Curcumin nanoemulsions stabilized with natural plant-based emulsifiers

Autor(es)

Dammak, Ilyes ^{[1, 2]} ; do Amaral Sobral, Paulo Jose ^{[3, 1]}

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: FOOD BIOSCIENCE; v. 43, OCT 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 15/02879-5 - Development of nanocomposites with active principles added as nanoemulsion
• Beneficiário: Ilyes Dammak
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado