OSA Starch Research Articles

Curcumin‐loaded nanoparticles developed from sodium caseinate and OSA starch and the in vitro semi‐dynamic elderly digestion behaviour of fortified yogurt

SummaryCurcumin is a bioactive substance, while poor stability and low bioavailability limit its effective utilisation. Curcumin‐loaded nanoparticles were prepared using the wall materials containing OSA starch alone (HI), sodium caseinate alone (SC), and a mixture of OSA starch and sodium caseinate (HS). Compared to HI and SC, HS had obvious network structure and smaller particle size, with the loading capacity higher than 20%. The storage stability at 4 °C were higher in HS and SC, FTIR and XRD results showed that all nanoparticles encapsulated curcumin through hydrogen bonding. When nanoparticles were added to yogurt, HI showed slower curcumin release during in vitro semi‐dynamic elderly digestion, whereas SC and HS can better accelerate the digestion rate of proteins in yogurt, leading to a decrease in the apparent viscosity of digestive emptying products. This study provided a reference for curcumin delivery wall materials and pushed forward development of functional foods for elderly.

Pickering emulsion of pepper essential oil stabilized by Octenyl succinic acid starch: Characterization, in vitro release and anticancer activity.

Under high humidity and high temperature conditions, the quality of pepper essential oil easily deteriorates, and the oxidation of oil restricts its application, especially for the insolubility in water. This study investigated pepper essential oil encapsulated in Pickering emulsion with octenyl succinic acid starch, which was effectively able to reduce 100 times of the release rate. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 2.05µm and 1.89µm, when the Pickering emulsion was set to different storage conditions at pH 5 and 0.1M NaCl, respectively. During gastrointestinal digestion, the release of essential oils was effectively delayed in the Pickering emulsion and the digestibility of the emulsion was 16.93% in 120min. Compared with untreated cells, Pickering emulsion can effectively inhibit the proliferation of MCF-7 (52.71%). All these results indicate that OSA starch stabilized pepper essential oil can effectively increase solubility, improve stability, and expand the application range. Therefore, it can provide a theoretical basis for applications of pepper essential oil, especially for the functional drug application.

Antioxidant efficacy of amino acids on vitamin A palmitate encapsulated in OSA-starch electrosprayed core-shell microcapsules

The encapsulation and the oxidative stability of vitamin retinyl palmitate (AP), a vitamin A derivative, within coaxial electrosprayed (AP) core – octenyl succinic anhydride (OSA-modified starch) shell microcapsules were investigated. The antioxidant efficiency of amino acids (AAs) (namely histidine, leucine, valine, tryptophan, tyrosine, cysteine and lysine) added to the core, on the oxidative stability of AP was evaluated using differential scanning calorimetry at the isothermal temperature of 140 °C. Confocal microscopy confirmed the location of the AP within the core with AAs microcapsules, surrounded by the shell layer of OSA starch. Scanning electron microscopy revealed that the microcapsules are uniform in size with an average diameter ranging from 2.06 ± 1.05 to 2.41 ± 1.42 μm. The AAs contributed substantially to enhance the oxidative stability of AP, with histidine being the most efficient with an improvement in oxidative stability of about 214 times, while lysine showed the lowest protection (about 3.9 times), compared to non-encapsulated AP. For the encapsulated AP, the presence of histidine or lysine enhanced the oxidative stability of the vitamin by about 70.6 or 1.3 times, respectively. The enhancement of the oxidative stability was mainly due to both the hydrophobic interactions formed between AP and AAs, and the adsorption of AP on the surface of AAs crystals (except lysine), assisted by the suspension of the AAs in ethanol antisolvent, as confirmed with attenuated total reflection–Fourier transform infrared (ATR–FTIR) and X-ray diffraction (XRD) analyses.

