槲皮素
乳状液
皮克林乳液
结晶度
粒径
化学工程
材料科学
粒子(生态学)
接触角
色谱法
化学
有机化学
复合材料
海洋学
抗氧化剂
工程类
地质学
作者
Shenglan Lu,Xueying Li,Xunran Wei,Caihuan Huang,Jie Zheng,Shiyi Ou,Tao Yang,Fu Liu
出处
期刊:Foods
[MDPI AG]
日期:2023-03-27
卷期号:12 (7): 1415-1415
被引量:1
标识
DOI:10.3390/foods12071415
摘要
In contrast to their well-known physiological properties, phytochemicals, such as flavonoids, have been less frequently examined for their physiochemical properties (e.g., surface activity). A natural quercetin self-stabilizing Pickering emulsion was fabricated and characterized in the present study. The antisolvent precipitation method was used to modify quercetin (in dihydrate form), and the obtained particles were characterized by light microscope, atom force microscope, XRD, and contact angle. The antisolvent treatment was found to reduce the particle size, crystallinity, and surface hydrophobicity of quercetin. We then examined the effects of the antisolvent ratio, particle concentration, and oil fraction on the properties of the quercetin particle-stabilized emulsions. In addition, increasing the antisolvent ratio (1:1~1:10) effectively improved the emulsification performance of the quercetin particles. The emulsion showed good storage stability, and the particle size of the emulsion decreased with the rising particle concentration and increased with the rising oil phase ratio. The findings indicate that natural quercetin treated with antisolvent method has a good ability to stabilize Pickering emulsion, and this emulsion may have good prospective application potential for the development of novel and functional emulsion foods.
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