Physical properties and in-vitro gastrointestinal digestion of oil-in-water emulsions stabilized by single- and dual-modified cassava starches with cross-linking and octenylsuccinylation
Issued Date
2024-03-01
Resource Type
ISSN
01418130
eISSN
18790003
Scopus ID
2-s2.0-85184515968
Pubmed ID
38325686
Journal Title
International Journal of Biological Macromolecules
Volume
262
Rights Holder(s)
SCOPUS
Bibliographic Citation
International Journal of Biological Macromolecules Vol.262 (2024)
Suggested Citation
Sriprablom J., Winuprasith T., Suphantharika M., Wongsagonsup R. Physical properties and in-vitro gastrointestinal digestion of oil-in-water emulsions stabilized by single- and dual-modified cassava starches with cross-linking and octenylsuccinylation. International Journal of Biological Macromolecules Vol.262 (2024). doi:10.1016/j.ijbiomac.2024.129965 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/97224
Title
Physical properties and in-vitro gastrointestinal digestion of oil-in-water emulsions stabilized by single- and dual-modified cassava starches with cross-linking and octenylsuccinylation
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Corresponding Author(s)
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Abstract
The different modified cassava starches (MCS) obtained by either single or dual modifications with cross-linking (CL) and octenylsuccinylation (OS), including 2%CL, 3%OS, 2%CL-3%OS, and 3%OS-2%CL, were used to stabilize soybean oil-in-water emulsions (oil content 10% (w/w)) at a concentration of 4.5% (w/w) compared to native cassava starch (NCS) and their physical properties and in-vitro gastrointestinal digestion were investigated. The emulsions stabilized with NCS and 2%CL-MCS had larger oil droplet sizes, higher viscosity, and lower negative charge than the emulsions stabilized by single- or dual-MCS with 3%OS. All MCS-stabilized emulsions showed a higher emulsion stability against creaming than the NCS-stabilized emulsion. Under a simulated gastrointestinal tract, all 3%OS-MCS promoted droplet flocculation, while the less ionic NCS and the 2%CL-MCS showed a decrease in droplet size after passing through the mouth and stomach stages. The lipid digestion rate of emulsions stabilized with different MCS and NCS followed the following order: 3%OS >2%CL-3%OS > 3%OS-2%CL > 2%CL > NCS. The NCS- and 2%CL-stabilized emulsions had a lower lipid digestion rate, possibly due to the larger droplet sizes and higher viscosity of the initial emulsions, which delays access of lipase enzymes to lipid droplet surfaces, compared to all 3%OS-MCS-stabilized emulsions.