Fabrication of emulsions using high loaded curcumin nanosuspension stabilizers: Enhancement of antioxidant activity and concentration of curcumin in micelles

Abstract

Currently, curcumin still faces issues like low loading capacity and poor absorption performance, limiting its applications in antioxidant performance. Emulsions stabilized with high-load curcumin/octenyl succinic anhydride (OSA) starch nanosuspensions, aiming to enhance the antioxidant activity of algal oil and improve curcumin absorption. The physicochemical properties of emulsions stabilized by curcumin nanosuspensions, the oxidative characteristics of algae oil, and the absorption performance of curcumin were investigated. The crystalline content of curcumin was notably decreased by the media grinding process. Furthermore, the emulsions prepared from nanosuspensions with different curcumin contents exhibited good thermal and centrifugal stability. Importantly, as the curcumin concentration in the emulsions increased, the curcumin content in the micelles also increased, leading to a gradual decrease in the oxidation degree of algal oil. These research findings provide a theoretical basis for the development of curcumin high-loaded nanosuspension emulsion systems and their wide application in the food industry.