2016
DOI: 10.1111/1750-3841.13224
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Development of Food‐Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property and In Vitro Digestion

Abstract: Curcumin nanoemulsions (Cur-NEs) were developed with various surfactant concentrations by using high pressure homogenization and finally applied to the commercial milk system. Characterization of Cur-NEs was performed by measuring the droplet size and polydispersity index value at different Tween 20 concentrations. The morphology of the Cur-NEs was observed by confocal laser scanning microscopy and transmission electron microscopy. Antioxidant activity and in vitro digestion ability were tested using 2,2-diphe… Show more

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Cited by 156 publications
(94 citation statements)
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“…However, this should not be seen as a drawback, as it might indicate that both DC and NC may be used as protected delivery strategies for curcumin formulations. The positive effects of curcumin in reducing lipid oxidation were previously reported in stored milk incorporated with a curcumin nanoemulsion (Joung, Choi, Kim, Park, Park, & Shin, 2016). Likewise, curcumin nanoencapsulated in α-lactalbumin was also described for its high antioxidant activity (Yi, Fan, Zhang, Wen, Zhao, & Lu, 2016).…”
Section: Evaluation Of Bioactive Properties Of Curcumin Samplesmentioning
confidence: 77%
“…However, this should not be seen as a drawback, as it might indicate that both DC and NC may be used as protected delivery strategies for curcumin formulations. The positive effects of curcumin in reducing lipid oxidation were previously reported in stored milk incorporated with a curcumin nanoemulsion (Joung, Choi, Kim, Park, Park, & Shin, 2016). Likewise, curcumin nanoencapsulated in α-lactalbumin was also described for its high antioxidant activity (Yi, Fan, Zhang, Wen, Zhao, & Lu, 2016).…”
Section: Evaluation Of Bioactive Properties Of Curcumin Samplesmentioning
confidence: 77%
“…The pH stat method was performed by a modification of the previous research (Joung and others ).NLCs and CH‐NLCs in a flask were incubated in a water bath at 37 °C for 10 min. The system was then adjusted to pH 7.0 using HCl or NaOH solutions.…”
Section: Methodsmentioning
confidence: 99%
“…Furthermore, both processing conditions and emulsifier concentration are important determinants of lipid digestibility and bioaccessibility of the bioactive compound. Other studies suggest that high surfactant concentration can retard lipid oxidation of the oil phase in emulsions and hence enhance the chemical stability of the encapsulated bioactive components (Joung et al, 2016). According to the authors, decreasing the droplet diameter (by increasing the homogenisation pressure) led to an increase in surface area, which allowed easier access to lipases to facilitate hydrolysis.…”
Section: Influence Of Interfacial Composition On Delivery Of Lipophilmentioning
confidence: 99%
“…This indicates that there is correlation between the emulsifier concentration and the amount of b-carotene incorporated in mixed micelles. Other studies suggest that high surfactant concentration can retard lipid oxidation of the oil phase in emulsions and hence enhance the chemical stability of the encapsulated bioactive components (Joung et al, 2016).…”
Section: Influence Of Interfacial Composition On Delivery Of Lipophilmentioning
confidence: 99%