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Stability properties and antioxidant activity of curcumin nanosuspensions in emulsion systems.
- Source :
-
CyTA: Journal of Food . 2021, Vol. 19 Issue 1, p40-48. 9p. - Publication Year :
- 2021
-
Abstract
- 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. [ABSTRACT FROM AUTHOR]
- Subjects :
- *NUCLEAR magnetic resonance spectroscopy
*CURCUMIN
*VITAMIN E
*SUCCINATES
Subjects
Details
- Language :
- English
- ISSN :
- 19476337
- Volume :
- 19
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- CyTA: Journal of Food
- Publication Type :
- Academic Journal
- Accession number :
- 154253926
- Full Text :
- https://doi.org/10.1080/19476337.2020.1852315