A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions

Abstract

Pickering emulsions endow attractive features and a wide versatility in both food and nonfood fields. In the last decades, a noticeable interest has emerged toward the use of octenyl succinic anhydride (OSA)-starch to improve the long-term stability in such systems. In this review, instabilities were pointed out, where a new kinetic equilibrium was observed in Pickering emulsions assigned to migration and size variations of particles.These features were monitored using rheological measurements to understand microstructure and droplets mobility. The elastic modulus (G 0 ), the viscous modulus (G 00 ), and tan(δ) values were attributed to the transition from solid to fluid and assigned to the instability of the formulation regardless of the type of the system configuration. The novelties in using OSA-modified starch, were also exposed. The chemical modification of starch decreased creaming for months. Interaction between OSA-modified starches and some ionic components (potassium, magnesium, and calcium) as well as hydrocolloids and proteins reduced creaming and coalescence due to dense interfacial film. Furthermore, the key parameters (oil fraction, fatty acids composition, oxidative stress oil polarity, and oil viscosity) that govern oil phase in Pickering emulsion, were analyzed. These parameters were found to be positively correlated to the stability of Pickering emulsions.

Preparation and Biological Activity Studies of Octenyl Succinic Anhydride Starch-Based Emulsions Containing Natural Essential Oils and Their Components

“…Emulsions are one of the most widely used encapsulation systems for essential oils that increase their solubility in water, reduce volatility, and improve the stability of active substances [32]. Compared to conventional emulsions, Pickering emulsions are stabilized with solid particles that include good stability against coalescence, higher loading capacity, and lower release rate [33]. The particles used in polysaccharide-based Pickering emulsions involve starch, chitosan, β-cyclodextrin, cellulose derivatives, etc.…”

“…[34]. Starch modified with octenyl succinic anhydride is recognized as safe and approved as a food additive [35] and could be one most recommended for the preparation of Pickering emulsions [33,34].…”

“…The creaming and sedimentation can be generated by gravitational or centrifugal forces. In terms of droplet size variation, different mechanisms such as flocculation, coalescence, and Oswald ripening were described in the literature [33].…”

“…For instance, thickening agents and stabilizers provide additional viscosity and steric stabilization, respectively. Also, the addition of electrolytes or salts can improve stability by increasing the repulsive forces between the droplets [33,41]. According to the literature, when the droplet size of the emulsion does not change significantly during a period of observation, it is considered that the emulsion system is stable [42].…”

Comparative Study of the Performances of Octenyl Succinic Anhydride‐Modified Agriophyllum squarrosum and Quinoa Starches to Stabilize Pickering Emulsions

“…Many studies indicated that starch modified by octenyl succinic anhydride (OSA) is an ideal stabilizer for the Pickering emulsion of oil‐in‐water. [ 3,6–9 ] OSA is a dicarboxylic acid anhydride containing both hydrophilic and hydrophobic properties, which reacts with starch to produce OSA‐modified starch. The factors influencing the reaction efficiency between OSA and starch esterification are the starch pulp concentration, pH, temperature, and time course.…”