Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Emulsion Preparation
2.3. Microstructure of Emulsion
2.4. Zeta-Potential
2.5. Rheology Analysis
2.6. Freeze-Thaw Protocol
2.7. Creaming Index
2.8. FT-IR Analysis
2.9. Measurement of Quercetin Encapsulation Efficiency
2.10. In Vitro Gastrointestinal Digestion
2.11. Statistical Analysis
3. Results and Discussion
3.1. FT-IR Spectrometer Analysis of SPI/Pectin Complex and Olive oil-SPI/Pectin Emulsion
3.2. Zeta-Potential of SPI/Pectin Complex and Olive Oil-SPI/Pectin Emulsion.
3.3. Microstructure and Particle Size Distribution of Olive oil-SPI/Pectin Emulsion
3.4. Rheological Behavior of Oil-SPI/Pectin Emulsion
3.5. Storage Stability and Freeze-Thaw Stability of Olive Oil-SPI/Pectin Emulsion
3.6. FT-IR Spectrometer Analysis of Olive Oil-SPI/Pectin Emulsion with Embedded Quercetin
3.7. Microstructure and Encapsulation Efficiency of Olive Oil-SPI/Pectin Emulsions with Embedded Quercetin
3.8. Rheological Behavior of Olive Oil-SPI/Pectin Emulsion with Embedded Quercetin
3.9. Bioavailability Analysis of Quercetin Stabilized by Olive Oil-SPI/Pectin Emulsion
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Simulated Digestion | In Vitro Gastrointestinal Digestion | ||||
---|---|---|---|---|---|
Samples | Pure Olive Oil | HQpH3.0 | HQpH7.0 | HQpH7.5 | HQpH9.0 |
Release rate (%) of free fatty acids | 29.40 | 16.35 | 15.40 | 13.50 | 11.75 |
Before Digestion | After Digestion | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
Samples | Pure Oil | HQpH3.0 | HQpH7.0 | HQpH7.5 | HQpH9.0 | Pure Oil | HQpH3.0 | HQpH7.0 | HQpH7.5 | HQpH9.0 |
Retention rate of quercetin% | 100.00 | 77.39 | 74.01 | 72.50 | 69.10 | 98.25 | 69.59 | 58.52 | 66.80 | 66.33 |
Bioavailability% | - | - | - | - | - | 1.75 | 7.80 | 15.49 | 5.70 | 2.77 |
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Wang, Q.; Wei, H.; Deng, C.; Xie, C.; Huang, M.; Zheng, F. Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion. Foods 2020, 9, 123. https://doi.org/10.3390/foods9020123
Wang Q, Wei H, Deng C, Xie C, Huang M, Zheng F. Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion. Foods. 2020; 9(2):123. https://doi.org/10.3390/foods9020123
Chicago/Turabian StyleWang, Qiang, Huaheng Wei, Chaofang Deng, Chenjing Xie, Meigui Huang, and Fuping Zheng. 2020. "Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion" Foods 9, no. 2: 123. https://doi.org/10.3390/foods9020123