A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion

An emulsifier with a targeted antioxidant effect was prepared using the inclusion complexes of octenyl succinic anhydride (OSA)-modified cassava amylose (CA) and quercetin (Q). The designed emulsifier, a carbohydrate polymer-flavonoid complex, exhibited both amphiphilic and antioxidant properties. T...

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Autores principales:	Hailing Zhang, Haiming Chen, Shan Jiang, Xiaoning Kang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	emulsifier antioxidant OSA starch emulsion quercetin Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/72649a7605ee4683ab300ba340b04242
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spelling	oai:doaj.org-article:72649a7605ee4683ab300ba340b042422021-11-25T18:28:04ZA Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion10.3390/molecules262268841420-3049https://doaj.org/article/72649a7605ee4683ab300ba340b042422021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/6884https://doaj.org/toc/1420-3049An emulsifier with a targeted antioxidant effect was prepared using the inclusion complexes of octenyl succinic anhydride (OSA)-modified cassava amylose (CA) and quercetin (Q). The designed emulsifier, a carbohydrate polymer-flavonoid complex, exhibited both amphiphilic and antioxidant properties. To investigate the physical and oxidation stabilities of the prepared emulsion, three types of emulsions were prepared: primary emulsions stabilized by enzyme-modified starch, secondary emulsions stabilized by OSA-CA, and tertiary emulsions stabilized by Q-encapsulated complexes (OSA-CA/Q). The structural characteristics of CA, OSA-CA, and OSA-CA/Q were investigated by scanning electron microscopy, Fourier transform infrared spectrometry, and small-angle X-ray scattering analysis. The stabilities of the emulsions were evaluated based on their particle size distribution, zeta potential, creaming stability, and peroxide value. The results showed that the secondary and tertiary emulsions exhibited a relatively narrower particle size distribution than the primary emulsions, but the particle size distribution of the tertiary emulsions was the narrowest (10.42 μm). Moreover, the secondary and tertiary emulsions had lower delamination indices than the primary emulsions after 7 days of storage. The results obtained from the antioxidant experiments indicated that OSA-CA/Q exhibited good oxidation stability for application in emulsion systems.Hailing ZhangHaiming ChenShan JiangXiaoning KangMDPI AGarticleemulsifierantioxidantOSA starchemulsionquercetinOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6884, p 6884 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	emulsifier antioxidant OSA starch emulsion quercetin Organic chemistry QD241-441
spellingShingle	emulsifier antioxidant OSA starch emulsion quercetin Organic chemistry QD241-441 Hailing Zhang Haiming Chen Shan Jiang Xiaoning Kang A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion
description	An emulsifier with a targeted antioxidant effect was prepared using the inclusion complexes of octenyl succinic anhydride (OSA)-modified cassava amylose (CA) and quercetin (Q). The designed emulsifier, a carbohydrate polymer-flavonoid complex, exhibited both amphiphilic and antioxidant properties. To investigate the physical and oxidation stabilities of the prepared emulsion, three types of emulsions were prepared: primary emulsions stabilized by enzyme-modified starch, secondary emulsions stabilized by OSA-CA, and tertiary emulsions stabilized by Q-encapsulated complexes (OSA-CA/Q). The structural characteristics of CA, OSA-CA, and OSA-CA/Q were investigated by scanning electron microscopy, Fourier transform infrared spectrometry, and small-angle X-ray scattering analysis. The stabilities of the emulsions were evaluated based on their particle size distribution, zeta potential, creaming stability, and peroxide value. The results showed that the secondary and tertiary emulsions exhibited a relatively narrower particle size distribution than the primary emulsions, but the particle size distribution of the tertiary emulsions was the narrowest (10.42 μm). Moreover, the secondary and tertiary emulsions had lower delamination indices than the primary emulsions after 7 days of storage. The results obtained from the antioxidant experiments indicated that OSA-CA/Q exhibited good oxidation stability for application in emulsion systems.
format	article
author	Hailing Zhang Haiming Chen Shan Jiang Xiaoning Kang
author_facet	Hailing Zhang Haiming Chen Shan Jiang Xiaoning Kang
author_sort	Hailing Zhang
title	A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion
title_short	A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion
title_full	A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion
title_fullStr	A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion
title_full_unstemmed	A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion
title_sort	novel functional emulsifier prepared with modified cassava amylose with octenyl succinic anhydride and quercetin: preparation and application in the pickering emulsion
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/72649a7605ee4683ab300ba340b04242
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A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion

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