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

43 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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