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Retardation of curcumin degradation under various storage conditions via turmeric extract-loaded nanoemulsion system
- Hong, Su Jung, Garcia, Coralia V., Park, Sung Jin, Shin, Gye Hwa, Kim, Jun Tae
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.100 pp. 175-182
- curcumin, encapsulation, ethanol, foods, ionic strength, nanoemulsions, pH, sodium chloride, spray drying, storage time, turmeric, ultrasonic treatment, zeta potential
- The stability of encapsulation systems in foods has often been overlooked in the literature. Thus, in this study, turmeric extract-loaded nanoemulsion powder (TE-NEP) was prepared by ultrasonication and spray drying. The physicochemical properties of the TE-NEP were investigated after re-dispersion in several food simulants including distilled water, ethanol, and solutions with various pH and ionic strengths. The diameter of the re-dispersed TE-NEP notably increased in ethanol concentrations >10%. Furthermore, the zeta potential significantly increased as the pH increased, but decreased as the NaCl concentration increased. The stability of the TE-NEP was also evaluated by determining the curcumin retention rate. In all cases, the retention rate of the TE-NEP was higher than that of the native curcumin used as a control. The retention rate of the TE-NEP remained stable for 14 days of storage, but decreased afterward. Nevertheless, the retention rate remained high (>83%) in all cases except pH > 8. Therefore, the TE-NEP would be applicable in food products with various ethanol and salt concentrations, as well as products with pH in the acidic and neutral range.