Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers

• Published in: Colloids and surfaces, B, Biointerfaces B, Biointerfaces, 2012-04, Vol.92, p.84-90
• Main Authors: Luo, Zijun, Murray, Brent S., Ross, Anne-Lise, Povey, Malcolm J.W., Morgan, Michael R.A., Day, Andrea J.
• Format: Article
• Language: English
• Subjects: buckwheat; colloids; Dispersions; droplet size; Droplets; Emulsions; Emulsions - chemistry; Flavanones - chemistry; Flavonoids; Flavonoids - chemistry; Helianthus; Helianthus annuus; Hydrogen-Ion Concentration; Microscopy, Confocal; Models, Chemical; Naringin; Particle Size; Pickering emulsions; Rutin; Rutin - chemistry; Solubility; stabilizers; Static Electricity; Surface chemistry; Suspensions; tea; Tetradecane; Tiliroside; zeta potential
• ISSN: 0927-7765; 1873-4367
• DOI: 10.1016/j.colsurfb.2011.11.027

[Display omitted] ► The ability of different pure flavonoids to stabilize emulsions via the Pickering mechanism can vary strongly with pH. ► The varying stability with pH is largely due to varying flavonoid particle charge. ► A buckwheat tea extract, rich in rutin, was also shown to be an effective Pickering stabilizer of sunflower O/W emulsions. The flavonoids tiliroside, rutin and naringin have been investigated as stabilizers of Pickering oil-in-water (O/W) emulsions. The mean droplet size of tetradecane emulsions was considerably smaller at higher pH, especially for rutin. The solubility of flavonoids in the aqueous phase was 4–6 times higher at pH 8 compared to pH 2 for tiliroside and rutin, although all absolute solubilities remained low (