OSA Starch Research Articles

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.

Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity.

To elucidate the pretreatment of a heat moisture treatment that could increase the DS and hydrophobicity of OSA starch, the effect of the moisture level of the HMT process on the physicochemical properties was investigated. The higher moisture content (MC) in the HMT process led to a decreasing degree of crystallinity and gelatinization enthalpy and also produced surface damage and cracking of the granules. HMT pretreatment with the right moisture content resulted in OSA starch with the maximum DS value and reaction efficiency. Pre-treatment HMT at 25% MC (HMT-25) followed by OSA esterification exhibited the highest DS value (0.0086) and reaction efficiency (35.86%). H25-OSA starch has been shown to have good water resistance (OAC 1.03%, WVP 4.92 × 10−5 g/s m Pa, water contact angle 88.43°), and conversely, has a high cold water solubility (8.44%). Based on FTIR, there were two new peaks at 1729 and 1568 cm−1 of the HMT-OSA starch, which proved that the hydroxyl group of the HMT starch molecule had been substituted with the carbonyl and carboxyl ester groups of OSA.

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.

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.

Microencapsulation of algae oil by complex coacervation of chitosan and modified starch: Characterization and oxidative stability

The formation of complex coacervation using chitosan and octenyl succinic anhydride modified starch (OSA starch) and microencapsulation of algae oil were investigated in this study. The zeta-potential, turbidity and coacervate yield were evaluated as a function of pH and the chitosan- OSA starch mass ratio. The highest coacervate yield was achieved at pH 6.0 with a chitosan to OSA starch ratio of 1:3 (w/w). Isothermal titration calorimetry (ITC) indicated favorable affinity (Ka = 1.51 × 105 M−1) between chitosan and OSA starch. The microcapsules yielded an encapsulation efficiency (EE) in the range of 42.8 ± 0.8%- 93.1 ± 1.2%, the loading capacity ranged between 30.4 ± 2.7% and 58.3 ± 1.3%. Fourier transform infrared spectroscopy (FT-IR) spectra and scanning electron microscopy (SEM) further confirmed the microencapsulation. In comparison with the bulk oil, the microencapsulated algae oil exhibited improved oxidative stability during storage.

Enhancement of the physicochemical and in vitro release properties of lutein by gelatin/octenyl succinic anhydride (OSA)‐modified starch composite as vehicles

SummaryIn this study, the lutein was microencapsulated by complex coacervation with gelatin and OSA starch as vehicles, and the physicochemical and in vitro release properties of the microcapsules were evaluated followed by the spray drying or freeze‐drying method. Preliminary assays of coacervation indicated that a higher encapsulation efficiency was obtained at the gelatin/OSA starch volume ratio of 5:4 and the core/wall material volume ratio of 1:8 (v/v) followed by the spray‐drying method. The lutein‐gelatin‐OSA microcapsules had a higher solubility, antioxidant activity, thermostability, relative humidity stability and sustained in vitro release compared to the free lutein. Fourier transform infrared data indicated that the encapsulated lutein interacted with gelatin and OSA starch was mainly through hydrogen bonding, hydrophobic and electrostatic interactions. The freeze‐dried microcapsule was observed with a more regular shape, smaller particle size in morphology and confirmed with better thermal stability from the differential scanning calorimetry results while the spray‐dried microcapsules obtained a higher cumulative release rate of lutein and higher antioxidant activity. The results of this study are expected to contribute to the design and commercial application of gelatin‐OSA starch complex‐based delivery systems for hydrophobic nutraceuticals with desired physicochemical properties and digestive performance.

