65
reported higher release in intestinal section and protection from adverse gastric conditions (Ahmad et al. 2019a; Ahmad et al. 2018). Starch (mainly its linear glucose
homo-polymer fraction named amylose) complexes can retain guest molecules
within or in between hollow helices in a form termed V-amylose of nanometric
dimensions (Lalush et al. 2005; Lesmes et al. 2008). There has been increasing
interest of using starch based delivery systems to encapsulate various food ingredients as reflected by the increasing number of publications during the last few years
(Hasanvand et al. 2015; Nielsen et al. 2016; Ahmad et al. 2017, 2019a).
Native starch is commonly modified to have the desired properties for different
applications including encapsulation and controlled release by physical, chemical
and enzymatic methods (Fathi et al. 2014; Wurzburg 1986). The effect of the partial
or total substitution of gum arabic (GA) with native (NA), octenyl succinic anhydride (OSA) and succinylated (SUC) sorghum starches on microencapsulation of
nutmeg oleoresin was studied using spray drying technique. Results obtained suggested that both NA and OSA starches could be considered as a good alternative to
gum arabic for microencapsulation. Some studies have reported higher encapsulation in starch derivatives like the values of encapsulation for anthocyanins were
reported higher in starch derivatives with respect to hydrolyzed native normal and
waxy maize starches. Another study showed oxidized tapioca starch has potency to
substitute for alginate as encapsulation material (Palupi and Praptiningsih 2016).
Natural starch is predominantly hydrophilic, which limits its application for
encapsulating hydrophobic food bioactives. Hydrophobic starch derivatives like
Octenyl succinylated starch (OS-starch) have therefore been developed to overcome
this drawback. The amphiphilic character of OS-starch makes it an interesting wall
material for encapsulating hydrophobic bioactive ingredients. Octenyl succinylated
starch (OS-starch) finds wide application in the food industry mainly as emulsifier,
encapsulating agent and fat replacer. OS-starch has been used for encapsulation of
coenzyme Q10, propolis and conjugated linoleic acid (CLA) (Cheuk et al. 2015;
Da-Silva et al. 2013; He et al 2016). The studies have suggested OS-starch as an
efficient encapsulating agent (Cheuk et al. 2015; Da-Silva et al. 2013; He et al. 2016).
Starch-based ingredients are also considered as excellent materials for flavor
encapsulation over the years. The four most commonly used starch-based ingredients in flavour encapsulation are porous starches, cyclodextrins (CDs), starches and
(Octenyl succinic anhydride) OSA starches. Porous starch has been reported to have
potential to encapsulate flavors by using a simple plating procedure (Zhao et al.
1996). Numerous pores on the surface and interior exhibit intensive and strong
adsorption ability to trap flavor substances tightly inside the starch molecules and
can release those adsorbed substances completely. These functions allow porous
starch to adsorb volatiles for protection and slow release. CD’s have been used for
encapsulation of lemon oil, nutraceutical monoterpenes, caraway fruit oil, garlic oil
and pine for protection (Bhandari et al. 1998, 1999; Lee et al. 2005). The CD’s have
unique structures with hydrophobic cavity and hydrophilic surfaces and form inclusion complexes with materials of low water solubility to encapsulate core ingredients entirely or partly in the internal cavities. Hydrolyzed starches like maltodextrin
have been used as wall materials for encapsulations of turmeric oleoresin, cumin
Recent Advances in the Application of Starch and Resistant Starch
reported higher release in intestinal section and protection from adverse gastric conditions (Ahmad et al. 2019a; Ahmad et al. 2018). Starch (mainly its linear glucose
homo-polymer fraction named amylose) complexes can retain guest molecules
within or in between hollow helices in a form termed V-amylose of nanometric
dimensions (Lalush et al. 2005; Lesmes et al. 2008). There has been increasing
interest of using starch based delivery systems to encapsulate various food ingredients as reflected by the increasing number of publications during the last few years
(Hasanvand et al. 2015; Nielsen et al. 2016; Ahmad et al. 2017, 2019a).
Native starch is commonly modified to have the desired properties for different
applications including encapsulation and controlled release by physical, chemical
and enzymatic methods (Fathi et al. 2014; Wurzburg 1986). The effect of the partial
or total substitution of gum arabic (GA) with native (NA), octenyl succinic anhydride (OSA) and succinylated (SUC) sorghum starches on microencapsulation of
nutmeg oleoresin was studied using spray drying technique. Results obtained suggested that both NA and OSA starches could be considered as a good alternative to
gum arabic for microencapsulation. Some studies have reported higher encapsulation in starch derivatives like the values of encapsulation for anthocyanins were
reported higher in starch derivatives with respect to hydrolyzed native normal and
waxy maize starches. Another study showed oxidized tapioca starch has potency to
substitute for alginate as encapsulation material (Palupi and Praptiningsih 2016).
Natural starch is predominantly hydrophilic, which limits its application for
encapsulating hydrophobic food bioactives. Hydrophobic starch derivatives like
Octenyl succinylated starch (OS-starch) have therefore been developed to overcome
this drawback. The amphiphilic character of OS-starch makes it an interesting wall
material for encapsulating hydrophobic bioactive ingredients. Octenyl succinylated
starch (OS-starch) finds wide application in the food industry mainly as emulsifier,
encapsulating agent and fat replacer. OS-starch has been used for encapsulation of
coenzyme Q10, propolis and conjugated linoleic acid (CLA) (Cheuk et al. 2015;
Da-Silva et al. 2013; He et al 2016). The studies have suggested OS-starch as an
efficient encapsulating agent (Cheuk et al. 2015; Da-Silva et al. 2013; He et al. 2016).
Starch-based ingredients are also considered as excellent materials for flavor
encapsulation over the years. The four most commonly used starch-based ingredients in flavour encapsulation are porous starches, cyclodextrins (CDs), starches and
(Octenyl succinic anhydride) OSA starches. Porous starch has been reported to have
potential to encapsulate flavors by using a simple plating procedure (Zhao et al.
1996). Numerous pores on the surface and interior exhibit intensive and strong
adsorption ability to trap flavor substances tightly inside the starch molecules and
can release those adsorbed substances completely. These functions allow porous
starch to adsorb volatiles for protection and slow release. CD’s have been used for
encapsulation of lemon oil, nutraceutical monoterpenes, caraway fruit oil, garlic oil
and pine for protection (Bhandari et al. 1998, 1999; Lee et al. 2005). The CD’s have
unique structures with hydrophobic cavity and hydrophilic surfaces and form inclusion complexes with materials of low water solubility to encapsulate core ingredients entirely or partly in the internal cavities. Hydrolyzed starches like maltodextrin
have been used as wall materials for encapsulations of turmeric oleoresin, cumin
Recent Advances in the Application of Starch and Resistant Starch