Physico-chemical study of curcumin and its application in O/W/O multiple emulsion
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63561198" target="_blank" >RIV/70883521:28110/23:63561198 - isvavai.cz</a>
Alternative codes found
RIV/61989592:15310/23:73618581 RIV/70883521:28140/23:63561198
Result on the web
<a href="https://www.mdpi.com/2304-8158/12/7/1394" target="_blank" >https://www.mdpi.com/2304-8158/12/7/1394</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods12071394" target="_blank" >10.3390/foods12071394</a>
Alternative languages
Result language
angličtina
Original language name
Physico-chemical study of curcumin and its application in O/W/O multiple emulsion
Original language description
Curcuma is a world-renowned herb known for its immense health benefits. In this study, physicochemical analyses were performed on the curcumin standard sample and curcumin multiple emulsions. The emulsions were analysed for thermal and structural stability for 21 days. Confocal laser microscopy (CLSM) was performed in order to observe the emulsion encapsulation. Modulated differential scanning calorimetry (MDSC) and HPLC methods revealed a variety of curcuminoids (curcumin, demethoxycurcumin, bisdemethoxycurcumin, and cyclocurcumin) in the investigated curcumin standard. In addition, the MDSC method was found to be suitable and comparable to HPLC for determining the curcuminoid substances. The analysis of the curcumin release revealed a value of 0.18 w.% after 14 days as the equilibrium value. Furthermore, an increase in the sizes of the emulsions was observed at the end of the 21-day study. The emulsion stability index (ESI) was used to measure the stability of multiple emulsions. The ESI reached 55.8% between 7 and 21 days later. Nano droplets of the oil phase loaded with dispersed curcumin particles captured inside the water-based carboxymethylcellulose micelles were clearly observed by CLSM.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10403 - Physical chemistry
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
12
Issue of the periodical within the volume
7
Country of publishing house
CH - SWITZERLAND
Number of pages
11
Pages from-to
1394
UT code for WoS article
000969688800001
EID of the result in the Scopus database
2-s2.0-85152788782