Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness

Chiu, Natalie; Tarrega, Amparo; Parmenter, Christopher D.J.; Hewson, Emma Louise; Wolf, Bettina; Fisk, Ian D.

Abstract

Sodium (salt) was encapsulated within the inner water phase of w1/o/w2 food emulsions externally stabilised by starch particles with the ultimate aim of enhancing saltiness perception. The physical properties of the starch particles were modified by octenyl succinic anhydride (OSA) treatment (0 - 3 %) to vary the degree of hydrophobicity of the emulsifying starch. During oral processing native salivary amylase hydrolysed the starch and destabilised the o/w emulsion releasing the inner w/o phase and subsequently sodium into the oral cavity, resulting in a salty taste. Whilst increasing OSA treatment levels increased the stability of the emulsion, intermediate or low levels of starch modification resulted in enhanced saltiness. It is therefore proposed that 1.5% OSA modified starch is optimal for sodium delivery and 2% OSA modified starch is optimal for sodium delivery in systems that require greater process stability. It is also shown that sodium release was further enhanced by oral processing and was positively correlated with native amylase activity. The results demonstrate a promising new approach for the reduction of salt or sugar in emulsion based foods.

Citation

Chiu, N., Tarrega, A., Parmenter, C. D., Hewson, E. L., Wolf, B., & Fisk, I. D. (in press). Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness. Food Hydrocolloids, 69, https://doi.org/10.1016/j.foodhyd.2017.03.002

• Journal Article Type: Article
• Acceptance Date: Mar 1, 2017
• Online Publication Date: Mar 31, 2017
• Deposit Date: Mar 2, 2017
• Publicly Available Date: Mar 31, 2017
• Journal: Food Hydrocolloids
• Print ISSN: 0268-005X
• Electronic ISSN: 1873-7137
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 69
• DOI: https://doi.org/10.1016/j.foodhyd.2017.03.002
• Keywords: OSA starch; sodium encapsulation; salt reduction; emulsion; control release; sodium perception
• Public URL: https://nottingham-repository.worktribe.com/output/852981
• Publisher URL: http://www.sciencedirect.com/science/article/pii/S0268005X17303612