{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T22:39:02Z","timestamp":1790635142964,"version":"4.1.0"},"reference-count":34,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2022,10,17]],"date-time":"2022-10-17T00:00:00Z","timestamp":1665964800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of Zhejiang Province","award":["LY22C200007"],"award-info":[{"award-number":["LY22C200007"]}]},{"name":"National Natural Science Foundation of Zhejiang Province","award":["2022A0140"],"award-info":[{"award-number":["2022A0140"]}]},{"name":"National Natural Science Foundation of Zhejiang Province","award":["31901616"],"award-info":[{"award-number":["31901616"]}]},{"name":"National Natural Science Foundation of Zhejiang Province","award":["202201"],"award-info":[{"award-number":["202201"]}]},{"name":"National Natural Science Foundation of Ningxia Province","award":["LY22C200007"],"award-info":[{"award-number":["LY22C200007"]}]},{"name":"National Natural Science Foundation of Ningxia Province","award":["2022A0140"],"award-info":[{"award-number":["2022A0140"]}]},{"name":"National Natural Science Foundation of Ningxia Province","award":["31901616"],"award-info":[{"award-number":["31901616"]}]},{"name":"National Natural Science Foundation of Ningxia Province","award":["202201"],"award-info":[{"award-number":["202201"]}]},{"name":"National Natural Science Foundation of China","award":["LY22C200007"],"award-info":[{"award-number":["LY22C200007"]}]},{"name":"National Natural Science Foundation of China","award":["2022A0140"],"award-info":[{"award-number":["2022A0140"]}]},{"name":"National Natural Science Foundation of China","award":["31901616"],"award-info":[{"award-number":["31901616"]}]},{"name":"National Natural Science Foundation of China","award":["202201"],"award-info":[{"award-number":["202201"]}]},{"name":"Introducing talents in urgent need in key supporting areas of Shandong Province","award":["LY22C200007"],"award-info":[{"award-number":["LY22C200007"]}]},{"name":"Introducing talents in urgent need in key supporting areas of Shandong Province","award":["2022A0140"],"award-info":[{"award-number":["2022A0140"]}]},{"name":"Introducing talents in urgent need in key supporting areas of Shandong Province","award":["31901616"],"award-info":[{"award-number":["31901616"]}]},{"name":"Introducing talents in urgent need in key supporting areas of Shandong Province","award":["202201"],"award-info":[{"award-number":["202201"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 \u00b1 0.14% to 89.03 \u00b1 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p &gt; 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.<\/jats:p>","DOI":"10.3390\/molecules27206955","type":"journal-article","created":{"date-parts":[[2022,10,18]],"date-time":"2022-10-18T00:31:01Z","timestamp":1666053061000},"page":"6955","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch"],"prefix":"10.3390","volume":"27","author":[{"given":"Yuxue","family":"Zheng","sequence":"first","affiliation":[{"name":"Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China"},{"name":"College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China"},{"name":"Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huiling","family":"Zhang","sequence":"additional","affiliation":[{"name":"Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0101-6605","authenticated-orcid":false,"given":"Xiaobo","family":"Wei","sequence":"additional","affiliation":[{"name":"Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3153-0648","authenticated-orcid":false,"given":"Haitian","family":"Fang","sequence":"additional","affiliation":[{"name":"Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinhu","family":"Tian","sequence":"additional","affiliation":[{"name":"College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China"},{"name":"Ningbo Research Institute, Zhejiang University, Ningbo 315100, China"},{"name":"Food and Healthy Researcher Center, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,10,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109035","DOI":"10.1016\/j.foodres.2020.109035","article-title":"Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bio-accessibility and applications","volume":"132","author":"Jiang","year":"2020","journal-title":"Food Res. 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