The Composition Optimization of Curcumin-Loaded Double Oil–Water–Oil Emulsions and Their Stability Evaluation
Abstract
:1. Introduction
2. Results and Discussion
2.1. Results of Design Experiment and ANOVA Statistical Analysis
2.2. Determination of Emulsion Stability by the Creaming Index (CPI)
2.3. Particle Size
2.4. Results of Encapsulation Efficiency
2.5. Rheology
2.6. Differential Scanning Calorimetry
2.7. Results of the Confocal Laser Microscopy
3. Materials and Methods
3.1. Materials
Design Experiment and ANOVA Statistical Analysis
3.2. Preparation of Model Samples
3.2.1. Preparation of the Inner Emulsion Phase (O/W)
3.2.2. Preparation of the Multiple Emulsion (O/W/O)
3.3. Determination of Emulsion Stability by the Creaming Index (CI)
3.4. Determination of the Emulsion Stability Index (ESI)
3.5. Particle Size Measurement
3.6. Encapsulation Efficiency
3.7. Dynamic Oscillatory Rheology
3.8. Determination of Emulsion Stability by Differential Scanning Calorimetry (DSC)
3.9. Confocal Laser Microscopy
3.10. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Ingredients | Composition 1 |
---|---|
Curcumin (g) | 1 |
Nigella seed oil (mL) | 10 |
Distilled water (mL) | 90 |
Tween 20 (g) | 0.5 |
κ-carrageenan (g) | 1 |
Processing Parameters | |
Homogenization speed (RPM) 2 | 25,000 |
Homogenization time (min) | 5 |
Temperature (°C) | 25 |
Oil Type (Producer) | Content of Fatty Acids (g/100 mL) | ||
---|---|---|---|
Saturated Fatty Acid | Monounsaturated Fatty Acids | Polyunsaturated Fatty Acids | |
Olive (100% Bio extra virgin oil, Headquartes esporao, Espana) | 13.1 | 71.8 | 6.3 |
Sunflower (Bio virgin oil, Country life, Slovakia) | 6.5 | 85.8 a | |
Flaxseed (100% Bio virgin oil, Greenspol, Hungary) | 10.0 | 20.0 | 70.0 |
Pumpkin (Bio 100% virgin oil, Helth lins, The Netherlands) | 17.0 | 25.0 | 50.0 |
Coconut (Fair trade, Bio virgin oil, Purity Vision, Czechia Republic) | 95.0 | 5.0 a |
Ingredients | MEO | MES | MEF | MEP | MEK |
---|---|---|---|---|---|
Inner phase (mL) | 40 | 40 | 40 | 40 | 40 |
SPAN 80 (g) | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
Oil (mL) | 60 | 60 | 60 | 60 | 60 |
Oil type | olive | sunflower | flax | pumpkin | coconut |
Processing parameters | |||||
Homogenization speed (RPM) 1 | 10,000 | 10,000 | 10,000 | 10,000 | 10,000 |
Homogenization time (min) | 5 | 5 | 5 | 5 | 5 |
Temperature (°C) | 25 | 25 | 25 | 25 | 25 |
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Opustilová, K.; Lapčíková, B.; Kocourková, K.; Lapčík, L. The Composition Optimization of Curcumin-Loaded Double Oil–Water–Oil Emulsions and Their Stability Evaluation. Molecules 2024, 29, 4035. https://doi.org/10.3390/molecules29174035
Opustilová K, Lapčíková B, Kocourková K, Lapčík L. The Composition Optimization of Curcumin-Loaded Double Oil–Water–Oil Emulsions and Their Stability Evaluation. Molecules. 2024; 29(17):4035. https://doi.org/10.3390/molecules29174035
Chicago/Turabian StyleOpustilová, Kristýna, Barbora Lapčíková, Karolina Kocourková, and Lubomír Lapčík. 2024. "The Composition Optimization of Curcumin-Loaded Double Oil–Water–Oil Emulsions and Their Stability Evaluation" Molecules 29, no. 17: 4035. https://doi.org/10.3390/molecules29174035