title: Preparation and properties of octenyl succinate β-cyclodextrin and its application as an emulsion stabilizer.
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 and1H 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.
authors.affiliation: 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.
authors.forename: Jian-Hua
authors.initials: JH
authors.lastname: Cheng
authors.affiliation: School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.
authors.forename: Yan-Na
authors.initials: YN
authors.lastname: Hu
authors.affiliation: School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China. Electronic address: zhgluo@scut.edu.cn.
authors.forename: Zhi-Gang
authors.initials: ZG
authors.lastname: Luo
authors.affiliation: College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
authors.forename: Weijun
authors.initials: W
authors.lastname: Chen
authors.affiliation: College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China. Electronic address: hmchen168@126.com.
authors.forename: Hai-Ming
authors.initials: HM
authors.lastname: Chen
authors.affiliation: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, 601 Huangpu Avenue West, Guangzhou 510632, PR China.
authors.forename: Xi-Chun
authors.initials: XC
authors.lastname: Peng
mesh_terms: D004655:Emulsions / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D013213:Starch / Q000737:chemistry; D013386:Succinates / Q000032:analysis / Q000138:chemical synthesis*; D014961:X-Ray Diffraction; D047392:beta-Cyclodextrins / Q000032:analysis / Q000138:chemical synthesis*
chemical_list: D004655:Emulsions; D013386:Succinates; D047392:beta-Cyclodextrins; C028480:octenyl succinate; D013213:Starch; C031215:betadex
keywords: Emulsion; Esterification; Octenyl succinate anhydride; β-Cyclodextrin