Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems

• Published in: Journal of agricultural and food chemistry 2017-03, Vol.65 (8), p.1732-1739
• Main Authors: Yang, Ying, Zhao, Chengying, Chen, Jingjing, Tian, Guifang, McClements, David Julian, Xiao, Hang, Zheng, Jinkai
• Format: Article
• Language: English
• Subjects: Citrus - chemistry; Drug Delivery Systems - instrumentation; Drug Delivery Systems - methods; Emulsions - chemistry; Flavones - chemistry; Particle Size; Plant Extracts - chemistry; Plant Oils - chemistry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.7b00147

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.