Optimization of ultrasonication curcumin-hydroxylated lecithin nanoemulsions using response surface methodology

Ultrasonication technology was used to enhance the solubility and availability of lipophilic compounds as curcumin. This study aimed to know the optimal conditions to produce ultrasonication curcumin nanoemulsions stabilized with hydroxylated lecithin using response surface methodology and to evalua...

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Bibliographic Details
Published in:Journal of food science and technology 2020-02, Vol.57 (2), p.549-556
Main Authors: Espinosa-Andrews, Hugo, Páez-Hernández, Gladys
Format: Article
Language:English
Subjects:
Amplitudes
Beverages
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Curcumin
Droplets
Emulsions
Food Science
Lecithin
Light scattering
Lipophilic
Nanoemulsions
Nutrition
Optimization
Original
Original Article
pH effects
Photon correlation spectroscopy
Physical characteristics
Physical properties
Polydispersity
Polynomials
Response surface methodology
Sugar
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Summary:Ultrasonication technology was used to enhance the solubility and availability of lipophilic compounds as curcumin. This study aimed to know the optimal conditions to produce ultrasonication curcumin nanoemulsions stabilized with hydroxylated lecithin using response surface methodology and to evaluate some physical characteristics. Nanoemulsions were produced according to a Central Composite Face-center Design: surfactant oil ratio ( SOR , 0.33–1.17), amplitude ( A , 8–92%), and ultrasonication time ( t , 2–18.4 min). Dynamic light scattering was used to measure the droplet size and polydispersity index of the nanoemulsions. Our results showed that a second-order polynomial function of amplitude and ultrasonication time model fitted well with the mean droplet size and polydispersity of the emulsions. Predicted droplet size was 122.2 nm and polydispersity index was 0.13 obtained at optimal conditions: SOR  = 0.72, A  = 92%, and t  = 12 min. The nanoemulsions remained stable during 15 days of storage at 20 °C. Nanoemulsion remained stable to the aggregation in the pH range from 7.0 to 3.0, while the droplet size increased at lower pH values due to a loss of charge of the lecithin. Nanoemulsion applied in a sugar-beverage showed a yellow-green translucent color, showing better stability on the droplet size than the beverage with the coarse emulsion. Nanoemulsion could be used as a natural colorant in beverages.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-04086-w