title: Particle-stabilizing effects of flavonoids at the oil-water interface.
abstract: It has been shown that some common food flavonoids can act as excellent stabilizers of oil-in-water emulsions through their adsorption as water-insoluble particles to the surface of the oil droplets, i.e., Pickering emulsions are formed. Flavonoids covering a wide range of octanol-water partition coefficients (P) were screened for emulsification behavior by low shear mixing of flavonoid+n-tetradecane in a vortex mixer. Most flavonoids with very high or very low P values were not good emulsifiers, although there were exceptions, such as tiliroside, which is very insoluble in water. When a high shear jet homogenizer was used with 20 vol% oil in the presence of 1 mM tiliroside, rutin, or naringin, much finer emulsions were produced: the average droplet sizes (d32) were 16, 6, and 5 μm, respectively. These results may be highly significant with respect to the delivery of such insoluble compounds to the gut, as well as their digestion and absorption.
authors.affiliation: School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
authors.forename: Zijun
authors.initials: Z
authors.lastname: Luo
authors.forename: Brent S
authors.initials: BS
authors.lastname: Murray
authors.forename: Anida
authors.initials: A
authors.lastname: Yusoff
authors.forename: Michael R A
authors.initials: MR
authors.lastname: Morgan
authors.forename: Malcolm J W
authors.initials: MJ
authors.lastname: Povey
authors.forename: Andrea J
authors.initials: AJ
authors.lastname: Day
mesh_terms: D004655:Emulsions / Q000737:chemistry; D005419:Flavonoids / Q000737:chemistry*; D009821:Oils / Q000737:chemistry*; D010316:Particle Size; D012995:Solubility; D013499:Surface Properties; D014867:Water / Q000737:chemistry*
chemical_list: D004655:Emulsions; D005419:Flavonoids; D009821:Oils; D014867:Water