期刊
FOOD RESEARCH INTERNATIONAL
卷 114, 期 -, 页码 30-37出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.07.062
关键词
Quercetin; Protein; Excipient emulsions; Solubility; Stability; Bioaccessibility
资金
- National Natural Science Foundation of China [31601468, 21766018]
- Key Project of Natural Science Foundation of Jiangxi Province, China [20171ACB20005]
- Open Project Program of State Key Laboratory of Food Science and Technology, Nanchang University [SKLF-ZZB-201717]
- Postgraduate Innovation Fund of Jiangxi Province [YC2017-B010]
- Postgraduate Innovation Fund of Nanchang University [CX2017146]
Emulsion-based excipient foods were developed to improve the bioaccessibility of an important hydrophobic nutraceutical: quercetin. Protein-stabilized oil-in-water excipient emulsions were prepared using sodium case-mate, whey protein isolate, or soy protein isolate as an emulsifier. These emulsions were then mixed with powdered quercetin and heated to simulate a cooking process. The excipient emulsions had relatively small droplet sizes (d < 270 nm) and remained stable against coalescence after exposure to boiling (100 degrees C for 60 min). In particular, casein was shown to be better at adsorbing to oil-water interface and contributed to a more stable interfacial layer than the other two proteins. Quercetin was solubilized in the emulsions during heating, which may be attributed to dissolution in the oil phase and complexation with proteins. There were appreciable differences in quercetin bioaccessibility in excipient emulsions stabilized by different emulsifiers (approximate to 74% for casein, 54% for whey protein, 22% for soy protein, and 58% for Tween). This study suggests that milk proteins may be natural alternatives to synthetic surfactants for forming stable excipient emulsions capable of enhancing nutraceutical bioaccessibility.
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