Recent advances of octenyl succinic anhydride modified polysaccharides as wall materials for nano‐encapsulation of hydrophobic bioactive compounds

Abstract

Polysaccharides can be esterified with octenyl succinic anhydride (OSA) to form derivatives with amphiphilic properties. The general preparation methods of OSA-polysaccharides are described, especially the aqueous method. The new hydrophobic groups introduced result in OSA-polysaccharides showing higher interfacial properties, better emulsifying stability, higher viscosity, and lower digestibility. There have been advances in the development of OSA-polysaccharides-based nanoencapsulation systems for hydrophobic bioactive compounds in recent years. Nano-encapsulation systems are formed through nanoemulsions, nanocapsules, nanoparticles, micelles, vesicles, molecular inclusion complexes, and so on. This review aims to describe the preparation methods, the structure characterizations, and the physicochemical properties of OSA-polysaccharides as encapsulating agents. In addition, the focus is on the different nano-encapsulation systems based on OSA-polysaccharides as wall materials. Future perspectives will concern OSA-polysaccharides-based nano-encapsulation systems with optimized functional properties for providing higher bioavailability and targeted delivery of various hydrophobic bioactive compounds.

Properties of OSA‐esterified insoluble fraction of Persian gum and its application in dairy cream

“…The impact of temperature on the modification of the IFPG by OSA was investigated at various levels (25,30,35,40,45 and 50 °C). As can be observed (Fig.…”

“…Although the majority of PG is insoluble, we believe that since it contains numerous hydroxyl groups (nucleophilic sites) it might be a suitable candidate for reaction with OSA under optimal conditions, and this chemical modification could boost the emulsifying characteristics of the insoluble fraction of Persian gum (IFPG). According to some studies, OSA modification may increase solubility by making the gum's modified hydroxyl groups more accessible to water molecules 25,26 …”

“…According to some studies, OSA modification may increase solubility by making the gum's modified hydroxyl groups more accessible to water molecules. 25,26 Cream is one of the most common dairy products, and it can be classified and used based on its fat content. Stabilizers, casein micelles and fat globules are the main structural components of cream, as they are in most dairy emulsions.…”

Speed shear rate impact on the properties of OSA-modified potato starch

“…Modification is process of changing the characteristic properties of native starch with the use of physical (thermal and non-thermal), chemical or enzymatic methods (Punia, 2020). Esterification with octenyl succinic anhydride (OSA) is a chemical method that introduces hydrophobic groups to starch granule, generating concomitant changes in the structure of granules, allowing amphiphilic hydrocolloids to be obtained (Altuna et al, 2018;Zhao et al, 2022). The OSA modification of starch produces an amphiphilic polysaccharide that has the ability to stabilize emulsions (Agama-Acevedo & Bello-Perez, 2017;Zhao et al, 2022).…”

“…Esterification with octenyl succinic anhydride (OSA) is a chemical method that introduces hydrophobic groups to starch granule, generating concomitant changes in the structure of granules, allowing amphiphilic hydrocolloids to be obtained (Altuna et al, 2018;Zhao et al, 2022). The OSA modification of starch produces an amphiphilic polysaccharide that has the ability to stabilize emulsions (Agama-Acevedo & Bello-Perez, 2017;Zhao et al, 2022). Octenyl succinic anhydride (OSA) modified starches have been used in diverse industrial applications, particularly as a food additive, for greater than half a century.…”