Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions

Fonseca‐Florido, Heidi A.; Vázquez-García, H.G.; Méndez‐Montealvo, Guadalupe; Basilio-Cortés, Ulin Antobelli; Navarro-Cortés, R.; Rodríguez‐Marín, María L.; Castro-Rosas, J; Gómez‐Aldapa, Carlos A.

doi:10.1016/j.lwt.2018.01.057

Cited by 62 publications

(27 citation statements)

References 31 publications

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“…Starch-based hydrocolloids have been the subject of intensive research and investigation for many years, probably the most intensive compared to any other biopolymer (Dokić et al, 2008). In order to satisfy consumers' demand for naturally derived raw materials able to perform functional benefits, several starch modifications have been proposed (Dokić, Jakovljević & Dokić-Baucal, 1998;Fonseca-Florido et al, 2018;Hadnađev, Dokić, Hadnađev, Pojić, & Torbica, 2014). Octenyl-succinate starches (OSAst) and maltodextrins (OSAm) have been recognized as particularly promising agents in the production of O/W emulsions (Agama-Acevedo & Bello-Perez, 2017;Dokić et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

Maravić

Šereš

Nikolić

et al. 2019

LWT

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Biopolymer-based stabilizers are becoming particularly favourable natural solutions for application in complex systems, such as O/W emulsions. Individual and combined impact of three polysaccharide-based stabilizers (sugar beet fibers, sugar beet pectin and OSA modified maltodextrin) on the formation and stability of corn oilin-water emulsions was evaluated. The obtained emulsion droplet mean diameters ranged from 4.9 to 10.1 μm, indicating good emulsifying properties of the stabilizers used. The application of sugar beet fibers (SBF) resulted in emulsions with lower creaming index values compared to the sugar beet pectin (SBP) and OSA modified maltodextrin (OSAm) emulsions, hence it significantly affected emulsion stability. The interactions between applied polysaccharide-based stabilizers resulted in significant changes regarding emulsion creaming, zeta potential, droplet size and droplets' size distribution. Overall, OSAm-SBF combined impact is expressed through the production of emulsions having the most prominent overall characteristics in terms of surface weighted mean diameter, specific surface area and creaming index values. The OSAm and SBP combined influence on emulsion properties is characterized by relatively low values of droplet mean diameters and high level of droplet size uniformity. The possible competition in the process of adsorption on droplet surface is noticed in the experiments where combined SBF and SBP were used.

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Section: Introductionmentioning

confidence: 99%

Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

Maravić

Šereš

Nikolić

et al. 2019

LWT

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“…HCS (Figure 1) showed two peaks with lower intensity at 1,402 and 1602 cm −1 , corresponding to flexion and stretching of the C‐H bonds, respectively. Two peaks were found at 2,857 and 2,925 cm −1 , corresponding to vibrations between C–H, which indicates that the acid hydrolysis process used in this study did not generate a total disruption of the granule, suggesting only a destabilization of the polymeric components of the granule (Fonseca‐Florido et al., 2018). The spectrum of SHCS presented a peak around 1,570 cm −1 which, according to the literature, corresponds to the vibration of asymmetric stretching of the carboxylate group (RCOO–).…”

Section: Resultsmentioning

confidence: 72%

Effect of mechanical homogenization on the physicochemical properties of films made from dual modified corn starch prepared by the casting solution method

Gómez‐Aldapa

Ghinis-Rojas

Castro-Rosas

et al. 2020

J. Food Process. Preserv.

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It is an economic compound used in different industries including pharmaceutical, food, textile, and packaging. Currently, CS is considered as an alternative to obtain biodegradable thermoplastic materials, due to its physicochemical and mechanical properties (Nordin et al., 2020). However, naturally, the CS has some disadvantages (e.g., high viscosity, low solubility, insoluble in cold water, hygroscopicity, retrogradation, and thermal degradation, among others) limiting the industrial applications. Several modifications, conversion, or/and derivatization techniques have been implemented to obtain starch with desirable physicochemical properties; therefore, in most cases, the essential functional group (-OH) on the amylose or amylopectin is modified to mitigate the limitations aforementioned allowing obtaining functional properties suitable for several industrial applications (Ogunsona et al., 2018; Singh et al., 2007). Succinated starch (SS) from different treatments such as acid hydrolysis, hydrothermal-alkaline, freeze-thaw, among others, has been obtained with high reaction efficiencies of the octenyl succinic anhydride (OSA)

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“…The starch obtained has a high potential for application in the food sector. Recently, Fonseca‐Florido et al () reported emulsifying properties of waxy cassava starch. The authors found that the emulsification index values were acid treated/succinated starch> native starch, which could affect the EE%.…”

Section: Resultsmentioning

confidence: 99%

Development of wall material for the microencapsulation of natural vanilla extract by spray drying

et al. 2020

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Background and objectives The aim of this study was to develop a wall material using rice starch (Oryza sativa) to optimize the microencapsulation of vanilla extract by spray drying. Native starch rice was hydrolyzed, succinated, extruded, and characterized. Findings The peak viscosity of modified starches was reduced from 3,875 cP to <100 cP by effect of the modification step. Native starch was gelatinized by extrusion according to gelatinization enthalpy (∆H J/g). Natural vanilla extract was encapsulated, and the most optimal conditions for the drying process were air inlet temperature of 125°C, 14.0% of total solids, and 86.2% of encapsulation efficiency. The scanning electron microscopy evidenced the formation of microcapsules; however, the confocal laser scanning microscopy showed no interaction between the wall material and the vanilla extract. This could be related to the zeta potential values of the vanilla extract and the wall material. Conclusions Modified rice starch is a potential wall material for the encapsulation of different bioactive compounds in the food sector. Significance and novelty Chemical and physical modifications such as hydrolysis, succinylation, and extrusion in native rice starch offer adequate properties to achieve 86.2% encapsulation efficiency of natural vanilla extract using spray drying.

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Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions

Cited by 62 publications

References 31 publications

Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

Effect of mechanical homogenization on the physicochemical properties of films made from dual modified corn starch prepared by the casting solution method

Development of wall material for the microencapsulation of natural vanilla extract by spray drying

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