Small deformation rheological behaviour of wheat gluten - octenyl succinyl modified corn starches mixtures

In order to investigate possible interactions of octenyl succinyl modified starches (OSA starches) with gluten proteins and contribute to a better understanding of the functionality of modified starches as improvers in bakery products, the model systems containing gluten and wheat starch/OSA starch (OSA-ST)/pre-gelatinized OSA starch (Pregel OSA-ST)/hydrolyzed OSA starch (Hydrol OSA-ST) at 100/0, 90/10, 80/20 and 70/30 gluten/starch ratio were prepared. Starch functionality was studied using differential scanning calorimetry and pasting profile measurements and related to rheological (dynamic oscillatory and temperature sweep) properties and ultrastructure (scanning electron microscopy) of model systems. OSA-ST, which was characterized with preserved granular integrity and crystallinity (ΔH = 12.87 J/g), influenced an incontinuous increase in gluten/starch system resistance to applied small deformations and preserved continuity of gluten network. On the contrary, increase in the concentration of Pregel and Hydrol OSA-ST, which exhibited loss of crystallinity and pasting properties, led to the formation of weakened and porous gluten/starch network structure. During heating/cooling cycle, formation of additional network of gelatinized starch granules or gelled starch polymers and their interaction with gluten network occurred. It was concluded that OSA starch granule integrity and chain-length distribution impact its interaction with gluten complex and thus breadmaking performance.

Bioactive properties and oxidative stability of nutmeg oleoresin microencapsulated by freeze drying using native and OSA sorghum starches as wall materials

Microencapsulation is employed to protect bioactive ingredients in foods and is also used for their controlled release at targeted sites. The objectives of this study were to examine the bio active properties and stability of microcapsules containing nutmeg oleoresin encapsulated with different ratios (2:1, 1:1 and 1:2) of gum arabic and sorghum starch (native and OSA modified) prepared by freeze-drying. The properties of nutmeg microcapsules, including oxidation stability, antioxidant activity, total phenolic content and total flavonoid content were evaluated after sixty days storage trial. The finding revealed that freeze drying method had a spectacular effect on the retention of bioactive compounds during storage that consequently improved the storage stability of the all nutmeg encapsulated powders. The sample composed of 1:2 ratio of gum arabic with OSA starch resulted to have lowest peroxide value after 60 days of storage. Furthermore, the microcapsules were also observed through Fourier Transform Infrared spectroscopy and Scanning electron microscopy for advance analysis.

Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content

Waxy maize (a standard starch of normal granule size) and five small granule starches from different botanical sources (rice, wheat B type, oat, quinoa and amaranth) were subjected to 2-octenyl-1-succinic anhydride (OSA) modification. Changes of pasting, gel texture, thermal and rheological properties were investigated. Different small granule starches showed quite different property changes after OSA modification. Pasting viscosity was generally increased in OSA starches, among which OSA oat starch had notably high peak and breakdown viscosity but low setback viscosity. Gel hardness of rice, wheat B type, oat and quinoa starches was reduced by OSA treatment, whereas that of waxy maize and amaranth starches was increased. Amylose content was considered to be the major factor influencing pasting, gel and thermal property of OSA starches. Esterification increased pseudoplastic flow behavior of all starches, while OSA oat starch uniquely had reduced flow consistency coefficient. The dynamic rheological properties were also changed differentially among OSA starches. Viscoelastic properties of rice, wheat B type, oat and quinoa starches were increased after OSA treatment, whereas those of waxy maize and amaranth starches were decreased. This study showed that diverse functionalities from OSA small granule starches may fulfil different demands in product development.

Comparative study on efficiency of nutmeg microencapsulation (freeze‐drying method) using native and OSA sorghum starch as wall materials in combination with gum arabic

AbstractBackground and objectivesNutmeg oleoresin (Myristica fragrans Houtt.) is used widely in the culinary, medicine, and ornamental products and is known for significant antioxidant, antifungal, antimicrobial, and pharmacological properties. Quality of nutmeg oleoresin can be retained through encapsulation techniques which suppresses the degradation of flavoring ingredients. The main objective of this research was to estimate the suitability and feasibility of sorghum starch (native and octenyl succinic anhydride) as shell material in combination with gum arabic.FindingsMost of the emulsion formulations showed better stability after 24 hr. The freeze‐dried nutmeg microcapsules had excellent flow properties. The freeze‐dried powdered samples showed flake‐shaped microgranules with various sizes with no apparent cracks and holes on external surfaces. The studied wall matrices comprising 1 portion of sorghum starch with 2 portions of gum arabic resulted in high oil retention (99.4%), while GA:OSA showed the highest encapsulation efficiency (92.87%). The sample composed of 1:2 ratio of gum arabic with OSA starch resulted in the lowest peroxide value after 60 days of storage.ConclusionIn the current study, coating materials arabic gum, sorghum native starch, and modified OSA starch worked as potential source to encapsulate nutmeg oleoresin by freeze‐drying. The highest encapsulation efficiency of 92.87% with lower surface oil (0.33 g/10 g) was obtained by gum arabic and native starch in a ratio of 1:3.Novelty and significanceThe research introduces the sorghum starch (native and OSA‐modified form) as innovative wall material for microencapsulation of nutmeg oleoresin using freeze‐drying method with remarkable encapsulation efficiency.

Predictive model based on Adaptive Neuro-Fuzzy Inference System for estimation of Cephalexin adsorption on the Octenyl Succinic Anhydride starch

The purpose of this study was to investigate the potential of an amphiphilic biopolymer to remove organic contaminants from aqueous solutions. The removal of Cephalexin antibiotic as model compound by adsorption using the Octenyl Succinic Anhydride starch (OSA starch) as amphiphilic polysaccharide was studied. The effects of various parameters such as contact time, pH, temperature and OSA starch dosage were investigated. Different adsorption isotherm models were tested, and it was found that, the best fit with the experimental data is provided by Langmuir and Redlich-Peterson models (R2 = 0.9638 and R2 = 0.9661 respectively). The maximum adsorption capacity was obtained is 0,9236 mg/g in optimal conditions (pH = 6, T = 25 °C and OSA starch initial concentration of 5 g/L). Pseudo-second order model has perfectly represented the kinetic data (R2 = 0.9932). On the other hand, an Adaptive Neuro-Fuzzy Inference System (ANFIS) was optimized for modeling the adsorption process by predicting the OSA starch adsorption capacity as well as the effect of the different parameters. The predicted values are very similar to the experimental results with coefficient of determination (R2) of 0.999 and Root Mean Square Error (RMSE) equal to 3.9 × 10−3. Furthermore, thermodynamic study showed the exothermic nature of Cephalexin adsorption on OSA starch.

Effects of multiphase transitions and reactive extrusion on in situ thermoplasticization/succination of cassava starch

In this work, the effects of the multiphase transitions of starch, the screw configuration, and the conditions of reactive extrusion (REX) on the in situ thermoplasticization/succination of cassava starch were studied. Spectroscopic analyses indicated successful esterification during the REX with the appearance of characteristic bands of carbonyl ester groups. After the REX, the starch developed B- and V-type structures, with the OSA starches showing an additional peak at 7.1°. As the degree of substitution increased, a greater number of partially gelatinized granules were embedded in the starch matrix; an additional degradation temperature of 364.5 °C and a lower weight loss at the degradation temperature of the starch were observed. The incorporation of OS groups via REX imparts better thermal stability. The processing conditions helped prepare a thermoplastic-succinate starch in a single step through an environmentally friendly process.

Molecular and Supra‐Molecular Structural Ordering of Wheat Starch‐OSA Modified Waxy Maize Starch Mixtures During Storage

The influence of waxy maize OSA starches on the retrogradation kinetics of wheat starch pastes is investigated using dynamic oscillatory rheological and differential scanning calorimetry (DSC) measurements. Total starch concentration for the rheological experiments is 4% (w/w) and wheat starch/OSA starch ratios are 100/0, 90/10, and 80/20. A modified fractional Kelvin‐Voigt model is proposed to interpret system behavior under low oscillatory shear conditions and get deeper insight into its structural changes during storage. The results indicate that structural ordering of the systems composed of wheat starch and a) non‐physically modified (OSA‐ST); b) pregelatinized (Pregel OSA‐ST); and c) hydrolyzed/spray dried (Hydrol OSA‐ST) starches is governed by different molecular mechanisms. OSA‐ST retarded short‐term aging (7 days) of wheat starch gel due to amylose dilution with partially disrupted OSA‐ST granules as well as the steric effect of OS groups. However, enthalpies of wheat starch/OSA‐ST mixtures stored for 14 days were similar to that of wheat starch alone. On the contrary, both the rheological and DSC results suggest that mixtures containing Pregel OSA‐ST and Hydrol OSA‐ST retrograde slower than wheat starch gel during short and long storage. The model systems investigated in this study may represent a useful tool to understand the functionality of OSA starches as anti‐staling additives in breadmaking.

