Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran

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成果类型：

期刊论文

作者：

Wang, Guozhen*;Li, Jin;Yan, Xiaoqin;Meng, Yan;Zhang, Yanpeng;...

通讯作者：

Wang, Guozhen;Ding, WP;Liu, SL

作者机构：

[Yan, Xiaoqin; Ding, Wenping; Zhang, Yanpeng; Cai, Jie; Wang, Guozhen; Li, Jin; Wang, GZ; Chang, Xianhui] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Meng, Yan] Hubei Univ Chinese Med, Sch Pharm, Wuhan 430065, Peoples R China.

[Liu, SL; Liu, Shilin] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.

通讯机构：

[Ding, WP ; Wang, GZ] W

[Liu, SL ] H

Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.

语种：

英文

关键词：

rice bran;cellulose nanocrystals;Pickering emulsion;gel emulsification;quercetin;bioaccessibility

期刊：

Polymers

ISSN：

2073-4360

年：

2024

卷：

期：

页码：

868-

DOI：

10.3390/polym16070868

基金类别：

This research was funded by the Science and Technology Research Project of the Hubei Provincial Department of Education (D20211605) and the National Natural Science Foundation of China (Grant Nos. U21A20297).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

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 struct...

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Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran

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