Characterization of coconut milk waste nanocellulose based curcumin-enriched Pickering nanoemulsion and its application in a blended beverage of defatted coconut milk and pineapple juice

• Published in: International journal of biological macromolecules 2024-02, Vol.259, p.129305-129305, Article 129305
• Main Authors: Begum, Fogila, Chutia, Hemanta, Bora, Mayuri, Deb, Pritam, Mahanta, Charu Lata
• Format: Article
• Language: English
• Subjects: Coconut milk waste; Nanocellulose; Particle size; Pickering nanoemulsion
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.129305

In this study, we aimed to develop a blended beverage enriched with curcumin. The curcumin was incorporated within a Pickering nanoemulsion that was stabilized with nanocellulose. The nanocellulose was synthesized from coconut milk waste residue using 38 %–42 % sulfuric acid (AC) and 5 and 10 min ultrasound (UL) separately and in combination (ACU). While combined treatment showed an increase in particle size with ultrasonication time, PDI was observed to decrease. ACU with 10 min ultrasonication was further used at 0.05 %, 0.1 %, 0.2 %, and 0.3 % for stabilization of curcumin enriched Pickering nanoemulsion. The curcumin in Pickering nanoemulsion fabricated with 0.1 % of nanocellulose with an average particle size and PDI value of 259.6 nm and 0.284, respectively was found to be the most stable as compared to other Pickering nanoemulsions at different pH levels and temperatures. RP-HPLC analysis revealed that with 0.1 % of nanocellulose, the Pickering nanoemulsion was most stable at 2 pH and 63 °C temperatures. The in vitro release of curcumin from Pickering nanoemulsion added to a blended beverage in intestinal phase was 51.58 %, which was higher than the stomach phase (38.19 %). The outcomes clearly showed Pickering nanoemulsion to be a promising carrier for curcumin encapsulation in beverage. •Nanocellulose was developed from coconut milk waste.•Combined acid and ultrasound treatment gave smallest particle size and PDI.•Nanocellulose stabilized curcumin enriched Pickering nanoemulsion was developed.•The developed nanoemulsion was added to a blended beverage at 10 % level.•Bioaccessibility of curcumin from the emulsion was >50 %.