Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch.
This study reports on the process optimization of ultrasound-assisted, food-grade oil-water nanoemulsions stabilized by modified starches. In this work, effects of major emulsification process variables including applied power in terms of power density and sonication time, and formulation parameters, that is, surfactant type and concentration, bioactive concentration and dispersed-phase volume fraction were investigated on the mean droplet diameter, polydispersity index and charge on the emulsion droplets. Emulsifying properties of octenyl succinic anhydride modified starches, that is, Purity Gum 2000, Hi-Cap 100 and Purity Gum Ultra, and the size stability of corresponding emulsion droplets during the 1 month storage period were also investigated. Results revealed that the smallest and more stable nanoemulsion droplets were obtained when coarse emulsions treated at 40% of applied power (power density: 1.36 W/mL) for 7 min, stabilized by 1.5% (w/v) Purity Gum Ultra. Optimum volume fraction of oil (medium chain triglycerides) and the concentration of bioactive compound (curcumin) dispersed were 0.05 and 6 mg/mL oil, respectively. These results indicated that the ultrasound-assisted emulsification could be successfully used for the preparation of starch-stabilized nanoemulsions at lower temperatures (40-45 °C) and reduced energy consumption.
State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Shabbar
S
Abbas
State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Mohanad
M
Bashari
CAS Key Laboratory for Biomedical Effects of Nanomaterials & Nanosafety, National Center for Nanoscience and Technology (NCNST), 11 Beiyitiao, Zhongguancun, Beijing 100190, China.
Waseem
W
Akhtar
State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Wei Wei
WW
Li
State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China. Electronic address: xmzhang@jiangnan.edu.cn.
Xiaoming
X
Zhang
D003474:Curcumin / Q000737:chemistry*; D004355:Drug Stability; D004655:Emulsions; D049329:Nanostructures / Q000737:chemistry*; D013010:Sonication; D013213:Starch / Q000031:analogs & derivatives* / Q000737:chemistry; D013997:Time Factors; D014783:Viscosity; D014867:Water / Q000737:chemistry
D004655:Emulsions; C551966:octenyl succinic anhydride-modified starch; D014867:Water; D013213:Starch; D003474:Curcumin
Curcumin; Droplet diameter; Modified starch; Nanoemulsion; Ultrasonic homogenization