Preparation and Characterization of Pickering Emulsion Stabilized by OSA Starch/Chitosan Complexes

JIANG Chengchen; HUANG Zehao; ZHOU Qiwei; LI Jinge; XU Shuang; XU Tian; HONG Yan

doi:10.13386/j.issn1002-0306.2022100033

Volume 44 Issue 15

Jul. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(15): 116-125. > DOI: 10.13386/j.issn1002-0306.2022100033

JIANG Chengchen, HUANG Zehao, ZHOU Qiwei, et al. Preparation and Characterization of Pickering Emulsion Stabilized by OSA Starch/Chitosan Complexes[J]. Science and Technology of Food Industry, 2023, 44(15): 116−125. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100033.

Citation:

PDF (3219 KB)

Preparation and Characterization of Pickering Emulsion Stabilized by OSA Starch/Chitosan Complexes

School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

More Information

Received Date: October 07, 2022
Available Online: June 05, 2023

Graphical Abstract

Abstract

Abstract

In this study, octenyl succinic anhydride-modified starch (OSA starch) with different degrees of substitution (DS) was used as raw materials, which was combined with chitosan (CS) to make a complex. The effects of DS on the change of functional groups and wettability of the complex were studied. Pickering emulsions stabilized by OSA starch/chitosan complexes with different volume fractions of oil phase (20%, 50%, 80%) were prepared, and the effects of DS and volume fractions of oil phase on the stability of the emulsion were investigated. The results showed that the hydrophobicity increased significantly with the DS of OSA starch increasing. When the addition amount of octenyl succinic anhydride (OSA) was 2%, the contact angle of the complex was closest to 90°, which showed the suitable wettability. With the DS or the volume fraction of oil phase increasing, the diameters of emulsion particles increased, the droplet distribution became more even and dense, and the emulsion state got closely to solid. Moreover, the volume fraction of oil phase had more prominent effects on the emulsion. When DS was 0.00895 and the volume fraction of emulsion oil phase was 80%, the emulsion average particle size was 27.4±1.4 μm and had gel network structures. After storaging under −4 ℃ for 30 days, the emulsion had no creaming phenomenon and exhibited good ionic and temperature stability. This study further explored the parameter settings of Pickering emulsion stabilized by OSA starch-polysaccharide complexes, which was expected to promote the development and application of this emulsion.

FullText(HTML)

References (39)

