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Volume 15
Issue 3
10.3390/foods15030435
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Fabricating Zein-OSA Starch Complexes as Multifunctional Carriers for Carrot Oil

by
Lei Chen
1,2,3,4,5,6,
Bin Li
1,2,3,4,5,
Zhanhang Ye
1,2,3,4,5,
Yexin Shen
1,2,3,4,5,
Hui Teng
1,2,3,4,5 and
Yanan Zhao
1,2,3,4,5,6,*
1
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China
2
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524000, China
3
Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524000, China
4
Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524000, China
5
Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524000, China
6
Shenzhen Institute, Guangdong Ocean University, Shenzhen 518108, China
*
Author to whom correspondence should be addressed.
Foods 2026, 15(3), 435; https://doi.org/10.3390/foods15030435 (registering DOI)
Submission received: 22 December 2025 / Revised: 18 January 2026 / Accepted: 21 January 2026 / Published: 24 January 2026
(This article belongs to the Special Issue Bioactive Compounds in Food: Sources, Stability, Bioavailability and Health Benefits)
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Abstract

This study tackles the stabilization and delivery challenges of oxidation-prone carrot oil by engineering tailored Zein-OSA starch hybrid complexes. The influence of complex mass ratios (1:2, 1:1, 2:1) on key structural, colloidal, and functional properties was meticulously evaluated. The complexes were analyzed through spectroscopy, thermal methods, and microscopy. Derived emulsions were assessed for stability under environmental stresses (pH, salts, storage), alongside their rheological behavior and aroma retention. The 1:1 complex emerged with optimal molecular compatibility, thermal stability, and barrier properties. In emulsions, the 1:2 formulation provided the most uniform droplets and superior salt tolerance, while the 1:1 ratio yielded the best pH stability. All emulsions were shear-thinning. Microencapsulation effectively converted the emulsion into a stable, free-flowing powder. This work demonstrates a rational approach to designing robust plant-based delivery systems for protecting and improving the functionality of sensitive lipophilic ingredients in practical applications.
Keywords: emulsion; carrot oil; Zein; OSA starch emulsion; carrot oil; Zein; OSA starch
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MDPI and ACS Style

Chen, L.; Li, B.; Ye, Z.; Shen, Y.; Teng, H.; Zhao, Y. Fabricating Zein-OSA Starch Complexes as Multifunctional Carriers for Carrot Oil. Foods 2026, 15, 435. https://doi.org/10.3390/foods15030435

AMA Style

Chen L, Li B, Ye Z, Shen Y, Teng H, Zhao Y. Fabricating Zein-OSA Starch Complexes as Multifunctional Carriers for Carrot Oil. Foods. 2026; 15(3):435. https://doi.org/10.3390/foods15030435

Chicago/Turabian Style

Chen, Lei, Bin Li, Zhanhang Ye, Yexin Shen, Hui Teng, and Yanan Zhao. 2026. "Fabricating Zein-OSA Starch Complexes as Multifunctional Carriers for Carrot Oil" Foods 15, no. 3: 435. https://doi.org/10.3390/foods15030435

APA Style

Chen, L., Li, B., Ye, Z., Shen, Y., Teng, H., & Zhao, Y. (2026). Fabricating Zein-OSA Starch Complexes as Multifunctional Carriers for Carrot Oil. Foods, 15(3), 435. https://doi.org/10.3390/foods15030435

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