Resistant Starch Modification: Effects on Starch Properties and Functionality as Co‐Encapsulant in Sodium Caseinate‐Based Fish Oil Microcapsules

Abstract

The properties of resistant starch (RS) modified by heating starch suspensions (Heat RS) or heating followed by microfluidization (Heat-MF RS) and their functionality as co-encapsulants in sodium caseinate (NaCas) based fish oil microcapsules (50%oil:25%NaCas:25%starch) were examined. RS modification reduced molecular weight and crystallinity of the starch, with the effects being more evident for Heat-MF RS. The properties of fish oil microcapsules were influenced by the starch type used (RS, Heat RS, or Heat-MF RS) in combination with NaCas. With both physical blends and heated mixtures of NaCas and starch as encapsulants, highest encapsulation efficiency but lowest oxidative stability was obtained for the microcapsules containing Heat-MF RS. Oxidative stability was independent of heat treatment applied to the mixtures of NaCas and starch and also not related to encapsulation efficiency of the freeze-dried microcapsules. The properties of the starch used in combination with NaCas were the major determinant of the oxidative stability, with lower molecular weight and decreased crystallinity providing less protection against oxidation.

Preparation and <i>In vitro</i> Digestibility of Corn Starch Phosphodiester

“…Thus it is effective in adjusting blood glucose, preventing cardiovascular and cerebrovascular diseases, as well as colon and rectum carcinoma. As one of the new, functional, lowcalorie foodstuffs, it has become one focus of food science research [15,16].…”

Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products

“…Preparation of microencapsulated fish oil Fish oil emulsions were prepared following the method of Chung et al (2010) with slight modifications. Three types of freeze-dried encapsulant materials i) mixture of CBRS & SPI, ii) mixture of Hylon VII & SPI and iii) only SPI were mixed with warm (60°C) water to get three mixtures of 7.5 % (w/w) total solid and three mixtures of 10 % (w/w) total solids.…”

“…Moreover it is considered as dietary fibres (soluble and insoluble) and prebiotics. RS has been used in combination with milk protein for preparation of fish oil capsules for in vitro lipolysis and their oxidative stability (Chung et al 2010). Oxidation of oils promotes the generation of free radicals leads to formation of unpleasant tastes and odours and reduces the shelf life of foodstuffs (Huang et al 2012).…”

Characterization of Digestion Resistance Sweet Potato Starch Phosphodiester

“…Thus, it is effective in adjusting blood glucose, preventing cardiovascular and cerebrovascular diseases, as well as colon and rectum carcinoma [1][2][3]. Distarch phosphate products prepared using sodium trimetaphosphate as the raw material all met high edible safety standards.…”