A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility

2019 ◽  
Vol 10 (9) ◽  
pp. 5446-5460 ◽  
Author(s):  
Chi Yan ◽  
David Julian McClements ◽  
Liqiang Zou ◽  
Wei Liu
Keyword(s):  
Simple Shear ◽  
Succinic Anhydride ◽  
Modified Starch ◽  
High Internal Phase Emulsion ◽  
Shear Dispersion ◽  
Internal Phase ◽  
Octenyl Succinic Anhydride ◽  
Β Carotene

A high internal phase emulsion (HIPE) was firstly fabricated with octenyl succinic anhydride modified starch through simple shear dispersion.

Mechanochemical effect of ultrasound on sweet potato starch and its influence mechanism on the quality of octenyl succinic anhydride modified starch

2019 ◽  
Vol 26 (3) ◽  
pp. 254-264
Author(s):  
Yujie Zhang ◽  
Lulu Chen ◽  
Kexue Yu ◽  
Yangyong Dai ◽  
Lei Wang ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Succinic Anhydride ◽  
Potato Starch ◽  
Modified Starch ◽  
High Quality ◽  
Mechanochemical Effect ◽  
Influence Mechanism ◽  
Octenyl Succinic Anhydride ◽  
Sweet Potato Starch

The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32–60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

2019 ◽  
Vol 88 ◽  
pp. 210-217 ◽  
Author(s):  
Wei Liu ◽  
Hongxia Gao ◽  
David Julian McClements ◽  
Lei Zhou ◽  
Jing Wu ◽  
...  
Keyword(s):  
High Internal Phase Emulsion ◽  
Internal Phase ◽  
Β Carotene

Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch

2015 ◽  
Vol 174 ◽  
pp. 585-590 ◽  
Author(s):  
Sherwin Y. Cheuk ◽  
Frederick F. Shih ◽  
Elaine T. Champagne ◽  
Kim W. Daigle ◽  
James A. Patindol ◽  
...  
Keyword(s):  
Coenzyme Q10 ◽  
Succinic Anhydride ◽  
Modified Starch ◽  
Octenyl Succinic Anhydride

scholarly journals Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations

Nanomaterials ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 1018 ◽  
Author(s):  
Yang ◽  
Qin ◽  
Kan ◽  
Liu ◽  
Zhong
Keyword(s):  
Oxidative Stability ◽  
Food Industry ◽  
Succinic Anhydride ◽  
Droplet Growth ◽  
Modified Starch ◽  
Hydrogen Bonding Interaction ◽  
Bonding Interaction ◽  
Oil In Water ◽  
Octenyl Succinic Anhydride ◽  
Droplet Aggregation

This study aims to investigate the influence of casein and octenyl succinic anhydride modified starch (OSAS) combinations on the physical and oxidative stability of fish oil-in-water emulsions. The interaction between casein and OSAS was manifested in changes in protein structure and hydrogen-bonding interaction. Casein–OSAS combinations could effectively inhibit droplet aggregation at pH 4 and attenuate droplet growth at a high CaCl2 concentration of 0.2 mol/L, compared with casein as an emulsifier. Nanoemulsions stabilized by casein–OSAS combinations or casein showed better oxidative stability compared with OSAS-stabilized emulsions. Therefore, casein–OSAS combinations can improve some physical properties of protein-based emulsions and oxidative stability of modified starch-based emulsions, suggesting protein-modified starch combinations are more promising in the emulsion-based food industry compared to each of the two emulsifiers alone.

Preparation and characterization of single and dual propylene oxide and octenyl succinic anhydride modified starch carriers for the microencapsulation of essential oils

2016 ◽  
Vol 7 (8) ◽  
pp. 3555-3565 ◽  
Author(s):  
Renata Baranauskienė ◽  
Ramunė Rutkaitė ◽  
Laura Pečiulytė ◽  
Rita Kazernavičiūtė ◽  
Petras Rimantas Venskutonis
Keyword(s):  
Essential Oils ◽  
Propylene Oxide ◽  
Succinic Anhydride ◽  
Potato Starch ◽  
Modified Starch ◽  
Octenyl Succinic Anhydride ◽  
Starch Derivatives

Modification with propylene oxide and octenyl succinic anhydride was used to produce modified potato starch derivatives suitable for the encapsulation of essential oils.

A 3-week dietary safety study of octenyl succinic anhydride (OSA)-modified starch in neonatal farm piglets

2014 ◽  
Vol 72 ◽  
pp. 83-89 ◽  
Author(s):  
Brinda Mahadevan ◽  
Bjorn A. Thorsrud ◽  
Gregory P. Brorby ◽  
Heather E. Ferguson
Keyword(s):  
Succinic Anhydride ◽  
Modified Starch ◽  
Safety Study ◽  
Octenyl Succinic Anhydride
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