Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization

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  • University of Birmingham, School of Chemical Engineering


Particle characteristics e.g. size and polymorphism are known to significantly affect the Pickering ability of the solid particles by influencing their interaction at the oil and water (O/W) interface. In this study, nano-sized amorphous curcumin particles were fabricated using nanonization technology to use them as Pickering particles. After nanonization, native crystalline curcumin particles were converted into amorphous, nanosized particles of ∼220 nm. Amorphous nature of the particle was evident from the decreased melting point from 177 ± 1 °C (native curcumin) to 146 ± 3 °C (nanonized curcumin) and enthalpy from 27 ± 2 J/g to 3.5 ± 1 J/g. Interfacial tension (IFT) studies have shown a decrease in IFT at the O/W interface from ∼27 mN/m to ∼15 mN/m in the presence of amorphous curcumin particles in water phase compared to crystalline curcumin particles. Curcumin stabilized O/W emulsion has an initial droplet size of ∼1.2 μm and they were stable for 30 days at 4 °C.


Original languageEnglish
Pages (from-to)191-200
Number of pages10
JournalFood Chemistry
Early online date23 Dec 2016
Publication statusPublished - 1 Jun 2017


  • Crystallization, Curcumin, Emulsion, Nanosuspension, Pickering particle, Stability

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