The Composition Optimization of Curcumin-Loaded Double Oil–Water–Oil Emulsions and Their Stability Evaluation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63576998" target="_blank" >RIV/70883521:28110/24:63576998 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/1420-3049/29/17/4035" target="_blank" >https://www.mdpi.com/1420-3049/29/17/4035</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/molecules29174035" target="_blank" >10.3390/molecules29174035</a>
Alternative languages
Result language
angličtina
Original language name
The Composition Optimization of Curcumin-Loaded Double Oil–Water–Oil Emulsions and Their Stability Evaluation
Original language description
This study aimed to optimize the preparation of multiple oil–water–oil (O/W/O) emulsions using varying amounts of Tween 20 emulsifier, different homogenization methods, and optimal prepa-ration temperatures as carriers for encapsulated curcumin. Following the optimization process, the optimal preparation temperature was found to be 25 °C, with a homogenization speed of 10,000 RPM and an emulsifier concentration of 0.5% Tween 20. Subsequently, the effects of physi-cochemical and viscoelastic properties on the different types of oils used in the outer phase, as well as the impact of storage time, were monitored. The novelty of this work lies in its comprehensive analysis of the stability and encapsulation efficiency of multiple emulsions using various oils, an area that has not been extensively explored before. After identifying the optimal preparation procedure, all samples with different edible oils demonstrated excellent stability and encapsulation efficiency, showing minimal variation in results. The most stable multiple emulsion was found to be the one with coconut oil in the outer phase, exhibiting half the particle size compared to other samples and the lowest encapsulation efficiency losses over 50 days of storage. This study pro-vides new insights into the formulation of stable multiple emulsions for the effective delivery of curcumin and similar bioactive compounds.
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
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Molecules
ISSN
1420-3049
e-ISSN
1420-3049
Volume of the periodical
29
Issue of the periodical within the volume
17
Country of publishing house
CH - SWITZERLAND
Number of pages
15
Pages from-to
4035
UT code for WoS article
001310936600001
EID of the result in the Scopus database
2-s2.0-85204111691