Influence of processing parameters on morphology of polymethoxyflavone in emulsions

Yuwen Ting, Colin C. Li, Yin Wang, Chi-Tang Ho, Qingrong Huang

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

Polymethoxyflavones (PMFs) are groups of compounds isolated from citrus peels that have been documented with wide arrays of health-promoting bioactivities. Because of their hydrophobic structure and high melting point, crystallized PMFs usually have poor systemic bioavailability when consumed orally. To improve the oral efficiency of PMFs, a viscoelastic emulsion system was formulated. Because of the crystalline nature, the inclusion of PMFs into the emulsion system faces great challenges in having sufficient loading capacity and stabilities. In this study, the process of optimizing the quality of emulsion-based formulation intended for PMF oral delivery was systematically studied. With alteration of the PMF loading concentration, processing temperature, and pressure, the emulsion with the desired droplet and crystal size can be effectively fabricated. Moreover, storage temperatures significantly influenced the stability of the crystal-containing emulsion system. The results from this study are a good illustration of system optimization and serve as a great reference for future formulation design of other hydrophobic crystalline compounds.

Original languageEnglish (US)
Pages (from-to)652-659
Number of pages8
JournalJournal of agricultural and food chemistry
Volume63
Issue number2
DOIs
StatePublished - Jan 21 2015

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • crystal size
  • emulsions
  • morphology
  • polymethoxyflavone

Fingerprint Dive into the research topics of 'Influence of processing parameters on morphology of polymethoxyflavone in emulsions'. Together they form a unique fingerprint.

Cite this