Quercetin is recognized by its high antioxidant activity, but its incorporation in food products can be challenging due to its hydrophobicity. This disadvantage can be overcome by encapsulation in lipid-based matrices like nanoemulsions. In the present study nanoemulsions encapsulating quercetin were produced, using a low-energy method - emulsion inversion point - and using two surfactants (Tween 80 and Brij 30). The average droplet diameters of the nanoemulsions were in the range 180–200 nm, and the nanoemulsions containing 0.30 g quercetin/100 g were capable of preserving around 70% of the flavonoid after 90 d of storage. Conductivity curves indicated the stabilization of nanoemulsions by Brij 30 required a longer time to occur. Both quercetin-loaded nanoemulsions incorporated in chicken paté were capable of protecting it against lipid oxidation, but not against protein oxidation The inhibition of secondary lipid oxidation by the quercetin-loaded nanoemulsions was highly expressive (about 60% after 24 wk of storage, against 8.4% of inhibition in pâtés added with butylated hydroxytoluene – BHT - and sodium nitrite). Sensory data indicated the panelists approved the chicken pâtés incorporated with quercetin-loaded nanoemulsions in terms of odor, taste and color, and that encapsulation of the flavonoid was required to avoid undesirable sensory effects due to its addition.

槲皮素以其高抗氧化活性而著称，但由于其疏水性，将其掺入食品中可能具有挑战性。通过封装在脂质基基质（如纳米乳剂）中，可以克服这一缺点。在本研究中，使用低能量方法（乳液转化点）并使用两种表面活性剂（吐温80和Brij 30）生产了包裹槲皮素的纳米乳剂。纳米乳液的平均液滴直径在180-200 nm范围内，并且90 d储存后，含有0.30 g槲皮素/ 100 g的纳米乳液能够保留约70％的类黄酮。电导率曲线表明Brij 30对纳米乳液的稳定作用需要更长的时间才能发生。两种掺入槲皮素的纳米乳剂都可以保护其免受脂质氧化，但不能抗蛋白质氧化槲皮素负载的纳米乳剂对次级脂质氧化的抑制作用是高表达的（储存24 wk后约占60％，而添加了丁基化羟基甲苯– BHT和亚硝酸钠的pâtés中抑制了8.4％）。感官数据表明，小组成员批准了掺有槲皮素纳米乳剂的鸡肉的气味，味道和颜色，并且需要对类黄酮进行封装以避免由于添加而产生的不良感官效果。