title: Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: Preparation, characterization, and antibrowning effects in apple juice.
abstract: The aim of this study is to improve artocarpanone solubility by developing an O/W microemulsion with the evaluation of its antibrowning effects. The chemical and physical stabilities as well as antibrowning effects in apple juice were also evaluated. The formulation of artocarpanone microemulsion consisted of 4% w/w of ethyl butyrate, 10.67% w/w of Tween 80, 5.33% w/w of polyethylene glycol 400, and 80% w/w of water, with a maximum solubility of artocarpanone up to 10.54 ± 0.01 mg/mL, at least 3000-folds increase in solubility compared that in water. Encapsulating artocarpanone and ascorbic acid (VC) into microemulsion simultaneously decreased modest artocarpanone solubility whereas improving its stability in long-term storage. Blank, artocarpanone and artocarpanone-Vc-loaded microemulsions demonstrated steadily during accelerated and long-term storage. Artocarpanone-Vc-loaded microemulsion showed strong antibrowning effects in apple juice at room temperature in 24h, suggesting that artocarpanone-Vc-loaded microemulsion is a good antibrowning agent for apple juices.
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
authors: Xue
authors: X
authors: Dong
authors: College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang Provience, PR China.
authors: Qin
authors: Q
authors: Zhu
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
authors: Yaqing
authors: Y
authors: Dai
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
authors: Jianfei
authors: J
authors: He
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
authors: Hongyang
authors: H
authors: Pan
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
authors: Jie
authors: J
authors: Chen
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China. Electronic address: zzpsea@jiangnan.edu.cn.
authors: Zong-Ping
authors: ZP
authors: Zheng
mesh_terms: D001205:Ascorbic Acid / Q000737:chemistry*; D001628:Beverages; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry; D047309:Flavones / Q000737:chemistry* / Q000494:pharmacology; D005524:Food Technology / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D015416:Maillard Reaction / Q000187:drug effects*; D027845:Malus / Q000737:chemistry*; D011092:Polyethylene Glycols / Q000737:chemistry; D011136:Polysorbates; D012995:Solubility; D014867:Water / Q000737:chemistry
chemical_list: D004655:Emulsions; D047309:Flavones; D011136:Polysorbates; C513884:artocarpanone; D014867:Water; D011092:Polyethylene Glycols; D001205:Ascorbic Acid
keywords: Antibrowning; Artocarpanone; Characterization; Microemulsions; Preparation