Search Results (56)

This study investigated the impact of pH adjustment and carrier type on the physicochemical properties, antioxidant activity, thermal stability, hygroscopicity, and particle size distribution of spray-dried model solutions and carrot juice formulations. Model systems were created at varying pH levels (3, 4, 6, 8, and 10) using water alone or with carriers such as octenyl succinic anhydride (OSA)-modified starch (O), trehalose (T), or a combination (OT in a 1:1 ratio at 9–10%). These systems were compared to carrot juice and formulations of carrot juice that included the same carriers. Spray drying was performed at 160 °C using constant feed flow and atomization conditions. In the liquid samples, we measured pH, dry matter, density, conductivity, and color parameters, while the bioactive compounds were analyzed in carrot juice systems. For the powders, we evaluated the dry matter content, color, particle size distribution, morphology, thermal stability, hygroscopicity, and antioxidant activity. Results showed that in model systems, dry matter, density, and conductivity were more affected by the carrier chemistry than pH. Formulations with OSA had lower pH and higher conductivity due to ionizable groups, while trehalose acted neutrally. OSA-trehalose mixtures yielded the highest solids content and stable properties across pH levels, with particle size (D₅₀ range of 18–21 µm) and morphology of the model powders remaining largely unaffected by pH. In carrot juice formulations, however, particle properties were pH-dependent. Acidic conditions (pH 3–4) led to agglomeration and broader size distributions (indicated by increased span values), while neutral to alkaline conditions produced smaller, more uniform particles with improved thermal stability. Neutral to alkaline conditions favored the formation of smaller, more homogeneous particles and improved thermal resistance. The carotenoid content in carrot juice powders increased from approximately 21–23 mg/100 g dry matter (d.m.) under acidic conditions to about 27–30 mg/100 g d.m. at pH 8–10, which was accompanied by higher ABTS antioxidant activity (around 6–9 mg Trolox equivalents (TE)/g d.m.). In contrast, the polyphenol content was highest at low pH levels (approximately 350–420 mg chlorogenic acid (CA)/100 g d.m.), corresponding to elevated DPPH scavenging activity and reducing power, both of which decreased under alkaline conditions. These findings indicate that pH levels and carrier choice significantly affect spray-dried powders. This highlights the importance of validating model system observations in complex food matrices. By adjusting pH and selecting suitable carriers, we can create powders with improved structures, stability, and antioxidant functionality, particularly in foods like carrot juice. Full article

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. Full article

This study investigated the effects of octenyl succinate (OS) starches mixed with oleic acid on functional properties and potential use in edible films. Potato starches esterified with 1%, 3%, 5%, or 7% of octenyl succinic anhydride (OSA) were mixed with oleic acid. Degree of substitution (DS), hydrodynamic volume, and lipid content were measured to evaluate effectiveness of modification. Blank sample and modified starches were analyzed for water binding capacity, solubility, characteristic of gelatinization, pasting properties, and surface/interfacial tensions. Edible films were prepared from the obtained starches and tested for water vapor permeability, water binding capacity, and solubility. The complexation index increased linearly with DS. Oleic acid reduced water binding capacity and solubility, particularly at 80 °C, altered thermodynamic characteristic of gelatinization, decreased viscosities of OS starch pastes, and increased pasting temperatures by up to 20%. It also enhanced the surface tension lowering effect of OS starch and reduced water vapor permeability in films, especially at higher DS. Films from starch–oleic acid mixtures exhibited lower water binding capacity and solubility, notably in 5% and 7% OSA modified starch. Results show that oleic acid addition to OS starch markedly affect functional properties of starch, highlighting its potential for use in edible film applications. Full article

The aim was to evaluate if purple yam starch esterification with octenyl succinic anhydride (PYS-OSA) enhances the properties of purple yam starch (PYS)-based films in a blend with tara gum (TG). PYS was isolated from purple yam tubers (PYTs) with distilled water; then, starch was dual-modified by ultrasound (as a pretreatment) and esterification (PYS-OSA). The films PYS:TG and PYS-OSA:TG were characterized through physicochemical and mechanical characterization. The thermal properties (T_o, T_c, T_p, and ΔH) of PYS-OSA decreased in the range of 3.4–7.6% compared to PYS. Fourier transform infrared spectroscopy (FTIR) confirmed esterification, revealing two new absorption bands at 1563.0 and 1726.5 cm⁻¹, and the degree of substitution (DS) was 0.023. The moisture content and solubility in water were 50.7 and 40.5% greater, respectively, for PYS-OSA:TG films compared to PYS:TG ones, but both films exhibited similar optical properties. The tensile strengths of PYS-OSA:TG films were higher than those of PYS:TG ones; however, the elongation at break was lower. PYS:TG and PYS-OSA:TG films were disintegrated by more than 70% after 13 days of being buried in soil. This work contributes to a better understanding of the starch isolated from purple yam tuber, with potential relevance for sustainable packaging applications. Full article