Clove leaf essential oil Pickering emulsion stabilized by octenyl succinic anhydride modified waxy maize starch: An eco-friendly alternative

Clove leaf essential oil (CEO) is renowned for its well-established bioactive properties, which makes it an element with high added-value, especially for the food and pharmaceutical industries. Nevertheless, its use is hindered by instability and limited water solubility. Therefore, this study aimed to overcome these challenges by developing a stable Pickering emulsion of clove leaf essential oil using octenyl succinic anhydride modified waxy maize starch (OSA starch) particles as stabilizing agent, providing an eco-friendly alternative to conventional surfactants. First, the experimental conditions for the development of two distinct emulsion were optimized using a Response Surface Methodology (RSM). As a result, slightly shear-thickening behavior emulsions were obtained, with droplet size from 1 to 6 μm, absolute zeta potential values above 30 mV, and an exceptional stability for more than a month. These aspects can be linked to the synergistic effect of chemical/electrostatic interaction between essential oil and OSA starch. Finally, both samples exhibited an outstanding antibacterial efficacy, with MBC/MIC values below 4, classifying them as bactericidal agents against some typical foodborne pathogens. Our results indicate that these Pickering emulsions have noteworthy properties that make them an additive with promising potential for application in the food industry.

Starch Sodium Octenylsuccinate as a New Type of Stabilizer in the Synthesis of Catalytically Active Gold Nanostructures.

Here, starch derivatives, i.e., sodium starch octenylsuccinate (OSA starch, hereinafter referred to as OSA), were employed as both reducing and stabilizing agents for the unique, inexpensive, and simple synthesis of gold nanoparticles (OSA-AuNPs) in an aqueous solution with gold salt. The obtained OSA-AuNPs were characterized by UV-vis spectrophotometry, transmission electron microscopy, scanning electron microscopy, and energy-dispersive X-ray spectroscopy. The catalytic activity of the obtained gold colloids was studied in the reduction of organic dyes, including methylene blue (C.I. Basic Blue 9) and rhodamine B (C.I. Basic Violet 10), and food coloring, including tartrazine (E102) and azorubine (E122), by sodium borohydride. Moreover, OSA-AuNPs were utilized as signal amplifiers in surface-enhanced Raman spectroscopy. The obtained results confirmed that gold nanoparticles can be used as effective catalysts in reduction reactions of selected organic dyes, as well as signal enhancers in the SERS technique.

Spatially selective catalysis of OSA starch for preparation of Pickering emulsions with high emulsification properties

The traditional strategies of chemical catalysis and biocatalysis for producing octenyl succinic anhydride modified starch can only randomly graft hydrophobic groups on the surface of starch, resulting in unsatisfactory emulsification performance. In this work, a lipase-inorganic hybrid catalytic system with multi-scale flower like structure is designed and applied to spatially selective catalytic preparation of ocenyl succinic anhydride modified starch. With the appropriate floral morphology and petal density, lipases distributed in the “flower center” can selectively catalyze the grafting of hydrophobic groups in a spatial manner, the hydrophobic groups are concentrated on one side of starch particles. The obtaining OSA starch exhibits excellent emulsifying property, and the pickering emulsion has good protective effect on the embedded curcumin. This work provides a direction for the development of high-performance starch-based emulsifiers for the food and pharmaceutical industries, which is of great significance for improving the preparation and emulsification theory research of modified starch.

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.

Tailoring microstructures of oleogel-based HIPEs to modulate oral processing properties: Rheology, tribology and mastication effects

High internal phase emulsions (HIPEs, 80 wt%) with different structures were developed by using different oleogelators (beeswax and ethyl cellulose) and emulsifiers (whey protein isolate and OSA starch) via a facile shearing approach. The effects of the oleogelators and emulsifiers on the stability and oral processing properties were investigated. The addition of oleogelator resulted in smaller particle sizes and higher accelerated centrifugal stability. Microstructural observations indicated the droplets were tightly packed to form oil-in-water HIPEs. Rheology tests showed that the addition of the oleogelators resulted in strain-thinning behavior and weak strain overshoot for OSA and WPI stabilized HIPEs, respectively. Tribology tests suggested that emulsifiers dominated the lubrication properties of the mixing regime, whereas oleogelators were crucial to the lubricating effects of the hydrodynamic regime. Instrumental mastication assays revealed that the WPI-HIPEs required stronger chewing force, and the addition of oleogelator weakened the normal force. After being masticated by the bionic chewing robot, droplet coalescence and phase separation occurred in the HIPEs, which was attenuated by the addition of oleogelators. These findings will assist in designing the structures of desirable textural attributes and support the creation of functional foods.

Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix.

In order to further clarify the regulation of tannic acid on the off-flavor in starch-based algal oil emulsions, the effect of different starch matrix (OSA starch and OSA starch-tannic acid complex) on the release capacities of aldehydes (pentanal, hexanal, heptanal, nonanal) were investigated. The adsorption and retention ability, thermodynamic parameters, and hydrophobicity of aldehydes in the starch matrix were analyzed. Nonanal exhibited the strongest adsorption ability (65.01%-85.69%) with the starch matrix, followed by heptanal, hexanal, and pentanal, which accounted for the structures of aldehydes. Furthermore, aldehydes had a higher affinity with complex (16.33%-83.67%) than OSA starch (9.70%-66.71%) because the tannic acid altered the structure of OSA starch. Isothermal titration calorimetry suggested that the interaction between the starch matrix and aldehydes was an entropy-driven spontaneous endothermic reaction, and hydrophobic interactions were the predominant driving forces. Altogether, these results lay a theoretical foundation for facilitating the regulation of flavor in starch foods.

Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel

High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a facile one-step method. Effects of the oleogelation of internal phase on the formation, stability and functionality of the HIPEs were investigated. OSA starch absorbed at the interface allowed high surface charge (|ζ| > 25 mV) of the droplets, and small droplet size (d ≈ 5 m). Microstructural observation suggested that the HIPEs were of O/W type with droplets packed tightly. With the increase in BW content (0–4 %), the particle size (4–7 μm) and ζ-potential (−25 ~ −30 mV) of the HIPEs were first decreased and then increased. Stability analysis revealed that the addition of BW effectively improved emulsion stability against centrifugation, freeze-thawing, changes in pH and ionic strength, and the HIPE with 2 % BW presented the best stability. Rheological tests indicated that the HIPEs with higher content of BW exhibited higher storage modulus, solid-like properties, and shear thinning behaviors. Creep-recovery results implied that the oleogelation enhanced the structure of HIPEs and improved the deformation resistance of the systems. When subjected to light and heat, oleogel-in-water HIPEs showed advantages in protecting β-carotene from degradation, and β-carotene in the HIPEs with 2 % BW had the lowest degradation rate. These findings suggested that gelation of oil phase could improve the stability of HIPEs and the encapsulation capability, which would be meaningful for the development of novel healthy food.

Preparation, Characterization, and Utilization of Crosslinked and Dual‐Modified Banana Starch for Stabilizing Pickering Emulsion

AbstractThe effect of sodium trimetaphosphate (STMP, 1%–3%), STMP + dry heat (STMP‐DH, at 180 °C for 60 min), and octenyl succinic anhydride (OSA, 3%) on functional, structural, morphological, and thermo‐rheological properties of banana starch is studied. Similar Fourier‐transform infrared (FTIR) and X‐ray diffraction (XRD) patterns of modified starches indicate minor structural changes; however, the degree of crystallinity significantly of native starch (26.88%) reduces after crosslinking (16.32%) and dual modification (13.91%). The native granules are flattened, elongated, oval‐ellipsoidal, and compact granules, whereas STMP starches have smoother surfaces than STMP‐DH starches. Due to changes in structure and functional groups, swelling and solubility of granules decrease, which depreciate the viscosity curve during cooking. In addition, pasting temperature elevates after STMP modification (76.3–83.1 °C) and remains comparable after STMP‐DH (76.3–75.1 °C). The rheological analysis shows that native starch gel has more shear‐thinning behavior and dominant elastic component than modified starches. The modified edible starch particles are successfully used to stabilize oil‐in‐water Pickering emulsion. The 2% and 3% STMP starches show better storage stability comparable to 3% OSA starch for up to 30 days. However, the loss in functional groups and amphiphilic properties of STMP‐DH results in creaming and an inability to perform as desired.

Improved Viability of Probiotics via Microencapsulation in Whey-Protein-Isolate-Octenyl-Succinic-Anhydride-Starch-Complex Coacervates.

