Preparation and characteristics of octenyl succinic anhydride-modified partial waxy rice starches and encapsulated paprika pigment powder

No, Junhee; Shin, Malshick

doi:10.1016/j.foodchem.2019.05.064

Cited by 36 publications

(20 citation statements)

References 30 publications

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“…The wall material exclusively composed of gum arabic (T1) showed higher Newtonian viscosity value, in the following order of treatments: with OSA starch (T5), cassava maltodextrin-10DE (T2), maize maltodextrin 10DE, and 20DE (T3, T4). This result corroborates the following findings: gum arabic shows good emulsionstabilizing properties and has a branched structure with long chains, which explains its higher viscosity (Mohammadi-Gouraji et al, 2017); OSA starch is an effective emulsifier with lower viscosity than gum arabic because the hydrophobicity of OSA molecules is introduced, which is due to the esterification process, however the hydrophilicity of the starch molecule is maintained (No & Shin, 2019); and, maltodextrin is a traditional wall material for encapsulating volatile compounds, since it imparts good film forming and low viscosity properties (Campelo et al, 2017).…”

Section: Resultssupporting

confidence: 90%

Ultrasound-assisted emulsions with biopolymers for spray-drying of lemongrass essential oil

Carvalho

Lago

Schiassi

et al. 2021

Pesq. agropec. bras.

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The objective of this work was to evaluate the partial replacement of gum arabic by modified starches on the spray-drying microencapsulation of lemongrass (Cymbopogon flexuosus) essential oil. The ultrasound-assisted emulsions were prepared with 30% (w/w) of wall material, 7.5% (w/w) of oil load, and 1:1 (w/w) replacement ratio for all treatments. After 16 hours, the incompatibility observed between gum arabic and octenyl succinic anhydride (OSA) starch did not affect the obtained microparticles, since the treatment with OSA starch, partially replacing gum arabic, showed the best results for the process yield and for the oil charge retention after spray-drying process, and the treatment showed Newtonian viscosity close to that of the treatment prepared with gum arabic. Maltodextrin dextrose equivalent 10 (10DE) shows an oil load similar to that of the treatment with gum arabic, while the presence of maize maltodextrin DE20 reduces the content of encapsulated oil and the efficiency of the drying process due to the adherence of particles to the chamber. Therefore, the partial substitution of gum arabic is an alternative for the formation of emulsions, for the spray-drying microencapsulation of lemongrass essential oil.

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Section: Resultssupporting

confidence: 90%

Ultrasound-assisted emulsions with biopolymers for spray-drying of lemongrass essential oil

Carvalho

Lago

Schiassi

et al. 2021

Pesq. agropec. bras.

View full text Add to dashboard Cite

show abstract

“…On the other hand, the structure of β‐CD was seriously damaged in alkaline environment during esterification, which was conducive to the contact and reaction between esterification agent and β‐CD molecule. The starch esterified with OSA had similar phenomenon 31 . And the particle size after modification was larger than that of pure β‐CD.…”

Section: Resultsmentioning

confidence: 75%

“…And the particle size after modification was larger than that of pure β‐CD. According to previous report, the granular size can also greatly influence the emulsion stability 31 . Large particles had stronger emulsifying ability.…”

Section: Resultsmentioning

confidence: 87%

“…The starch esterified with OSA had similar phenomenon. 31 And the particle size after modification was larger than that of pure β-CD. According to previous report, the granular size can also greatly influence the emulsion stability.…”

Section: Morphology Analysismentioning

confidence: 90%

“…According to previous report, the granular size can also greatly influence the emulsion stability. 31 Large particles had stronger emulsifying ability. The results in Section 3.5 just illustrated this phenomenon.…”

Section: Morphology Analysismentioning

confidence: 98%

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Dodecenyl succinic‐β‐cyclodextrin with high degree of substitution: Synthesis, characterization and evaluation

Niu

Yang

et al. 2022

J of Applied Polymer Sci

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β-cyclodextrin (β-CD) has the characteristics of safety, non-toxicity, and a wide range of sources. It can be used in improving surface activity. However, due to the limitation of molecular polarity and solubility, its surface activity and emulsification ability are weak. Therefore, it is necessary to improve adsorption capacity on phase interface by hydrophobic modification. In this article, dodecenyl succinic-β-cyclodextrin (DDS-β-CD) with different substitution degree was prepared by esterification of β-CD with dodecenyl succinic anhydride (DDSA) as the esterifying agent. The product was characterized by FT-IR, 1 H NMR, SEM, and TGA, respectively. Results showed that DDS was successfully introduced into β-CD. Both the degree of substitution (DS) and productivity (P) increased with the addition of DDSA and can reach 0.283 and 85.8%, respectively, when the molar ratio of DDSA to β-CD was 3:1. The modified cyclodextrin showed lower surface tension and higher foaming ability. Compared with octenyl succinic-β-cyclodextrin (OS-β-CD), it was found that the length of hydrophobic segment had a significant effect on the surface tension. Due to its unique properties, it can be used as a good emulsifier for oil-in-water emulsions and a host material for lavender flavor.

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Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content

et al. 2022

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Native starches from various plant origins have limitations in their physicochemical properties. These properties influence the qualities of formulated food products, especially in appearance, texture, structure, and taste. Therefore, modification is required to improve the properties and functionalities of starch. Additionally, starch modification is able to enhance functional food properties. Functional food refers to natural or processed foods that contain bioactive compounds, which are clinically proven to promote consumer's health. These bioactive compounds have targeting mechanisms that can manage, prevent, or treat diseases. Modified starches display improvement in resistant starch (RS) content that exhibit functional food properties such as having a low glycemic index and promotes thegrowth of probiotics; Lactobacillus sp. and Bifidobacterium sp. This review discusses the modification of starch, specifically heat moisture and microwave heat treatments, in improving the RS content. Furthermore, the relationship between RS and prebiotic properties of starch is also elaborated. Factors influencing the RS content include the amylose–amylopectin ratio and retrogradation period. Meanwhile, the influence of RS content on the prebiotic properties of modified starches is linked to its resistance to digestion. However, further investigation regarding the extent to which RS can contribute prebiotic properties is also an area of interest for future/subsequent exploration.

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Preparation and characteristics of octenyl succinic anhydride-modified partial waxy rice starches and encapsulated paprika pigment powder

Cited by 36 publications

References 30 publications

Ultrasound-assisted emulsions with biopolymers for spray-drying of lemongrass essential oil

Ultrasound-assisted emulsions with biopolymers for spray-drying of lemongrass essential oil

Dodecenyl succinic‐β‐cyclodextrin with high degree of substitution: Synthesis, characterization and evaluation

Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content

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