Encapsulation of quercetin in cellulose porous microspheres: improving antioxidant activity and storage stability
In this study, quercetin in cellulose porous microspheres were prepared by quasi-emulsion solution diffusion method. The formulation of microspheres was optimized by Box-Behnken Design and their antioxidant activity was evaluated. Morphological structures and physicochemical properties of the micros...
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| Veröffentlicht in: | Journal of food measurement & characterization 2024-10, Vol.18 (10), p.8233-8244 |
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| creator | Zhang, Tong Wang, Hongyue Pan, Xiaoya Zhang, Xindi Shi, Caihong Zhang, Xiangrong |
| description | In this study, quercetin in cellulose porous microspheres were prepared by quasi-emulsion solution diffusion method. The formulation of microspheres was optimized by Box-Behnken Design and their antioxidant activity was evaluated. Morphological structures and physicochemical properties of the microspheres were investigated. The findings of porous microspheres particle size ranged from 150 to 200 μm. The encapsulation efficiency and loading capacity were of 90.32% and 20.54%. Respectively, prepared using polyvinyl alcohol (0.16%), ethyl cellulose and quercetin (41:19, w/w), stirred in dichloromethane/ethanol solution (4:1, v/v). The scanning electron microscopy confirmed porous structure of the microsphere surface. Fourier transform infrared spectroscopy revealed structural changes between quercetin and ethyl cellulose. X-ray diffraction and thermal analysis showed that the encapsulated quercetin was amorphous. Compared with free quercetin, the antioxidant capacity and stability of quercetin in porous microspheres were significantly improved. This research reveals the development of porous microsphere carrier that facilitated improved antioxidant activity and stability of quercetin. |
| doi_str_mv | 10.1007/s11694-024-02796-0 |
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The formulation of microspheres was optimized by Box-Behnken Design and their antioxidant activity was evaluated. Morphological structures and physicochemical properties of the microspheres were investigated. The findings of porous microspheres particle size ranged from 150 to 200 μm. The encapsulation efficiency and loading capacity were of 90.32% and 20.54%. Respectively, prepared using polyvinyl alcohol (0.16%), ethyl cellulose and quercetin (41:19, w/w), stirred in dichloromethane/ethanol solution (4:1, v/v). The scanning electron microscopy confirmed porous structure of the microsphere surface. Fourier transform infrared spectroscopy revealed structural changes between quercetin and ethyl cellulose. X-ray diffraction and thermal analysis showed that the encapsulated quercetin was amorphous. Compared with free quercetin, the antioxidant capacity and stability of quercetin in porous microspheres were significantly improved. 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Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c233t-bccb6d1fc50b48dd52ac10c6d14e81c0d774092d19c92674fc999e457e4177bd3</cites><orcidid>0000-0003-4783-171X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-024-02796-0$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-024-02796-0$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Zhang, Tong</creatorcontrib><creatorcontrib>Wang, Hongyue</creatorcontrib><creatorcontrib>Pan, Xiaoya</creatorcontrib><creatorcontrib>Zhang, Xindi</creatorcontrib><creatorcontrib>Shi, Caihong</creatorcontrib><creatorcontrib>Zhang, Xiangrong</creatorcontrib><title>Encapsulation of quercetin in cellulose porous microspheres: improving antioxidant activity and storage stability</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>In this study, quercetin in cellulose porous microspheres were prepared by quasi-emulsion solution diffusion method. The formulation of microspheres was optimized by Box-Behnken Design and their antioxidant activity was evaluated. Morphological structures and physicochemical properties of the microspheres were investigated. The findings of porous microspheres particle size ranged from 150 to 200 μm. The encapsulation efficiency and loading capacity were of 90.32% and 20.54%. Respectively, prepared using polyvinyl alcohol (0.16%), ethyl cellulose and quercetin (41:19, w/w), stirred in dichloromethane/ethanol solution (4:1, v/v). The scanning electron microscopy confirmed porous structure of the microsphere surface. Fourier transform infrared spectroscopy revealed structural changes between quercetin and ethyl cellulose. X-ray diffraction and thermal analysis showed that the encapsulated quercetin was amorphous. Compared with free quercetin, the antioxidant capacity and stability of quercetin in porous microspheres were significantly improved. This research reveals the development of porous microsphere carrier that facilitated improved antioxidant activity and stability of quercetin.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Cellulose</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dichloromethane</subject><subject>electron microscopy</subject><subject>Encapsulation</subject><subject>Engineering</subject><subject>Ethanol</subject><subject>Ethyl cellulose</subject><subject>Food Science</subject><subject>Fourier analysis</subject><subject>Fourier transform infrared spectroscopy</subject><subject>Fourier transforms</subject><subject>Infrared analysis</subject><subject>Infrared spectroscopy</subject><subject>methylene chloride</subject><subject>microparticles</subject><subject>Microspheres</subject><subject>Original Paper</subject><subject>particle size</subject><subject>Physicochemical properties</subject><subject>Polyvinyl alcohol</subject><subject>Quercetin</subject><subject>Scanning electron microscopy</subject><subject>storage quality</subject><subject>Storage stability</subject><subject>Thermal analysis</subject><subject>X-ray diffraction</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9UU1LxDAULKLgsu4f8BTw4qX68tFm402W9QMWvOg5pGm6ZmmbbtIu7r83taLgQUh4YZgZ3mSS5BLDDQbgtwHjXLAUyHi5yFM4SWYEC5oyTNnpz5vk58kihB0AYMwZy-ks2a9brbow1Kq3rkWuQvvBeG1626J4tKnroXbBoM55NwTUWO1d6N6NN-EO2abz7mDbLVJt1H_YMk6kdG8Ptj9GsEShd15tTZyqsHVEL5KzStXBLL7nPHl7WL-untLNy-Pz6n6TakJpnxZaF3mJK51BwZZlmRGlMegIMbPEGkrOGQhSYqEFyTmrtBDCsIwbhjkvSjpPriffuGLMFHrZ2DDmUa2JSSTFGV0yCjlE6tUf6s4Nvo3bRRbBkEGe0cgiE2v8geBNJTtvG-WPEoMci5BTETIWIb-KkKM1nUQhktut8b_W_6g-AdXFjYI</recordid><startdate>20241001</startdate><enddate>20241001</enddate><creator>Zhang, Tong</creator><creator>Wang, Hongyue</creator><creator>Pan, Xiaoya</creator><creator>Zhang, Xindi</creator><creator>Shi, Caihong</creator><creator>Zhang, Xiangrong</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0003-4783-171X</orcidid></search><sort><creationdate>20241001</creationdate><title>Encapsulation of quercetin in cellulose porous microspheres: improving antioxidant activity and storage stability</title><author>Zhang, Tong ; Wang, Hongyue ; Pan, Xiaoya ; Zhang, Xindi ; Shi, Caihong ; Zhang, Xiangrong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c233t-bccb6d1fc50b48dd52ac10c6d14e81c0d774092d19c92674fc999e457e4177bd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Cellulose</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Dichloromethane</topic><topic>electron microscopy</topic><topic>Encapsulation</topic><topic>Engineering</topic><topic>Ethanol</topic><topic>Ethyl cellulose</topic><topic>Food Science</topic><topic>Fourier analysis</topic><topic>Fourier transform infrared spectroscopy</topic><topic>Fourier transforms</topic><topic>Infrared analysis</topic><topic>Infrared spectroscopy</topic><topic>methylene chloride</topic><topic>microparticles</topic><topic>Microspheres</topic><topic>Original Paper</topic><topic>particle size</topic><topic>Physicochemical properties</topic><topic>Polyvinyl alcohol</topic><topic>Quercetin</topic><topic>Scanning electron microscopy</topic><topic>storage quality</topic><topic>Storage stability</topic><topic>Thermal analysis</topic><topic>X-ray diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Tong</creatorcontrib><creatorcontrib>Wang, Hongyue</creatorcontrib><creatorcontrib>Pan, Xiaoya</creatorcontrib><creatorcontrib>Zhang, Xindi</creatorcontrib><creatorcontrib>Shi, Caihong</creatorcontrib><creatorcontrib>Zhang, Xiangrong</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Tong</au><au>Wang, Hongyue</au><au>Pan, Xiaoya</au><au>Zhang, Xindi</au><au>Shi, Caihong</au><au>Zhang, Xiangrong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Encapsulation of quercetin in cellulose porous microspheres: improving antioxidant activity and storage stability</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2024-10-01</date><risdate>2024</risdate><volume>18</volume><issue>10</issue><spage>8233</spage><epage>8244</epage><pages>8233-8244</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>In this study, quercetin in cellulose porous microspheres were prepared by quasi-emulsion solution diffusion method. The formulation of microspheres was optimized by Box-Behnken Design and their antioxidant activity was evaluated. Morphological structures and physicochemical properties of the microspheres were investigated. The findings of porous microspheres particle size ranged from 150 to 200 μm. The encapsulation efficiency and loading capacity were of 90.32% and 20.54%. Respectively, prepared using polyvinyl alcohol (0.16%), ethyl cellulose and quercetin (41:19, w/w), stirred in dichloromethane/ethanol solution (4:1, v/v). The scanning electron microscopy confirmed porous structure of the microsphere surface. Fourier transform infrared spectroscopy revealed structural changes between quercetin and ethyl cellulose. X-ray diffraction and thermal analysis showed that the encapsulated quercetin was amorphous. Compared with free quercetin, the antioxidant capacity and stability of quercetin in porous microspheres were significantly improved. 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| subjects | antioxidant activity Antioxidants Cellulose Chemistry Chemistry and Materials Science Chemistry/Food Science Dichloromethane electron microscopy Encapsulation Engineering Ethanol Ethyl cellulose Food Science Fourier analysis Fourier transform infrared spectroscopy Fourier transforms Infrared analysis Infrared spectroscopy methylene chloride microparticles Microspheres Original Paper particle size Physicochemical properties Polyvinyl alcohol Quercetin Scanning electron microscopy storage quality Storage stability Thermal analysis X-ray diffraction |
| title | Encapsulation of quercetin in cellulose porous microspheres: improving antioxidant activity and storage stability |
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