1
|
Wang G, Li J, Yan X, Meng Y, Zhang Y, Chang X, Cai J, Liu S, Ding W. Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran. Polymers (Basel) 2024; 16:868. [PMID: 38611126 PMCID: PMC11013494 DOI: 10.3390/polym16070868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 02/26/2024] [Accepted: 03/11/2024] [Indexed: 04/14/2024] Open
Abstract
To investigate the optimal delivery system of quercetin, in this paper, cellulose nanocrystals (CNCs) extracted from rice bran were used to stabilize the Pickering emulsion and Pickering emulsion gels (PEGs) with quercetin. To compare the emulsion properties, stability, antioxidation activity, encapsulation rate, and bioaccessibility of the quercetin, four emulsions of CNC Pickering emulsion (C), CNC Pickering emulsion with quercetin (CQ), CNC Pickering gel emulsion (CG), and CNC Pickering gel emulsions with quercetin (CQG) were prepared. All four emulsions exhibited elastic gel network structure and good stability. The quercetin significantly reduced the particle size, increased the stability, and improved the antioxidant capacity of CQ and CQG. Compared to C and CG, the ABTS+ radical scavenging capacities of CQ and CQG were respectively enhanced by 46.92% and 3.59%. In addition, CQG had a higher encapsulation rate at 94.57% and higher bioaccessibility (16.17) compared to CQ. This study not only indicated that CNC from rice bran could be exploited as an excellent stabilization particle for Pickering emulsions, but also provided a highly stable and bioaccessible delivery system for water-insoluble functional active factors.
Collapse
Affiliation(s)
- Guozhen Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (J.L.); (X.Y.); (Y.Z.); (X.C.); (J.C.)
| | - Jin Li
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (J.L.); (X.Y.); (Y.Z.); (X.C.); (J.C.)
| | - Xiaoqin Yan
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (J.L.); (X.Y.); (Y.Z.); (X.C.); (J.C.)
| | - Yan Meng
- School of Pharmacy, Hubei University of Chinese Medicine, Wuhan 430065, China;
| | - Yanpeng Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (J.L.); (X.Y.); (Y.Z.); (X.C.); (J.C.)
| | - Xianhui Chang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (J.L.); (X.Y.); (Y.Z.); (X.C.); (J.C.)
| | - Jie Cai
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (J.L.); (X.Y.); (Y.Z.); (X.C.); (J.C.)
| | - Shilin Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (J.L.); (X.Y.); (Y.Z.); (X.C.); (J.C.)
| |
Collapse
|