Effect of V-type crystallinity and starch particle structure on the oil loading capacity and anti-oxidation. (1st December 2022)

• Record Type: Journal Article
• Authors: Feng, Yinong; Wu, Chenbei; Junejo, Shahid Ahmed; Zhang, Bin; Fu, Xiong; Tan, Chin Ping; Huang, Qiang
• Is Part Of: Carbohydrate polymers. Volume 297(2022)
• Publication Date: 2022-12-01
• Subjects: V-type starch -- Anti-solvent precipitation -- Flaxseed oil powder -- Oxidation stability -- Principal component analysis; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2022.120015
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: Starch-based carriers have a great potential in functional oil encapsulation because of their mild preparation conditions, but the oil loading capacity and underlying anti-oxidation mechanism remain unclear. Here V-type starches were applied to fabricate flaxseed oil powder. Particle size analysis and scanning electron microscopy showed a loose aggregation microstructure of normal maize starch (NMS) prepared using the anti-solvent (AS) precipitation method, with an average size of 24.9 μm. Differential scanning calorimetry displayed a good thermo-oxidation resistance of NMS-derived V-type starch prepared via AS precipitation. Principal component analysis revealed that the oil loading capacity, related closely to V-type crystallinity and D50, has a significant positive correlation with the onset oxidation temperature and a negative correlation with the peroxide, thiobarbituric acid, and ρ-anisidine values. Our original study reveals the effects of V-type crystallinity and aggregation microstructure on the oil loading capacity and anti-oxidation, providing theoretical guidance for developing novel, starch-based carriers. Graphical abstract: Unlabelled Image Highlights: V-type starch (VS) were applied to fabricate flaxseed oil powder. Crystallinity and particle microstructure of VS determine its oil loading capacity. VS showed more advantages of oil thermo-oxidation resistance than porous starch.