Design of high-loading and high-stability viscoelastic emulsions for polymethoxyflavones
Polymethoxyflavones (PMFs), a class of highly lipophilic phytochemicals found in citrus peels, were documented to possess various potent biofunctionalities. The efficacies of PMFs are greatly limited by their low solubility in aqueous environment and rapid metabolic activities. Moreover, the incorpo...
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| Veröffentlicht in: | Food research international 2013-11, Vol.54 (1), p.633-640 |
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| creator | Ting, Yuwen Xia, Qiuyang Li, Shiming Ho, Chi-Tang Huang, Qingrong |
| description | Polymethoxyflavones (PMFs), a class of highly lipophilic phytochemicals found in citrus peels, were documented to possess various potent biofunctionalities. The efficacies of PMFs are greatly limited by their low solubility in aqueous environment and rapid metabolic activities. Moreover, the incorporation of PMFs into pharmaceutical, nutraceutical, cosmetic, and food products has been hindered by the instability of their liquid formulates and crystalline sedimentation at application and storage temperatures. In this paper, a new method of forming highly stable viscoelastic emulsions was revealed to suspend and encapsulate high loadings of PMFs (>2.5%) for prolonged storage under ambient temperature. Without utilizing any potentially toxic organic solvent during processing, oil-in-water (O/W) viscoelastic emulsions were constituted solely by GRAS status food ingredients: medium chain triacylglycerol (MCT), lecithin, and water. The viscoelastic emulsion matrices were homogeneous mixtures of PMF crystals and saturated emulsion droplets with an average particle size of approximately 400nm. Depending on their lipophilicity, the sizes of PMF crystals entrapped in the viscoelastic emulsion matrix varied considerably, with 9.3±1.3μm and 3.8±0.6μm for tangeretin and 5-demethyl tangeretin respectively. The effectiveness of viscoelastic structures to prevent the sedimentation of crystalline PMFs was confirmed by studying dissolution kinetics at 0, 15, 30, and 60 times of the emulsion dilutions. With PMF concentrations remaining constant in undiluted emulsion samples during the investigation time frame, PMF dissolution concentrations decreased to (26.3±2.8)% and (52.7±2.6)% for tangeretin and 5-demethyl tangeretin, respectively.
•The first successful delivery system with high PMF loading and stability.•PMF emulsions were effectively stabilized by their unique viscoelastic structure.•PMF emulsions use only food-grade materials but no organic solvents. |
| doi_str_mv | 10.1016/j.foodres.2013.07.047 |
| format | Article |
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•The first successful delivery system with high PMF loading and stability.•PMF emulsions were effectively stabilized by their unique viscoelastic structure.•PMF emulsions use only food-grade materials but no organic solvents.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2013.07.047</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>5-Demethyl tangeretin ; ambient temperature ; Biological and medical sciences ; citrus peels ; Crystal structure ; Crystals ; Dissolution ; Droplets ; Emulsions ; Food industries ; Foods ; functional foods ; Fundamental and applied biological sciences. Psychology ; GRAS substances ; hydrophobicity ; ingredients ; Lecithin ; medium chain triacylglycerols ; new methods ; particle size ; phytochemicals ; polymethoxyflavones ; Polymethoxyflavones (PMFs) ; Sedimentation ; solubility ; storage time ; Tangeretin ; toxicity ; Viscoelastic emulsions ; Viscoelasticity</subject><ispartof>Food research international, 2013-11, Vol.54 (1), p.633-640</ispartof><rights>2013 Elsevier Ltd</rights><rights>2014 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c429t-d09ffe73680d1c77b0a1184b071ee0079d2fb4f5086ac8d573c9e1c3cb34a2d03</citedby><cites>FETCH-LOGICAL-c429t-d09ffe73680d1c77b0a1184b071ee0079d2fb4f5086ac8d573c9e1c3cb34a2d03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodres.2013.07.047$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,782,786,3554,27933,27934,46004</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27908919$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Ting, Yuwen</creatorcontrib><creatorcontrib>Xia, Qiuyang</creatorcontrib><creatorcontrib>Li, Shiming</creatorcontrib><creatorcontrib>Ho, Chi-Tang</creatorcontrib><creatorcontrib>Huang, Qingrong</creatorcontrib><title>Design of high-loading and high-stability viscoelastic emulsions for polymethoxyflavones</title><title>Food research international</title><description>Polymethoxyflavones (PMFs), a class of highly lipophilic phytochemicals found in citrus peels, were documented to possess various potent biofunctionalities. The efficacies of PMFs are greatly limited by their low solubility in aqueous environment and rapid metabolic activities. Moreover, the incorporation of PMFs into pharmaceutical, nutraceutical, cosmetic, and food products has been hindered by the instability of their liquid formulates and crystalline sedimentation at application and storage temperatures. In this paper, a new method of forming highly stable viscoelastic emulsions was revealed to suspend and encapsulate high loadings of PMFs (>2.5%) for prolonged storage under ambient temperature. Without utilizing any potentially toxic organic solvent during processing, oil-in-water (O/W) viscoelastic emulsions were constituted solely by GRAS status food ingredients: medium chain triacylglycerol (MCT), lecithin, and water. The viscoelastic emulsion matrices were homogeneous mixtures of PMF crystals and saturated emulsion droplets with an average particle size of approximately 400nm. Depending on their lipophilicity, the sizes of PMF crystals entrapped in the viscoelastic emulsion matrix varied considerably, with 9.3±1.3μm and 3.8±0.6μm for tangeretin and 5-demethyl tangeretin respectively. The effectiveness of viscoelastic structures to prevent the sedimentation of crystalline PMFs was confirmed by studying dissolution kinetics at 0, 15, 30, and 60 times of the emulsion dilutions. With PMF concentrations remaining constant in undiluted emulsion samples during the investigation time frame, PMF dissolution concentrations decreased to (26.3±2.8)% and (52.7±2.6)% for tangeretin and 5-demethyl tangeretin, respectively.
•The first successful delivery system with high PMF loading and stability.•PMF emulsions were effectively stabilized by their unique viscoelastic structure.•PMF emulsions use only food-grade materials but no organic solvents.</description><subject>5-Demethyl tangeretin</subject><subject>ambient temperature</subject><subject>Biological and medical sciences</subject><subject>citrus peels</subject><subject>Crystal structure</subject><subject>Crystals</subject><subject>Dissolution</subject><subject>Droplets</subject><subject>Emulsions</subject><subject>Food industries</subject><subject>Foods</subject><subject>functional foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GRAS substances</subject><subject>hydrophobicity</subject><subject>ingredients</subject><subject>Lecithin</subject><subject>medium chain triacylglycerols</subject><subject>new methods</subject><subject>particle size</subject><subject>phytochemicals</subject><subject>polymethoxyflavones</subject><subject>Polymethoxyflavones (PMFs)</subject><subject>Sedimentation</subject><subject>solubility</subject><subject>storage time</subject><subject>Tangeretin</subject><subject>toxicity</subject><subject>Viscoelastic emulsions</subject><subject>Viscoelasticity</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkcFq3DAQhkVpIdu0jxDqS6EXuyPLtqxTKWnaBAI9tIHehCyNdrVora3Gu3TfPl689JrTwPDNzM83jN1wqDjw7vO28im5jFTVwEUFsoJGvmIr3ktRSt60r9kKVCdKpTp1xd4SbQGga6VasT_fkMJ6LJIvNmG9KWMyLozrwoxuadBkhhDDdCqOgWzCaGgKtsDdIVJIIxU-5WKf4mmH0yb9O_lojmlEesfeeBMJ31_qNXv6fvf79r58_Pnj4fbrY2mbWk2lA-U9StH14LiVcgDDed8MIDkigFSu9kPjW-g7Y3vXSmEVcivsIBpTOxDX7NOyd5_T3wPSpHdzTozRjJgOpLkUwGsQTfMy2goOtZBdPaPtgtqciDJ6vc9hZ_JJc9Bn6XqrL9L1WboGqWfp89zHywlD1kSfzWgD_R-upYJecTVzHxbOm6TNOs_M0695UXt-DCg4h_2yEDjLOwbMmmzA0aILGe2kXQovZHkGbjOk2g</recordid><startdate>20131101</startdate><enddate>20131101</enddate><creator>Ting, Yuwen</creator><creator>Xia, Qiuyang</creator><creator>Li, Shiming</creator><creator>Ho, Chi-Tang</creator><creator>Huang, Qingrong</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20131101</creationdate><title>Design of high-loading and high-stability viscoelastic emulsions for polymethoxyflavones</title><author>Ting, Yuwen ; Xia, Qiuyang ; Li, Shiming ; Ho, Chi-Tang ; Huang, Qingrong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c429t-d09ffe73680d1c77b0a1184b071ee0079d2fb4f5086ac8d573c9e1c3cb34a2d03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>5-Demethyl tangeretin</topic><topic>ambient temperature</topic><topic>Biological and medical sciences</topic><topic>citrus peels</topic><topic>Crystal structure</topic><topic>Crystals</topic><topic>Dissolution</topic><topic>Droplets</topic><topic>Emulsions</topic><topic>Food industries</topic><topic>Foods</topic><topic>functional foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GRAS substances</topic><topic>hydrophobicity</topic><topic>ingredients</topic><topic>Lecithin</topic><topic>medium chain triacylglycerols</topic><topic>new methods</topic><topic>particle size</topic><topic>phytochemicals</topic><topic>polymethoxyflavones</topic><topic>Polymethoxyflavones (PMFs)</topic><topic>Sedimentation</topic><topic>solubility</topic><topic>storage time</topic><topic>Tangeretin</topic><topic>toxicity</topic><topic>Viscoelastic emulsions</topic><topic>Viscoelasticity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ting, Yuwen</creatorcontrib><creatorcontrib>Xia, Qiuyang</creatorcontrib><creatorcontrib>Li, Shiming</creatorcontrib><creatorcontrib>Ho, Chi-Tang</creatorcontrib><creatorcontrib>Huang, Qingrong</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ting, Yuwen</au><au>Xia, Qiuyang</au><au>Li, Shiming</au><au>Ho, Chi-Tang</au><au>Huang, Qingrong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Design of high-loading and high-stability viscoelastic emulsions for polymethoxyflavones</atitle><jtitle>Food research international</jtitle><date>2013-11-01</date><risdate>2013</risdate><volume>54</volume><issue>1</issue><spage>633</spage><epage>640</epage><pages>633-640</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>Polymethoxyflavones (PMFs), a class of highly lipophilic phytochemicals found in citrus peels, were documented to possess various potent biofunctionalities. The efficacies of PMFs are greatly limited by their low solubility in aqueous environment and rapid metabolic activities. Moreover, the incorporation of PMFs into pharmaceutical, nutraceutical, cosmetic, and food products has been hindered by the instability of their liquid formulates and crystalline sedimentation at application and storage temperatures. In this paper, a new method of forming highly stable viscoelastic emulsions was revealed to suspend and encapsulate high loadings of PMFs (>2.5%) for prolonged storage under ambient temperature. Without utilizing any potentially toxic organic solvent during processing, oil-in-water (O/W) viscoelastic emulsions were constituted solely by GRAS status food ingredients: medium chain triacylglycerol (MCT), lecithin, and water. The viscoelastic emulsion matrices were homogeneous mixtures of PMF crystals and saturated emulsion droplets with an average particle size of approximately 400nm. Depending on their lipophilicity, the sizes of PMF crystals entrapped in the viscoelastic emulsion matrix varied considerably, with 9.3±1.3μm and 3.8±0.6μm for tangeretin and 5-demethyl tangeretin respectively. The effectiveness of viscoelastic structures to prevent the sedimentation of crystalline PMFs was confirmed by studying dissolution kinetics at 0, 15, 30, and 60 times of the emulsion dilutions. With PMF concentrations remaining constant in undiluted emulsion samples during the investigation time frame, PMF dissolution concentrations decreased to (26.3±2.8)% and (52.7±2.6)% for tangeretin and 5-demethyl tangeretin, respectively.
•The first successful delivery system with high PMF loading and stability.•PMF emulsions were effectively stabilized by their unique viscoelastic structure.•PMF emulsions use only food-grade materials but no organic solvents.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2013.07.047</doi><tpages>8</tpages></addata></record> |
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| subjects | 5-Demethyl tangeretin ambient temperature Biological and medical sciences citrus peels Crystal structure Crystals Dissolution Droplets Emulsions Food industries Foods functional foods Fundamental and applied biological sciences. Psychology GRAS substances hydrophobicity ingredients Lecithin medium chain triacylglycerols new methods particle size phytochemicals polymethoxyflavones Polymethoxyflavones (PMFs) Sedimentation solubility storage time Tangeretin toxicity Viscoelastic emulsions Viscoelasticity |
| title | Design of high-loading and high-stability viscoelastic emulsions for polymethoxyflavones |
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