) experiments. The higher amount of BEO in modified alginate beads at higher degree of substitution (DS) has been confirmed. Accordingly, it was discovered that the DS has notable effects on encapsulation efficiency (EE), loading capacity (LC) of beads, so that the values of EE and LC were about 31–75 % and 19–45 %, respectively, when the DS value of ALG was 0.00–0.022. Besides, BEO-loaded beads prepared using high DS, exhibited higher total phenolic compound (TPC = 21.101 mg garlic acid/g brad), good antioxidant activity (DPPH radical scavenging activity ≈ 69 %) and antibacterial properties (against E. coli and S. aureus). In vitro release analysis showed the initial fast release followed by a slow-release. OSA modification slowed down the release rate of bergamot essential oil from alginate beads. Also, the release of BEO from the beads followed Fickian diffusion.

Microencapsulation of a Flaxseed and Avocado Oil Blend: Influence of Octenyl Succinic Anhydride (OSA)-Modified Starch and Rice and Pea Proteins on Powder Characterization and Oxidative Stability

This work investigated the influence of the OSA-modified starch, pea protein, and rice protein combination in the microencapsulation process of a blend of avocado and flaxseed oil (25–75%, w/w) by freeze-drying, focusing on emulsions and powders characteristics and oxidative stability. Four different ratios between the mixture of vegetable proteins (1:1) and the OSA-modified starch were analyzed, using a fixed ratio between the oils blend and the combined encapsulant agents of 1:3. Based on the creaming index, the separation of hydrophilic and hydrophobic phases was not observed. The results demonstrated a tendency to increase the droplet mean diameter with increased protein content (4.71–19.36 μm). An increase in the encapsulation efficiency was verified with the increase in the OSA-modified starch content (51.33–60.32%). Powders presented low moisture content and hygroscopicity, and an oxidative induction time value varying from 0.86 to 1.18 h. The increase in the vegetable protein content increased the powders’ oxidative stability, which could be associated with the antioxidant capacity of rice and pea proteins.

Dual modification of the aggregation behavior and in vitro digestion of oxidized pine kernel protein via a combination of homogenization and succinylation

Protein oxidation affects the high-value utilization of nuts as oxidative attack causes protein aggregation, thereby challenging their technological functionality. Herein, a strategy using homogenization-assisted octenyl succinic anhydride (OSA) modification was proposed to tailor the structure, aggregation behavior, and digestive characteristics of oxidized pine kernel proteins. Results indicated that the ratio of α-helices to β-turns ranged from as low as 0.43 up to 0.67 after homogenization, suggesting greater molecular flexibility. With increasing protein oxidation, the acylation degree exhibited an inverted V-shaped trend, peaking at 67.22 %. OSA treatment reduced the aggregation rate and prolonged the lag time of proteins by stabilizing the α-helices and β-turns, increasing hydrogen bonding, and decreasing hydrophobicity. This increased the solubility of oxidized pine kernel proteins by ~30 % and improved their fluidity and thermal stability. A lower degree of succinylation was associated with higher free sulfhydryl content and surface hydrophobicity, which facilitated the thermal aggregation and the formation of elastomeric gels. Furthermore, the in vitro dynamic digestion and morphological observations of hydrolysis products indicated that cotreated proteins exhibited higher digestibility and formed small spherical particles ranging from 405.50 to 676.50 nm. These findings provide a promising approach to mitigate the adverse effects of oxidation on nut proteins.

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.

Encapsulation of astaxanthin in OSA-starch based amorphous solid dispersions with HPMCAS-HF/Soluplus® as effective recrystallization inhibitor

In this study, the interaction among multifunctional excipients, including polysaccharides, cellulose derivatives, and surfactants, was particularly investigated, together with its impact on the physicochemical properties of astaxanthin amorphous solid dispersions (ASTX ASDs). It was indicated that Span 20 could rapidly form hemimicelles or aggregates in the presence of hypromellose acetate succinate HF (HPMCAS-HF, HF) or Soluplus®, while octenyl succinic anhydride modified starch (OSA-starch) efficiently assisted in the coalescence inhibition of drug-excipients aggregates, which was jointly beneficial to the recrystallization inhibition of amorphous ASTX. ASTX ASDs were further prepared with OSA-starch, HPMCAS-HF/Soluplus®, and Span 20 as the wall materials. DSC, SEM, and XRD confirmed that crystalline ASTX had transformed to amorphous state in the ASDs, while FT-IR spectra provided evidence suggesting the existence of hydrogen bonds and hydrophobic interaction between ASTX and the excipients. The dissolution of ASTX ASDs in different media revealed significant promotion, while the pharmacokinetic results further demonstrated the oral bioavailability of ASTX ASDs enhanced remarkably, exhibiting 2.75-fold (SD1) and 1.87-fold (SD2) increase, respectively, compared to ASTX bulk powder. In summary, the cellulose derivatives-surfactant interaction had great impact on the physicochemical properties of ASTX ASDs, and their combinations exhibited great potential for delivering the hydrophobic bioactive compounds efficiently.

