Encapsulation of quercetin in cellulose porous microspheres: improving antioxidant activity and storage stability
文献类型： 外文期刊
作者： Zhang, Tong 1 ; Wang, Hongyue 1 ; Pan, Xiaoya 1 ; Zhang, Xindi 3 ; Shi, Caihong 1 ; Zhang, Xiangrong 1 ;
作者机构： 1.Shenyang Pharmaceut Univ, Sch Funct Food & Wine, 103 Wenhua Rd, Shenyang 110016, Peoples R China
2.Nat Pharmaceut Modern Separat & Ind Manufacture Pr, Jinzhou, Liaoning, Peoples R China
3.Heilongjiang Acad Agr Sci, Food Proc Inst, 368 Xuefu Rd, Harbin 150086, Heilongjiang, Peoples R China
4.Key Lab Food Proc Heilongjiang Prov, Harbin, Peoples R China
关键词： Quercetin; Ethyl cellulose; Porous microsphere; Antioxidant activity
期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.9； 五年影响因子：3.0 ）
ISSN： 2193-4126
年卷期： 2024 年
页码：
收录情况： SCI
摘要： 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 mu m. 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.
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