Lu Shenglan, Li Xueying, Wei Xunran, Huang Caihuan, Zheng Jie, Ou Shiyi, Yang Tao, Liu Fu
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
School of Pharmacy, Hainan Medical University, Haikou 571199, China.
Foods. 2023 Mar 27;12(7):1415. doi: 10.3390/foods12071415.
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.
与类黄酮等植物化学物质广为人知的生理特性相比，其物理化学性质（如表面活性）的研究较少。本研究制备并表征了一种天然槲皮素自稳定Pickering乳液。采用反溶剂沉淀法对槲皮素（二水合物形式）进行改性，并用光学显微镜、原子力显微镜、XRD和接触角对所得颗粒进行表征。发现反溶剂处理降低了槲皮素的粒径、结晶度和表面疏水性。然后，我们研究了反溶剂比例、颗粒浓度和油相分数对槲皮素颗粒稳定乳液性能的影响。此外，增加反溶剂比例（1:1~1:10）有效地提高了槲皮素颗粒的乳化性能。该乳液具有良好的储存稳定性，乳液的粒径随颗粒浓度的增加而减小，随油相比例的增加而增大。研究结果表明，经反溶剂法处理的天然槲皮素具有良好的稳定Pickering乳液的能力，该乳液在新型功能性乳液食品开发方面可能具有良好的应用前景。
