Fabricating Zein-OSA Starch Complexes as Multifunctional Carriers for Carrot Oil.

Lei Chen, Bin Li, Zhanhang Ye, Yexin Shen, Hui Teng, Yanan Zhao

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Lei ChenCollege of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China.

Bin LiCollege of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China.

Zhanhang YeCollege of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China.

Yexin ShenCollege of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China.

Hui TengCollege of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China.

Yanan ZhaoCollege of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China.

Funding

Guangdong Basic and Applied Basic Research Foundation 2023A1515110700Guangdong Basic and Applied Basic Research Foundation 2025A1515011823National Natural Science Foundation of China 32402077Youth S&T Talent Support Programme of Guangdong Provincial Association for Science and Technology SKXRC2025387

6 · The paper itself

Abstract

This study tackles the stabilization and delivery challenges of oxidation-prone carrot oil by engineering tailored Zein-OSA starch hybrid complexes. The influence of complex mass ratios (1:2, 1:1, 2:1) on key structural, colloidal, and functional properties was meticulously evaluated. The complexes were analyzed through spectroscopy, thermal methods, and microscopy. Derived emulsions were assessed for stability under environmental stresses (pH, salts, storage), alongside their rheological behavior and aroma retention. The 1:1 complex emerged with optimal molecular compatibility, thermal stability, and barrier properties. In emulsions, the 1:2 formulation provided the most uniform droplets and superior salt tolerance, while the 1:1 ratio yielded the best pH stability. All emulsions were shear-thinning. Microencapsulation effectively converted the emulsion into a stable, free-flowing powder. This work demonstrates a rational approach to designing robust plant-based delivery systems for protecting and improving the functionality of sensitive lipophilic ingredients in practical applications.

Indexed as

carrot oilemulsionOSA starchZein

Identifiers

PMID41683023

DOI10.3390/foods15030435

PMCPMC12897285

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