Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer
The objective of the present study was to determine structural and in-vitro digestibility properties of esterified maca starch with citric acid (EMSC) and explore its application in oil-in-water (O/W) pickering emulsion. EMSC was prepared by esterifying native maca starch (NMS) with different concen...
Gespeichert in:
| Veröffentlicht in: | International journal of biological macromolecules 2019-08, Vol.134, p.798-806 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 806 |
|---|---|
| container_issue | |
| container_start_page | 798 |
| container_title | International journal of biological macromolecules |
| container_volume | 134 |
| creator | Lee, Yun-Kyung Chang, Yoon Hyuk |
| description | The objective of the present study was to determine structural and in-vitro digestibility properties of esterified maca starch with citric acid (EMSC) and explore its application in oil-in-water (O/W) pickering emulsion. EMSC was prepared by esterifying native maca starch (NMS) with different concentrations of citric acid (0, 10, 20, and 30%, w/w). The structural properties were characterized by SEM, FT-IR, XRD, and 13C and 1H NMR spectroscopy, which demonstrated that EMSC exhibited new ester linkages from citric acid in NMS. The in vitro digestibility results showed that EMSC had the significantly lower rapidly digestible starch contents and higher resistant starch contents compared to NMS. The properties of O/W pickering emulsion stabilized with NMS and EMSC were evaluated by microscopy, particle size, and zeta-potential. The results showed that the emulsion formed with EMSC had smaller particle size and improved stability than that formed with NMS. Therefore, EMSC could be used as source of the emulsifier or stabilizer in the food industry.
[Display omitted]
•Esterified maca starch was produced by esterification with citric acid.•Esterification affected structural and physicochemical properties of maca starch.•Resistant starch content of maca starch improved upon esterification.•Successful pickering emulsions were prepared with esterified maca starch.•Esterified starch generated smaller sized droplets with greater stability. |
| doi_str_mv | 10.1016/j.ijbiomac.2019.05.081 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2231861100</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0141813019312516</els_id><sourcerecordid>2231861100</sourcerecordid><originalsourceid>FETCH-LOGICAL-c368t-4dd1fbb72932f70dcbc3944295332110739913202abe261e2b82b73579d9f4db3</originalsourceid><addsrcrecordid>eNqFkctu1TAURS0EopfCL1QelkFSP_LyDFTxkip1AIih5cdJey5JHGynVfkgvhNf3ZYpI8v2PmufrU3IGWc1Z7y72Ne4txhm42rBuKpZW7OBPyM7PvSqYozJ52THeMOrgUt2Ql6ltC-vXcuHl-REcs5EN_Ad-fM1x83lLZqJmsVTXOgd5hioxxtIGS1OmB_oGsMKMSMkGkZaPiDiiOBpWcDQlE10t_Qe8y11ZRodNQ79EZgTNes6oTMZw0JNuS404FThUt2bAqLn1xc_3tIV3c9CXW4ozNuUDtrCPfj_hviavBjNlODN43lKvn_88O3yc3V1_enL5furysluyFXjPR-t7YWSYuyZd9ZJ1TRCtVKKkrmXSnEpmDAWRMdB2EHYXra98mpsvJWn5PzILYF_bSWnnjE5mCazQNiSFkLyoSskVqTdUepiSCnCqNeIs4kPmjN96Ejv9VNH-tCRZq0uHZXBs0ePzc7g_409lVIE744CKEnvEKJODmFx4DGCy9oH_J_HXztqqJQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2231861100</pqid></control><display><type>article</type><title>Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Lee, Yun-Kyung ; Chang, Yoon Hyuk</creator><creatorcontrib>Lee, Yun-Kyung ; Chang, Yoon Hyuk</creatorcontrib><description>The objective of the present study was to determine structural and in-vitro digestibility properties of esterified maca starch with citric acid (EMSC) and explore its application in oil-in-water (O/W) pickering emulsion. EMSC was prepared by esterifying native maca starch (NMS) with different concentrations of citric acid (0, 10, 20, and 30%, w/w). The structural properties were characterized by SEM, FT-IR, XRD, and 13C and 1H NMR spectroscopy, which demonstrated that EMSC exhibited new ester linkages from citric acid in NMS. The in vitro digestibility results showed that EMSC had the significantly lower rapidly digestible starch contents and higher resistant starch contents compared to NMS. The properties of O/W pickering emulsion stabilized with NMS and EMSC were evaluated by microscopy, particle size, and zeta-potential. The results showed that the emulsion formed with EMSC had smaller particle size and improved stability than that formed with NMS. Therefore, EMSC could be used as source of the emulsifier or stabilizer in the food industry.
