Opustilová Kristýna, Lapčíková Barbora, Lapčík Lubomír, Gautam Shweta, Valenta Tomáš, Li Peng
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic.
Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, 771 46 Olomouc, Czech Republic.
Foods. 2023 Mar 25;12(7):1394. doi: 10.3390/foods12071394.
Curcuma is a world-renowned herb known for its immense health benefits. In this study, physicochemical analyses were performed on the curcumin standard sample and curcumin multiple emulsions. The emulsions were analysed for thermal and structural stability for 21 days. Confocal laser microscopy (CLSM) was performed in order to observe the emulsion encapsulation. Modulated differential scanning calorimetry (MDSC) and HPLC methods revealed a variety of curcuminoids (curcumin, demethoxycurcumin, bisdemethoxycurcumin, and cyclocurcumin) in the investigated curcumin standard. In addition, the MDSC method was found to be suitable and comparable to HPLC for determining the curcuminoid substances. The analysis of the curcumin release revealed a value of 0.18 w.% after 14 days as the equilibrium value. Furthermore, an increase in the sizes of the emulsions was observed at the end of the 21-day study. The emulsion stability index (ESI) was used to measure the stability of multiple emulsions. The ESI reached 55.8% between 7 and 21 days later. Nano droplets of the oil phase loaded with dispersed curcumin particles captured inside the water-based carboxymethylcellulose micelles were clearly observed by CLSM.
姜黄是一种举世闻名的草药，因其对健康有诸多益处而闻名。在本研究中，对姜黄素标准样品和姜黄素多重乳液进行了物理化学分析。对乳液进行了21天的热稳定性和结构稳定性分析。进行共聚焦激光显微镜（CLSM）观察乳液包封情况。调制差示扫描量热法（MDSC）和高效液相色谱法（HPLC）揭示了所研究的姜黄素标准品中含有多种姜黄素类化合物（姜黄素、去甲氧基姜黄素、双去甲氧基姜黄素和环姜黄素）。此外，发现MDSC方法在测定姜黄素类物质方面与HPLC方法同样适用且具有可比性。姜黄素释放分析显示，14天后平衡值为0.18 w.%。此外，在为期21天的研究结束时，观察到乳液粒径增大。使用乳液稳定性指数（ESI）来衡量多重乳液的稳定性。7至21天后，ESI达到55.8%。通过CLSM清晰地观察到，在水基羧甲基纤维素胶束内部捕获了载有分散姜黄素颗粒的油相纳米液滴。
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