Interfacial Activity and Self-Assembly Behavior of Dissolved and Granular Octenyl Succinate Anhydride Starches.

The mechanisms of granular octenyl succinate anhydride (GOSA) and dissolved OSA (DOSA) starches in emulsion stabilization were investigated. In general, DOSA starch offered better emulsification activity by generating greater ζ-potential, lower particle size as well as long-term stability in comparison to GOSA starch of close degree of substitution (DS). A compact interface in DOSA starches was determined, resulting from an increased surface loading value of 2.37 mg/m2 in comparison to that of GOSA of 1.6 mg/m2. Additionally, the irreversibly adsorbed and predominantly elastic interface of both DOSA and GOSA starches indicated that the DOSA starch may be a Pickering emulsifier rather than a biopolymer surfactant. This assumption was confirmed by transmission electron microscopy. Spherical micelles with average diameters of 100 nm were observed above the critical micelle concentration of 1 mg/mL. Moreover, samples G28 (representing DS of 0.028), D28, G16, and D16 could reach equilibrium interfacial tensions of 19.4, 16.5, 20.0, and 19.3 mN/m, respectively. However, due to the misleading contact angle as a result of rough surfaces and nonignorable gravity of GOSA starch, the energy escape equation failed to be employed in this study.

Biomass-Based Composite Foam from Tapioca Starch/Octenyl Succinate Starch Blended with Alpha-Chitin

The research study properties of the starch-based foam from mixed between tapioca starch and octenyl succinate starch (OSA starch), have addition alpha-chitin prepared by hot compression molding method. Tapioca starch with 50% OSA starch was investigated. For composite foam tapioca starch mixed by adding alpha-chitin at 5% - 30% of starch weight, it was found that water absorption was reduced. The higher alpha-chitin content in blending foam, the denser of foam structure observed which resulted in increasing of the foam density. The maximum bending stress of composite starch was decreased, but increasing the maximum bending strain.

Physical and emulsifying properties of OSA-corn dextrin with various manufacturing methods

Two different methods, ultrasound at three temperatures (UT, 25, 50 and 70 °C) and acid treatment for two lengths of time (AT, 1 h or 4 h), were applied for OSA corn starch, and the physicochemical properties of the products as emulsifiers were examined. The degree of substitution decreased with UT temperature increase or AT time increase. For pasting and thermal properties, the amorphous region of the OSA starch was initially degraded by UT or AT, and the crystalline regions were subsequently degraded, inducing a continual decrease in relative crystallinity. The stability of the emulsion containing OSA-50UT, OSA-70UT or OSA-AT1H was well-maintained over three weeks. A higher correlation between variables was observed in UT samples than in AT samples. It was observed that OSA dextrin was more suitable as an emulsifier than was OSA starch. In particular, both control (with yolk) and mayonnaise containing OSA-70UT were evaluated as the most acceptable in sensory test.ss.

Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch

Nutmeg (Myristica fragrans Houtt) and its solvent extracts are being used across the world for their strong anti‐inflammatory, antioxidant and antimicrobial activity attributed to their naturally occurring phytochemicals. The loading of nutmeg oleoresin in a matrix of gum arabic and sorghum starch (native and OSA modified) in different ratios is achieved in this study through microencapsulation by using a spray drying method. Morphological and chemical changes after modification of starch are analyzed through scanning electron microscopy and FTIR spectroscopy, respectively. Both native and modified sorghum starch granules are found to be polygonal and spherical in shape. The bioactive extracts from the microcapsules are analyzed for DPPH radical scavenging activity, phenolic content, flavonoid content, and antimicrobial activity. Extracts from the nutmeg microcapsules comprised of gum arabic and OSA modified sorghum starch possess excellent bioactive functional properties as compared to native sorghum starch. The samples comprised of gum arabic and starch (native and OSA modified) in the ratio of (75:25) and (50:50) show excellent antioxidant activity and high retention of phenolic and flavonoid content after 60 days of storage. All the bioactive extracts show antimicrobial activity against Escherichia coli and Bacillus cereus.

Water Soluble Octenyl Succinylated Cassava Starch‐Curcumin Nanoformulation With Enhanced Bioavailability and Anticancer Potential

The present study reports the preparation and evaluation of a water soluble octenyl succinylated cassava starch‐curcumin nanoformulation with enhanced bioavailability and anticancer potential. The major drawback of curcumin as a bioactive compound is its poor aqueous solubility and the resultant low bioavailability. In this study, curcumin has been incorporated in octenyl succinate cassava starch by a wet grinding method and the product is characterized by Fourier transform infra red spectroscopy (FTIR), scanning electron microscopy (SEM), transmission electron microscopy (TEM), dynamic light scattering (DLS), atomic force microscopy (AFM), and X‐ray diffraction (XRD) analyses. The OSA starch loaded nanocurcumin is found to be non‐toxic to L929 cells, but shows anti‐cancer potential to HeLa cells. A significant enhancement in cellular uptake also can be achieved for the OSA starch loaded nanocurcumin as revealed by fluorescence microscopy. The in vitro release of curcumin from the nanostarch matrix is more controlled at simulated intestinal pH than that at gastric pH. Pharmacokinetic study shows that bioavailability of nanocurcumin is increased by about 71.27%.

Effect of oil content and drying method on bulk properties and stability of powdered emulsions with OSA starch and linseed oil

The spray drying and freeze-drying of oil-in-water emulsions stabilized with tapioca OSA starch and trehalose (1:2), enabled producing high-fat powders (containing 40 and 55% of linseed oil). More effective microencapsulation of oil in powders with oil content above 50% was achieved by spray drying. The modification of oil content had no significant effect on the flowability of powders. Reconstitution properties of powders in water were significantly affected by the drying method. Turbidimetric measurement proved that the drying process did not cause any significant changes in the structure and physical stability of reconstituted emulsions. The application of powders as a savory creamer showed the lack of any substantial quality changes of color caused by water hardness. The peroxide value (PV) of microencapsulated linseed oil extracted from powders stored in barrier packages was higher than the PV of a control sample of bulk oil. Adverse changes of the UFA/SFA ratio, indicating the proportion between unsaturated and saturated fatty acids, were observed in oil extracted from stored powders.

Physicochemical properties of β-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material

Food industry is concentrating on development of novel functional foods fortified/enriched with lipophilic bioactives to improve health and well-being of consumers. β-carotene (BC) and eugenol (EU) co-encapsulated flax seed oil (FSO) emulsions stabilized by octenyl succinic anhydride modified starches (OSA-MS) were spray dried to powders after the emulsification process. Microcapsules showed good dissolution behavior, high (≈90%) microencapsulation efficiency and semi-spherical morphology observed by scanning electron microscopy. A 28 days storage test at 40 °C was carried out to evaluate the effect on physicochemical properties of microcapsules. Microcapsules encapsulated by lower Mw OSA-MS-1 presented higher oxidative stability, lower moisture contents and water activity during storage compared to high Mw OSA-MS-2. Incorporation of EU played its antioxidant role and further improved the oxidative stability as well as retention of core materials. Microcapsules of OSA-MS-1 containing FSO + BC + EU exhibited the maximum retention of BC (71%), EU (84%) and α-linolenic acid (92%). This study indicated a positive role of EU as antioxidant and low Mw OSA-starch as wall material for the encapsulation of lipophilic bioactives that could be used for the development of functional foods and beverages.