Stability properties and antioxidant activity of curcumin nanosuspensions in emulsion systems

CyTA - Journal of Food

卷:19

Sun-Hyung Kim¹  Ki-Teak Lee¹  Soon-Taek Hong¹  Eui-Seok Lee¹ 

[1] Chungnam National University;

关键词: curcumin;    nanosuspension;    high-pressure homogenization;    antioxidant activity;    emulsion;   

DOI  :  10.1080/19476337.2020.1852315

来源: DOAJ

【 摘 要 】

In this study, curcumin nanosuspensions (Cur-NSs) were prepared using D-alpha-tocopheryl polyethylene glycol succinate (vitamin E TPGS), and their physical properties (i.e., particle size, dispersion stability) were investigated. Also, the antioxidant activity of Cur-NSs in emulsion systems was evaluated by peroxide value change and the oxidation products were monitored by nuclear magnetic resonance spectroscopy. The initial particle size of Cur-NSs containing a high curcumin concentration (0.30–0.50%) was smaller than that at low concentration (0.05–0.15%). When Cur-NSs were stored at 25°C, aggregation of curcumin particles was observed with increasing storage period. The aggregation rate decreased as the curcumin concentration in Cur-NSs increased. These observations were supported by changes in the transmission intensity profile using Turbiscan. Regarding the antioxidant activity of Cur-NSs, the emulsions with curcumin additions of 200 mg/kg or higher showed improved antioxidant effects compared to the control, but a lower activity than the positive control with 200 mg/kg catechin.

【 授权许可】

Unknown