식품용 유화제에 따른 커큐민 나노에멀젼의 이화학적 특성 평가
Evaluation of physicochemical properties of curcumin nanoemulsion with food grade emulsifiers
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초록
Curcumin-loaded nanoemulsions (Cur-NEs) were prepared with medium chain tryglyceride (MCT) oil, soybean lecithin and various biopolymers such as glucidex, whey protein isolate (WPI), and hydroxypropyl methylcellulose (HPMC) as co-surfactants or stabilizers by ultrasonic homogenization. The Cur-NEs were characterized by measuring the mean particle size, polydispersity index (PDI) and zeta potential at various ratios of lecithin and biopolymer concentrations. The type of biopolymer also affected the particle formation and mean particle size of the Cur-NEs. The mean particle sizes of the Cur-NEs increased significantly from 204.7±0.7 nm for Cur-NEs with only lecithin to 265.8±2.58 nm for Cur-NEs with HPMC. The storage stability of the Cur-NEs was investigated by comparing their particle size and viscosity before and after storage at 4℃ and 25℃ for 2 months. Phase separation was observed for the Cur-NEs with WPI after storage at 25℃ for 2 months, while the particle size of the Cur-NEs increased significantly by 5.8–11.6% after storage at 4℃ for 2 months. The morphology of the Cur-NEs observed by transmission electron microscopy (TEM). The TEM results indicated that stable Cur-NEs can be prepared by using lecithin, glucidex, and HPMC as a stabilizer.
Abstract
Curcumin-loaded nanoemulsions (Cur-NEs) were prepared with medium chain tryglyceride (MCT) oil, soybean lecithin and various biopolymers such as glucidex, whey protein isolate (WPI), and hydroxypropyl methylcellulose (HPMC) as co-surfactants or stabilizers by ultrasonic homogenization. The Cur-NEs were characterized by measuring the mean particle size, polydispersity index (PDI) and zeta potential at various ratios of lecithin and biopolymer concentrations. The type of biopolymer also affected the particle formation and mean particle size of the Cur-NEs. The mean particle sizes of the Cur-NEs increased significantly from 204.7±0.7 nm for Cur-NEs with only lecithin to 265.8±2.58 nm for Cur-NEs with HPMC. The storage stability of the Cur-NEs was investigated by comparing their particle size and viscosity before and after storage at 4℃ and 25℃ for 2 months. Phase separation was observed for the Cur-NEs with WPI after storage at 25℃ for 2 months, while the particle size of the Cur-NEs increased significantly by 5.8–11.6% after storage at 4℃ for 2 months. The morphology of the Cur-NEs observed by transmission electron microscopy (TEM). The TEM results indicated that stable Cur-NEs can be prepared by using lecithin, glucidex, and HPMC as a stabilizer.
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