ArticleFoods (Basel, Switzerland)2023
Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Quercetin and Rosmarinic Acid Functionalized Hybrid Electrospun Nanofibers with Strong Antioxidant and Anticancer Activities.Biomimetics (Basel, Switzerland) · 2026Article
- Cocrystal Formation of Quercetin and Nutraceutical Coformers via a Facile Technique with Improved Solubility and Biological Properties.ACS omega · 2026Article
- Ulcerative colitis therapeutic effects and pharmacokinetics of flexible quercetin nanocrystals prepared with geniposide assistance.Frontiers in pharmacology · 2026Article
- Formation mechanism and characterization of hesperidin-stabilized Pickering emulsion gels.Current research in food science · 2025Article
- Intranasal Delivery of Carvedilol- and Quercetin-Encapsulated Cationic Nanoliposomes for Cardiovascular Targeting: Formulation andACS applied bio materials · 2024Article
- Progress of Drug Nanocrystal Self-Stabilized Pickering Emulsions: Construction, Characteristics In Vitro, and Fate In Vivo.Pharmaceutics · 2024Review
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8 authors.
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Abstract
In contrast to their well-known physiological properties, phytochemicals, such as flavonoids, have been less frequently examined for their physiochemical properties (e.g., surface activity). A natural quercetin self-stabilizing Pickering emulsion was fabricated and characterized in the present study. The antisolvent precipitation method was used to modify quercetin (in dihydrate form), and the obtained particles were characterized by light microscope, atom force microscope, XRD, and contact angle. The antisolvent treatment was found to reduce the particle size, crystallinity, and surface hydrophobicity of quercetin. We then examined the effects of the antisolvent ratio, particle concentration, and oil fraction on the properties of the quercetin particle-stabilized emulsions. In addition, increasing the antisolvent ratio (1:1~1:10) effectively improved the emulsification performance of the quercetin particles. The emulsion showed good storage stability, and the particle size of the emulsion decreased with the rising particle concentration and increased with the rising oil phase ratio. The findings indicate that natural quercetin treated with antisolvent method has a good ability to stabilize Pickering emulsion, and this emulsion may have good prospective application potential for the development of novel and functional emulsion foods.
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