References

[1]	朱雨晴, 刘, 陈兴, 等. 食品级Pickering乳液的稳定机制及稳定性研究进展[J]. 食品工业科技,2018,39(7):315−322. [ZHU Y Q, LIU W, CHEN X, et al. Advances in stabilization mechanism and stability control of food-grade pickering emulsion[J]. Science and Technology of Food Industry,2018,39(7):315−322. ZHU Y Q, LIU W, CHEN X, et al. Advances in stabilization mechanism and stability control of food-grade pickering emulsion[J]. Science and Technology of Food Industry, 2018, 39(7): 315-322.
[2]	刘忠博. 基于环糊精的食品级Pickering乳液构建[D]. 新乡: 河南科技学院, 2021. LIU Z B. Fabrication of food-grade pickering emulsions stabilized by cyclodextrins[D]. Xinxiang: Henan Institute of Science and Technology, 2021.
[3]	孙翠霞, 刘夫国, 杨伟, 等. 固体颗粒稳定Pickering乳液的研究进展[J]. 中国食品添加剂,2015(4):166−172. [LIU C X, LIU G F, YANG W, et al. Study on pickering emulsions stability with solid nanoparticles[J]. China Food Additives,2015(4):166−172. doi: 10.3969/j.issn.1006-2513.2015.04.024 LIU C X, LIU G F, YANG W, et al. Study on pickering emulsions stability with solid nanoparticles[J]. China Food Additives, 2015(4): 166-172. doi: 10.3969/j.issn.1006-2513.2015.04.024
[4]	陆兰芳, 王展, 沈汪洋, 等. 淀粉颗粒Pickering乳液及其在生物活性成分稳态化中的研究进展[J]. 食品工业,2021,42(9):236−240. [LU L F, WANG Z, SHEN W Y, et al. Review on starch granule pickering emulsion and its stabilization of bioactive ingredients[J]. The Food Industry,2021,42(9):236−240. LU L F, WANG Z, SHEN W Y, et al. Review on starch granule pickering emulsion and its stabilization of bioactive ingredients[J]. The Food Industry, 2021, 42(09): 236-240.
[5]	刘灿灿, 孙潇鹏, 宋洪波. 淀粉在Pickering乳液中的应用研究[J]. 食品工业,2018,39(8):272−276. [LIU C C, SUN X P, SONG H B. Application of starch to prepare pickering emulsions[J]. The Food Industry,2018,39(8):272−276. LIU C C, SUN X P, SONG H B. Application of starch to prepare pickering emulsions[J]. The Food Industry, 2018, 39(08): 272-276.
[6]	李敏, 汪月, 苟丽娜, 等. 丁酸酐改性多孔淀粉作为Pickering乳液稳定剂的应用研究[J]. 食品与发酵工业,2022,48(18):198−204, 212. [LI M, WANG Y, GOU L N, et al. Application of butyric anhydride modified porous starch as pickering emulsion stabilizer[J]. Food and Fermentation Industries,2022,48(18):198−204, 212. LI M, WANG Y, GOU L N, et al. Application of butyric anhydride modified porous starch as pickering emulsion stabilizer[J]. Food and Fermentation Industries, 2022, 48(18): 198-204, 212.
[7]	万成, 李涛, 刘灿灿, 等. 辛烯基琥珀酸酐改性淀粉的研究进展[J]. 粮食科技与经济,2017,42(6):73−76. [WAN C, LI T, LIU C C, et al. Research progress of starch modified by octenyl succinic anhydride[J]. Food Science and Technology and Economy,2017,42(6):73−76. WAN C, LI T, LIU C C, et al. Research Progress of Starch Modified by Octenyl Succinic Anhydride[J]. Food Science and Technology and Economy, 2017, 42(6): 73-76.
[8]	肖志刚, 时超, 杨柳, 等. 疏水改性藜麦淀粉的制备及其Pickering乳液乳化性研究[J]. 现代食品科技,2018,34(12):19−25. [XIAO Z G, SHI C, YANG L, et al. Preparation of hydrophobic modified quinoa starch granules and study on emulsifying properties of pickering emulsion[J]. Modern Food Science and Technology,2018,34(12):19−25. doi: 10.13982/j.mfst.1673-9078.2018.12.004 XIAO Z G, SHI C, YANG L, et al. Preparation of hydrophobic modified quinoa starch granules and study on emulsifying properties of pickering emulsion[J]. Modern Food Science and Technology, 2018, 34(12): 19-25. doi: 10.13982/j.mfst.1673-9078.2018.12.004
[9]	WU D, LIN Q Q, SINGH H, et al. Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes[J]. Food Research International,2020,136:109350. doi: 10.1016/j.foodres.2020.109350
[10]	谢滕辉, 黄永春, 罗佐帆. 基于分子模拟的壳聚糖微观结构分析[J]. 大众科技,2021,23(7):35−39. [XIE T H, HUANG Y C, LUO Z F. Analysis of the microstructure of chitosan based on molecular simulation[J]. Popular Science and Technology,2021,23(7):35−39. doi: 10.3969/j.issn.1008-1151.2021.07.011 XIE T H, HUANG Y C, LUO Z F. Analysis of the microstructure of chitosan based on molecular simulation[J]. Popular Science and Technology, 2021, 23(07): 35-39. doi: 10.3969/j.issn.1008-1151.2021.07.011
