Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization

详细信息    查看全文

• 作者：N.P. Aditya ; ^{a.nayak.1@bham.ac.uk} ; Ian E. Hamilton ; Ian T. Norton
• 关键词：Curcumin ; Pickering particle ; Nanosuspension ; Emulsion ; Stability ; Crystallization
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：191-200
• 全文大小：2665 K
• 卷排序：224

文摘

Curcumin is nanonized to reduce size and change polymorphism. Nanonized curcumin is amorphous in nature. Protein avoided recrystallization of nanonized curcumin. Nanonized curcumin reduced interfacial tension between oil and water. Nanonized curcumin stabilized emulsions are stable for 30 days at 4 °C.