[Display omitted]
•Esterified maca starch was produced by esterification with citric acid.•Esterification affected structural and physicochemical properties of maca starch.•Resistant starch content of maca starch improved upon esterification.•Successful pickering emulsions were prepared with esterified maca starch.•Esterified starch generated smaller sized droplets with greater stability.</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2019.05.081</identifier><identifier>PMID: 31102681</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Citric acid ; Citric Acid - chemistry ; Emulsifying Agents - chemistry ; Emulsions - chemistry ; Esterification ; Esters ; Hydrolysis ; In-vitro digestibility ; Lepidium - chemistry ; Maca starch ; Oils - chemistry ; Pickering emulsion ; Spectrum Analysis ; Starch - chemistry ; Starch - ultrastructure ; Thermogravimetry ; Water - chemistry</subject><ispartof>International journal of biological macromolecules, 2019-08, Vol.134, p.798-806</ispartof><rights>2019</rights><rights>Copyright © 2019. Published by Elsevier B.V.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-4dd1fbb72932f70dcbc3944295332110739913202abe261e2b82b73579d9f4db3</citedby><cites>FETCH-LOGICAL-c368t-4dd1fbb72932f70dcbc3944295332110739913202abe261e2b82b73579d9f4db3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0141813019312516$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31102681$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lee, Yun-Kyung</creatorcontrib><creatorcontrib>Chang, Yoon Hyuk</creatorcontrib><title>Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>The objective of the present study was to determine structural and in-vitro digestibility properties of esterified maca starch with citric acid (EMSC) and explore its application in oil-in-water (O/W) pickering emulsion. EMSC was prepared by esterifying native maca starch (NMS) with different concentrations of citric acid (0, 10, 20, and 30%, w/w). The structural properties were characterized by SEM, FT-IR, XRD, and 13C and 1H NMR spectroscopy, which demonstrated that EMSC exhibited new ester linkages from citric acid in NMS. The in vitro digestibility results showed that EMSC had the significantly lower rapidly digestible starch contents and higher resistant starch contents compared to NMS. The properties of O/W pickering emulsion stabilized with NMS and EMSC were evaluated by microscopy, particle size, and zeta-potential. The results showed that the emulsion formed with EMSC had smaller particle size and improved stability than that formed with NMS. Therefore, EMSC could be used as source of the emulsifier or stabilizer in the food industry.
[Display omitted]
•Esterified maca starch was produced by esterification with citric acid.•Esterification affected structural and physicochemical properties of maca starch.•Resistant starch content of maca starch improved upon esterification.•Successful pickering emulsions were prepared with esterified maca starch.•Esterified starch generated smaller sized droplets with greater stability.</description><subject>Citric acid</subject><subject>Citric Acid - chemistry</subject><subject>Emulsifying Agents - chemistry</subject><subject>Emulsions - chemistry</subject><subject>Esterification</subject><subject>Esters</subject><subject>Hydrolysis</subject><subject>In-vitro digestibility</subject><subject>Lepidium - chemistry</subject><subject>Maca starch</subject><subject>Oils - chemistry</subject><subject>Pickering emulsion</subject><subject>Spectrum Analysis</subject><subject>Starch - chemistry</subject><subject>Starch - ultrastructure</subject><subject>Thermogravimetry</subject><subject>Water - chemistry</subject><issn>0141-8130</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkctu1TAURS0EopfCL1QelkFSP_LyDFTxkip1AIih5cdJey5JHGynVfkgvhNf3ZYpI8v2PmufrU3IGWc1Z7y72Ne4txhm42rBuKpZW7OBPyM7PvSqYozJ52THeMOrgUt2Ql6ltC-vXcuHl-REcs5EN_Ad-fM1x83lLZqJmsVTXOgd5hioxxtIGS1OmB_oGsMKMSMkGkZaPiDiiOBpWcDQlE10t_Qe8y11ZRodNQ79EZgTNes6oTMZw0JNuS404FThUt2bAqLn1xc_3tIV3c9CXW4ozNuUDtrCPfj_hviavBjNlODN43lKvn_88O3yc3V1_enL5furysluyFXjPR-t7YWSYuyZd9ZJ1TRCtVKKkrmXSnEpmDAWRMdB2EHYXra98mpsvJWn5PzILYF_bSWnnjE5mCazQNiSFkLyoSskVqTdUepiSCnCqNeIs4kPmjN96Ejv9VNH-tCRZq0uHZXBs0ePzc7g_409lVIE744CKEnvEKJODmFx4DGCy9oH_J_HXztqqJQ</recordid><startdate>20190801</startdate><enddate>20190801</enddate><creator>Lee, Yun-Kyung</creator><creator>Chang, Yoon