Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization

被引：38
作者：
Aditya, N. P. [1 ]
Hamilton, Ian E. [1 ]
Norton, Ian T. [1 ]
机构：
[1] Univ Birmingham, Sch Chem Engn, Birmingham B15 2TT, W Midlands, England
来源：
FOOD CHEMISTRY | 2017年 / 224卷
基金：
欧盟地平线“2020”; 英国工程与自然科学研究理事会;
关键词：
Curcumin; Pickering particle; Nanosuspension; Emulsion; Stability; Crystallization; PICKERING-EMULSIONS; FAT CRYSTALS; PARTICLES; NANOPARTICLES; FABRICATION; DELIVERY; NANOSUSPENSIONS; CATECHIN;
D O I：
10.1016/j.foodchem.2016.12.082
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Particle characteristics e.g. size and polymorphism are known to significantly affect the Pickering ability of the solid particles by influencing their interaction at the oil and water (O/W) interface. In this study, nano-sized amorphous curcumin particles were fabricated using nanonization technology to use them as Pickering particles. After nanonization, native crystalline curcumin particles were converted into amorphous, nanosized particles of similar to 220 nm. Amorphous nature of the particle was evident from the decreased melting point from 177 +/- 1 degrees C (native curcumin) to 146 +/- 3 degrees C (nanonized curcumin) and enthalpy from 27 +/- 2 J/g to 3.5 +/- 1 J/g. Interfacial tension (IFF) studies have shown a decrease in IFT at the O/W interface from similar to 27 mN/m to similar to 15 mN/m in the presence of amorphous curcumin particles in water phase compared to crystalline curcumin particles. Curcumin stabilized O/W emulsion has an initial droplet size of similar to 1.2 gm and they were stable for 30 days at 4 degrees C. (c) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：191 / 200
页数：10
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