Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability.
Apigenin
Ethyl oleate
Heating pretreatment
High-pressure homogenization
O/W emulsion
Retention
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
02 2019
02 2019
Historique:
received:
10
03
2018
revised:
28
06
2018
accepted:
09
09
2018
entrez:
6
2
2019
pubmed:
6
2
2019
medline:
6
2
2020
Statut:
ppublish
Résumé
Apigenin has attracted a great interest in the food industry due to the wide range of its biological activities including antioxidant and anti-inflammatory. The encapsulation of apigenin in oil-in-water (O/W) emulsions could overcome its low solubility and lead to the development of new functional food products. The aim of this study is to formulate food-grade O/W submicron emulsions loaded with apigenin using high-pressure homogenization. Supersaturated solutions of 0.1 wt% apigenin in ethyl oleate were heated at 100 °C for 30, 60, or 120 min and the supernant after centrifugation were used as to-be-dispersed phases. An aqueous solution containing 1 wt% tween 20 was used as the continuous phase. We examined the effect of heating process of the ethyl oleate prior to emulsification and the homogenization-pressure (60-150 MPa) on the physico-chemical characteristics of the O/W emulsions immediately after formulation and during storage. Submicron O/W emulsions were formulated and the lowest average droplet diameter (d
Identifiants
pubmed: 30717028
pii: S0963-9969(18)30754-3
doi: 10.1016/j.foodres.2018.09.032
pii:
doi:
Substances chimiques
Emulsions
0
Oils
0
Oleic Acids
0
Water
059QF0KO0R
Apigenin
7V515PI7F6
ethyl oleate
Z2Z439864Y
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
953-962Informations de copyright
Copyright © 2018. Published by Elsevier Ltd.