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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Curcumin nanoemulsions stabilized with natural plant-based emulsifiers

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Author(s):
Dammak, Ilyes [1, 2] ; do Amaral Sobral, Paulo Jose [3, 1]
Total Authors: 2
Affiliation:
[1] Univ Sao Paulo, FZEA, Dept Food Engn, Pirassununga, SP - Brazil
[2] Univ Fed Rio de Janeiro, Inst Chem, Food Sci Program, Rio De Janeiro, RJ - Brazil
[3] Univ Sao Paulo, Food Res Ctr FoRC, Sao Paulo, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: FOOD BIOSCIENCE; v. 43, OCT 2021.
Web of Science Citations: 0
Abstract

The effect of natural plant-based emulsifiers, citrus peel pectin, and gum Arabic, on the stability of oil-in-water (O/W) nanoemulsions encapsulating curcumin using a microfluidizer were studied. Pectin was more efficient than gum Arabic for nanoemulsions formation, with lower amounts of emulsifier (2% w/w) needed for the generation of smaller droplets (d(3,2)-220 nm). The stability of prepared nanoemulsions was measured using the LUMiSizer (R) analytical centrifugation test. The results showed that pectin gave better protection against droplet coalescence with temperature (40-60 degrees C). However, gum Arabic provided more protection of oil droplets from coalescence against a series of environmental treatments, including a range of pH variations (3-9) and NaCl additions (100-500 mM). Both emulsifiers showed adequate protection against freeze-thawing treatment. Furthermore, droplet size aggregation was more critical in pectin-stabilized emulsions during 7 days of storage at 4 degrees C. These results were explained by the formation of bridging flocculation within the pectin biopolymers. However, gum Arabic gave greater curcumin retention (85%) and stability against degradation compared to pectin (70%) after 7 days of storage. This was attributed to the thick and high-density layers formed by gum Arabic, which could provide better physical and chemical barriers against environmental stresses. The results from this study offer important information in developing ``label friendly{''} products for encapsulating labile lipophilic bioactive compounds for use in the food and beverage industries. (AU)

FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 15/02879-5 - Development of nanocomposites with active principles added as nanoemulsion
Grantee:Ilyes Dammak
Support Opportunities: Scholarships in Brazil - Post-Doctoral