Work

Chitosan/OSA starch composite-stabilized Pickering emulsions: Characterization and its application in curcumin

Year: 2025

Type: article

Abstract: This study investigated the chitosan (CS)-octenyl succinic anhydride (OSA) starch complex as a stabilizer for Pickering emulsions. We examined the effects of OSA concentration (0.5wt%-2.5wt%) and viscosity (OSA1, OSA2, OSA3) on the stability and physiochemical properties of emulsion. The results showed that CS-OSA with 2.0wt% concentration OSA stabilized emulsion exhibited optimal emulsifying capacity. Contact angle analysis, FTIR spectra, and XRD were utilized to explore the stabilized mechanism of CS-OSA on emulsion, results confirmed the CS and OSA interactions, and strong adsorption of CS-OSA particles at the oil-water interface. Furthermore, CS-OSA stabilized emulsion loading curcumin were assessed, results showed curcumin loaded emulsion exhibited high stability and better antioxidant capacity than free CS during 10-day storage. Particularly CS-OSA2 stabilized emulsion exhibited better performance. The overall study offers valuable insights into the utilization of CS-OSA emulsifiers in delivery application for active small molecule.

Source: LWT

DOI: 10.1016/j.lwt.2025.117661

Authors: Limin Wang, Qianfei Jia, Yuan Li, Hui Zhao, Zijian Wu

Institutions: Tianjin University of Commerce, Ministry of Agriculture and Rural Affairs

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,240

Funder: Tianjin Science and Technology Committee