Faculty of Science and Technology, Suan Sunandha Rajabhat University, 1 U Thong Nok Rd, Dusit, Bangkok 10300, Thailand.
Plant Biomass Utilization Research Unit, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
Molecules. 2019 Jul 29;24(15):2744. doi: 10.3390/molecules24152744.
Surfactants are used to stabilize nanoemulsions by protecting their physical stability and preventing deterioration of the entrapped bioactive during processing and storage. The effect of surfactant concentration on physical-chemical properties of nanoemulsions with entrapped curcumin, relevant to commercial applications, was addressed in this research. Furthermore, the functionality of nanoemulsified curcumin in terms of lipid oxidation inhibition was determined. Protection against varying pH and thermal treatments was more significant in the nanoemulsions at the elevated surfactant level, but at these high concentrations, the surface charges of the emulsions dramatically decreased under sodium salt addition, which may result in instability over time. Nanoemulsions showed the potential to inhibit malondialdehyde (MDA) formulation by protecting the entrapped curcumin and enhance its antioxidant activity when added to milk. The fortified milk with added curcumin systems had a yellow color compared to the control. The results of the study are critical in choosing the surfactant concentration needed to stabilize emulsified curcumin, and to protect the entrapped curcumin under specific conditions of use to support the utilization of curcumin nanoemulsions as a food additive in different commercial products.
表面活性剂通过保护纳米乳液的物理稳定性和防止包埋生物活性物质在加工和储存过程中的降解，来稳定纳米乳液。本研究旨在探讨表面活性剂浓度对包埋姜黄素纳米乳液的物理化学性质的影响，这些性质与商业应用相关。此外，还确定了纳米乳化姜黄素在抑制脂质氧化方面的功能。在提高表面活性剂水平的纳米乳液中，对不同 pH 值和热处理的保护作用更为显著，但在这些高浓度下，乳化液的表面电荷在添加钠盐后会显著下降，这可能会导致随着时间的推移而不稳定。纳米乳液具有通过保护包埋姜黄素来抑制丙二醛（MDA）形成的潜力，并在添加到牛奶中时增强其抗氧化活性。与对照相比，添加姜黄素体系的强化牛奶呈现出黄色。研究结果对于选择稳定乳化姜黄素所需的表面活性剂浓度以及在特定使用条件下保护包埋姜黄素至关重要，这有助于将姜黄素纳米乳液用作不同商业产品中的食品添加剂。
