Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin

Tian Jiang; Catherine Charcosset

doi:10.1016/j.foodres.2022.111475

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Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin

Tian Jiang Catherine Charcosset

Year: 2022 Journal: Food Research International Vol: 157 Pages: 111475-111475 Publisher: Elsevier BV

DOI: 10.1016/j.foodres.2022.111475

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Keywords:

Curcumin Emulsion Chemistry Oil droplet Zeta potential Chemical stability Chromatography Particle size Corn oil Antioxidant Lipid oxidation Chemical engineering Organic chemistry Food science Nanoparticle Biochemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin

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