Characteristics of sweet potato starch particles modified by various methods for use in food-grade Pickering emulsion

The objective of the current work was to formulate Pickering emulsions prepared solely of sweet potato starch that were renewable and surfactant-free. Native starch has a low capacity for emulsification, for this reason, three different modification techniques including anti-solvent precipitation, esterification with octenyl succinic anhydride (OSA), and hydrothermal treatment were applied to modify native sweet potato starch particles (NSPSP). The outcomes demonstrated that the characteristics of the particles, such as size, wettability, surface morphology, crystallinity, thermal behavior, and interfacial tension, were significantly impacted by modification. The amylose content and roughness of NSPSP were reduced by applying OSA, and OSA-modified samples had the highest contact angle and crystalline region. Conversely, ethanol-induced starch granules showed increased amorphous area, higher surface roughness, and agglomeration. From an interfacial perspective, esterification of starch with OSA could decrease the interfacial tension, whereas the anti-solvent approach caused an increase in this parameter. Droplet size, surface charge, microstructure, and emulsification index were used to describe O/W Pickering emulsions stabilized by native and modified particles. This investigation suggested that, in contrast to the other two techniques, modifying NSPSP with OSA had a favorable effect on the emulsifying capacity of the resulting Pickering emulsion. The findings suggested that modified NSPSP could be a promising candidate to stabilize Pickering emulsion with demanding characteristics, which could be applied for carrying the bioactive compounds.

Unveiling the synergistic effect of octenyl succinic anhydride and pulsed electric field on starch nanoparticles

In this study, guinea starch nanoparticles (GSNP) were prepared by nanoprecipitation technique and modified with octenyl succinic anhydride (3 %) and pulsed electric field (1.5, 3.0, and 4.5 kV/cm). The effect of dual modification on the physicochemical, structural, morphological, thermo-pasting, and rheological properties of GSNP was investigated. The dual modification successfully incorporated octenyl groups into GSNP, as confirmed by 1H nuclear magnetic resonance spectroscopy and Fourier transform infrared spectroscopy. The degree of substitution increased from 0.0254 to 0.0347, with particle size ranging from 241.30 to 292.50 nm and zeta potential of −23.11 to −29.98 mV. TEM micrographs revealed that all SNP samples had self-aggregated granules with a mean size below 120 nm, and XRD confirmed a V-type crystalline structure. The amylose content and water absorption capacity decreased from 34.02 % to 24.63 % and from 2.45 to 1.91 g/g, respectively, while the oil absorption capacity and relative crystallinity increased from 3.42 to 4.01 g/g and from 17.82 % to 34.76 %, with modification. The gelatinization and degradation temperature of modified samples were higher while pasting properties exhibited variation with modification. The rheological properties of modified SNP samples exhibited more pronounced shear thinning, attributed to their weaker gel structure and fluid-like gel network. Overall, results suggested that modified GSNPs have potential for stabilizing Pickering emulsion and delivery of carrier materials for active functional substances.

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.

How does high hydrostatic pressure treatment improve the esterification of quinoa (Chenopodium quinoa Willd.) starch?

High hydrostatic pressure (HHP) treatment was combined with octenyl succinic anhydride (OSA) modification of quinoa starch (QS) to improve esterification efficiency. The modified QS was used as a stabilizer to prepare a Pickering emulsion. The results showed that the HHP treatment disrupted the morphology and crystalline structure of QS, exposed numerous hydrophilic hydroxyl groups, and added esterification reaction sites. The degree of substitution (DS) and esterification efficiency (RE) of OSA-HHP-QS were significantly (p < 0.05) increased compared with OSA-QS. In addition, the short-range ordering, relative crystallinity, and thermal stability of OSA-HHP-QS decreased with increasing treatment pressure. Except for OSA-HHP200-QS, the starch granules treated at 200 MPa were annealed, resulting in molecular recrystallization. The Contact angle, emulsion stability index (ESI), and emulsion activity index (EAI) indicated that the emulsions stabilized with OSA-HHP-QS were highly stable. Therefore, HHP can be used as a novel technology to assist OSA modified starches in stabilizing Pickering emulsions.

OSA modified porous starch acts as an efficient carrier for loading and sustainedly releasing naringin

To select an efficient carrier for loading and sustainedly releasing naringin (NAR), complexes of porous starch (PS) and NAR (PS-NAR) as well as those of octenyl succinic anhydride (OSA) esterified PS and NAR (OSAPS-NAR) with different degree of substitution (DS) were prepared by an ultrasonic method with an ethanol solution. The micro-morphological features, structural and thermal properties of complexes and their constituents were characterized, and in vitro release rate and kinetic of NAR from complexes were investigated. The findings revealed that NAR was successfully loaded in PS/OSAPS in an amorphous form, and the NAR's loading efficiency improved as DS increased, reaching 86.85 % at DS 0.0427. NAR cumulative release rate from the complexes in simulated digestion fluids was much higher than that of free (unloaded) NAR, but decreased as DS increased. NAR's in vitro release from complexes mainly depended on the carrier rather than NAR itself, and OSAPS with higher DS had stronger protection and slower release effect on NAR. The results would provide a new means for starch-based carrier construction to develop an efficient delivery and sustainedly releasing system for NAR, thus broadening the application ranges both for modified starch and citrus flavonoids such as NAR.

Effect of starch molecular weight on the colon-targeting delivery and promoting GLP-1 secretion of starch-lecithin complex nanoparticles

β-lactoglobulin (β-LG) could stimulate enteroendocrine L cells which are located in the colon to secrete glucagon-like peptide-1 (GLP-1) to maintain glycemic homeostasis. In order to ensure that β-LG can intactly arrive in the colon through oral administration, colon-targeting delivery systems should be engineered. In this study, β-LG encapsulated nanoparticles were fabricated through molecular interaction and self-assembly using octenyl succinic anhydride (OSA) modified potato starch-lecithin complex (OPC) with different starch molecular weight (Mw). OPC with lower starch Mw exhibited stronger interaction with β-LG and its correspondent nanoparticles showed smaller diameter and higher structural compactness. Obtained OPC based nanoparticles were spherical, of Z-average diameter from 139.9 nm to 246.8 nm, of zeta-potential from −1.94 mV to −9.42 mV and of α value from 1.41 to 2.14. Additionally, OPC based nanoparticles with lower starch Mw exhibited excellent capacity for maintaining structure integrality in simulated upper gastrointestinal tract (GIT) environment. Optimized OPC based nanoparticles with 224.4 nm of diameter, −9.00 mV of zeta-potential and 2.14 of α value had well mucus-penetrating capacity (59.25%) and colon-targeting capacity (49.18% released in simulated colonic fluid). Moreover, the OPC based nanoparticles passed through the upper GIT signally stimulated GLP-1 secretion (improved 119.23%) primarily through β-LG targeting released in colon in the prophase and short-chain fatty acids and reducing sugar produced by colonic microbial degradation of OPC in the later phase. Altogether, OPC based nanoparticles have great potential of mucus penetrating and colon-targeting delivery systems for use in stimulating GLP-1 secretion which can support applications for maintaining glycemic homeostasis.

Selected Soluble Dietary Fibres as Replacers of Octenyl Succinic Anhydride (OSA) Starch in Spray-Drying Production of Linseed Oil Powders Applied to Apple Juice

The aim of the study was to compare two kinds of soluble dietary fibres in a mixture with OSA-starch as wall components of linseed oil capsules. Comparison was made based on emulsion (droplet size, polydispersity index, and viscosity) and powder properties (outer structure, colour, surface oil content, and encapsulation efficiency). Additionally, linseed oil powders were applied to the food model (apple juice) and the colour, physical stability, and volatile compound profile of fortified juice were determined. Although the obtained linseed oil emulsions with different compositions of polysaccharide components showed some variation in droplet size, polydisperse index and viscosity, their encapsulation efficiency by spray-drying was very high (&gt;98%). The powders produced had a similar structure and low surface oil content, and their 2% addition to apple juice did not change its stability and only slightly decreased its colour lightness and yellowness. However, greater differences in the volatile compounds of obtained juices were observed. Overall, the added powders reduced the volatility of aroma compounds typical of apple juice but introduced propanal and hexanal, especially the powders with the highest OSA-starch share.

