Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability

Bello‐Pérez, Luis A.; Bello-Flores, Christopher A.; Núñez‐Santiago, María del Carmen; Coronel-Aguilera, Claudia P.; Alvarez-Ramı́rez, José

doi:10.1016/j.carbpol.2015.06.042

Cited by 44 publications

(20 citation statements)

References 15 publications

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“…The formation of the OSA group in the native starch increased the hydrophobic characteristics. [ 8,9 ] The OSA starches can be adsorbed on the interfaces, resulting in the formation of a composite layer containing granules and complex agglomerates distributed in the periphery of the oil droplets. In turn, these structures favored the stability of the formed emulsion.…”

Section: Resultsmentioning

confidence: 99%

“…In turn, it led to an important increase of interactions between modified starch granules and the dispersed phase that caused the entrapment of the oil drops. [ 9 ]…”

Section: Resultsmentioning

confidence: 99%

“…The observed viscous behavior might be caused to a loss of stability caused for the reduction of the interactions between the native starch granules and the oil/water interface. [ 9 ] Emulsions with OSA‐oca starches showed an elastic response during shear ( G′ > G″ ). The interaction of OSA‐oca starch granules with the oil/water interface provided a mechanism for stabilization via the formation of a compact film around the droplets for preventing coalescence.…”

Section: Resultsmentioning

confidence: 99%

“…However, emulsifying properties were improved upon the addition of OSA‐modified banana starch with high degree of substitution. [ 9 ] These patterns were related to crystalline arrangements of amylopectin in granule structures.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

“…In turn, it led to an important increase of interactions between modified starch granules and the dispersed phase that caused the entrapment of the oil drops. [ 9 ]…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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“…The introduction of hydrophobic fatty acid groups in starch imparts stability to emulsions and makes it viable for industrial applications . Accordingly, starch oleate was synthesized and evaluated for its EI and ES at two different concentrations (Table ).…”

Section: Resultsmentioning

confidence: 99%

A Green Process for Starch Oleate Synthesis by Cryptococcus sp. MTCC 5455 Lipase and Its Potential as an Emulsifying Agent

et al. 2018

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Starch oleate is synthesized in an aqueous medium using lipase from the yeast Cryptococcus sp. MTCC 5455. The optimum conditions of esterification are found at 24 h and 30 °C with an oleic acid/starch molar ratio of 1:2 using 500 U of lipase and the degree of substitution was 0.26. Spectral techniques confirm the presence of oleate group in the modified potato starch. Scanning electron microscopic and X‐ray diffraction studies also reveal the morphological and crystallographic properties of starch which are disrupted during the esterification process. Thermogravimetric analysis indicates the decrease in thermal stability of starch oleate due to the transformed structure of starch from semi crystalline to an amorphous form. The synthesized starch oleate could impart 85% stability to emulsions and has potential as an emulsifier in food sector owing to its eco‐friendly preparation.

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Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate

Liu

Cui

et al. 2021

Starch Stärke

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In this study, acetylated distarch phosphate (ADP) is used as a stabilizer to replace gums in low-fat mayonnaise (LFM) containing octenyl succinic starch (OSS). Thereafter, the texture, rheology, and stability of the prepared LFM are investigated. ADP adversely affected the color of LFM, while improving its textural properties. Sensory evaluation shows no statistical difference in acceptability between full-fat mayonnaise (FFM) and LFM samples containing ADP. All mayonnaise samples exhibit shear-thinning behavior and ADP enhances the yield stress of the LFM. Dynamic rheology analysis indicates that the storage and loss modulus of LFM depend on its ADP content and that the mayonnaise samples exhibit "weak gel" properties. It is confirmed that ADP caused a decrease in the droplet size by using optical microscopy. The storage test suggested that the emulsion stability of LFM is significantly improved by the addition of ADP and is higher than that of FFM in terms of long-term storage. Altogether, the study findings demonstrate that ADP has great potential for use in the production of high-quality LFM and ADP content is important in the formulation of mayonnaise recipes.

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Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability

Cited by 44 publications

References 15 publications

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

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

A Green Process for Starch Oleate Synthesis by Cryptococcus sp. MTCC 5455 Lipase and Its Potential as an Emulsifying Agent

Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate

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