Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability

摘要: Abstract Apigenin has attracted a great interest in the food industry due to wide range of its biological activities including antioxidant and anti-inflammatory. The encapsulation apigenin oil-in-water (O/W) emulsions could overcome low solubility lead development new functional products. aim this study is formulate food-grade O/W submicron loaded with using high-pressure homogenization. Supersaturated solutions 0.1 wt% ethyl oleate were heated at 100 °C for 30, 60, or 120 min supernant after centrifugation used as to-be-dispersed phases. An aqueous solution containing 1 wt% tween 20 was continuous phase. We examined effect heating process prior emulsification homogenization-pressure (60–150 MPa) on physico-chemical characteristics immediately formulation during storage. Submicron formulated lowest average droplet diameter (dav) 169 ± 2.082 nm polydispersity index (PDI) 0.06 ± 0.002. After 30 days storage 4 °C, emulsion remained physically stable little change their dav PDI values. preheat treatment oleate, affected initial concentration but hardly stability emulsions. However, HPLC analysis demonstrated that pressure relevant parameter affecting retention degradation followed zero order kinetics about 91.5–93.5% be retained