Micro-encapsulation of oat oil using OSA starch with varying crystal structure and particle size: A study on the encapsulation properties and in vitro release behavior
This study assessed the effect of octenyl succinic anhydride (OSA)-modified quinoa, rice, maize, potato and pea starches (Q-OSA, R-OSA, M-OSA, Pt-OSA, P-OSA, respectively) with different crystal structures and particle sizes on the morphological, physicochemical, encapsulation and oil release proper...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Agriculture Communications |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S294979812500002X |
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| author | Nuo Wang Yongqiang Liang Junjuan Wang Liang Zou Xiaoyan Zhao Dan Wang Yuanyuan Zhao Zhiwen Ge Lizhen Zhang Peiyou Qin |
| author_facet | Nuo Wang Yongqiang Liang Junjuan Wang Liang Zou Xiaoyan Zhao Dan Wang Yuanyuan Zhao Zhiwen Ge Lizhen Zhang Peiyou Qin |
| author_sort | Nuo Wang |
| collection | DOAJ |
| description | This study assessed the effect of octenyl succinic anhydride (OSA)-modified quinoa, rice, maize, potato and pea starches (Q-OSA, R-OSA, M-OSA, Pt-OSA, P-OSA, respectively) with different crystal structures and particle sizes on the morphological, physicochemical, encapsulation and oil release properties of spray-dried oat oil microcapsules. The microcapsules showed an intact particle morphology and successful encapsulation of oat oil by the wall materials. Microcapsules with small granular starch as the wall material formed spherical aggregates after spray drying. OSA modification mainly occurred in the amorphous region of the starch and thus did not change the starch crystal pattern, but it led to a decrease in the relative crystallinity (RC) of the starch. OSA modification enhanced the emulsifying capacity of starch, whereas it decreased their thermal stability (p < 0.05). Q-OSA, with A-type starch and the smallest particle size (1.48 μm), showed the highest degree of substitution (DS, 0.0181), the best emulsification properties (EAI, 1.336 m2/g), and the greatest encapsulation efficiency (EE, 90.77 %). Conversely, P-OSA, with C-type starch and the second largest particle size (26.63 μm), smaller than Pt-OSA (B-type, 41.15 μm), exhibited the lowest DS (0.0091) and EE (79.66 %). OSA modification reduced the oil release of microcapsules in the gastric stage, thereby achieving the targeted release of oat oil at the intestinal stage. In particular, Q-OSA was the most effective in protecting oat oil against pepsin and the strong acidic environment. This study provides guidance on the use of OSA-modified small granular starch (e.g. quinoa starch) for encapsulation and delivery systems. |
| format | Article |
| id | doaj-art-b90ea657a9614a70b2963ebfe1f1bcf8 |
| institution | DOAJ |
| issn | 2949-7981 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Agriculture Communications |
| spelling | doaj-art-b90ea657a9614a70b2963ebfe1f1bcf82025-08-20T02:54:07ZengElsevierAgriculture Communications2949-79812025-03-013110007210.1016/j.agrcom.2025.100072Micro-encapsulation of oat oil using OSA starch with varying crystal structure and particle size: A study on the encapsulation properties and in vitro release behaviorNuo Wang0Yongqiang Liang1Junjuan Wang2Liang Zou3Xiaoyan Zhao4Dan Wang5Yuanyuan Zhao6Zhiwen Ge7Lizhen Zhang8Peiyou Qin9Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, ChinaSchool of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaSchool of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Corresponding author.Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Corresponding author. Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.This study assessed the effect of octenyl succinic anhydride (OSA)-modified quinoa, rice, maize, potato and pea starches (Q-OSA, R-OSA, M-OSA, Pt-OSA, P-OSA, respectively) with different crystal structures and particle sizes on the morphological, physicochemical, encapsulation and oil release properties of spray-dried oat oil microcapsules. The microcapsules showed an intact particle morphology and successful encapsulation of oat oil by the wall materials. Microcapsules with small granular starch as the wall material formed spherical aggregates after spray drying. OSA modification mainly occurred in the amorphous region of the starch and thus did not change the starch crystal pattern, but it led to a decrease in the relative crystallinity (RC) of the starch. OSA modification enhanced the emulsifying capacity of starch, whereas it decreased their thermal stability (p < 0.05). Q-OSA, with A-type starch and the smallest particle size (1.48 μm), showed the highest degree of substitution (DS, 0.0181), the best emulsification properties (EAI, 1.336 m2/g), and the greatest encapsulation efficiency (EE, 90.77 %). Conversely, P-OSA, with C-type starch and the second largest particle size (26.63 μm), smaller than Pt-OSA (B-type, 41.15 μm), exhibited the lowest DS (0.0091) and EE (79.66 %). OSA modification reduced the oil release of microcapsules in the gastric stage, thereby achieving the targeted release of oat oil at the intestinal stage. In particular, Q-OSA was the most effective in protecting oat oil against pepsin and the strong acidic environment. This study provides guidance on the use of OSA-modified small granular starch (e.g. quinoa starch) for encapsulation and delivery systems.http://www.sciencedirect.com/science/article/pii/S294979812500002XOSA modification starchMicrocapsuleQuinoa starchOat oilIn vitro digestion |
| spellingShingle | Nuo Wang Yongqiang Liang Junjuan Wang Liang Zou Xiaoyan Zhao Dan Wang Yuanyuan Zhao Zhiwen Ge Lizhen Zhang Peiyou Qin Micro-encapsulation of oat oil using OSA starch with varying crystal structure and particle size: A study on the encapsulation properties and in vitro release behavior Agriculture Communications OSA modification starch Microcapsule Quinoa starch Oat oil In vitro digestion |
| title | Micro-encapsulation of oat oil using OSA starch with varying crystal structure and particle size: A study on the encapsulation properties and in vitro release behavior |
| title_full | Micro-encapsulation of oat oil using OSA starch with varying crystal structure and particle size: A study on the encapsulation properties and in vitro release behavior |
| title_fullStr | Micro-encapsulation of oat oil using OSA starch with varying crystal structure and particle size: A study on the encapsulation properties and in vitro release behavior |
| title_full_unstemmed | Micro-encapsulation of oat oil using OSA starch with varying crystal structure and particle size: A study on the encapsulation properties and in vitro release behavior |
| title_short | Micro-encapsulation of oat oil using OSA starch with varying crystal structure and particle size: A study on the encapsulation properties and in vitro release behavior |
| title_sort | micro encapsulation of oat oil using osa starch with varying crystal structure and particle size a study on the encapsulation properties and in vitro release behavior |
| topic | OSA modification starch Microcapsule Quinoa starch Oat oil In vitro digestion |
| url | http://www.sciencedirect.com/science/article/pii/S294979812500002X |
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