School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
J Agric Food Chem. 2011 Mar 23;59(6):2636-45. doi: 10.1021/jf1041855. Epub 2011 Feb 18.
It has been shown that some common food flavonoids can act as excellent stabilizers of oil-in-water emulsions through their adsorption as water-insoluble particles to the surface of the oil droplets, i.e., Pickering emulsions are formed. Flavonoids covering a wide range of octanol-water partition coefficients (P) were screened for emulsification behavior by low shear mixing of flavonoid+n-tetradecane in a vortex mixer. Most flavonoids with very high or very low P values were not good emulsifiers, although there were exceptions, such as tiliroside, which is very insoluble in water. When a high shear jet homogenizer was used with 20 vol% oil in the presence of 1 mM tiliroside, rutin, or naringin, much finer emulsions were produced: the average droplet sizes (d32) were 16, 6, and 5 μm, respectively. These results may be highly significant with respect to the delivery of such insoluble compounds to the gut, as well as their digestion and absorption.
已证明，一些常见的食物类黄酮可以通过吸附在油滴表面形成不溶于水的颗粒来充当出色的水包油乳液稳定剂，即形成 Pickering 乳液。通过在涡旋混合器中混合黄酮+正十四烷，用低剪切力筛选出一系列具有较宽辛醇-水分配系数（P）的类黄酮，以研究其乳化行为。大多数 P 值非常高或非常低的类黄酮都不是良好的乳化剂，尽管也有例外，例如在水中极难溶解的三叶豆紫檀苷。当使用高剪切射流匀浆机并在存在 1mM 三叶豆紫檀苷、芦丁或柚皮苷的情况下以 20vol%的油时，会产生更精细的乳液：平均粒径（d32）分别为 16、6 和 5μm。就将这些不溶性化合物递送到肠道以及它们的消化和吸收而言，这些结果可能具有重要意义。
