Microemulsion-based anthocyanin systems: effect of surfactants, cosurfactants, and its stability
Anthocyanins exhibit natural antioxidants but exhibit poor stability and low oil solubility. Therefore, increasing the stability and fat solubility of anthocyanins is necessary to broaden their applications. In our experiment, an anthocyanin microemulsion system was constructed and its stability was...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1485032 |
| _version_ | 1811235019104976896 |
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| author | Jian Chen Xin-hui Ma Guang-long Yao Wen-ting Zhang Ying Zhao |
| author_facet | Jian Chen Xin-hui Ma Guang-long Yao Wen-ting Zhang Ying Zhao |
| author_sort | Jian Chen |
| collection | DOAJ |
| description | Anthocyanins exhibit natural antioxidants but exhibit poor stability and low oil solubility. Therefore, increasing the stability and fat solubility of anthocyanins is necessary to broaden their applications. In our experiment, an anthocyanin microemulsion system was constructed and its stability was investigated. At an oil phase and emulsifier ratio of 7:3, the hydrophilic oil-wet value reached 7.5 and the Km was 2:1. Furthermore, the microemulsion area was the largest. The bicontinuous region of the microemulsion exhibited optimal experimental conditions and resulted in a microemulsion containing 425.54 ± 1.58 μg/g anthocyanins. The anthocyanin microemulsion was a water-in-oil type, with a particle size of 0.07 ± 0.009 μm. Moreover, the temperature, light, and sample observation tests showed that the anthocyanin retention rate in the microemulsion was higher than that in the anthocyanin solution. Low-concentration NaCl and less than 9% of glucose and sucrose exerted no significant influence on the anthocyanin microemulsion stability. |
| first_indexed | 2024-04-12T11:45:10Z |
| format | Article |
| id | doaj.art-81d512fbc12c4666ada3f16cab3e1e03 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-12T11:45:10Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-81d512fbc12c4666ada3f16cab3e1e032022-12-22T03:34:23ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862018-01-012111152116510.1080/10942912.2018.14850321485032Microemulsion-based anthocyanin systems: effect of surfactants, cosurfactants, and its stabilityJian Chen0Xin-hui Ma1Guang-long Yao2Wen-ting Zhang3Ying Zhao4Hainan UniversityHainan UniversityHainan UniversityHainan UniversityHainan UniversityAnthocyanins exhibit natural antioxidants but exhibit poor stability and low oil solubility. Therefore, increasing the stability and fat solubility of anthocyanins is necessary to broaden their applications. In our experiment, an anthocyanin microemulsion system was constructed and its stability was investigated. At an oil phase and emulsifier ratio of 7:3, the hydrophilic oil-wet value reached 7.5 and the Km was 2:1. Furthermore, the microemulsion area was the largest. The bicontinuous region of the microemulsion exhibited optimal experimental conditions and resulted in a microemulsion containing 425.54 ± 1.58 μg/g anthocyanins. The anthocyanin microemulsion was a water-in-oil type, with a particle size of 0.07 ± 0.009 μm. Moreover, the temperature, light, and sample observation tests showed that the anthocyanin retention rate in the microemulsion was higher than that in the anthocyanin solution. Low-concentration NaCl and less than 9% of glucose and sucrose exerted no significant influence on the anthocyanin microemulsion stability.http://dx.doi.org/10.1080/10942912.2018.1485032AnthocyaninsMicroemulsionPseudo-ternary phase diagramStability |
| spellingShingle | Jian Chen Xin-hui Ma Guang-long Yao Wen-ting Zhang Ying Zhao Microemulsion-based anthocyanin systems: effect of surfactants, cosurfactants, and its stability International Journal of Food Properties Anthocyanins Microemulsion Pseudo-ternary phase diagram Stability |
| title | Microemulsion-based anthocyanin systems: effect of surfactants, cosurfactants, and its stability |
| title_full | Microemulsion-based anthocyanin systems: effect of surfactants, cosurfactants, and its stability |
| title_fullStr | Microemulsion-based anthocyanin systems: effect of surfactants, cosurfactants, and its stability |
| title_full_unstemmed | Microemulsion-based anthocyanin systems: effect of surfactants, cosurfactants, and its stability |
| title_short | Microemulsion-based anthocyanin systems: effect of surfactants, cosurfactants, and its stability |
| title_sort | microemulsion based anthocyanin systems effect of surfactants cosurfactants and its stability |
| topic | Anthocyanins Microemulsion Pseudo-ternary phase diagram Stability |
| url | http://dx.doi.org/10.1080/10942912.2018.1485032 |
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