Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch

Ultrasonics Sonochemistry
Shabbar AbbasXiaoming Zhang

Abstract

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 t...Continue Reading

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Citations

Oct 20, 2015·Materials Science & Engineering. C, Materials for Biological Applications·Yanna HaoBuyun Zhou
Jul 19, 2015·Ultrasonics Sonochemistry·Jingfu JiaYaping Zhao
Dec 4, 2014·Ultrasonics Sonochemistry·A J JadhavA B Pandit
Dec 3, 2014·Ultrasonics Sonochemistry·Shabbar AbbasXiaoming Zhang
Feb 5, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Renato Cesar de Azevedo RibeiroMárcio Ferrari
Jun 9, 2018·Critical Reviews in Food Science and Nutrition·Elham Assadpour, Seid Mahdi Jafari
May 17, 2018·Journal of the Science of Food and Agriculture·Yun-Cheng LiLian-Xin Peng
Aug 28, 2018·Journal of Cosmetic Dermatology·Kaushita BanerjeePadma Thiagarajan
Oct 5, 2017·Journal of Food Science and Technology·Hafiz Rizwan SharifJunaid Haider
Aug 29, 2018·Journal of Food Science and Technology·Peihua MaFang Yuan
Nov 30, 2018·Nanomaterials·Małgorzata MiastkowskaKatarzyna Wolińska-Kennard
Mar 3, 2020·Journal of Food Science and Technology·Hugo Espinosa-Andrews, Gladys Páez-Hernández
Feb 9, 2021·Food Science and Biotechnology·Shinjae Park, Yong-Ro Kim
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Ilyes DammakCarlos Adam Conte-Junior
Dec 29, 2020·Colloids and Surfaces. B, Biointerfaces·Qayyum ShehzadWenshui Xia
Jun 26, 2021·Food Chemistry·Farhad GaravandSeid Mahdi Jafari

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