Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation

Pan, Yi; Wu, Zhengzong; Zhang, Bao; Li, Xiaomin; Meng, Ran; Chen, Hanqing; Jin, Zhengyu

doi:10.1016/j.foodchem.2019.05.053

Cited by 97 publications

(47 citation statements)

References 44 publications

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“…Polysaccharides can form thick interfacial layers, which can prevent droplet flocculation and coalescence [ 10 , 20 ]. Nevertheless, the bridging flocculation effect is observed if the concentration of polysaccharide molecules is not enough to cover the entire oil droplet in the case of single-layer emulsions or to bond with protein-coated droplets in double-layer emulsions, causing one molecule to adsorb to the surface of several droplets at the same time [ 4 ].…”

Section: Discussionmentioning

confidence: 99%

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Toledo

2021

Molecules

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Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity. Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega-3 fatty acids.

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Section: Discussionmentioning

confidence: 99%

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Toledo

2021

Molecules

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“…The evaluation of several natural products has been carried out in search of possible therapies for ADHD. Thus, knowing that curcumin acts on several biological pathways including oxidative/nitrosative, and in ammatory (Wang et al, 2010;Bhandari, 2015;Tsuda, 2018;Pan et al, 2019), its protective actions are reported in several neurodegenerative and neuropsychiatric disorders (Mythri, Bharath, 2012). This compound can increase the inhibition of DOPA and NE reuptake by different pathways (Tabeshpour, et al, 2019), acting on neurotransmitter imbalances implicated in bipolar disorder (Anderson, Maes, 2015), anxiety disorders (Furtado, Katzman, 2015), schizophrenia (Davis et al, 2014) and autism (Rossignol, Frye, 2014).…”

Section: Discussionmentioning

confidence: 99%

Curcumin for Attention Deficit Hyperactivity Disorder: a Behavioral Preliminary Investigation

Macedo

Antunes

Alvarenga

et al. 2021

Preprint

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Background: Curcumin has protective actions in neuropsychiatric disorders. Its mechanism of action is associated with the restoration of catecholaminergic balance, reduction of oxidative/nitrosative stress, protection against inflammation, and neuroprotection. Objective: In a first approach, the study presents an empty review of the potential effect of curcumin on cognitive performance in attention deficit hyperactivity disorder (ADHD).Methods: On a second moment, seeing the scarcity of studies and knowing that ADHD is related to hyperactive and anxious behavior, 20 spontaneously hypertensive Wistar rats (SHR) were divided into groups that received water (1 mg/kg/day), curcumin (50 mg/kg/day), or methylphenidate (1 mg/kg/day) for 42 days. Behavioral tests to assess activity (Open Field test), anxiety and impulsivity (Elevated Plus Maze, and Social Interaction), and memory (Y Maze and Object Recognition Test) were performed. Results: Animals treated with curcumin showed less anxious and hyperactive behavior. Related to the memory, the results can be related to hyperactivity. Conclusion: Thus, the data suggest that the treatments used here can beneficially modulate the anxious and hyperactive behavior of SHR.

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“…Infrared absorption spectra were determined by the procedure detailed by Pan et al. [ 34 ] with certain modifications. To this end, a Vertex 70 FT‐IR (Fourier Transform Infrared Spectroscopy) spectrophotometer (Bruker Optik GmbH, Ettlingen, Germany) equipped with a tellurium cadmium mercury detector and a KBr beam splitter with an accessory attenuated total reflection, a diamond crystal, and an angle of incidence of 45° was used.…”

Section: Methodsmentioning

confidence: 99%

Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties

et al. 2020

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This work studies the physicochemical, molecular, and emulsification properties of Oxalis tuberosa (oca) starch modified with octenyl succinic anhydride (OSA). Freshly harvested oca tubers are washed and selected, and starch is extracted by tuber size reductions and successive washes. Modifications are performed with OSA for 6 h at pH 8.5-9. Mean particle size increases, while temperature and enthalpy of gelatinization decrease with OSA modification. In addition, peak, breakdown, and final viscosities increase as caused by partial disorganization of starch components during chemical modifications, an effect that is exhibited by variations of X-ray diffraction type and crystallinity. Oca-OSA starch produces pastes with pseudoplastic behavior and emulsions with higher emulsification properties in comparison with the native starch. These results indicate that esterification of oca starch with OSA can be used to produce starches with desired physicochemical and emulsification properties.

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Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation

Cited by 97 publications

References 44 publications

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Curcumin for Attention Deficit Hyperactivity Disorder: a Behavioral Preliminary Investigation

Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties

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