The aim of this study was to microencapsulate probiotic bacteria (Lactobacillus acidophilus 11073) using whey-protein-isolate (WPI)-octenyl-succinic-anhydride-starch (OSA-starch)-complex coacervates and to investigate the effects on probiotic bacterial viability during spray drying, simulated gastrointestinal digestion, thermal treatment and long-term storage. The optimum mixing ratio and pH for the preparation of WPI-OSA-starch-complex coacervates were determined to be 2:1 and 4.0, respectively. The combination of WPI and OSA starch under these conditions produced microcapsules with smoother surfaces and more compact structures than WPI-OSA starch alone, due to the electrostatic attraction between WPI and OSA starch. As a result, WPI-OSA-starch microcapsules showed significantly (p < 0.05) higher viability (95.94 ± 1.64%) after spray drying and significantly (p < 0.05) better protection during simulated gastrointestinal digestion, heating (65 °C/30 min and 75 °C/10 min) and storage (4/25 °C for 12 weeks) than WPI-OSA-starch microcapsules. These results demonstrated that WPI-OSA-starch-complex coacervates have excellent potential as a novel wall material for probiotic microencapsulation.

Whether branching-point substitution contributes to improving the emulsifying property of starch modified with octenyl succinic anhydride?

Based on the previous proved fact that substitution position of octenyl succinic (OS) of OSA-starch can be regulated by changing OSA supply mode, the current study aimed at revealing whether and how the substitution position would affect the emulsifying property of OSA-starch. Overall, the results suggested that more OSA substitutions at the branching points of backbone chain under continuous mode (CM) would benefit the emulsifying capacity of OSA-starch by decreasing the initial particle size of emulsion, while more branching-chain substitutions would contribute to improving emulsion stability. By analyzing the interfacial adsorption capacity, it was speculated that the formation of smaller particle size by OSA starch with more backbone-chain branching point substitutions was attributed to its higher effect of reducing surface tension and faster migration rate to oil-water interface. When substitutions at the backbone-chain branching points increased to a certain degree, more branching-chain substitutions would thicken the adsorption layer by affecting the adsorption configuration of OSA-starch molecule, resulting in higher emulsion stability at higher total OSA substitution degree (DS, ≥1.4%). Based on the relationship between substitution position and emulsification performance, combination of traditional mode and CM was proposed to prepared OSA-starch with superior substitution pattern and procession efficiency. Demonstrated by the decreased Δβ-limit value, more branching-point substitutions were achieved for OSA-starch prepared under combination mode, of which its emulsifying activity was conformed to increase by 0.8 m2/g than traditional OSA-starch at 3% OSA limitation.

Oxidation stability of oil-in-water emulsion prepared from perilla seed oil and soy sauce with high salt concentration using OSA-starch.

The O/W emulsions were prepared using perilla seed oil (PSO) dispersed in soy sauce (PSE) and in distilled water (PWE), respectively. Octenyl succinic anhydride-modified starch (OSA starch, 3 wt%) showed the most efficient emulsifying ability and its stabilities of emulsion and oxidation in PSE and PWE were studied at different storage periods (0, 4, and 8weeks) and temperatures (4, 25, and 40°C). Negligible change in droplet diameter of PSE was observed without coalescence or flocculation during storing for 8weeks at 4°C. The stabilizing ability of OSA-starch despite the high ionic strength of soy sauce is attributed to the starch backbone, which promotes steric repulsions between droplets. A lower oxidation degree was observed for PSE prepared than PWE and PSO under all storage conditions. Thus, the O/W emulsion prepared from PSO and soy sauce can be applied to the production of ω-3 fatty acid-enriched Asian-style emulsified products.

Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion

In this study, octenyl succinic anhydride-modified starch (OSA starch) and tea polyphenols (TP S ) complexes (OS-TPs) were prepared, and their effects on the physical and oxidative stability of oil-water emulsion as well as the interaction mechanism were investigated. OS-TPs complex reduced the oil-water interfacial tension to 9.44 mN/m as the concentration of TPs increased to 0.75% (w/w) and improved the emulsifying ability of OSA starch. Compared with a simple mixture of tea polyphenols and OSA starch emulsion, the emulsion prepared by the OS-TPs complexes had higher oxidative stability, with a peroxide value of only 1.45 meq/kg after 40 days of storage when the concentration of TPs reached 0.75% (w/w). The decomposition temperature of the OS-TPs complex increased to 312.98 °C at maximum, indicating a more stable structure of the complex. Hydrophobic fluorescence analysis and Fourier transform infrared proved the interaction between OSA starch and TP S . Isothermal titration calorimetry analysis further confirmed that hydrogen binding and hydrophobic interaction were involved between OSA starch and (−)-epigallocatechin-3-gallate (EGCG), which is the main component of TPs. • Oil-water interfacial tension decreased as TPs incorporated with OSA starch. • Emulsion formed with OS-TPs complex had higher physical and oxidative stability. • OS-TPs complex had higher decomposition temperature. • Hydrogen bond and hydrophobic interaction existed between TPs and OSA starch.

D-optimal Mixture Design for Optimized Microencapsulation of Vitamin A Palmitate and Its Characterizations

Food fortification is an effective intervention strategy for combating micronutrient deficiencies. Vitamin A can be fortified in a wide range of food vehicles. In this research work, vitamin A in the form of palmitate (VAP) have been microencapsulated by emulsion technology intended for fortification purposes. D-optimal mixture design approach was applied for optimizing the experimental process parameters. Detailed physico-chemical –thermal characterization of the optimized VAP emulsion was done. VAP content was kept constant as per fortification limit. Desirability ramp function graphs and lab experimentations showed maltodextrin (2.5-2.7), OSA starch (1.5-1.6), Tween 80 (1.5-1.7), Span 40 (2.0-2.2) in terms of percentages gave encapsulation efficiency in the range of 98.2-98.8. The optimized VAP emulsion showed particle size in the range of 940-942 nm, polydispersity index 0.41, zeta potential (ζ) value ranging from -31.25 to -32.01 mv; viscosity and interfacial tension was determined to be 1.561±0.03 mPaS and 22.6 mNm−1 respectively. Low temperature DSC studies (-5ºC to 90ºC) of VAP emulsion showed sharp endothermic peaks of vitamin A that disappeared with further elevation in temperature and some flat thermograms of other excipients. The vitamin A content in VAP emulsion was determined to be 88.45±0.03%, the content being reduced to 86.01±0.04% after storage under accelerated conditions (75ºC, 80% RH). The formulated VAP emulsion showed high encapsulation efficiency and significant stability of the emulsion system.

Effect of chitosan-protocatechuic acid conjugate on stability and encapsulation capacity of polysaccharide-based high internal phase emulsion

The aim of this work was to fabricate chitosan-protocatechuic acid (CSPA) conjugates by free radical grafting method and use them as novel emulsifiers to inhibit lipid oxidation and delay the photodegradation rate of curcumin in polysaccharide-based high internal phase emulsions (HIPEs). Results of UV–vis, FT-IR and 1H NMR spectra demonstrated that PA had been successfully bonded to chitosan (CS) through ester and amino linkages. CSPA conjugates (especially those with the ratio of CS to PA of 1:0.75) showed significantly increased water solubility and antioxidant activity than CS monomer. Furthermore, compared with sole OSA starch (OSAS), the electrostatic combination of CS and CSPA conjugate with OSAS could further reduce the interfacial tension, which was conducive to their adsorption at the oil-water interface. The introduction of CS and CSPA conjugate also increased the viscosity of aqueous phase and promoted the formation of gel-like percolating network structure, thereby effectively preventing droplets coalescence and endowing HIPEs with ideal viscoelasticity. More importantly, the contents of lipid hydroperoxide (24.09 μmol/g oil) and malondialdehyde (166.71 nmol/g oil) in HIPEs prepared by OSAS-CS-CSPA complexes were lower than those stabilized by OSAS, OSAS-CS and OSAS-CSPA complexes during accelerated storage. In addition, HIPEs prepared by OSAS-CS-CSPA complexes showed stronger protection capacity on curcumin against ultraviolet irradiation and natural light degradation. This study will provide useful information and technical reference for the fabrication of antioxidant polysaccharide-based HIPEs delivery vehicles.

