Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System

Antioxidant Property and In Vitro Digestion

Hee Joung Joung, Mi Jung Choi, Jun Tae Kim, Seok Hoon Park, Hyun Jin Park, Gye Hwa Shin

Research output: Contribution to journalArticle

37 Citations (Scopus)

Abstract

Curcumin nanoemulsions (Cur-NEs) were developed with various surfactant concentrations by using high pressure homogenization and finally applied to the commercial milk system. Characterization of Cur-NEs was performed by measuring the droplet size and polydispersity index value at different Tween 20 concentrations. The morphology of the Cur-NEs was observed by confocal laser scanning microscopy and transmission electron microscopy. Antioxidant activity and in vitro digestion ability were tested using 2,2-diphenyl-1-picrylhydrazyl, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, pH-stat method, and thiobarbituric acid reactive substances assays. Cur-NEs were found to be physically stable for 1 mo at room temperature. The surfactant concentration affects particle formation and droplet size. The mean droplet size decreased from 122 to 90 nm when surfactant concentration increased 3 times. Cur-NEs had shown an effective oxygen scavenging activity. Cur-NEs-fortified milk showed significantly lower lipid oxidation than control (unfortified) milk and milk containing curcumin-free nanoemulsions. These properties make Cur-NEs suitable systems for the beverage industry.

Original languageEnglish
Pages (from-to)N745-N753
JournalJournal of Food Science
Volume81
Issue number3
DOIs
Publication statusPublished - 2016 Mar 1
Externally publishedYes

Fingerprint

nanoemulsions
Food and Beverages
Curcumin
in vitro digestion
curcumin
food grades
beverages
Digestion
Antioxidants
antioxidants
Food
droplet size
Milk
Surface-Active Agents
surfactants
milk
beverage industry
Sulfonic Acids
Thiobarbituric Acid Reactive Substances
In Vitro Techniques

Keywords

  • Antioxidants
  • Curcumin, in vitro digestion
  • Curcumin-fortified milk
  • Nanoemulsions

ASJC Scopus subject areas

  • Food Science

Cite this

Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System : Antioxidant Property and In Vitro Digestion. / Joung, Hee Joung; Choi, Mi Jung; Kim, Jun Tae; Park, Seok Hoon; Park, Hyun Jin; Shin, Gye Hwa.

In: Journal of Food Science, Vol. 81, No. 3, 01.03.2016, p. N745-N753.

Research output: Contribution to journalArticle

Joung, Hee Joung ; Choi, Mi Jung ; Kim, Jun Tae ; Park, Seok Hoon ; Park, Hyun Jin ; Shin, Gye Hwa. / Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System : Antioxidant Property and In Vitro Digestion. In: Journal of Food Science. 2016 ; Vol. 81, No. 3. pp. N745-N753.
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