Preparation of Nanoemulsions Containing Curcumin by High Pressure Homogenization

Autor:	Yun-Joong Kwon, Seul-Bee Lee, Yeon-Ji Jo, Jae-Kwon Lee
Rok vydání:	2014
Předmět:	chemistry.chemical_compound Ingredient High pressure homogenization Chromatography chemistry Polyphenol Curcumin Particle size Solubility Homogenization (chemistry) Food Science Bioavailability
Zdroj:	Food Engineering Progress. 18:341-347
ISSN:	2288-1247 1226-4768
DOI:	10.13050/foodengprog.2014.18.4.341
Popis:	Curcumin is a natural polyphenolic compound with a variety of beneficial activities. However, its application as a functional ingredient is currently limited because of its poor aqueous solubility and bioavailability. In this study, oilin-water nanoemulsions containing curcumin were prepared by microfluidization to improve solubility and bioavailability of curcumin. The effects of emulsifier type and concentrations, the homogenizing pressure (40-140 MPa) and number of cycles on particle size parameters and stability of nanoemulsions were investigated. The results showed that particle size of the nanoemulsion was considerably decreased from 126 nm to 55 nm with increasing homogenization pressure, number of cycles and emulsifier concentration. The optimum conditions for nanoemulsion preparation were determined to be homogenization pressure of 120 MPa and 3 cycles. The storage study showed that the curcumin nanoemulsions were physically stable for about 8 weeks at room temperature.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8705eb68132eb07d5912cad4603ea84b https://doi.org/10.13050/foodengprog.2014.18.4.341 Zobrazit plný text záznamu