Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization

Abstract

Surfactants are used to stabilize nanoemulsions by protecting their physical stability and preventing deterioration of the entrapped bioactive during processing and storage. The effect of surfactant concentration on physical-chemical properties of nanoemulsions with entrapped curcumin, relevant to commercial applications, was addressed in this research. Furthermore, the functionality of nanoemulsified curcumin in terms of lipid oxidation inhibition was determined. Protection against varying pH and thermal treatments was more significant in the nanoemulsions at the elevated surfactant level, but at these high concentrations, the surface charges of the emulsions dramatically decreased under sodium salt addition, which may result in instability over time. Nanoemulsions showed the potential to inhibit malondialdehyde (MDA) formulation by protecting the entrapped curcumin and enhance its antioxidant activity when added to milk. The fortified milk with added curcumin systems had a yellow color compared to the control. The results of the study are critical in choosing the surfactant concentration needed to stabilize emulsified curcumin, and to protect the entrapped curcumin under specific conditions of use to support the utilization of curcumin nanoemulsions as a food additive in different commercial products.

Development and Optimization of Naringenin-Loaded Chitosan-Coated Nanoemulsion for Topical Therapy in Wound Healing

“…As per the perturbation plot, contour plot and 3D surface plot, independent variable B (i.e., Smix%) has the most significant effect on PDI, which is further supported by the highest coefficient of B in Equation (5). The decrease in PDI corresponding to an increase in Smix% might be due to the fact of successful coating of smaller oil droplets using increased concentration of Smix and whereas insufficient Smix concentration may result in coalescence of the droplet and lead to an increase in PDI [ 26 , 44 ]. These findings are in agreement with the previous findings by other researchers [ 41 , 42 , 45 ].…”

Preparation of Curcumin Nanodispersions Using Subcritical Water – Screening of Different Emulsifiers

“…These results reveal that water in the subcritical state is a suitable alternative to polar liquid solvents such as methanol, ethanol, and acetone which in turn increased the solubility of curcumin. As compared to other researches, the preparation of curcumin nanodispersions with subcritical water and Tween 20 improved the loading efficiency [23,32].…”

“…This finding can be explained by the fact that nonionic emulsifiers such as Tween 20 with highest HLB value of 16.8 as compared to other selected emulsifiers (Tab. 1) could possibly enhance the system by preventing aggregation and improving its pH stability [32]. The results for DLS and UV-visible spectrometry indicated that by reducing the particle size of the prepared nanodispersions the total curcumin loss decreased.…”

Poly-(Lactic-co-Glycolic) Acid Nanoparticles for Synergistic Delivery of Epirubicin and Paclitaxel to Human Lung Cancer Cells

“…Therefore, further studies were performed at this optimum PF68 concentration. The reason for low encapsulation at lower concentration of PF68 could be attributed to less chain in core and corona of the nanoparticles which was not optimal for the entrapment of drug [ 29 ]. Additionally, it was observed that the particles aggregate on increasing the surfactant beyond the critical concentration, and results in an increased particle size and instability [ 30 ].…”