Formulation and characterization of W/O/W crystallizable double emulsions stabilized by OSA starch/xanthan gum mixture as drug delivery systems

Water-in-oil-in-water (W/O/W) crystallizable double emulsions stabilized with a mixture of octenyl succinic anhydride starch (OSA starch) and xanthan gum (XG) were formulated. These systems were proposed as modules for the release of chlortetracycline (CTC). The characterization results indicated that the stability, the average diameter of the globules, and the apparent viscosity of the double emulsions formulated depend on OSA starch and XG concentrations, and on their ratio in the outer water phase. In addition, emulsions exhibited good creaming stability during 40 days of rest at 25 °C and 40 °C. However, samples prepared with 0.25%/0.5% and 0.5%/0.5% of OSA starch/XG mixture were found more stable. Also, it was noticed that the encapsulation efficiency (EE) and the release rate of CTC incorporated in the inner water phase strongly depend on the polymer concentrations in the outer water phase. Furthermore, the increase in the concentration of biopolymer results in a slowing down of the drug encapsulation and an improvement in the EE. Moreover, the Korsmeyer-Peppas model was tested to represent the kinetics of CTC release; the release mechanism was found as a simple diffusion type.

Preparation of redispersible dry nanoemulsion using chitosan-octenyl succinic anhydride starch polyelectrolyte complex as stabilizer

In this study, chitosan-octenyl succinic anhydride (OSA) starch polyelectrolyte complex (PEC) was investigated as a stabilizer for redispersible dry nanoemulsion. Fenofibrate, a BCS class II lipid-lowering drug, with poor solubility was used as model drug. The dry nanoemulsions were prepared by spray drying of the formulation consisting of fenofibrate nanoemulsions with chitosan-OSA starch PEC as a stabilizer and lactose as a solid carrier. The effect of formulation variables such as type of emulsion stabilizer, starch to oil ratio, PEC formation method, and lactose amount were investigated. The results showed that the droplet size of liquid nanoemulsions remarkably decreased with an increasing starch to oil ratio. Solid-state characterizations (FTIR, Raman, DSC, and PXRD) revealed that fenofibrate was present in molecularly dispersed form in the spray-dried nanoemulsions. Higher lactose levels provided the spray-dried nanoemulsions with improved redispersibility and smaller droplet sizes. Interestingly, the high drug dissolution without pH effect was obtained at a high lactose level and a high molar charge ratio of chitosan- OSA starch PEC. These results revealed that the redispersible dry nanoemulsion prepared by spray drying could be utilized for improving the dissolution of fenofibrate. Therefore, chitosan-OSA starch PEC was a promising stabilizer for dry nanoemulsion.

Octenyl Succinic Acid Starch-Stabilized Vanilla Essential Oil Pickering Emulsion: Preparation, Characterization, Antioxidant Activity, and Storage Stability.

Applications for vanilla essential oil extracted from vanilla pods have been limited since the effective components of vanilla could be easily influenced by environmental factors, such as temperature, light, and oxygen, which hinder their effectiveness. In this study, vanilla essential oil was encapsulated in a Pickering emulsion with octenyl succinic acid starch (OSA—starch). The optimal process conditions for emulsion preparation were determined as 5% vanilla essential oil phase with 2.5% OSA—starch when they were ultrusonicated for 3 min at 470 W. Under these conditions, the minimum particle size was 0.456 μm, the oil droplets were completely encased by starch, and no new chemical bonds were formed. The smallest particle size was produced at a pH of 4 and 500 mM ion concentration. The antioxidant activity of the emulsion was greater than that of the pure vanilla oil at the same oil content. After 24 h storage, the antioxidant activity of the emulsion was enhanced, and the vanilla essential oil was slowly released in the emulsion. These results indicated that the vanilla essential oil encapsulated in a Pickering emulsion with octenyl succinic acid starch showed its tremendous potential for use in the food industry.