Improving quercetin dissolution and bioaccessibility with reduced crystallite sizes through media milling technique

• Main Authors: Muwen Lu, Chi-Tang Ho, Qingrong Huang
• Format: Article
• Language: English
• Published: Elsevier 2017-10-01
• Series: Journal of Functional Foods
• Subjects: Quercetin; Nanoparticle; Wet milling; Dissolution; Bioaccessibility
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464617304358

Quercetin (QC) is a common bioflavonoid with low water solubility, which limits its oral bioavailability and in vivo beneficial functions. To enhance QC bioaccessibility, QC nanoparticles were produced using the media milling technology. Hydrophobically modified starch (HMS) was added with the ratio of 1:1 to QC as a stabilizer to prevent the agglomeration of QC particles. The QC nanodispersions were either spray-dried or freeze-dried after media milling process. Physicochemical characteristics of dried QC powders were measured through dynamic light scattering (DLS), Fourier Transform-Infrared spectroscopy (FTIR), dissolution test and X-ray diffraction (XRD). The detailed crystallite structures were carefully analyzed. The TNO dynamic gastro-intestinal model-1 (TIM-1) was utilized to study the in vitro QC bioaccessibility by simulation of the digestive processes in the upper GI tract. This study suggests that media milling technique combined with spray/freeze-drying treatment is an efficient processing method for the development of crystalline nutraceuticals-based functional food products with reduced crystallite sizes and enhanced metastable equilibrium solubility, dissolution and bioaccessibility.