[11]	李梦帆. 醇溶蛋白-多糖复合颗粒的构建及其在Pickering乳液的应用研究[D]. 广州: 广州大学, 2019. LI M F. Construction of gliadin polysaccharide composite particles and its application in pickering lotion[D]. Guangzhou: Guangzhou University, 2019.
[12]	HAN J, CHEN F L, GAO C C, et al. Environmental stability and curcumin release properties of pickering emulsion stabilized by chitosan/gum arabic nanoparticles[J]. International Journal of Biological Macromolecules,2020,157:202−211. doi: 10.1016/j.ijbiomac.2020.04.177
[13]	RAFAEL F, FAJARDO A R. Microparticles based on carboxymethyl starch/chitosan polyelectrolyte complex as vehicles for drug delivery systems[J]. Arabian Journal of Chemistry,2018:2183−2194.
[14]	YAN C, MCCLEMENTS D J, ZHU Y Q, et al. Fabrication of OSA starch/chitosan polysaccharide-based high internal phase emulsion via altering interfacial behaviors[J]. Journal of agricultural and food chemistry,2019,67(39):10937−10946. doi: 10.1021/acs.jafc.9b04009
[15]	XU T, JIANG C C, ZHOU Q W, et al. Complexation behavior of octenyl succinic anhydride starch with chitosan[J]. Food Hydrocolloids,2021,119(1):106848.
[16]	蒋艳伟, 梁蓉, 曹光群. 季铵盐壳聚糖/淀粉纳米晶稳定Pickering乳液的研究[J]. 精细化工,2016,33(3):346−350, 360. [JIANG Y W, LIANG R, CAO G Q. Study on pickering emulsions stabilized by starch nanocrystal with quaternized chitosan[J]. Fine Chemicals,2016,33(3):346−350, 360. JIANG Y W, LIANG R, CAO G Q. Study on pickering emulsions stabilized by starch nanocrystal with quaternized chitosan[J]. Fine Chemicals, 2016, 33(3): 346-350, 360.
[17]	柳艳梅. 基于OSA变性淀粉-壳聚糖双层乳液制备及在β-胡萝卜素微胶囊中应用[D]. 杭州: 浙江工商大学, 2017. LIU Y M. The preparation of bilayer emulsions based on OSA modified starch and chitosan conjugates and its application in the formation of β-carotene microcapsule[D]. Hangzhou: Zhejiang Gongshang University, 2017.
[18]	严持. 调控微环境构建OSA-淀粉/壳聚糖高内相乳液及β-胡萝卜素的负载[D]. 南昌: 南昌大学, 2021. YAN C. Fabrication of OSA-starch/chitosan high internal phase emulsion by regulating microenvironment and the encapsulation of β-carotene[D]. Nanchang: Nanchang University, 2021.
[19]	SWEEDMAN M C, HASJIM J, SCHÄFER C, et al. Structures of octenylsuccinylated starches: Effects on emulsions containing β-carotene[J]. Carbohydrate Polymers,2014,112:85−93. doi: 10.1016/j.carbpol.2014.05.067
[20]	梁尚云. OSA淀粉基纳米载体的构建及其对姜黄素包埋的研究[D]. 无锡: 江南大学, 2021. LIANG S Y. The construction of OSA starch-based nanocarriers and the application in curcumin encapsulation[D]. Wuxi: Jiangnan University, 2021.
[21]	SHAO Y, TANG C H. Gel-like pea protein pickering emulsions at pH 3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene[J]. Food Research International,2016,79:64−72. doi: 10.1016/j.foodres.2015.11.025
[22]	DAI L, SUN C X, WEI Y, et al. Characterization of pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles[J]. Food Hydrocolloids,2018,74:239−248. doi: 10.1016/j.foodhyd.2017.07.040
[23]	SHAH B R, LI Y, JIN W P, et al. Preparation and optimization of pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation[J]. Food Hydrocolloids,2016,52:369−377. doi: 10.1016/j.foodhyd.2015.07.015
[24]	邓苏梦. 面筋蛋白粒子-黄原胶皮克林乳液的制备及其β-胡萝卜素负载研究[D]. 南昌: 南昌大学, 2018. DENG S M. Fabrication of pickering emulsions stabilized by wheat gluten nanoparticles-xanthan gum and their beta-carotene loading capacity[D]. Nanchang: Nanchang University, 2018.
[25]	XU T, JIANG C C, ZHOU Q W, et al. Preparation and characterization of octenyl succinic anhydride modified waxy maize starch/chitosan complexes with enhanced interfacial properties[J]. Carbohydrate Polymers,2021,267:118228. doi: 10.1016/j.carbpol.2021.118228
[26]	刘微. OSA淀粉的结构特征与乳化性质的相关性分析[D]. 无锡: 江南大学, 2019. LIU W. Correlation analysis between structural characteristics and emulsification capacity of OSA starch[D]. Wuxi: Jiangnan University, 2019.
