Effects of emulsifier type and environmental stress on the stability of curcumin emulsion

Wu, Minhui; Yan, Hong Hai; Chen, Zhao-Qing; He, Mei

doi:10.1080/01932691.2016.1227713

Cited by 38 publications

(22 citation statements)

References 26 publications

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“…Encapsulation efficiency was very high ranging from 92.86% to 99.51%. The capability to entrap curcumin increased with the addition of surfactant, as previously reported by Guttoff, et al [20]. It was concluded that the droplet size, distribution, surface charge, and %EE of Cur-NEs obviously depended on the ratio of surfactant and all systems were significantly stable.…”

Section: Resultssupporting

confidence: 77%

Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization

2019

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Surfactants are used to stabilize nanoemulsions by protecting their physical stability and preventing deterioration of the entrapped bioactive during processing and storage. The effect of surfactant concentration on physical-chemical properties of nanoemulsions with entrapped curcumin, relevant to commercial applications, was addressed in this research. Furthermore, the functionality of nanoemulsified curcumin in terms of lipid oxidation inhibition was determined. Protection against varying pH and thermal treatments was more significant in the nanoemulsions at the elevated surfactant level, but at these high concentrations, the surface charges of the emulsions dramatically decreased under sodium salt addition, which may result in instability over time. Nanoemulsions showed the potential to inhibit malondialdehyde (MDA) formulation by protecting the entrapped curcumin and enhance its antioxidant activity when added to milk. The fortified milk with added curcumin systems had a yellow color compared to the control. The results of the study are critical in choosing the surfactant concentration needed to stabilize emulsified curcumin, and to protect the entrapped curcumin under specific conditions of use to support the utilization of curcumin nanoemulsions as a food additive in different commercial products.

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Section: Resultssupporting

confidence: 77%

Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization

2019

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“…At pH 1.0, the emulsion droplets completely collapsed and the particle size could not be measured. These results are consistent with previous reported pH stability of emulsions with lecithin (Wu, Yan, Chen, & He, ). The NLC control exhibited a significant standard deviation of particle size under acidic conditions up to pH 5, which is considered unstable due to dynamic interactions such as flocculation or coalescence among particles.…”

Section: Resultssupporting

confidence: 94%

Improved Stability of Polyglycerol Polyricinoleate‐Substituted Nanostructured Lipid Carrier Cholecalciferol Emulsions with Different Carrier Oils

Seo

Lee

Chun

et al. 2019

Journal of Food Science

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Cholecalciferol, also known as vitamin D3, is a recognized therapeutic agent for treatment of bone diseases and cancer. However, instability and poor bioavailability have been major challenges for delivering Vitamin D3. The objective of this study was to formulate improved nanostructured lipid carrier (NLC) vitamin D3 emulsions. We tested the effect of different carrier oils and the use of a solid lipid nanoparticle emulsifier, polyglycerol polyricinoleate (PGPR) on the stability of the vitamin D3 emulsions. In contrast to the control that used glyceryl monostearate (GMS) the PGPR substitution resulted in relatively small particle sizes (0.30 to 0.43 μm), with high absolute value of zeta potentials (39.5 to 67.8 mV) and high encapsulation efficiency (85.2% to 90.4%). The stability of the NLC emulsions against environmental stresses was evaluated under varying conditions of ionic strength, pH, freeze–thaw cycles, and storage at different temperatures. Although NLC emulsions were stable at high ionic strengths, they were found to be unstable at low pH (<3), which led to aggregation and coalescence of emulsion droplets. In case of freeze–thaw stress, although relatively stable compared to control NLC, the PGPR substituted groups exhibited a slight increase in particle size and a decrease in zeta potential when the cycle was repeated five times. Additionally, we found that PGPR‐substituted emulsions showed higher liquid dispersion stability than controls at 25 and 65 °C. Thus, we have formulated a modified NLC vitamin D3 emulsion that can be widely used in the food industry. Practical Application Vitamin D3, an essential micronutrient, is often added as supplements in food products and beverages for added health benefits. However, the stability of vitamin D3 emulsions that are used in the preparation of such products has been a major concern. We have developed a modified emulsion that has improved stability against environmental stresses. We believe, in future, this formulation can be efficiently used in the food industry.

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“…have reported that the carboxyl groups and amino groups are negatively or positively charged at different pH values, resulting in a variation in the number of anionic and cationic groups. Additonally, zero values of ζ ‐potential occurred between pH 4.0 and pH 5.0, implying that rice protein hydrolysates stabilize emulsions by electrostatic repulsion rather than by steric repulsion . Then, the net droplet charge was too low to prevent van der Waals attraction near the isoelectric point, leading to an increase in size as a result of droplet aggregation .…”

Section: Discussionmentioning

confidence: 98%

“…Additonally, zero values of -potential occurred between pH 4.0 and pH 5.0, implying that rice protein hydrolysates stabilize emulsions by electrostatic repulsion rather than by steric repulsion. 37 Then, the net droplet charge was too low to prevent van der Waals attraction near the isoelectric point, leading to an increase in size as a result of droplet aggregation. 38 However, the magnitude of -potential of the emulsion prepared with whey protein isolate was highest at pH 5 and its size was also higher compared to the other emulsions.…”

Section: Discussionmentioning

confidence: 99%

Effect of enzyme types on the stability of oil‐in‐water emulsions formed with rice protein hydrolysates

et al. 2019

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BACKGROUND Common oil‐in‐water plant‐based emulsions are allergenic and unstable to environmental stress, leading to increased consumer concerns about the food industry. To solve the problem of safety and instability, we investigated the influence of environmental stress on the stability of emulsions containing various rice protein hydrolysates, and compared the performance to whey protein, a common food emulsifier. RESULTS Rice protein hydrolysates were obtained by enzymatic hydrolysis with different proteases (neutrase, trypsin and alcalase). We evaluated the stability of emulsions produced with different hydrolysates according to storage, pH, ionic strength and thermal processing. Trypsin hydrolysates formed emulsion as stable as emulsion containing whey protein against a range of environmental stress containing pH (pH 6 to 7), salt (< 150 mmol L–1 NaCl) and temperature (30–90 °C). Moreover, a higher partition coefficient of protein in emulsion showed that the trypsin hydrolysates were easy to adsorb at the oil–water droplet interface, indicating its higher stability. CONCLUSION The results obtained in the present study suggest that trypsin hydrolysates could be utilized as natural emulsifiers to stabilize emulsion instead of traditional animal‐based emulsifiers, opening many opportunities with respect to hypoallergenic emulsion systems in the food industry. © 2019 Society of Chemical Industry

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Effects of emulsifier type and environmental stress on the stability of curcumin emulsion

Cited by 38 publications

References 26 publications

Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization

Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization

Improved Stability of Polyglycerol Polyricinoleate‐Substituted Nanostructured Lipid Carrier Cholecalciferol Emulsions with Different Carrier Oils

Effect of enzyme types on the stability of oil‐in‐water emulsions formed with rice protein hydrolysates

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