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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.