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Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin

Khalid, Nauman, Kobayashi, Isao, Neves, Marcos A., Uemura, Kunihiko, Nakajima, Mitsutoshi and Nabetani, Hiroshi 2016, Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin, Food chemistry, vol. 212, pp. 27-34, doi: 10.1016/j.foodchem.2016.05.154.

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Title Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin
Author(s) Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Kobayashi, Isao
Neves, Marcos A.
Uemura, Kunihiko
Nakajima, Mitsutoshi
Nabetani, Hiroshi
Journal name Food chemistry
Volume number 212
Start page 27
End page 34
Total pages 8
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2016-12-01
ISSN 0308-8146
1873-7072
Keyword(s) quercetin
microchannel emulsification
oil-in-water emulsions
emulsifiers
stability
droplet generation
Summary The study used microchannel emulsification (MCE) to encapsulate quercetin in food grade oil-in-water (O/W) emulsions. A silicon microchannel plate (Model WMS 1-2) comprised of 10,300 discrete 10 × 104 μm microslots was connected to a circular microhole with an inner diameter of 10 μm. 1% (w/w) Tween 20 was used as optimized emulsifier in Milli-Q water, while 0.4 mg ml-1 quercetin in different oils served as a dispersed phase. The MCE was carried by injecting the dispersed phase at 2 ml h-1. Successful emulsification was conducted below the critical dispersed phase flux, with a Sauter mean diameter of 29 μm and relative span factor below 0.25. The O/W emulsions remained stable in terms of droplet coalescence at 4 and 25 °C for 30 days. The encapsulation efficiency of quercetin in the O/W emulsions was 80% at 4 °C and 70% at 25 °C during the evaluated storage period.
Language eng
DOI 10.1016/j.foodchem.2016.05.154
Field of Research 090802 Food Engineering
100703 Nanobiotechnology
Socio Economic Objective 860105 Nutraceuticals and Functional Foods
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086029

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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Created: Fri, 09 Sep 2016, 12:23:02 EST

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