Premix membrane emulsification for the preparation of curcumin-loaded nanoemulsions
نویسندگان
چکیده
In order to overcome limitations of conventional methods, premix membrane emulsification (ME) using Shirasu porous glass (SPG) membranes was investigated for the preparation O/W food-grade nanoemulsions. this study, effects major process variables, formulation and parameters on mean droplet diameter polydispersity (PDI) were systematically investigated. Stability curcumin-loaded nanoemulsions with different size also during 28 days storage period. The results revealed that surfactant type concentration, medium-chain triglyceride (MCT) concentration played an important role PDI values, while quality, flow rate cycle number had a minor effect size. Moreover, there linear relationship between pore droplets Curcumin-loaded high encapsulation efficiency (>94%) good stability (>96% retention rate) after at 4 °C. Also, no differences curcumin when they stored °C, 25 °C 37 under both pH 3 7. These indicated ME can be successfully used controlled sizes narrow distributions.
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2022
ISSN: ['1873-5770', '0260-8774']
DOI: https://doi.org/10.1016/j.jfoodeng.2021.110836