Opustilová Kristýna, Lapčíková Barbora, Kocourková Karolina, Lapčík Lubomír
Faculty of Technology, Department of Food Technology, Tomas Bata University in Zlin, Nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Molecules. 2024 Aug 26;29(17):4035. doi: 10.3390/molecules29174035.
This study aimed to optimize the preparation of multiple oil-water-oil (O/W/O) emulsions using varying amounts of Tween 20 emulsifier, different homogenization methods, and optimal preparation temperatures as carriers for encapsulated curcumin. Following the optimization process, the optimal preparation temperature was found to be 25 °C, with a homogenization speed of 10,000 RPM and an emulsifier concentration of 0.5% Tween 20. Subsequently, the effects of physicochemical and viscoelastic properties on the different types of oils used in the outer phase, as well as the impact of storage time, were monitored. The novelty of this work lies in its comprehensive analysis of the stability and encapsulation efficiency of multiple emulsions using various oils, an area that has not been extensively explored before. After identifying the optimal preparation procedure, all samples with different edible oils demonstrated excellent stability and encapsulation efficiency, showing minimal variation in results. The most stable multiple emulsion was found to be the one with coconut oil in the outer phase, exhibiting half the particle size compared to other samples and the lowest encapsulation efficiency losses over 50 days of storage. This study provides new insights into the formulation of stable multiple emulsions for the effective delivery of curcumin and similar bioactive compounds.
本研究旨在优化使用不同量的吐温20乳化剂、不同的均质化方法以及最佳制备温度来制备多重油包水包油（O/W/O）乳液，以作为包封姜黄素的载体。经过优化过程，发现最佳制备温度为25℃，均质化速度为10,000转/分钟，乳化剂浓度为0.5%吐温20。随后，监测了外相中使用的不同类型油的物理化学和粘弹性性质的影响以及储存时间的影响。这项工作的新颖之处在于对使用各种油的多重乳液的稳定性和包封效率进行了全面分析，这是一个以前尚未广泛探索的领域。确定最佳制备程序后，所有使用不同食用油的样品均表现出优异的稳定性和包封效率，结果变化极小。发现最稳定的多重乳液是外相为椰子油的乳液，与其他样品相比，其粒径减半，并且在50天的储存期内包封效率损失最低。本研究为有效递送姜黄素和类似生物活性化合物的稳定多重乳液的配方提供了新的见解。