Hyuk</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20190801</creationdate><title>Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer</title><author>Lee, Yun-Kyung ; Chang, Yoon Hyuk</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-4dd1fbb72932f70dcbc3944295332110739913202abe261e2b82b73579d9f4db3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Citric acid</topic><topic>Citric Acid - chemistry</topic><topic>Emulsifying Agents - chemistry</topic><topic>Emulsions - chemistry</topic><topic>Esterification</topic><topic>Esters</topic><topic>Hydrolysis</topic><topic>In-vitro digestibility</topic><topic>Lepidium - chemistry</topic><topic>Maca starch</topic><topic>Oils - chemistry</topic><topic>Pickering emulsion</topic><topic>Spectrum Analysis</topic><topic>Starch - chemistry</topic><topic>Starch - ultrastructure</topic><topic>Thermogravimetry</topic><topic>Water - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Yun-Kyung</creatorcontrib><creatorcontrib>Chang, Yoon Hyuk</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Yun-Kyung</au><au>Chang, Yoon Hyuk</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2019-08-01</date><risdate>2019</risdate><volume>134</volume><spage>798</spage><epage>806</epage><pages>798-806</pages><issn>0141-8130</issn><eissn>1879-0003</eissn><abstract>The objective of the present study was to determine structural and in-vitro digestibility properties of esterified maca starch with citric acid (EMSC) and explore its application in oil-in-water (O/W) pickering emulsion. EMSC was prepared by esterifying native maca starch (NMS) with different concentrations of citric acid (0, 10, 20, and 30%, w/w). The structural properties were characterized by SEM, FT-IR, XRD, and 13C and 1H NMR spectroscopy, which demonstrated that EMSC exhibited new ester linkages from citric acid in NMS. The in vitro digestibility results showed that EMSC had the significantly lower rapidly digestible starch contents and higher resistant starch contents compared to NMS. The properties of O/W pickering emulsion stabilized with NMS and EMSC were evaluated by microscopy, particle size, and zeta-potential. The results showed that the emulsion formed with EMSC had smaller particle size and improved stability than that formed with NMS. Therefore, EMSC could be used as source of the emulsifier or stabilizer in the food industry.
[Display omitted]
•Esterified maca starch was produced by esterification with citric acid.•Esterification affected structural and physicochemical properties of maca starch.•Resistant starch content of maca starch improved upon esterification.•Successful pickering emulsions were prepared with esterified maca starch.•Esterified starch generated smaller sized droplets with greater stability.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>31102681</pmid><doi>10.1016/j.ijbiomac.2019.05.081</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0141-8130 |
| ispartof | International journal of biological macromolecules, 2019-08, Vol.134, p.798-806 |
| issn | 0141-8130 1879-0003 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2231861100 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Citric acid Citric Acid - chemistry Emulsifying Agents - chemistry Emulsions - chemistry Esterification Esters Hydrolysis In-vitro digestibility Lepidium - chemistry Maca starch Oils - chemistry Pickering emulsion Spectrum Analysis Starch - chemistry Starch - ultrastructure Thermogravimetry Water - chemistry |
| title | Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-09T12%3A36%3A27IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Structural%20and%20in%20vitro%20digestibility%20properties%20of%20esterified%20maca%20starch%20with%20citric%20acid%20and%20its%20application%20as%20an%20oil-in-water%20(O/W)%20pickering%20emulsion%20stabilizer&rft.jtitle=International%20journal%20of%20biological%20macromolecules&rft.au=Lee,%20Yun-Kyung&rft.date=2019-08-01&rft.volume=134&rft.spage=798&rft.epage=806&rft.pages=798-806&rft.issn=0141-8130&rft.eissn=1879-0003&rft_id=info:doi/10.1016/j.ijbiomac.2019.05.081&rft_dat=%3Cproquest_cross%3E2231861100%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2231861100&rft_id=info:pmid/31102681&rft_els_id=S0141813019312516&rfr_iscdi=true |