Probiotics offer significant health benefits; however, their efficacy is often compromised by low survival rates in stressful conditions. Microencapsulation using modified starches presents a promising strategy to enhance probiotic viability. This study aimed to evaluate microwave-assisted octenyl succinic anhydride (OSA) modification of faba bean starch to provide a protective matrix for the microencapsulation of Lactobacillus rhamnosus GG (LGG) through spray drying. Starch was extracted from faba beans and hydrolyzed, and a factorial design was employed for OSA esterification (3% w/w) using a conventional microwave (30 or 60 s at power levels of 2 or 10). The starches were characterized, and the most effective treatment was selected for the microencapsulation of LGG, varying the inlet temperature (120 and 140 °C) and flow rate (7 and 12 mL/min) at 30% solids content. Microwaves significantly reduced the processing time for starch esterification. Microwave-assisted OSA modification produced starches with low viscosity (<0.015 Pa·s), high amylose and resistant starch content, and good solubility, making them suitable for probiotic encapsulation. The microencapsulation of LGG resulted in a powder yield of 41–55%, with particle sizes ranging from 5 to 20 µm and survival rates of 81–90%. This study presents an effective method of producing OSA-modified starch from faba beans using microwave energy, demonstrating strong potential for probiotic delivery applications. Full article

Background/Objectives: Alcoholic liver disease (ALD) is intricately linked to gut microbiota dysbiosis and metabolic disturbances along the gut–liver axis. Octenyl succinic anhydride (OSA) starch escapes digestion in the small intestine and ferments in the colon, modulating gut microbiota and metabolism. This study explored the protective effects of OSA starch against ALD and elucidated the underlying gut microbiota–metabolite interactions. Methods: A chronic ethanol-fed mouse model was conducted to evaluate the protective effects of OSA starch against ALD, and multi-omics analyses integrating 16S rRNA sequencing, PICRUSt2 functional predictions, and metabolomics were used to reveal potential mechanism. Results: OSA starch supplementation in ALD mice significantly reduced liver fat accumulation, lowered the liver index to 4.11%, and restored serum transaminase levels closer to normal. Multi-omics analyses revealed that OSA starch enriched beneficial gut bacteria such as Faecalibaculum rodentium and Bifidobacterium adolescentis. OSA starch also enhanced microbial metabolic functions, including pyruvate, butanoate, and propanoate metabolism. These shifts were accompanied by regulation of fecal and serum metabolites, including pyruvate, 2-hydroxybutanoic acid, and lactic acid. Structural equation modeling further confirmed that OSA starch ameliorates ALD via coordinated modulation of gut microbiota, microbial functions, metabolites, and serum markers. Conclusions: OSA starch protects against alcoholic liver injury by remodeling the gut–liver metabolic network, presenting a promising dietary strategy for ALD. Full article

The effects of octenyl succinic anhydride-modified hydrophobic starch (OSA starch) on the properties of myofibrillar protein (MP) emulsions were investigated. The results show that the stability of protein emulsions was significantly enhanced with the addition of OSA starch (0.25–1.0%), with the most pronounced effect observed at a 1% concentration. Concomitantly, increasing OSA starch concentrations led to a reduction in the fat globule size. Electrostatic interactions between anionic groups in the modified starch and myofibrillar proteins were observed, which effectively decreased the zeta potential of the emulsion to a minimum of −52.3 mV. However, in the composite emulsion system, a competitive relationship between OSA starch and myofibrillar proteins was evident, as reflected by the decrease in interfacial protein content from 1.16 mg/mL in the control (CK) group to 0.78 mg/mL in the OSA starch-treated group. Despite this competition, the overall emulsion stability was improved due to the synergistic effects of the modified starch and proteins. These findings suggest that OSA-modified starch holds promise as a stabilizer for enhancing the stability of myofibrillar protein emulsions. Full article

