In-vitro evaluation of high dosage of curcumin encapsulation in palm-oil-in-water, nanoemulsion stabilized with a sonochemical approach

Uday Dasharath Bagale PhD, Department of food and biotechnology, South Ural State University, RussiaFollow
Aram Tsaturov, Department of food and biotechnology, South Ural State University, Russia
Irina Potoroko, Department of food and biotechnology, South Ural State University, RussiaFollow
Shital Potdar, Department of chemical engineering, National Institute of Technology, India
Shirish Sonawane PhD, Department of chemical engineering, National Institute of Technology, India

Abstract

Curcumin is unstable under different environmental conditions. To increase the bioavailability and stability of curcumin, it is proposed in the present study to encapsulate it in palm oil-in-water nanoemulsions using ultrasound. The present work deals with maximum curcumin encapsulation into oil forms stable nanoemulsion using a food-grade surfactant and examines its antioxidant assay and in-vitro study. The synthesized curcumin nanoemulsion (CuNE) shows particle size in the range of 14.7 ± 3 nm, 95 ± 0.5% encapsulation efficiency, and provides stability against different environmental parameters. Furthermore, in-vitro analysis of high dosage CuNE shows more than 80-90% retention during simulated gastric and intestinal conditions.

Recommended Citation

Bagale, Uday Dasharath PhD; Tsaturov, Aram; Potoroko, Irina; Potdar, Shital; and Sonawane, Shirish PhD (2022) "In-vitro evaluation of high dosage of curcumin encapsulation in palm-oil-in-water, nanoemulsion stabilized with a sonochemical approach," Karbala International Journal of Modern Science: Vol. 8 : Iss. 1 , Article 9.
Available at: https://doi.org/10.33640/2405-609X.3205