title: Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property and In Vitro Digestion.
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.
authors.affiliation: Department of Biotechnology, College of Life Sciences & Biotechnology, Korea Univ, Anam-dong, Sungbuk-gu, Seoul, 136-701, Korea.
authors.forename: Hee Joung
authors.initials: HJ
authors.lastname: Joung
authors.affiliation: Dept. of Bioresources & Food Science, Konkuk Univ, Seoul, 143-701, Korea.
authors.forename: Mi-Jung
authors.initials: MJ
authors.lastname: Choi
authors.affiliation: Dept. of Food Science & Technology, Keimyung Univ, Daegu, 704-701, Korea.
authors.forename: Jun Tae
authors.initials: JT
authors.lastname: Kim
authors.affiliation: Department of Biotechnology, College of Life Sciences & Biotechnology, Korea Univ, Anam-dong, Sungbuk-gu, Seoul, 136-701, Korea.
authors.forename: Seok Hoon
authors.initials: SH
authors.lastname: Park
authors.affiliation: Dept. of Environmental Engineering, Anyang Univ, Gyeonggi-do, 430-714, Korea.
authors.forename: Hyun Jin
authors.initials: HJ
authors.lastname: Park
authors.affiliation: Department of Biotechnology, College of Life Sciences & Biotechnology, Korea Univ, Anam-dong, Sungbuk-gu, Seoul, 136-701, Korea.
authors.forename: Gye Hwa
authors.initials: GH
authors.lastname: Shin
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology; D001682:Biological Availability; D001713:Biphenyl Compounds / Q000378:metabolism; D030024:Curcuma / Q000737:chemistry*; D003474:Curcumin / Q000737:chemistry* / Q000494:pharmacology; D004032:Diet; D004063:Digestion; D004655:Emulsions / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D066298:In Vitro Techniques; D015227:Lipid Peroxidation / Q000187:drug effects*; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction; D010851:Picrates / Q000378:metabolism; D011136:Polysorbates / Q000737:chemistry; D017382:Reactive Oxygen Species / Q000378:metabolism; D012995:Solubility; D013501:Surface-Active Agents / Q000737:chemistry
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D004655:Emulsions; D010851:Picrates; D011136:Polysorbates; D017382:Reactive Oxygen Species; D013501:Surface-Active Agents; C004931:1,1-diphenyl-2-picrylhydrazyl; D003474:Curcumin
keywords: antioxidants; curcumin, in vitro digestion; curcumin-fortified milk; nanoemulsions