Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying

Yunia Verónica García-Tejeda; Yolanda Salinas-Moreno; Víctor Barrera-Figueroa; Fernando Martínez-Bustos

doi:10.1007/s13197-018-3145-7

Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying

Yunia Verónica García-Tejeda, Yolanda Salinas-Moreno, Víctor Barrera-Figueroa, Fernando Martínez-Bustos

Unidad Profesional Interdisciplinaria de Ingeniería y Tecnologías Avanzadas (UPIITA)

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14 Scopus citations

Abstract

The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2θ = 13.1°, 19.8° and 22.4°. The results revealed that SNMS and SWMS had almost the same encapsulation productivity (EP); SNMS showed the best performance because its EP was higher (95%) than in SWMS (90%). The stability of microcapsules produced with SNMS showed the highest anthocyanin retention after storage in the water activity (a_w) range of 0.11–0.94 at 40 °C.

Original language	English
Pages (from-to)	2279-2287
Number of pages	9
Journal	Journal of Food Science and Technology
Volume	55
Issue number	6
DOIs	https://doi.org/10.1007/s13197-018-3145-7
State	Published - 1 Jun 2018

Keywords

OSA starch
Purple maize anthocyanins
Spray-drying
Stability

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10.1007/s13197-018-3145-7

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title = "Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying",

abstract = "The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2θ = 13.1°, 19.8° and 22.4°. The results revealed that SNMS and SWMS had almost the same encapsulation productivity (EP); SNMS showed the best performance because its EP was higher (95%) than in SWMS (90%). The stability of microcapsules produced with SNMS showed the highest anthocyanin retention after storage in the water activity (aw) range of 0.11–0.94 at 40 °C.",

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author = "Garc{\'i}a-Tejeda, {Yunia Ver{\'o}nica} and Yolanda Salinas-Moreno and V{\'i}ctor Barrera-Figueroa and Fernando Mart{\'i}nez-Bustos",

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doi = "10.1007/s13197-018-3145-7",

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Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying. / García-Tejeda, Yunia Verónica; Salinas-Moreno, Yolanda; Barrera-Figueroa, Víctor et al.
In: Journal of Food Science and Technology, Vol. 55, No. 6, 01.06.2018, p. 2279-2287.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying

AU - García-Tejeda, Yunia Verónica

AU - Salinas-Moreno, Yolanda

AU - Barrera-Figueroa, Víctor

AU - Martínez-Bustos, Fernando

PY - 2018/6/1

Y1 - 2018/6/1

N2 - The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2θ = 13.1°, 19.8° and 22.4°. The results revealed that SNMS and SWMS had almost the same encapsulation productivity (EP); SNMS showed the best performance because its EP was higher (95%) than in SWMS (90%). The stability of microcapsules produced with SNMS showed the highest anthocyanin retention after storage in the water activity (aw) range of 0.11–0.94 at 40 °C.

AB - The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2θ = 13.1°, 19.8° and 22.4°. The results revealed that SNMS and SWMS had almost the same encapsulation productivity (EP); SNMS showed the best performance because its EP was higher (95%) than in SWMS (90%). The stability of microcapsules produced with SNMS showed the highest anthocyanin retention after storage in the water activity (aw) range of 0.11–0.94 at 40 °C.

KW - OSA starch

KW - Purple maize anthocyanins

KW - Spray-drying

KW - Stability

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DO - 10.1007/s13197-018-3145-7

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SN - 0022-1155

VL - 55

SP - 2279

EP - 2287

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 6

ER -

Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying

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Keywords

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