Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Pastoral Ecology Laboratory, Institute of Arid Land (IRA), Medenine 4119, Tunisia.
Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Laboratory of Environmental Bioprocess, Center of Biotechnology of Sfax (CBS), B.P. 1177, Sfax 3018, Tunisia.
Food Res Int. 2019 Feb;116:953-962. doi: 10.1016/j.foodres.2018.09.032. Epub 2018 Sep 11.
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) was 169 ± 2.082 nm with a polydispersity index (PDI) of 0.06 ± 0.002. After 30 days of storage at 4 °C, the O/W emulsion formulated remained physically stable with little change in their d and PDI values. The preheat treatment of ethyl oleate, affected the initial loaded apigenin concentration but hardly affected the physico-chemical stability of O/W emulsions. However, HPLC analysis demonstrated that the emulsification pressure was a relevant parameter affecting apigenin retention during the storage of O/W emulsions. Apigenin degradation in ethyl oleate O/W emulsions followed zero order kinetics and about 91.5-93.5% of apigenin could be retained in O/W emulsions after 30 days of storage.
由于其广泛的生物活性，包括抗氧化和抗炎作用，芹黄素在食品工业中引起了极大的兴趣。将芹黄素包封在油包水（O/W）乳液中可以克服其低溶解度，并导致新的功能性食品产品的开发。本研究的目的是使用高压匀质法配制含有芹黄素的食品级 O/W 亚微米乳液。将 0.1wt%芹黄素在油酸乙酯中的过饱和溶液在 100°C 下加热 30、60 或 120min，然后将离心后的上清液作为待分散相。含有 1wt%吐温 20 的水溶液用作连续相。我们考察了乳化前油酸乙酯的加热过程以及匀质压力（60-150MPa）对乳液配方后即刻和储存期间 O/W 乳液的物理化学性质的影响。配制了亚微米 O/W 乳液，最低平均粒径（d）为 169±2.082nm，多分散指数（PDI）为 0.06±0.002。在 4°C 下储存 30 天后，O/W 乳液仍保持物理稳定性，d 和 PDI 值几乎没有变化。油酸乙酯的预热处理影响初始负载的芹黄素浓度，但几乎不影响 O/W 乳液的物理化学稳定性。然而，HPLC 分析表明，乳化压力是影响 O/W 乳液储存期间芹黄素保留的相关参数。芹黄素在油酸乙酯 O/W 乳液中的降解遵循零级动力学，在储存 30 天后，O/W 乳液中可保留约 91.5-93.5%的芹黄素。
