Aditya N P, Hamilton Ian E, Norton Ian T
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK.
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK.
Food Chem. 2017 Jun 1;224:191-200. doi: 10.1016/j.foodchem.2016.12.082. Epub 2016 Dec 23.
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 ∼220nm. Amorphous nature of the particle was evident from the decreased melting point from 177±1°C (native curcumin) to 146±3°C (nanonized curcumin) and enthalpy from 27±2J/g to 3.5±1J/g. Interfacial tension (IFT) studies have shown a decrease in IFT at the O/W interface from ∼27mN/m to ∼15mN/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 ∼1.2μm and they were stable for 30days at 4°C.
已知颗粒特性（如尺寸和多态性）会通过影响固体颗粒在油相和水相（O/W）界面的相互作用，从而显著影响其Pickering能力。在本研究中，采用纳米化技术制备了纳米级无定形姜黄素颗粒，以用作Pickering颗粒。纳米化后，天然结晶姜黄素颗粒转变为约220nm的无定形纳米颗粒。颗粒的无定形性质从熔点从177±1°C（天然姜黄素）降至146±3°C（纳米化姜黄素）以及焓从27±2J/g降至3.5±1J/g中明显可见。界面张力（IFT）研究表明，与结晶姜黄素颗粒相比，在水相中存在无定形姜黄素颗粒时，O/W界面处的IFT从约27mN/m降至约15mN/m。姜黄素稳定的O/W乳液的初始液滴尺寸约为1.2μm，并且在4°C下可稳定30天。
