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KMID : 1024420140180040341
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Food Engineering Progress
2014 Volume.18 No. 4 p.341 ~ p.347
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Preparation of Nanoemulsions Containing Curcumin by High Pressure Homogenization
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Jo Yeon-Ji
Lee Seul-Bee
Lee Jae-Kwon
Kwon Yun-Joong
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Abstract
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Curcumin is a natural polyphenolic compound with a variety of beneficial activities. However, its application as afunctional ingredient is currently limited because of its poor aqueous solubility and bioavailability. In this study, oil-in-water nanoemulsions containing curcumin were prepared by microfluidization to improve solubility and bioavail-ability of curcumin. The effects of emulsifier type and concentrations, the homogenizing pressure (40-140 MPa) andnumber of cycles on particle size parameters and stability of nanoemulsions were investigated. The results showedthat particle size of the nanoemulsion was considerably decreased from 126 nm to 55 nm with increasing homog-enization pressure, number of cycles and emulsifier concentration. The optimum conditions for nanoemulsion prep-aration were determined to be homogenization pressure of 120 MPa and 3 cycles. The storage study showed thatthe curcumin nanoemulsions were physically stable for about 8 weeks at room temperature.
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KEYWORD
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nanoemulsion, mircrofluidizer, curcumin, droplet size
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