Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified Hydrolyzed Pueraria montana Starch: In Vitro Release, Storage Stability, and Physicochemical Properties

Abstract

Puerarin is a bioactive flavonoid isolated from Kudzu roots that possesses numerous health benefits. However, its poor bioavailability and existing complex delivery systems with safety issues are challenging tasks for its incorporation into functional foods. Preparing modified-starch-stabilized Pickering emulsions containing microencapsulated puerarin with improved bioaccessibility was the key objective of the present research work. Acid-hydrolyzed high-amylose Pueraria montana starch (PMS) was modified with octenyl succinic anhydride (OSA) and evaluated as an emulsifier to prepare emulsions. The FTIR, SEM, and XRD results showed that PMS was successfully modified. Furthermore, the emulsification index (EI), mean droplet size, and ζ-potential values showed that modified starch with a higher degree of substitution (DS) enhanced the storage stability of emulsions. Similarly, the retention degree and encapsulation efficiency results of puerarin proved the assumption after storage of 16 d. The Pickering emulsions also helped in the controlled release of microencapsulated puerarin in vitro. The study outcomes proved that Pickering emulsions stabilized with OSA-modified PMS have promising applicability in functional foods as efficient food-grade delivery systems, enhancing oral supplementation and accessibility of puerarin.

Research Progress in Modifications, Bioactivities, and Applications of Medicine and Food Homologous Plant Starch

“…The water solubility index of the produced yam powder was 42.80%, which was 80.82% higher than that of extrusion puffing [103]. Muhammad et al [104] investigated acid-hydrolyzed high-amylose P. montana starch (PMS) as an emulsifier and modified it with OSA. It demonstrated the potential application of pickering emulsions stabilized with OSA-modified PMS as effective food-grade delivery vehicles in functional foods.…”

Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions

“…In other types of starch, the abundant OH groups along the starch backbone have been esterified with hydrophobic octenyl succinate to give rise to anionic starch containing COO [ 13 ], leading to better hydrophilicity and lipophilicity and therefore a higher emulsifying ability [ 14 ]. As a result of these advantages, OSA-modified starches from a variety of sources are being investigated for the stabilization of Pickering emulsions [ 15 ]. OSA-modified starch can contribute to Pickering emulsions containing bioactive substances such as lutein, β-carotene, curcumin, and resveratrol [ 16 , 17 , 18 ].…”