Design and synthesis of modified and resistant starch-based oil-in-water emulsions

Jain, Surangna; Winuprasith, Thunnalin; Suphantharika, Manop

doi:10.1016/j.foodhyd.2018.10.036

Cited by 58 publications

(15 citation statements)

References 37 publications

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“…Rice starch consists of tiny granules with a narrow size distribution. In previous research, OSAmodified indica rice starches have been widely investigated in structure and functional properties, and many applications have been developed, for example, stabilizing emulsions and substituting fat in foods [13][14][15][16]. To date, there are only limited studies available in this research area of OSA-modified Japonica rice starch [17].…”

Section: Introductionmentioning

confidence: 99%

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Wei

Cheng

et al. 2021

Polymers

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Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional properties. The OSA-modified derivatives were evaluated for structure and functional properties, with OSA-modified normal Japonica rice starch (amylose content 18.8%) used as control. Fourier transform infrared spectra confirmed the introduction of OSA groups to starch. OSA modification made little change to morphology and particle size of high-amylose starch, but decreased the relative crystallinity and pasting temperature and increased the pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The changes of properties were related to the degree of substitution (DS). Typically, OSA-modified high-amylose starch at DS of 0.0285 shows polyhedral-shape granules, with a volume-average particle diameter of 8.87 μm, peak viscosity of 5730 cp, and RS content of 35.45%. OSA-modified high-amylose starch had greater peak viscosity and RS content and lower swelling power than OSA-modified normal starch of similar DS, but the two kinds of derivatives did not have a significant difference in emulsifying stability. The OSA-modified high-amylose Japonica rice starch could be used as an emulsifier, thickener, and fat replacer in food systems.

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Section: Introductionmentioning

confidence: 99%

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Wei

Cheng

et al. 2021

Polymers

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“…It has been observed that ultrasonic homogenization can change the structural properties of biopolymers in aqueous phase, which may promote the adsorption of the biopolymer at the interface of oil-in-water, leading to stable micro-and nano-emulsions [9]. Different polysaccharides have been used to obtain stable Pickering emulsions, such as starch [10][11][12], modified starch [13], chitosan [14], cellulose [15], zein [16][17][18] and hydrophobically modified phytoglycogen [19,20]. In particular, it was reported that hydrophobically modified phytoglycogen increases the stability against coalescence and Ostwald ripening of oil-in-water Pickering emulsions [19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Microencapsulation of Soybean Oil and Vitamin D Using Bare Glycogen Nanoparticles

et al. 2021

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Ultrasonically synthesized core-shell microcapsules can be made of synthetic polymers or natural biopolymers, such as proteins and polysaccharides, and have found applications in food, drug delivery and cosmetics. This study reports on the ultrasonic synthesis of microcapsules using unmodified (natural) and biodegradable glycogen nanoparticles derived from various sources, such as rabbit and bovine liver, oyster and sweet corn, for the encapsulation of soybean oil and vitamin D. Depending on their source, glycogen nanoparticles exhibited differences in size and ‘bound’ proteins. We optimized various synthetic parameters, such as ultrasonic power, time and concentration of glycogens and the oil phase to obtain stable core-shell microcapsules. Particularly, under ultrasound-induced emulsification conditions (sonication time 45 s and sonication power 160 W), native glycogens formed microcapsules with diameter between 0.3 μm and 8 μm. It was found that the size of glycogen as well as the protein component play an important role in stabilizing the Pickering emulsion and the microcapsules shell. This study highlights that native glycogen nanoparticles without any further tedious chemical modification steps can be successfully used for the encapsulation of nutrients.

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“…Particulate emulsifiers bind almost irreversibly to the oil droplet surfaces due to their high attachment energy, which makes Pickering emulsions highly stable against coalescence (Chevalier & Bolzinger, 2013;Erickson, 2009). Researchers have shown that many different kinds of particles can be used to stabilize Pickering emulsions, including silica (Binks & Lumsdon, 2000;Duan, Chen, Zhou, & Wu, 2009), chitosan (Luo et al, 2012;Wachira, Ho, Tey, & Chan, 2016), zein (Feng & Lee, 2016;Li, Kong, Liu, Xia, & Chen, 2017), starch (Li, Li, Sun, & Yang, 2013;Song, Pei, Qiao, Ma, & Ren, 2015;Tan et al, 2014), and modified starch (Jain, Winuprasith, & Suphantharika, 2019).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Mitbumrung

Suphantharika

McClements

et al. 2019

Journal of Food Science

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Vitamin D3 was encapsulated in 10% wt soybean oil‐in‐water (O/W) Pickering emulsions stabilized by either nanofibrillated cellulose (NFC) or whey protein isolate (WPI) at 0.3%, 0.5%, and 0.7% w/w. The vitamin D3‐enriched emulsions were tested for their stability against temperature (30 °C to 90 °C), pH (2 to 8), and ionic strength (0 to 500 mM NaCl). The mean particle diameter (d32), ζ‐potential, and creaming stability of the oil droplets in the emulsions were measured, as well as their vitamin D3 encapsulation efficiency (EE). After preparation, the oil droplet size (d32) of the emulsions stabilized by NFC increased with increasing emulsifier concentration, whereas the droplet size of emulsions stabilized by WPI decreased. NFC provided good stability to the emulsions through a combination of steric and electrostatic repulsion. The EE of vitamin D3 increased with increasing emulsifier concentration. Heating or ionic strength did not significantly (P < 0.05) affect the emulsions properties and EE. On the other hand, the NFC‐stabilized emulsions were sensitive to highly acidic conditions (pH 2), with an increase in particle size and decrease in EE. The WPI‐stabilized emulsions aggregated around the isoelectric point of the adsorbed proteins (pI ≈ 4.8). Increasing NFC or WPI concentration improved the stability and EE of the emulsions against environmental stresses. NFC‐stabilized emulsions had good long‐term stability. The results show that NFC can be used as an effective emulsifier for creating vitamin‐enriched emulsions with good stability. Practical Application This study can be used to develop more effective encapsulation technologies for fat‐soluble vitamins in emulsion‐based food products. Encapsulation using nanofibrillated cellulose effectively protected the encapsulated vitamins against environmental stresses which occur in industrial food production (such as pH changes, salt addition, and thermal processing). Moreover, nanofibrillated cellulose extracted from mangosteen rind is a nature‐derived emulsifier that is environmental friendly.

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Design and synthesis of modified and resistant starch-based oil-in-water emulsions

Cited by 58 publications

References 37 publications

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Ultrasound-Assisted Microencapsulation of Soybean Oil and Vitamin D Using Bare Glycogen Nanoparticles

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

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Design and synthesis of modified and resistant starch-based oil-in-water emulsions

Cited by 58 publications

References 37 publications

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Ultrasound-Assisted Microencapsulation of Soybean Oil and Vitamin D Using Bare Glycogen Nanoparticles

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

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Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses