Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

• Published in: Journal of food engineering 2022-02, Vol.314, p.110784, Article 110784
• Main Authors: Du, Xiaoqian, Hu, Miao, Liu, Guannan, Qi, Baokun, Zhou, Shijiao, Lu, Keyang, Xie, Fengying, Zhu, Xiuqing, Li, Yang
• Format: Article
• Language: English
• Subjects: Bioaccessibility; Delivery systems; Quercetin; Simulated in vitro digestion
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2021.110784

This study aimed to identify the most suitable delivery system for quercetin. To achieve this objective, four delivery systems, i.e., coarse emulsions, nano-emulsions, high internal phase emulsions (HIPEs), and emulsion gels, were prepared and characterized by structure, rheology, stability, and bioaccessibility. The nano-emulsion exhibited the smallest particle size, highest absolute ζ-potential, and best thermal stability and storage stability. The HIPEs showed the best freeze-thaw and oxidative stability. Regarding rheology, all delivery systems exhibited elastic gel-like behavior, which consistent to the characteristics of non-Newtonian fluids. The encapsulation efficiencies of quercetin in these delivery systems were greater than 81.56%. The lowest rate of free fatty acid release was observed in the HIPEs, and the highest bioaccessibilities of quercetin were observed in the nano-emulsion and emulsion gel. Thus, the nano-emulsion is the most suitable for the delivery of quercetin among the four delivery systems. [Display omitted] •Coarse emulsion, nano-emulsion, HIPEs, and emulsion gel were fabricated.•The encapsulation efficiency of quercetin in these delivery systems was >81.56%.•HIPEs decreased the release rate of FFA during in vitro simulated digestion.•The nano-emulsion and emulsion gel exhibited the highest bioaccessibilities.•The nano-emulsion was the most suitable for the delivery of quercetin.