The starch modification of mango cotyledons with both single ultrasound (US) and dual (US followed by octenyl succinic anhydride, OSA) was optimized by response surface methodology (RSM). The mechanochemical effects of ultrasound on amylose content, particle size, and dual modification efficiency were assessed. In addition, the structural, thermal, morphological, and functional properties were evaluated. After optimization with single US (41 min and 91% sonication intensity), sonication induced starch granule fragmentation, altering amorphous and partially crystalline regions, which increased amylose content (34%), reduced particle size (Dx50 = 12 μm), and modified granule surface morphology. The dual modification (the subsequent OSA reaction lasted 4.6 h under the same conditions) reached a degree of substitution of 0.02 and 81% efficiency, imparting amphiphilic properties to the starch. OSA groups were mainly incorporated into amorphous and surface regions, which decreased crystallinity, gelatinization temperature, and enthalpy. The synergistic effect of the modification with US and OSA in the dual modification significantly improved the solubility and swelling power of starch, resulting in better dispersion, functionality in aqueous systems, and chemical reactivity. These findings highlight the potential of dual modification to transform mango cotyledon starch into a versatile ingredient in the food industry as a thickener, a stabilizer in soups and sauces, an emulsifier, a carrier of bioactive and edible films; in the cosmetic industry as a gelling and absorbent agent; and in the pharmaceutical industry for the controlled release of drugs. Furthermore, valorizing mango cotyledons supports circular economy principles, promoting sustainable and value-added food product development. Full article

Chemically modified starch is a widely used food additive for tailoring the quality of wheat flour products. However, the effects of octenyl succinic anhydride (OSA)-modified wheat starch with varying degrees of substitution on the quality of dough and noodles remain unclear. In this study, we prepared two types of OSA-modified wheat starch with different degrees of substitution and incorporated them as additives into a wheat starch–gluten protein model flour system to evaluate their impact on dough processing characteristics. Fourier transform infrared (FTIR) spectroscopy results revealed the introduction of ester carbonyl (C=O) and carboxylate (RCOO−) functional groups into the starch structure. X-ray diffraction (XRD) analysis demonstrated that OSA modification reduced the relative crystallinity of starch and disrupted the long-range structural order of the native starch. Scanning electron microscopy (SEM) observations indicated that the surface of OSA-modified wheat starch granules became rougher. OSA modification enhanced the solubility, water absorption capacity, and apparent viscosity but lowered the gelatinization temperature of starch, making starch more prone to gelatinization. Furthermore, the incorporation of OSA-modified wheat starch significantly altered the gelatinization behavior and dynamic rheological properties of wheat dough, whilst the noodle with the addition of OSA-modified starch (DS = 0.019) reduced the cooking time by 29.0% compared to the control group noodle and improved its water absorption rate. This study provides a theoretical foundation for the application of OSA-modified wheat starch as a food additive in wheat-based foods. Full article

Turmeric has extensive applications in various fields, including food and medicine. However, research on turmeric starch remains relatively scarce. There is a significant lack of in-depth studies on its processing properties and starch modification abilities. In this context, octenyl succinic anhydride (OSA)-modified turmeric starches (O-MTSs) were synthesized. Subsequently, a comprehensive investigation was carried out, including property analysis, characterization, and evaluation of the emulsifying capacity. The alterations in solubility, swelling degree, syneresis, and transparency of turmeric starches before and after modification were systematically studied. The characterization of O-MTSs was conducted using a scanning electron microscope (SEM), particle size analysis, X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and thermogravimetric analysis. The possibility of using O-MTS as an emulsifier to prepare Pickering emulsions was explored. The results show that O-MTS had better solubility, swelling degree, syneresis, and transparency compared to turmeric starches (TSs). The O-MTS retained a relatively intact morphology, but its particle size slightly increased, and the characteristic peak at 995 cm⁻¹ shifted to some extent. The relative crystallinity decreased from 32.59% to 18.39%, and the water-binding capacity of O-MTSs improved accordingly. O-MTSs could better stabilize Pickering emulsions as an emulsifier compared to TSs. With the increase in the degree of substitution (DS) and concentration of the O-MTS, its emulsification index (EI) demonstrated an upward trend. Full article

The aim of this study was to compare the functional properties of linseed oil powders made of three types of wall material (OSA starch + maltodextrin, OSA starch + nutriose, and OSA starch + inulin) and two types of emulsion phases (micro- and nanoemulsion). For these independent variables, the properties of the prepared emulsions (flow curves and viscosity) and the resulting powders (encapsulation efficiency, particle size distribution, water activity, bulk and tapped density, Carr’s index, color parameters, and thermal stability) were determined. The results showed that emulsion viscosity and most powder properties were affected by the emulsion type. All emulsions demonstrated Newtonian-like behavior, with viscosity values ranging from 29.07 to 48.26 mPa·s. The addition of nutriose induced the most significant variation in this parameter, with nanoemulsification leading to a 1.6-fold increase in viscosity compared to microemulsification. The application of nanoemulsification to prepare the emulsions prior to spray-drying resulted in powders with lower surface oil content (by 78.8–88.5%), tapped density (by 1.7–14.2%), and Carr’s index (by 7.6–14.0%), as well as higher encapsulation efficiency (by 5.9–17.0%). The decreased oxidative stability (by 30.9–51.1%) of powders obtained from nanoemulsified emulsions was related to 4.7–15.9-fold lower surface oil content. Powders produced using inulin as the wall material had the smallest and most uniform particle sizes, showing minimal variation between powders derived from nano- and microemulsified emulsions. Full article

