The degree of substitution of OSA-modified starch affects the retention and release of encapsulated mint flavour

This study explored the effect of the degree of substitution (DS) of octenyl succinic anhydride (OSA)-modified starch on the retention and release properties of spray-dried mint flavour microcapsules. The results showed that a higher DS (0.0287, 0.0379) led to greater flavour retention (86.68 %, 90.10 %). The flavour release was negatively correlated with DS during simulated oral processing. A mechanism by which DS affects flavour release was proposed. The emulsifying capacity was improved with increasing DS, thus forming an effective interface. The effective interface increased the partition coefficient, thereby reducing the release. During oral processing, a lower friction coefficient and higher microstructural stability and carrier enzymatic resistance jointly promoted interface stabilization. Data obtained using the EPI suite, a gas chromatograph, a mini traction machine, a Mastersizer analyser and confocal scanning laser microscopy validated this mechanism. This study provides a strategy for designing flavour microcapsules with high retention and slow-release properties using OSA-modified starch.