ArticleCurrent research in food science2026
Effects of high-speed shear and esterification modification on physicochemical and structural properties of cassava starch and microencapsulation for olive oils.
Article in Current research in food science, 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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Abstract
Cassava starch exhibits insufficient hydrophobicity and tends to undergo retrogradation after gelatinization, which restricts its application expansion in the field of microcapsule embedding. In this study, cassava starch was modified through high-speed shearing, esterification modification, and high-speed shearing-assisted esterification treatment. The effects on its structural properties, gelatinization characteristics, and rheological properties were investigated. The results showed that high-speed shearing treatment significantly improved the solubility, swelling power, and transparency of the starch. However, the microstructure particles were fragmented and the crystal structure was damaged, which enhanced the efficiency of subsequent esterification reactions. Therefore, compared with OSA esterification-modified starch, the composite modified cassava starch (CS) exhibited remarkable modification effects under the synergistic action of high-speed shearing and OSA. SEM results indicated significant fracture of starch particles and disintegration of the crystal structure. CS demonstrated remarkable thickening ability, achieving the highest peak viscosity (269 ± 2.81 mPa s). Three modified starches were compounded with sodium caseinate to form a wall material for loading olive oil, and microcapsules were prepared by freeze-drying. The results showed that the olive oil encapsulation efficiency of microcapsules prepared from composite modified cassava starch (CSM) was the highest (86.6 ± 1.52 %). Structural analysis confirmed that the microencapsulation process was physical embedding, without generating new chemical groups, and CSM samples exhibited a higher tendency towards crystallization. This study confirmed that high-speed shearing-OSA synergistic modification can significantly enhance the functional properties of cassava starch, providing theoretical and practical support for its application as an efficient microcapsule wall material.
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