Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property and In Vitro Digestion
- Authors
- Joung, Hee Joung; Choi, Mi-Jung; Kim, Jun Tae; Park, Seok Hoon; Park, Hyun Jin; Shin, Gye Hwa
- Issue Date
- 3월-2016
- Publisher
- WILEY-BLACKWELL
- Keywords
- antioxidants; curcumin-fortified milk; curcumin; in vitro digestion; nanoemulsions
- Citation
- JOURNAL OF FOOD SCIENCE, v.81, no.3, pp.N745 - N753
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF FOOD SCIENCE
- Volume
- 81
- Number
- 3
- Start Page
- N745
- End Page
- N753
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/89379
- DOI
- 10.1111/1750-3841.13224
- ISSN
- 0022-1147
- 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.
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Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
- College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles
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