Particle characteristics e.g. size and polymorphism are known to significantly affect the Pickering ability of the solid particles by influencing their interaction at the oil and water (O/W) interface. In this study, nano-sized amorphous curcumin particles were fabricated using nanonization technology to use them as Pickering particles. After nanonization, native crystalline curcumin particles were converted into amorphous, nanosized particles of ∼220nm. Amorphous nature of the particle was evident from the decreased melting point from 177±1°C (native curcumin) to 146±3°C (nanonized curcumin) and enthalpy from 27±2J/g to 3.5±1J/g. Interfacial tension (IFT) studies have shown a decrease in IFT at the O/W interface from ∼27mN/m to ∼15mN/m in the presence of amorphous curcumin particles in water phase compared to crystalline curcumin particles. Curcumin stabilized O/W emulsion has an initial droplet size of ∼1.2μm and they were stable for 30days at 4°C.
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| http://dx.doi.org/10.1016/j.foodchem.2016.12.082 | DOI Listing |
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