Construction and digestive characterization of emulsions stabilized with octenyl succinic anhydride–modified curdlan

Abstract To expand the scope of application of the insoluble polysaccharide curdlan (CUR), this study modified CUR with octenyl succinic anhydride (OSA) and evaluated the performance of the emulsion formed from the modified CUR derivative. Fourier transform infrared spectroscopy, differential scanning calorimetry, and X‐ray diffraction analysis showed that properties such as the molecular structure, crystallinity, and hydrophobicity of the OSA‐modified CUR (COSA) changed significantly compared with those of the original CUR, indicating that the hydroxyl group of CUR was successfully replaced by OSA. Subsequently, a stable oil‐in‐water emulsion system of COSA loaded with curcumin was established. The stability of the emulsions was evaluated by analyzing their microstructure, rheological properties, and curcumin retention. The digestion characteristics of the emulsions were evaluated by in vitro simulated digestion experiments, and the COSA emulsion had higher stability and was better able to improve the chemical stability of curcumin compared to CUR. The OSA grafting resulted in emulsions with higher curcumin release rates and antioxidant capacities. These results indicate that COSA has the potential to be used as an encapsulating material for lipophilic nutrient emulsions and provides theoretical support for expanding the applications of chemically modified CUR derivatives.