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Preparation of Giant Vesicles Encapsulating Microspheres by Centrifugation of a Water-in-oil Emulsion
Published on: January 24, 2017
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Curcumin Encapsulation in Multilayer Oil-in-Water Emulsion: Synthesis Using Ultrasonication and Studies on Stability
Jitendra Carpenter1, Suja George1, Virendra Kumar Saharan1
1Department of Chemical Engineering , Malaviya National Institute of Technology , Jaipur 302017 , India.
Langmuir : the ACS Journal of Surfaces and Colloids
|July 25, 2019
Summary
A novel multilayer emulsion system effectively encapsulates curcumin, enhancing its stability and antioxidant activity for improved delivery. This carrier system shows promising potential for food and pharmaceutical applications.
Area of Science:
- Food Science
- Biotechnology
- Materials Science
Background:
- Curcumin, a potent polyphenol from turmeric, possesses numerous health benefits but requires effective delivery systems.
- Encapsulation is crucial for preserving curcumin's physicochemical properties and enhancing bioavailability.
- Developing stable and efficient carrier systems is essential for curcumin's application in food and pharmaceuticals.
Purpose of the Study:
- To develop and analyze a multilayer emulsion system for curcumin encapsulation.
- To evaluate the encapsulation stability, antioxidant activity, and release properties of curcumin within the emulsion.
- To investigate the impact of freeze-drying on the stability of the multilayer emulsion.
Main Methods:
- Preparation of primary emulsion (PE) and secondary emulsion (SE) using ultrasonication.
- Analysis of encapsulation efficiency, antioxidant activity, and in vitro release.
- Characterization using Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM).
Main Results:
- The secondary emulsion (SE) with a double-layer coating significantly enhanced curcumin encapsulation and antioxidant activity over 3 weeks.
- Freeze-drying preserved the integrity of the multilayer emulsion structure and curcumin content.
- SE exhibited higher antioxidant activity during storage compared to PE, olive oil, and ethanol.
- In vitro studies showed maximum curcumin release of 71% from SE within 2 hours under simulated intestinal conditions.
Conclusions:
- Multilayer emulsions provide a robust carrier system for curcumin, improving its stability and antioxidant properties.
- The developed system offers enhanced protection and controlled release of curcumin.
- This research provides valuable insights for utilizing multilayer emulsions in food and pharmaceutical industries.
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