This work investigated the influence of the OSA-modified starch, pea protein, and rice protein combination in the microencapsulation process of a blend of avocado and flaxseed oil (25–75%, w/w) by freeze-drying, focusing on emulsions and powders characteristics and oxidative stability. Four different ratios between the mixture of vegetable proteins (1:1) and the OSA-modified starch were analyzed, using a fixed ratio between the oils blend and the combined encapsulant agents of 1:3. Based on the creaming index, the separation of hydrophilic and hydrophobic phases was not observed. The results demonstrated a tendency to increase the droplet mean diameter with increased protein content (4.71–19.36 μm). An increase in the encapsulation efficiency was verified with the increase in the OSA-modified starch content (51.33–60.32%). Powders presented low moisture content and hygroscopicity, and an oxidative induction time value varying from 0.86 to 1.18 h. The increase in the vegetable protein content increased the powders’ oxidative stability, which could be associated with the antioxidant capacity of rice and pea proteins. Full article

The aim of the study was to compare two kinds of soluble dietary fibres in a mixture with OSA-starch as wall components of linseed oil capsules. Comparison was made based on emulsion (droplet size, polydispersity index, and viscosity) and powder properties (outer structure, colour, surface oil content, and encapsulation efficiency). Additionally, linseed oil powders were applied to the food model (apple juice) and the colour, physical stability, and volatile compound profile of fortified juice were determined. Although the obtained linseed oil emulsions with different compositions of polysaccharide components showed some variation in droplet size, polydisperse index and viscosity, their encapsulation efficiency by spray-drying was very high (>98%). The powders produced had a similar structure and low surface oil content, and their 2% addition to apple juice did not change its stability and only slightly decreased its colour lightness and yellowness. However, greater differences in the volatile compounds of obtained juices were observed. Overall, the added powders reduced the volatility of aroma compounds typical of apple juice but introduced propanal and hexanal, especially the powders with the highest OSA-starch share. Full article

Here, starch derivatives, i.e., sodium starch octenylsuccinate (OSA starch, hereinafter referred to as OSA), were employed as both reducing and stabilizing agents for the unique, inexpensive, and simple synthesis of gold nanoparticles (OSA-AuNPs) in an aqueous solution with gold salt. The obtained OSA-AuNPs were characterized by UV-vis spectrophotometry, transmission electron microscopy, scanning electron microscopy, and energy-dispersive X-ray spectroscopy. The catalytic activity of the obtained gold colloids was studied in the reduction of organic dyes, including methylene blue (C.I. Basic Blue 9) and rhodamine B (C.I. Basic Violet 10), and food coloring, including tartrazine (E102) and azorubine (E122), by sodium borohydride. Moreover, OSA-AuNPs were utilized as signal amplifiers in surface-enhanced Raman spectroscopy. The obtained results confirmed that gold nanoparticles can be used as effective catalysts in reduction reactions of selected organic dyes, as well as signal enhancers in the SERS technique. Full article

In this study, we investigated the structural properties and digestibility of wheat starch treated with octenyl succinic anhydride (OSA). For the experiment, the samples were reacted with 2, 4, 6, 8, and 10% OSA (pH 8.5–9.0) for 2 h. A light micrograph showed that there was no difference in the morphology and Maltese cross between native and OSA-treated starch. The X-ray diffraction (XRD) patterns of the native and OSA-treated starches showed typical A-type diffraction. In addition, the Fourier transform infrared (FT-IR) spectrum showed a distinct carbonyl peak at approximately 1730 cm⁻¹, indicating the stretching vibration of the C=O bond of the ester group. The degree of substitution (DS) and content of resistant starch (RS) increased with increasing concentrations of treated OSA because of the increase in ester bonds. In particular, RS was thermostable compared to the RS content in uncooked and cooked starch. Blood glucose levels and response in vivo decreased as the OSA concentration increased. Treatment of wheat starch with 8% OSA concentration produced 35.6% heat-stable resistant starch. These results suggest that starch modified with OSA can be used to produce functional foods for diabetes. Full article