Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems.
The purpose of this work was to elucidate the effects of citrus oil type on polymethoxyflavone (PMF) solubility and on the physicochemical properties of PMF-loaded emulsion-based delivery systems. Citrus oils were extracted from mandarin, orange, sweet orange, and bergamot. The major constituents were determined by GC/MS: sweet orange oil (97.4% d-limonene); mandarin oil (72.4% d-limonene); orange oil (67.2% d-limonene); and bergamot oil (34.6% linalyl acetate and 25.3% d-limonene). PMF-loaded emulsions were fabricated using 10% oil phase (containing 0.1% w/v nobiletin or tangeretin) and 90% aqueous phase (containing 1% w/v Tween 80) using high-pressure homogenization. Delivery systems prepared using mandarin oil had the largest mean droplet diameters (386 or 400 nm), followed by orange oil (338 or 390 nm), bergamot oil (129 or 133 nm), and sweet orange oil (122 or 126 nm) for nobiletin- or tangeretin-loaded emulsions, respectively. The optical clarity of the emulsions increased with decreasing droplet size due to reduced light scattering. The viscosities of the emulsions (with or without PMFs) were similar (1.3 to 1.4 mPa·s), despite appreciable differences in oil phase viscosity. The loading capacity and encapsulation efficiency of the emulsions depended on carrier oil type, with bergamot oil giving the highest loading capacity. In summary, differences in the composition and physical characteristics of citrus oils led to PMF-loaded emulsions with different encapsulation and physicochemical characteristics. These results will facilitate the rational design of emulsion-based delivery systems for encapsulation of PMFs and other nutraceuticals in functional foods and beverages.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China.
Ying
Y
Yang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China.
Chengying
C
Zhao
State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.|Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States.
Jingjing
J
Chen
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China.
Guifang
G
Tian
Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States.
David Julian
http://orcid.org/0000-0002-9016-1291
DJ
McClements
Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States.
Hang
http://orcid.org/0000-0001-6194-2796
H
Xiao
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China.
Jinkai
http://orcid.org/0000-0002-8166-0048
J
Zheng
D002957:Citrus / Q000737:chemistry*; D016503:Drug Delivery Systems / Q000295:instrumentation / Q000379:methods*; D004655:Emulsions / Q000737:chemistry; D047309:Flavones / Q000737:chemistry*; D010316:Particle Size; D010936:Plant Extracts / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*
D004655:Emulsions; D047309:Flavones; D010936:Plant Extracts; D010938:Plant Oils; C087245:orange oil; C043562:flavone
citrus oil; emulsions; encapsulation; nanoemulsions; nobiletin; polymethoxyflavones; tangeretin