Abstract
Objective: This study aimed to improve the application range and bioavailability of ursolic acid. Methods: The W/O/W pickering emulsion was prepared by a two-step process with ursolic acid as emulsifier and pectin as external aqueous phase. The preparation conditions of W/O emulsion were optimized by a single factor experiment, and the effects of pectin mass concentration on physicochemical properties, microstructure, rheological properties and long-term stability of W/O/W pickering emulsion were studied. Results: The optimal preparation technology of W/O emulsion was ursolic acid mass concentration of 4 g/100 mL, water-oil mass ratio of 2∶3, homogenization speed of 9 000 r/min, homogenization time of 5 min. The particle size of the double emulsion prepared with pectin as the external aqueous phase was between 30～40 μm. The absolute value of zeta potential, rheological property and storage stability of the emulsion at 4 ℃ were significantly improved with the increase of pectin mass concentration. Conclusion: The stable pickering double emulsion could be prepared when the mass concentration of pectin was 0.3, 0.4, 0.5 g/100 mL.
Publication Date
4-25-2023
First Page
176
Last Page
181
DOI
10.13652/j.spjx.1003.5788.2022.80713
Recommended Citation
Dong-xue, LIU; Qian, XIAO; Cheng-guo, LIU; Jie, LUO; Yang, LUO; and Hui, ZHOU
(2023)
"Preparation of W/O/W Pickering emulsion based on ursolic acid,"
Food and Machinery: Vol. 39:
Iss.
2, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2022.80713
Available at:
https://www.ifoodmm.cn/journal/vol39/iss2/29
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