Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin.
Loading...
Date
2016
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Food Chemistry, Elsevier
Abstract
The study used microchannel emulsification (MCE) to encapsulate quercetin in food grade oil-in-water (O/W) emulsions. A silicon microchannel plate (Model WMS 1-2) comprised of 10,300 discrete 10 × 104 μm microslots was connected to a circular microhole with an inner diameter of 10 μm. 1% (w/w) Tween 20 was used as optimized emulsifier in Milli-Q water, while 0.4 mg ml−1 quercetin in different oils served as a dispersed phase. The MCE was carried by injecting the dispersed phase at 2 ml h−1. Successful emulsification was conducted below the critical dispersed phase flux, with a Sauter mean diameter of 29 μm and relative span factor below 0.25. The O/W emulsions remained stable in terms of droplet coalescence at 4 and 25 °C for 30 days. The encapsulation efficiency of quercetin in the O/W emulsions was 80% at 4 °C and 70% at 25 °C during the evaluated storage period.
Description
Keywords
Food and Agricultural Science, Quercetin, Microchannel emulsification, Oil-in- water emulsions, Emulsifiers, Stability, Droplet generation.
Citation
Khalid, N., Kobayashi, I., Neves, M. A., Uemura, K.,Nakajima M., & Nabetani, H. (2016). Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin. Food Chemistry, 212, 27-34. (Nauman Khalid (SFAS), JCR LISTED (IF:4:05))