Curcumin-loaded antioxidant oleogels based on native and modified bean starches

Oleogels show promise in the food industry as potential substitutes for saturated fats, providing a medium for incorporating bioactive compounds. Starch modified with octenyl succinic anhydride (OSA) can serve as a structuring agent for vegetable oils due to its amphiphilic nature. This study aimed to develop oleogels based on native starch (NS) or modified starch (MS) bean, sunflower oil, beeswax, and curcumin. The oleogels were evaluated for gel hardness, oil holding capacity, structural stability, weight loss, X-ray diffraction, peroxide value, and antioxidant activity during 30 days of storage. The modification reduced the amylose content by 36%, viscosity by 32%, breakdown by 78%, and retrogradation by 54% of the starch. The oleogels exhibited structural stability and oil binding capacity above 96% during 30 days. Oleogels with NS and 0.5% curcumin were 20% softer than those without curcumin. Over 30 days, the hardness of the oleogels increased by 21%–48%. The addition of 0.5% curcumin in native and OSA starch oleogels increased their antioxidant activities to 41% and 35%, respectively. The texture and antioxidant properties of the oleogels indicate the feasibility of their application in food products.

Influence of Modified Cassava Starches on the Rheological and Structural Properties of a Fermented Soy Beverage During Storage

AbstractTraditionally, intensive thermal treatments are applied to process soy beverages, negatively impacting product quality by reducing solubility, and viscosity, while promoting syneresis. Modified cassava starches can prevent these effects. This study evaluates the influence of adding modified cassava starches on syneresis, apparent viscosity, particle size, microstructure, and sensory acceptance of a fermented soy beverage. A commercial culture of starter microorganisms and probiotics is used in the fermentation. Four beverages are produced: one with native cassava starch, one with octenyl succinic anhydride (OSA)‐modified cassava starch, one with crosslinked acetylated distarch adipate (ADA), and one with crosslinked‐substituted cassava starch (mixed); the starch concentration is 1% in each beverage. Samples are stored for 3 weeks at 4 °C. Modified cassava starches significantly alters syneresis compared to the native starch beverage, with no difference among the other treatments. Viscosity shows significant differences among treatments. During storage, the native starch beverage shows an increase in syneresis and a reduction in viscosity, whereas the OSA‐modified starch beverage has higher viscosity but presents significant variation by the end of the 3‐week storage period. The mixed starch beverage has intermediate characteristics with high viscosity and stability during storage. In the sensory evaluation, the consumers prefer the OSA‐modified starch beverage.

Preparation of emulsion-template oleogels: Tuning properties by controlling initial water content and evaporation method

Emulsion-templated oleogels can be used to produce healthy solid fat alternatives. Typically, the physicochemical characteristics of these oleogels are tuned by varying the oleogelator concentration. In this study, an innovative approach was developed that involved adjusting the water content in the emulsion. In addition, the impact of the method used to remove the water was investigated, including hot air drying and freeze drying. The oleogels were formulated using a fixed type and amount of oil (soybean oil) and oleogelator (octenyl succinic anhydride starch-chitosan complexes). Oleogels produced from emulsions containing a lower water content had greater stability, higher viscoelasticity, and better structural recovery, which was mainly due to the tight packing of the oil droplets. Furthermore, the lipid oxidation of the oleogels, as well as the levels of tocopherol and total phenols present, were negatively correlated with the quantity of water present. Oleogels prepared using hot air drying exhibited higher viscoelasticity and better structural recovery than those prepared using freeze drying, although their thermal stability was inferior. Overall, different physicochemical properties could be obtained by controlling water addition and removal, which means their properties could be tailored for different applications.

Insight into esterified and granular esterified-pregelatinized starch formation during esterification modification: Key role of temperature

The formation conditions and functional property differences of esterified starch (ES) and granular esterified-pregelatinized starch (EPS) synchronously prepared by octenyl succinic anhydride (OSA) modification remain unclear. In this study, we explored the formation conditions and physicochemical properties of ES and EPS after OSA modification. The modification temperature controlled the formation amount and time for both starch types during OSA modification. Compared to ES, EPS exhibited a higher degree of substitution, cold-water swelling power, water-absorption capacity and apparent viscosity in cold water. The structural characterization confirmed the molecular weight and short/long-range molecular order of ES and EPS decreased. Moreover, scanning electron microscopy indicated EPS retained its granular morphology. The X-ray diffraction patterns confirmed the presence of more starch–lipid complexes formed in EPS than in ES. This study provides a novel method for preparing esterified and granularly esterified–pregelatinized starches that could be used as promising additives in low-energy formula foods.