Preparation of Curcumin Nanodispersions Using Subcritical Water – Screening of Different Emulsifiers

Abstract

Nanodispersions can help to increase solubility and stability of bioactive components and food additives. Curcumin nanodispersions were prepared by a novel subcritical water method using eleven emulsifiers, namely, polyethylene glycol, Tween 20, Tween 80, casein, sodium caseinate, lecithin, guar gam, Arabic gum, inulin, b-cyclodextrin, and maltodextrin. Influences of the emulsifiers on the rheological, physicochemical, antioxidant, and antibacterial properties of the nanodispersion were evaluated. Results revealed that the nanodispersion prepared with Tween 20 showed the smallest particle size and lowest polydispersity index values as well as the highest antioxidant and antibacterial activities. Nanodispersions prepared with lecithin exhibited the highest zeta potential and lowest conductivity values.

Effectiveness of six different methods in green synthesis of selenium nanoparticles using propolis extract: Screening and characterization

“…Generally, by formation of NPs, their surface-to-volume ratio increases, which in turn leads to drastic increase in their activity and reactivity [1,3]. For example, antibacterial, fungicidal, and antioxidant activities of the metal and metal oxide NPs such as ZnO NPs drastically increase [19,22]. In other words, most of physicochemical and biological attributes of the synthesized NPs are influenced by their particle size.…”

“…Antioxidant activity of the resulted Se NPs using propolis extract was assessed using the described method by Sayyar and Jafarizadeh-Malmiri and Eq. 1 [22]:…”