Preparation and properties of octenyl succinate β-cyclodextrin and its application as an emulsion stabilizer

Jian-Hua Cheng; Yan-Na Hu; Zhi-Gang Luo; Weijun Chen; Hai-Ming Chen; Xi-Chun Peng

doi:10.1016/j.foodchem.2016.09.019

Preparation and properties of octenyl succinate β-cyclodextrin and its application as an emulsion stabilizer

Food Chem. 2017 Mar 1:218:116-121. doi: 10.1016/j.foodchem.2016.09.019. Epub 2016 Sep 6.

Authors

Jian-Hua Cheng¹, Yan-Na Hu², Zhi-Gang Luo³, Weijun Chen⁴, Hai-Ming Chen⁵, Xi-Chun Peng⁶

Affiliations

¹ Ministry of Education Key Laboratory of Pollution Control and Ecological Remediation for Industrial Agglomeration Area, College of Environment and Energy, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, PR China.
² School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.
³ School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China. Electronic address: zhgluo@scut.edu.cn.
⁴ College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
⁵ College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China. Electronic address: hmchen168@126.com.
⁶ Department of Food Science and Engineering, College of Science and Engineering, Jinan University, 601 Huangpu Avenue West, Guangzhou 510632, PR China.

PMID: 27719886
DOI: 10.1016/j.foodchem.2016.09.019

Abstract

The aim of this study was to synthesize and characterize the octenyl succinic-β-cyclodextrin (OS-β-CD) and assess its application as a potential emulsion stabilizer. OS-β-CD was prepared by esterifying β-CD with OSA under alkaline conditions. The properties of OS-β-CD were characterized by Fourier transform infrared, ¹³C and ¹H NMR spectroscopy, X-ray diffraction (XRD), which demonstrated that OS groups had been introduced into the β-CD molecules and most of OS substitution occurred at the C-6 hydroxyl group of glycosyl units. The properties of emulsions stabilized by β-CD and OS-β-CD were evaluated via surface and interface tensiometry, determination of the creaming index and droplet size. The results showed that emulsions stabilized by β-CD broke just after 24h storage at 25°C. The emulsions prepared by OS-β-CD with all degree of substitution (DS) possessed a smaller oil droplet size and improved storage stability compared with that of the emulsion generated using β-CD.

Keywords: Emulsion; Esterification; Octenyl succinate anhydride; β-Cyclodextrin.

MeSH terms

Emulsions / chemistry*
Magnetic Resonance Spectroscopy
Starch / chemistry
Succinates / analysis
Succinates / chemical synthesis*
X-Ray Diffraction
beta-Cyclodextrins / analysis
beta-Cyclodextrins / chemical synthesis*

Substances

Emulsions
Succinates
beta-Cyclodextrins
octenyl succinate
Starch
betadex