Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin.

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dc.contributor.authorNauman Khalid
dc.date.accessioned2018-10-09T06:51:15Z
dc.date.available2018-10-09T06:51:15Z
dc.date.issued2016
dc.description.abstractThe 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.en_US
dc.identifier.citationKhalid, 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))en_US
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/3178
dc.language.isoenen_US
dc.publisherFood Chemistry, Elsevieren_US
dc.subjectFood and Agricultural Scienceen_US
dc.subjectQuercetin, Microchannel emulsification, Oil-in- water emulsions, Emulsifiers, Stability, Droplet generation.en_US
dc.titleMicrochannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin.en_US
dc.typeArticleen_US
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