title: Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin.
abstract: The study used microchannel emulsification (MCE) to encapsulate quercetin in food grade oil-in-water (O/W) emulsions. A silicon microchannel plate (Model WMS 1-2) comprised of 10,300 discrete 10×104μm microslots was connected to a circular microhole with an inner diameter of 10μm. 1% (w/w) Tween 20 was used as optimized emulsifier in Milli-Q water, while 0.4mgml(-1) quercetin in different oils served as a dispersed phase. The MCE was carried by injecting the dispersed phase at 2mlh(-1). Successful emulsification was conducted below the critical dispersed phase flux, with a Sauter mean diameter of 29μm and relative span factor below 0.25. The O/W emulsions remained stable in terms of droplet coalescence at 4 and 25°C for 30days. The encapsulation efficiency of quercetin in the O/W emulsions was 80% at 4°C and 70% at 25°C during the evaluated storage period.
authors.affiliation: Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.
authors.forename: Nauman
authors.initials: N
authors.lastname: Khalid
authors.affiliation: Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan. Electronic address: isaok@affrc.go.jp.
authors.forename: Isao
authors.initials: I
authors.lastname: Kobayashi
authors.affiliation: Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
authors.forename: Marcos A
authors.initials: MA
authors.lastname: Neves
authors.affiliation: Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
authors.forename: Kunihiko
authors.initials: K
authors.lastname: Uemura
authors.affiliation: Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
authors.forename: Mitsutoshi
authors.initials: M
authors.lastname: Nakajima
authors.affiliation: Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Nabetani
mesh_terms: D002626:Chemistry, Pharmaceutical; D045703:Emulsifying Agents; D004655:Emulsions; D010938:Plant Oils; D011794:Quercetin / Q000737:chemistry*
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D010938:Plant Oils; D011794:Quercetin
keywords: Droplet generation; Emulsifiers; Microchannel emulsification; Oil-in-water emulsions; Quercetin; Stability