Nano-enabled-fortification of salad dressings with curcumin: Impact of nanoemulsion-based delivery systems on physicochemical properties

The impact of curcumin-loaded nanodroplets on the properties commercial salad dressings was examined. Nanoemulsions were formulated using a plant-based oil (medium chain triglycerides, MCT) and either (Quillaja saponaria, QS) or animal-based (whey protein isolate, WPI) emulsifier. Curcumin-loaded nanoemulsions produced by microfluidization contained small anionic droplets: d32 = 0.28 0.11 μm ζ −45 −42 mV for QS WPI, respectively (pH 7). dressing larger droplets (d32 7.8 μm) with lower negative charge (ζ −23 mV). ζ-potential positive under acid neutral conditions, suggesting coated proteins. At pH 3.4, adding QS-nanoemulsions to reduced charge, but WPI-nanoemulsions increased it. presence decreased mean particle diameter dressing. Incorporation (0–30 g/100 g) viscosity dressings, probably because reduction in fat content ability get between ones. Finally, incorporation gave strong orange/yellow color (negative a*, b*) due selective light absorption curcumin.