Exploration of polysaccharide based nanoemulsions for stabilization and entrapment of curcumin.

Richa, Richa and Roy Choudhury, Anirban (2019) Exploration of polysaccharide based nanoemulsions for stabilization and entrapment of curcumin. International journal of biological macromolecules. ISSN 1879-0003

Full text not available from this repository. (Request a copy)
Official URL: https://www.sciencedirect.com/science/article/pii/...


This study was focussed on developing polysaccharide based nanoemulsion (P-NE) encapsulating curcumin. Two different carrier oil, olive and castor oil, and various polysaccharides like, levan, fucoidan, alginate, guar gum and κ-carrageenan were evaluated for their entrapment efficiency for curcumin. The prepared nanoemulsions with fucoidan and κ-carrageenan were found to have relatively better properties than nanoemulsions prepared with Tween 20. The lowest particle size after ultrasonication was observed when fucoidan was employed as emulsifying agent. Rheological and thermodynamic analyses confirmed better stability of P-NE. Additionally, encapsulation efficiency (EE) of polysaccharides was comparable to Tween 20 with κ-carrageenan exhibiting significantly higher EE than Tween 20. Synergistic increase in the antioxidant potential of the P-NE containing curcumin was also noteworthy. The structural interaction for the observation was proven by FT-IR analysis. The study, first of its kind, was able to evaluate efficiency of different polysaccharides for emulsification of curcumin, without the use of any coemulsifier.

Item Type: Article
Additional Information: Copyright of this article belongs of Elsevier Science
Uncontrolled Keywords: Antioxidant; Curcumin; Kinetics; Nanoemulsion; Polysaccharide
Subjects: Q Science > QR Microbiology
Depositing User: Dr. K.P.S.Sengar
Date Deposited: 06 Dec 2019 15:37
Last Modified: 06 Dec 2019 15:37
URI: http://crdd.osdd.net/open/id/eprint/2504

Actions (login required)

View Item View Item