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

46 Citations (Scopus)


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
Issue number3
Publication statusPublished - 2016 Mar 1
Externally publishedYes



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

ASJC Scopus subject areas

  • Food Science

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