Effects of the degree of substitution of OSA on the properties of starch microparticle-stabilized emulsions. (1st March 2021)

• Record Type: Journal Article
• Authors: Li, Wenhui; Yu, Ying; Peng, Jielong; Dai, Ziyang; Wu, Jinhong; Wang, Zhengwu
• Is Part Of: Carbohydrate polymers. Volume 255(2021)
• Publication Date: 2021-03-01
• Subjects: Starch microparticle -- Octenyl succinic anhydride -- Emulsion -- In vitro digestion; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2020.117546
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: OSA-modified starch microparticles (SMPs) were prepared. Stable curcumin emulsions were prepared using the OSA-modified SMPs. Higher degree of substitution (DS) led to a lesser extent of SMPs digestion. Higher DS led to less droplet flocculation and coalescence during the digestion. Higher DS contributed to higher bioaccessibility of curcumin in the emulsion. Abstract: An amphiphilic polymer of octenyl succinic anhydride (OSA)-modified starch microparticles (SMPs) was synthesized and used to stabilize emulsions. The effects of the degree of substitution (DS) on the physicochemical properties of OSA-modified SMPs and the stability of OSA-modified SMP-stabilized emulsions during a three-step in vitro digestion model were studied. The results showed that OSA esterification acted on the surface of SMPs and that the hydrophobicity of SMPs improved with increasing DS. In addition, the emulsion stability during storage and the changes in ionic strength were enhanced by increasing DS. Moreover, a higher DS also led to smaller oil droplets and more OSA-modified SMPs retained during intestinal digestion. Most importantly, the encapsulation efficiency and the bioaccessibility of curcumin in the emulsion during intestinal digestion were both enhanced significantly with the increase of DS.