[27]	罗文波, 魏宇清, 邵苗, 等. 淀粉脂质复合物纳米粒子的制备结构表征及其在Pickering乳液中的应用[J]. 粮油食品科技,2021,29(40):122−129. [LUO W B, WEI Y Q, SHAO M, et al. Preparation, characterization and application in pickering emulsion of starch-lipid composite nanoparticles[J]. Science and Technology of Cereals, Oils and Foods,2021,29(40):122−129. LUO W B, WEI Y Q, SHAO M, et al. Preparation, characterization and application in pickering emulsion of starch-lipid composite nanoparticles[J]. Science and Technology of Cereals, Oils and Foods, 2021, 29(40): 122-129.
[28]	XIAO J, LI Y Q, HUANG Q G. Recent advances on food-grade particles stabilized pickering emulsions: Fabrication, characterization and research trends[J]. Trends in Food Science and Technology, 2016, 55: 48-60.
[29]	程杰, 王彤, 黄云艳, 等. 磁性纤维素微晶稳定O/W型Pickering乳液特性分析[J]. 食品科学,2022,43(2):48−54. [CHEN J, WANG T, HUANG Y Y, et al. Characteristics of magnetic cellulose microcrystalline-stabilized O/W pickering emulsion[J]. Food Science,2022,43(2):48−54. CHEN J, WANG T, HUANG Y Y, et al. Characteristics of magnetic cellulose microcrystalline-stabilized o/w pickering emulsion[J]. Food Science, 2022, 43(02): 48-54.
[30]	许彦腾. 球蛋白作为软颗粒稳定高内相乳液的途径及分子机制[D]. 广州: 华南理工大学, 2019. XU Y T. Study on the preparation of egg white protein-chitosan emulsion and the stability of loaded β-carotene[D]. Guangzhou: South China University of Technology, 2019.
[31]	LI X M, XIE Q T, ZHU J, et al. Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel pickering stabilizers: Physical stability and rheological properties[J]. Food Hydrocolloids,2019,93:215−225. doi: 10.1016/j.foodhyd.2019.02.021
[32]	张权峰. 藜麦淀粉/壳聚糖复合物稳定的Pickering乳液的构建及应用研究[D]. 沈阳: 沈阳师范大学, 2020. ZHANG Q F. Research on construction and application of pickering emulsion stabilized by quinoa starch/chitosan complex[D]. Shengyang: Shenyang Normal University, 2020.
[33]	SHARKAWY A, BARREIRO M F, RODRIGUES A E. Preparation of chitosan/gum arabic nanoparticles and their use as novel stabilizers in oil/water pickering emulsions[J]. Carbohydrate Polymers,2019,224:115190. doi: 10.1016/j.carbpol.2019.115190
[34]	吴媛莉, 李云兴, 杨成. 疏水改性籽粒苋淀粉颗粒稳定的Pickering乳液[J]. 精细化工,2015,32(7):772−777, 836. [WU Y L, LI Y X, YANG C. Pickering emulsion stabilized by hydrophobic modified amaranth starch granules[J]. Fine Chemicals,2015,32(7):772−777, 836. WU Y L, LI Y X, YANG C. Pickering emulsion stabilized by hydrophobic modified amaranth starch granules[J]. Fine Chemicals, 2015, 32(7): 772-777, 836.
[35]	RU Q, WANG Y, LEE J, et al. Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio[J]. Carbohydrate Polymers,2012,88(3):838−846. doi: 10.1016/j.carbpol.2012.01.019
[36]	王玲. 温度/pH响应微凝胶为乳化剂的皮克林乳液的制备[D]. 沈阳: 沈阳化工大学, 2021. WANG L. Preparation of pickering emulsion with temperature/pH response microgel as emulsifier[D]. Shenyang: Shenyang University of Chemical Technology, 2021.
[37]	PAWAR A B, CAGGIONI M, ERGUN R, et al. Arrested coalescence in pickering emulsions[J]. Soft Matter,2011,7(17):7710−7716. doi: 10.1039/c1sm05457k
[38]	李小敏. 淀粉基复合胶体颗粒皮克林乳液的构建与应用[D]. 合肥: 合肥工业大学, 2020. LI X M. Preparation and application of starch-based complex colloidal particles on Pickering emulsions[D]. Hefei: Hefei University of Technology, 2020.
[39]	胡艳娜. 辛烯基琥珀酸环糊精酯/姜黄素包合物的制备及其在Pickering乳液中的应用研究[D]. 广州: 华南理工大学, 2017. HU Y N. Study on preparation of OS-β-CD/curcumin inclusion complex and its application in Pickering emulsion[D]. Guangzhou: South China University of Technology, 2017.

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	马玉莹，曹银娟，余群力，张丽，韩广星. 含紫苏精油Pickering乳液活性膜的表征及其对冷鲜牛肉品质的影响. 食品与发酵工业. 2024(16): 142-150 .
2.	张成成，李炜娴，林志伟，姬娜. OSA淀粉-单宁酸-壳聚糖复合物Pickering乳液的制备及性质研究. 青岛农业大学学报(自然科学版). 2024(04): 266-271 .
3.	钱晓晴，王立敏，张文，雷丹丹，张新平，张贵君，何扩，吴子健. 壳聚糖基Pickering乳液及其在食品中的应用. 食品科学. 2023(21): 386-395 .