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Acid heating treatment of octenyl succinate anhydride starch and its application in Pickering emulsion stability

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Abstract

Starch-based Pickering emulsions have received much attention recently due to their low cost, biodegradability, and green characteristics. To investigate the effect of acid heat treatment on the physicochemical properties of octenyl succinic anhydride starch (OSAS) and the stability of Pickering emulsion, acid heat treatment of esterified starch with hydrochloric acid was performed to obtain samples with different degrees of treatment and to make Pickering emulsion. The structure of starch particles before and after acid heating treatment was analyzed using scanning electron microscopy and Fourier transform infrared spectroscopy. The stability of the emulsions was evaluated using the emulsion index, droplet size, and zeta potential. The results showed that compared to natural starch, acid heat treatment of esterified starch resulted in increased solubility, darker coloration, greater exposure of reducing ends leading to higher reducing sugar content, and reduced starch orderliness. However, the original granular morphology was still retained. Additionally, based on the emulsification index, droplet size, etc., it can be concluded that acid heat treatment OSAS is more suitable as a Pickering emulsion stabilizer compared to untreated OSAS.

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Data available on request from the authors.

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Authors and Affiliations

  1. College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun, 130022, Jilin, China

    Xiuli Wu, Jianwen Zhang, Xiangxuan Yan, Xuexu Wu, Qing Zhang & Mingran Luan

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  1. Xiuli Wu
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  3. Xiangxuan Yan
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Conceptualization, XW and JZ; methodology, JZ, and XY; validation, XW and QZ; visualization, ML; supervision, XW; All authors have read and agreed to the published version of the manuscript.

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Correspondence to Xiuli Wu.

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Wu, X., Zhang, J., Yan, X. et al. Acid heating treatment of octenyl succinate anhydride starch and its application in Pickering emulsion stability. Food Measure 18, 2076–2085 (2024). https://doi.org/10.1007/s11694-023-02317-5

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  • DOI: https://doi.org/10.1007/s11694-023-02317-5

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