Pickering Emulsion by OSA-modified Starch with Different Molecular Structures and Its Releasing Property

SUN Yuanyuan; QIN Zhiliang; LIANG Shihao; HUANG Aijun; SITU Wenbei

doi:10.13386/j.issn1002-0306.2024010060

Volume 45 Issue 24

Dec. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(24): 68-74. > DOI: 10.13386/j.issn1002-0306.2024010060

SUN Yuanyuan, QIN Zhiliang, LIANG Shihao, et al. Pickering Emulsion by OSA-modified Starch with Different Molecular Structures and Its Releasing Property[J]. Science and Technology of Food Industry, 2024, 45(24): 68−74. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010060.

Citation:

PDF (2297 KB)

Pickering Emulsion by OSA-modified Starch with Different Molecular Structures and Its Releasing Property

College of Food Science, South China Agricultural University, Guangzhou 510640, China

More Information

Received Date: January 07, 2024
Available Online: October 09, 2024

Graphical Abstract

Abstract

Abstract

As a carrier material, starch has a wider application in the delivery of bioactive compounds. Targeting the effects of starch chain structure on the characteristics of Pickering emulsion, this study used normal corn starch (Corn) and waxy corn starch (Waxy) as raw materials, and octenyl succinic acid (OSA) modification was applied to obtain OSA modified starch. These modified starches were then subjected to acid degradation (AD) or acid-heat composite degradation (AH) to obtain four starch-based materials with different molecular structures, which were then used to prepare Pickering emulsions respectively. The structure of the prepared starch materials were characterized using fourier transform infrared spectroscopy, X-ray diffraction, and size exclusion chromatography, and particle size, ζ-potential, and releasing property corresponding Pickering emulsions were also investigated. The results showed that after acid hydrolysis, the OSA corn starch subjected to acid degradation (OSA-AD-Corn) remained some ordered structure, while its chain length distribution was more was uniformly distributed with a proportion of short chains being 90.7%±0.02%. Related with the chain structure, the OSA-AD-Corn Pickering emulsion had smaller particle sizes and a higher ζ-potential. The following in vivo digestion results showed that this Pickering emulsion had 42.86%±0.54% free fatty acid releasing in small intestine. And in terms of the release of functional components, the OSA-AD-Corn Pickering emulsion provided stable delivery of curcumin, which the releasing rate in simulated gastric fluid and small intestinal fluid being 52.48%±0.42% and 27.98%±0.22%, respectively. Compared with other starch-based materials, the OSA-AD-Corn starch sample could deliver more bioactive ingredients to the small intestinal. These results would provide information for producing appropriate carrier materials for the efficient utilization of functional compounds.

FullText(HTML)

References (31)

