Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch

Current Opinion in Food Science

Volumn 13, Issue , 2017, Pages 78-83

  Agama Acevedo, Edith ^a   Bello Perez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85015447197     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2017.02.014     Document Type: Review

References (38)

1. 1 Tavernier, I., Wijaya, W., Van der Meeren, P., Dewettinck, K., Pael, A.R., Food-grade particles for emulsion stabilization. Trends Food Sci Technol 50 (2016), 159–174.
2. 2 Li, H., Prakash, S., Nicholson, M.T., Fitzgerald, M.A., Gilbert, R.G., The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chem 196 (2016), 702–711.
3. 3 Teng, A., Witt, T., Wang, K., Li, M., Hsjim, J., Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion. Carbohyd Polym 139 (2016), 10–19.
4. 4 Zhang, G., Ao, Z., Hamaker, B.R., Slow digestion property of native cereal starches. Biomacromolecules 7 (2006), 3252–3258.
5. 5 Zhang, G., Venkatachalam, M., Hamaker, B.R., Structural basis for the slow digestion property of native cereal starches. Biomacromolecules 7 (2006), 3259–3266.
6. 6 Bertoft, E., Annor, G.A., Shen, X., Rumpagaporn, P., Seetharaman, K., Hamaker, B., Small differences in amylopectin fine structure may explain large functional differences of starch. Carbohyd Polym 140 (2016), 113–121.
7. 7 Eliasson, A.C., Bergenståhl, B., Nilson, L., Sjöö, M., From molecules to products: some aspects of structure-function relationships in cereals starches. Cereal Chem 4 (2013), 326–334.
8. 8 Bhosale, R., Singha, R., Effect of octenylsuccinylation on physicochemical and functional properties of waxy maize and amaranth starches. Carbohyd Polym 68 (2007), 447–456.
9. 9 Xu, J., Zhou, C., Wang, R., Yang, L., Du, S., Wang, F., Ruan, H., He, G., Lipase-coupling esterification of starch with octenyl succinic anhydride. Carbohyd Polym 87 (2012), 2137–2144.
10. 10 Zhang, Z., Zhao, S., Xiong, S., Morphology and physicochemical properties of mechanically activated rice starch. Carbohyd Polym 79 (2010), 341–348.
11. 11 Sweedman, M.C., Tizzotti, M., Schäfer, C., Gilbert, R.G., Structure and physicochemical properties of octenyl succinic anhydride modified starches: a review. Carbohyd Polym 92 (2013), 905–920.
12. 12• Rayner, M., Sjöö, M., Timgren, A., Dejmek, P., Quinoa starch granules as stabilizing particles for production of pickering emulsions. Faraday Discuss 158 (2012), 139–155 The authors describe the use of small starch granules modified with OSA to stabilize emulsions.
13. 13 Timgren, A., Rayner, M., Dejmek, P., Marku, D., Sjöö, M., Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride. Food Sci Nutr 2 (2013), 57–171.
14. 14 Han, J.A., BeMiller, J.N., Preparation and physical characteristic of slowly digesting modified food starches. Carbohyd Polym 67 (2007), 366–374.
15. 15 Carlos-Amaya, F., Osorio-Díaz, P., Agama-Acevedo, E., Yee-Madeira, H., Bello-Pérez, L.A., Physicochemical and digestibility properties of double-modified banana (Musa paradisiaca L.) starches. J Agric Food Chem 59 (2011), 1376–1382.
16. 16 Ai, Y., Nelson, B., Birt, D., Jane, J., In vitro and in vivo digestion of octenyl succinic starch. Carbohyd Polym 98 (2013), 1266–1271.
17. 17 Bai, Y., Shi, Y.C., Structure and preparation of octenyl succinic esters of granular starch, microporous starch and soluble maltodextrin. Carbohydrate Polymers 83 (2011), 407–413.
18. 18 Bai, Y., Shi, Y.C., Reaction of octenylsuccinic anhydride with a mixture of granular starch and soluble maltodextrin. Carbohydrate Polymers 98 (2013), 1599–1602.
19. 19•• Dickinson, E., Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends Food Sci Technol 24 (2012), 4–12 The author describes the use of traditional edible dispersed particles (fat crystals), nanoparticles (silica nanoparticles) and biomaterials (starch nanoparticles, chitin nanocrystals) in food-grade emulsions. The properties of these particles to stabilize droplets are comparing with those of protein-stabilized emulsions.
20. 20 Nilsson, L., Bergenståhl, B., Adsorption of hydrophobically modified starch at the oil/water interface during emulsification. Langmuir 22 (2006), 8770–8776.
21. 21 Jane, J.L., Kasemsuwan, T., Leas, S., Zobel, H., Darien, I.L., Robyt, J.F., Anthology of starch granule morphology by scanning electron-microscopy. Starch/Stärke 46 (1994), 121–129.
22. 22 Bello-Flores, C., Nuñez-Santiago, M.C., San Martin-Gonzalez, M.F., BeMiller, J.N., Bello-Perez, L.A., Preparation and characterization of octenylsuccinylated plantain. Int J Biol Macromol 70 (2014), 334–339.
23. 23 Bello-Perez, L.A., Bello-Flores, C.A., Nuñez-Santiago, M.C., Coronel-Aguilera, C.P., Alvarez-Ramirez, J., Effect of the degree of substitution of octenyl succinic anhydride banana starch on emulsion stability. Carbohyd Polym 134 (2015), 17–24.
24. 24• Yusoff, A., Murray, B.S., Modified starch granules as particle-stabilizers of oil-in-water emulsions. Food Hydrocolloids 25 (2011), 42–55 The authors describe the preparation of starch particles by chemical cross-linked, which shows restricted swelling, and they were partially hydrophobic by reaction with OSA and reduced in size by freezer-milling. The emulsion with the starch nanoparticles showed relatively large droplets and therefore cream readily, but were stable to coalescence over several months.
25. 25 Marku, D., Wahlgren, M., Rayner, M., Sjöö, M., Timgren, A., Characterization of starch Pickering emulsions for potential applications in topical formulations. Int J Pharm 428 (2012), 1–7.
26. 26• Dufresne, A., Crystalline starch based nanoparticles. Curr Opin Colloid Int 19 (2014), 397–408 The author reviews the production, characterization, properties and applications of starch nanoparticles obtained by acid hydrolysis. The effect of the botanical source (that means molecular structure) of starch on nanoparticles production is highlight. Starch nanoparticles are candidate to stabilize emulsion.
27. 27 Perez-Herrera, M., Vasanthan, T., Hoover, R., Characterization of maize starch nanoparticles prepared by acid hydrolysis. Cereal Chem 93 (2016), 323–330.
28. 28•• Saari, H., Heravifar, K., Rayner, M., Wahlgren, M., Sjöö, M., Preparation and characterization of starch particles for use in pickering emulsion. Cereal Chem 93 (2016), 116–124 Starch nanoparticles obtained by acid treatment were modified with OSA and used to stabilize emulsions. The size of starch nanoparticles was the more important factor influencing emulsion droplet sizes.
29. 29 Hong, Y., Li, Z., Gu, Z., Wang, Y., Pang, Y., Structure and emulsification properties of octenyl succinic anhydride starch using acid-hydrolyzed method. Starch/Stärke, 2016, 10.1002/star.201600039.
30. 30 Charoen, R., Jangchud, A., Jangchud, K., Harnsilawat, T., Naivikul, O., McClements, D.J., Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in water emulsions: whey protein, gum arabic, and modified starch. J Food Sci 76 (2011), 165–172.
31. 31 Chivero, P., Gohtani, S., Yoshii, H., Nakamura, A., Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-likeemulsions. LWT—Food Sci Tech 69 (2016), 59–66.
32. 32 Dokic, L., Krstonosic, V., Nikolic, I., Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch. Food Hydrocolloids 29 (2012), 185–192.
33. 33 Krstonosic, V., Dokic, L., Nikolic, I., Milanovic, M., Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch. Food Hydrocolloids 45 (2015), 9–17.
34. 34 Krstonosic, V., Dokic, L., Nikolic, I., Dapcevic, T., Hadndev, M., Influence of the sodium dodecyl sulphate (SDS) concentration on the disperse and rheological characteristics of oil-in-water emulsion stabilized by octenyl succinic anhydride modified starch-SDS mixtures. J Serb Chem Soc 77 (2012), 83–94.
35. 35 Li, Z., Hong Gu, Y.Z., Tian, Y., Li, Z., Cheng, L., Emulsification properties of enzymatically treated octenyl-succinic anhydride starch. Starch/Stärke 66 (2014), 1089–1095.
36. 36 Matos, M., Marefati, A., Gutierrez, G., Wahlgren, M., Rayner, M., Comparative emulsifying properties of octenyl succinic anhydride (OSA)-modified starch: granular form vs dissolved state. Plos One, 2016.
37. 37 Nilsson, L., Bergenståhl, B., Emulsification and adsorption properties of hydrophobically modified potato and barley starch. J Agri Food Chem 55 (2007), 1469–1474.
38. 38 Simsek, S., Ovando-Martinez, M., Marefati, A., Sjöö, M., Rayner, M., Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches. Food Res Int 75 (2015), 41–49.