Abstract
Oral ingestion of curcumin is claimed to be effective against several diseases, including inflammation and cancer. However, its utilization in food, supplement, and pharmaceutical products is often challenging due to its poor water solubility, high chemical instability, and limited oral bioavailability. Emulsion-based delivery systems can be designed to overcome these challenges, but their composition and structure must be optimized to ensure they function appropriately. This study examined the impact of emulsifier type on the formation and stability of curcumin-loaded oil-in-water emulsions: sodium caseinate; Tween 80; quillaja saponin; gum arabic. The effectiveness of these food-grade emulsifiers at forming emulsions by microfluidization was characterized in terms of their surface load, i.e., the mass of emulsifier per unit surface area. The surface loads decreased in the following order: gum arabic (55.3 mg/m2) > > saponins (2.0 mg/m2) > Tween 80 (1.6 mg/m2) > caseinate (1.5 mg/m2), which indicated that much more gum arabic was required to form emulsions than the other emulsifiers. Curcumin-loaded emulsions were then prepared under conditions where there was just enough emulsifier to cover the droplet surfaces ("critical"), ...Continue Reading
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