References

[1]	ZHU F. Starch based pickering emulsions:fabrication, properties, and applications[J]. Trends in Food Science & Technology,2019,85:129−137.
[2]	LÓPEZ-PEDROUSO M, LORENZO J M, MOREIRA R, et al. Potential applications of pickering emulsions and high internal-phase emulsions (hipes) stabilized by starch particles[J]. Current Opinion in Food Science,2022,46:100866. doi: 10.1016/j.cofs.2022.100866
[3]	MATOS M, MAREFATI A, BARRERO P, et al. Resveratrol loaded pickering emulsions stabilized by osa modified rice starch granules[J]. Food Research International,2021,139:109837. doi: 10.1016/j.foodres.2020.109837
[4]	MU M D, KARTHIK P, CHEN J S, et al. Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by osa-modified starch[J]. Food Hydrocolloids,2021,111:106363. doi: 10.1016/j.foodhyd.2020.106363
[5]	LI S N, ZHANG B, TAN C P, et al. Octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels:preparation, microstructure and gelling mechanism[J]. Food Hydrocolloids,2019,91:40−47. doi: 10.1016/j.foodhyd.2019.01.001
[6]	LI Y X, LIU H L, WU Y Q, et al. Differences in the structural properties of three osa starches and their effects on the performance of high internal phase pickering emulsions[J]. International Journal of Biological Macromolecules,2024,258:128992. doi: 10.1016/j.ijbiomac.2023.128992
[7]	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
[8]	MAREFATI A, RAYNER M. Starch granule stabilized pickering emulsions:An 8-year stability study[J]. Journal of the Science of Food and Agriculture,2020,100(6):2807−2811. doi: 10.1002/jsfa.10289
[9]	CHANG S Q, CHEN X, LIU S W, et al. Novel gel-like pickering emulsions stabilized solely by hydrophobic starch nanocrystals[J]. International Journal of Biological Macromolecules,2020,152:703−708. doi: 10.1016/j.ijbiomac.2020.02.175
[10]	ZHENG W X, REN L, HAO W Z, et al. Encapsulation of indole-3-carbinol in pickering emulsions stabilized by osa-modified high amylose corn starch:Preparation, characterization and storage stability properties[J]. Food Chemistry,2022,386:132846. doi: 10.1016/j.foodchem.2022.132846
[11]	QIN Y, WANG J P, QIU C, et al. Effects of degree of polymerization on size, crystal structure, and digestibility of debranched starch nanoparticles and their enhanced antioxidant and antibacterial activities of curcumin[J]. ACS Sustainable Chemistry & Engineering,2019,7(9):8499−8511.
[12]	梁世濠, 谭可宜, 刘泳琪, 等. 辛烯基琥珀酸淀粉酯分子结构差异对其Pickering乳液释放性能的作用机制[J]. 食品研究与开发,2022,43(21):1−7. [LIANG S H, TAN K Y, LIU Y Q, et al. Mechanism of octenyl succinic anhydride-esterified starches with different molecular structures in regulating releasing property of pickering emulsion[J]. Food Research and Development,2022,43(21):1−7.] doi: 10.12161/j.issn.1005-6521.2022.21.001 LIANG S H, TAN K Y, LIU Y Q, et al. Mechanism of octenyl succinic anhydride-esterified starches with different molecular structures in regulating releasing property of pickering emulsion[J]. Food Research and Development, 2022, 43（21）: 1−7. doi: 10.12161/j.issn.1005-6521.2022.21.001
[13]	LIU Y F, CHEN L, XU H S, et al. Understanding the digestibility of rice starch-gallic acid complexes formed by high pressure homogenization[J]. International Journal of Biological Macromolecules,2019,134:856−863. doi: 10.1016/j.ijbiomac.2019.05.083
[14]	HE T, ZHAO L, WANG L, et al. Gallic acid forms v-amylose complex structure with starch through hydrophobic interaction[J]. International Journal of Biological Macromolecules,2024,260:129408. doi: 10.1016/j.ijbiomac.2024.129408
[15]	KANG X M, LIU P F, GAO W, et al. Preparation of starch-lipid complex by ultrasonication and its film forming capacity[J]. Food Hydrocolloids,2020,99:105340. doi: 10.1016/j.foodhyd.2019.105340
[16]	HUI G, ZHU P L, WANG M C. Structure and functional properties of taro starch modified by dry heat treatment[J]. International Journal of Biological Macromolecules,2024,261:129702. doi: 10.1016/j.ijbiomac.2024.129702
[17]	DAI L M, ZHANG J, CHENG F. Succeeded starch nanocrystals preparation combining heat-moisture treatment with acid hydrolysis[J]. Food Chemistry,2019,278:350−356. doi: 10.1016/j.foodchem.2018.11.018
[18]	HOU H R, CHI C D, WANG T X, et al. Multi-responsive starch-based nanocapsules for colon-targeting delivery of peptides:in vitro and in vivo evaluation[J]. International Journal of Biological Macromolecules,2023,242:124953. doi: 10.1016/j.ijbiomac.2023.124953
[19]	WANG X, HAO Z W, LIU N N, et al. Influence of the structure and physicochemical properties of osa modified highland barley starch based on ball milling assisted treatment[J]. International Journal of Biological Macromolecules,2024,259:129243. doi: 10.1016/j.ijbiomac.2024.129243
[20]	郑波. 热挤压3D打印构建大米淀粉-儿茶素复合物的消化性能及抗肥胖机理研究[D]. 广州:华南理工大学, 2021. [ZHENG B. The mechanism study on digestibility and anti-obesity effects of rice starch-catechin complex constructed by Hot-extrusion 3D printing[D]. Guangzhou:South China University of Technology, 2021.] ZHENG B. The mechanism study on digestibility and anti-obesity effects of rice starch-catechin complex constructed by Hot-extrusion 3D printing[D]. Guangzhou: South China University of Technology, 2021.
[21]	LI C, HU Y M. Effects of acid hydrolysis on the evolution of starch fine molecular structures and gelatinization properties[J]. Food Chemistry,2021,353:129449. doi: 10.1016/j.foodchem.2021.129449
[22]	HE T, WANG K, ZHAO L, et al. Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch[J]. Carbohydrate Polymers,2021,256:117537. doi: 10.1016/j.carbpol.2020.117537
[23]	KUANG Q, XU J C, WANG K, et al. Structure and digestion of hybrid indica rice starch and its biosynthesis[J]. International Journal of Biological Macromolecules,2016,93:402−407. doi: 10.1016/j.ijbiomac.2016.08.023
[24]	TRITHAVISUP K, KRUSONG K, TANANUWONG K. In-depth study of the changes in properties and molecular structure of cassava starch during resistant dextrin preparation[J]. Food Chemistry,2019,297:124996. doi: 10.1016/j.foodchem.2019.124996
[25]	MUHAMMAD Z, RAMZAN R, ZHANG R F, et al. 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[J]. Foods,2022,11(22):3591. doi: 10.3390/foods11223591
[26]	PAN Y, WU Z Z, ZHANG B, et al. Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation[J]. Food Chemistry,2019,294:326−332. doi: 10.1016/j.foodchem.2019.05.053
[27]	刘元宏. 辛烯基琥珀酸小米淀粉酯Pickering乳液的制备及其负载姜黄素的研究[D]. 泰安:山东农业大学, 2023. [LIU Y H. Preparation of millet starch octenyl succinate pickering emulsion and study on curcumin loading[D]. Taian:Shandong Agricultural University, 2023.] LIU Y H. Preparation of millet starch octenyl succinate pickering emulsion and study on curcumin loading[D]. Taian: Shandong Agricultural University, 2023.
[28]	FENG T T, WANG X J, WANG X W, et al. High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-egcg complex:Interfacial properties and microstructure[J]. Food Chemistry,2021,350:129251. doi: 10.1016/j.foodchem.2021.129251
[29]	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.] LIU W. Correlation analysis between structural characteristics and emulsification capacity of OSA starch [D]. Wuxi: Jiangnan University, 2019.
[30]	XU T, YANG J, HUA S X, et al. Characteristics of starch-based pickering emulsions from the interface perspective[J]. Trends in Food Science & Technology,2020,105:334−346.
[31]	SOLER A, VALENZUELA-DÍAZ E D, VELAZQUEZ G, et al. Double helical order and functional properties of acid-hydrolyzed maize starches with different amylose content[J]. Carbohydrate Research,2020,490:107956. doi: 10.1016/j.carres.2020.107956

[1]	MANG lai, FAN Fangyu. Preparation and Characterization of OSA-modified Tapioca Starch-based Pickering Emulsion[J]. Science and Technology of Food Industry, 2024, 45(22): 63-71. DOI: 10.13386/j.issn1002-0306.2023120240
[2]	MA Yongqiang, NIU Jichao, YOU Tingting, ZHAO Ruobing. Research on the Stability of Pickering Emulsion and Its Application in Food Field[J]. Science and Technology of Food Industry, 2023, 44(23): 376-386. DOI: 10.13386/j.issn1002-0306.2023030079
[3]	JIANG Chengchen, HUANG Zehao, ZHOU Qiwei, LI Jinge, XU Shuang, XU Tian, HONG Yan. Preparation and Characterization of Pickering Emulsion Stabilized by OSA Starch/Chitosan Complexes[J]. Science and Technology of Food Industry, 2023, 44(15): 116-125. DOI: 10.13386/j.issn1002-0306.2022100033
[4]	DU Siqi, WANG Xiaofeng, ZHANG Yifan, YANG Yueyue, LI Jianan, ZHU Minpeng. Preparation of Starch Stearate Ester and Stability of Pickering Emulsion[J]. Science and Technology of Food Industry, 2023, 44(9): 1-9. DOI: 10.13386/j.issn1002-0306.2022090287
[5]	TU Lian, LÜ Chunqiu, WANG Jie, LIANG Qinmei, ZHONG Weihua, LIN Ying. Characterization of Taro Starch and Its Stabilized Pickering Emulsion[J]. Science and Technology of Food Industry, 2022, 43(18): 72-79. DOI: 10.13386/j.issn1002-0306.2021120081
[6]	LI Xuehong, GAO Suli, YU Guoqiang, ZANG Kai, WANG Chen, WANG Xiangfan, DING Hongying. Effect of Xanthan Gum on the Preparation and Physicochemical Properties of Citral Pickering Emulsion Film[J]. Science and Technology of Food Industry, 2022, 43(16): 59-64. DOI: 10.13386/j.issn1002-0306.2021110164
[7]	XIAO Zhi-gang, ZHANG Yi-rui, TAO Li-wei, WANG Yan-wen, LI Xiang, XU Cai-hong, ZHANG Quan-feng, YANG Qing-yu. Preparation of Pickering Emulsion with Ferulic Acid Quinoa Starch Ester and Its Antioxidant Properties[J]. Science and Technology of Food Industry, 2020, 41(22): 14-19,26. DOI: 10.13386/j.issn1002-0306.2020030293
[8]	XIANG Lu, TANG Wei-min, LU Sheng-min. Preparation and Properties of Octenyl Succinic Anhydride Esterified Waxy Corn Starches with Different Molecular Weights[J]. Science and Technology of Food Industry, 2019, 40(22): 44-48. DOI: 10.13386/j.issn1002-0306.2019.22.008
[9]	LI Chen, YANG Cheng. Pickering emulsion stabilized by starch nanocrystals modified by esterification and its lipid oxidation stability[J]. Science and Technology of Food Industry, 2016, (05): 132-136. DOI: 10.13386/j.issn1002-0306.2016.05.017
[10]	Study on the properties of cassava hydroxypropyl and octenyl succinic anhydride compound modified starch[J]. Science and Technology of Food Industry, 2012, (20): 133-136. DOI: 10.13386/j.issn1002-0306.2012.20.052