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

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Amorphous nano-curcumin stabilized oil in water emulsion : Physico chemical characterization. / Aditya, N. P.; Hamilton, Ian E.; Norton, Ian T.

In: Food Chemistry, Vol. 224, 01.06.2017, p. 191-200.

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@article{fc4d597cb45d4454b0121a07fa8c684d,
title = "Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization",
abstract = "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.",
keywords = "Crystallization, Curcumin, Emulsion, Nanosuspension, Pickering particle, Stability",
author = "Aditya, {N. P.} and Hamilton, {Ian E.} and Norton, {Ian T.}",
year = "2017",
month = jun,
day = "1",
doi = "10.1016/j.foodchem.2016.12.082",
language = "English",
volume = "224",
pages = "191--200",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Amorphous nano-curcumin stabilized oil in water emulsion

T2 - Physico chemical characterization

AU - Aditya, N. P.

AU - Hamilton, Ian E.

AU - Norton, Ian T.

PY - 2017/6/1

Y1 - 2017/6/1

N2 - 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.

AB - 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.

KW - Crystallization

KW - Curcumin

KW - Emulsion

KW - Nanosuspension

KW - Pickering particle

KW - Stability

UR - http://www.scopus.com/inward/record.url?scp=85007089914&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2016.12.082

DO - 10.1016/j.foodchem.2016.12.082

M3 - Article

C2 - 28159255

AN - SCOPUS:85007089914

VL - 224

SP - 191

EP - 200

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -