Surface properties of enzymatic hydrolysis products of octenylsuccinate starch derivatives

Prochaska, Krystyna; Kędziora, Patrycja; Thanh, Joanna Le; Lewandowicz, G.

doi:10.1016/j.foodhyd.2006.07.010

Cited by 28 publications

(15 citation statements)

References 7 publications

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“…Compared with paper coated with OCS, the Cobb 60 of OOS‐coated paper tended to decrease with increasing DS, while DCA showed the opposite tendency (Figure A). A previous report showed that OSA starches (DS = 0.01) stand out from acetylated starch derivatives for their excellent capability to lower the surface and interfacial tension at the air/water and toluene/water interfaces, even at lower DS values . Our current results demonstrated that the waterproofing properties of paper could be improved by increasing the degree of octenylsuccination of starch molecules.…”

Section: Resultssupporting

confidence: 66%

Effect of Octenylsuccinylation of Oxidized Cassava Starch on Grease Resistance and Waterproofing of Food Wrapping Paper

et al. 2019

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The surface of food wrapping paper is coated with octenylsuccinic anhydride (OSA)‐modified cassava starch to develop food packaging with high waterproofing and low grease permeability. Oxidized cassava starch is modified using various concentrations of OSA, and esterification is confirmed by Fourier transform infrared spectroscopy (FT‐IR) and 1H nuclear magnetic resonance spectroscopy (1H NMR). To explore the effects of OSA concentration, starch content, incubation time, and coating rate on oil resistance and hydrophobicity, grease and water barrier properties are quantified using the Tappi T559 pm‐96 method, Cobb's tests, and dynamic contact angle. The influence of octenylsuccinylation of oxidized cassava starch on the optical and physical properties of paper is also investigated. Conditions comprising 3% OSA, 20% starch concentration, a 20 min incubation time, and a coating speed of 15 mm s−1 achieved oil‐proof level 8 and a Cobb60 value of 17.6, which is much lower than that of the control method (27.5). Additionally, the surface roughness of paper is decreased, while tear strength, tensile strength, and folding strength are increased, meeting the strong oil‐proofing and mechanical property requirements of food packaging.

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Section: Resultssupporting

confidence: 66%

Effect of Octenylsuccinylation of Oxidized Cassava Starch on Grease Resistance and Waterproofing of Food Wrapping Paper

et al. 2019

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“…The values of surface and interfacial tension at the concentration of 0.1% (Fig. 1, 2) were similar to those recorded for food grade modified starches even for starch sodium octenyl succinate E 1450, modified starch used in food formulation as an emulsifier [28,29]. The ability to decrease surface/interfacial tension of all investigated pyrodextrins was significantly higher than of commercial maltodextrins; however, it depended only slightly on their variety.…”

Section: Surface Activity Of Pyrodextrinssupporting

confidence: 79%

The effect of surface activity of pyrodextrins on their assimilability by selected strains of bacteria from genus Lactobacillus

et al. 2014

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Four commercial products based on pyrodextrins and differing in viscosity and digestibility in vitro were studied in the aspect of their surface activity. Their assimilability by probiotic strains of bacteria from genus Lactobacillus was checked by analysis of the growth of four bacteria strains cultured on a modified MRS medium containing the commercial pyrodextrins instead of glucose. Interfacial tension at the air/water and toluene/water interfaces was measured with a du Noüy tensiometer. Experimental isotherms were approximated with the Szyszkowski equation and surface parameters were calculated. It was established that commercial pyrodextrins show digestibility reduced to about 50% as well as surface activity that makes them useful as emulsifiers. The presence of dextrins in the medium has no effect on the growth of any of the probiotic Lactobacillus bacteria strains studied, but significantly modifies their metabolic activity resulting in changes in type and amount of the short chain fatty acids produced.

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“…The choice of components for the carrier matrix was based on obtaining a stable powder capable of efficiently encapsulate citral. In this sense, a modified starch was incorporated as an emulsifier, due to its ability of lowering the surface tension at the oil-water interface and imparting viscosity to the aqueous continuous phase (Prochaska et al, 2007). The addition of maltodextrin (MD) to the formulation provides a low cost, bland polysaccharide that is not particularly surface-active; and its main stabilizing action in oil-in-water emulsions is believed to be through viscosity modification or even gelation of the aqueous continuous phase surrounding the oil droplets when the used concentration is appropriate.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability

Sosa

Schebor

Pérez

2014

Food and Bioproducts Processing

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The performance of formulations for citral encapsulation by spray drying was assessed. Focus was put on the emulsions properties and stability. Formulations contained sucrose or trehalose with or without maltodextrin and a modified starch as emulsifier. Viscosity, molecular mobility, microstructure, droplet size distribution, and stability were analyzed before and after spray-drying. Instability processes operated in the emulsions bulk, being flocculation the main one. Droplet size and viscosity influenced the emulsions stability. An increase in viscosity attained by the addition of MD delayed the global destabilization processes. Emulsion properties and stability were similar between the formulations containing sucrose or trehalose. Also, there were no differences regarding aroma retention or sensorial perception of citral. The mixture of maltodextrin and trehalose presented higher T g values allowing to maintain the glassy state of the powder in broader temperature and relative humidity conditions. Trehalose presented a promising performance as an ingredient in the carrier formulation to encapsulate citric flavors.

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Surface properties of enzymatic hydrolysis products of octenylsuccinate starch derivatives

Cited by 28 publications

References 7 publications

Effect of Octenylsuccinylation of Oxidized Cassava Starch on Grease Resistance and Waterproofing of Food Wrapping Paper

Effect of Octenylsuccinylation of Oxidized Cassava Starch on Grease Resistance and Waterproofing of Food Wrapping Paper

The effect of surface activity of pyrodextrins on their assimilability by selected strains of bacteria from genus Lactobacillus

Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability

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