Exploring the effect of OSA-esterified waxy corn starch on naringin solubility and the interactions in their self-assembled aggregates

Lu Xiang; Shengmin Lu; Siew Young Quek; Zhe Liu; Lu Wang; Meiyu Zheng; Weimin Tang; Ying Yang

doi:10.1016/j.foodchem.2020.128226

Exploring the effect of OSA-esterified waxy corn starch on naringin solubility and the interactions in their self-assembled aggregates

Food Chem. 2021 Apr 16:342:128226. doi: 10.1016/j.foodchem.2020.128226. Epub 2020 Sep 29.

Authors

Lu Xiang¹, Shengmin Lu², Siew Young Quek³, Zhe Liu⁴, Lu Wang⁴, Meiyu Zheng⁴, Weimin Tang⁴, Ying Yang⁴

Affiliations

¹ Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321000, China.
² Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321000, China. Electronic address: lushengmin@hotmail.com.
³ Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand.
⁴ Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China.

PMID: 33067048
DOI: 10.1016/j.foodchem.2020.128226

Abstract

Octenyl succinic anhydride esterified waxy corn starches (OSAS) with five different molecular weights (MWs) were prepared by enzymatic hydrolysis and their effects on naringin solubility were studied. The MW of OSAS was found to significantly influence the amount of naringin embedded in the complex formed by self-aggregation. OSAS with medium MW (M-OSAS) formed complex with the highest naringin entrapment. This system showed an A_L type water phase solubility curve (indicating a 1:1 stoichiometric inclusion complex) and an increase of 848.83 folds in naringin solubility. Further investigation on the interactions between M-OSAS and naringin using FTIR, XRD, DSC and NMR confirmed the encapsulation of naringin into the inner cavity of M-OSAS. TEM and particle size analysis indicated the complex was spherical in shape, having a mean particle size of 257.07 nm and size distribution of 10-1000 nm. This study has provided a basis for solubility enhancement of citrus flavonoids using OSAS.

Keywords: Interactions; Molecular weight; Naringin; Octenyl succinic anhydride esterified waxy corn starches; Solubility; Structural characteristics.

MeSH terms

Esterification
Flavanones / chemistry*
Hydrolysis
Molecular Weight
Particle Size
Solubility
Starch / chemistry*
Succinic Anhydrides / chemistry*

Substances

Flavanones
Succinic Anhydrides
succinic anhydride
Starch
naringin