Stability of curcumin loaded nanoparticles compared to nanoemulsions under thermal processing and storage conditions as a food additive

T. Chuacharoen
Suan Sunandha Rajabhat University,
Thailand

Keywords: curcumin, food additive, functionality, nanoemulsion, nanoparticles, stability

Summary:

To date, curcumin loaded nano-formulations: nanoemulsions and nanoparticles have been proposed for food uses with the purpose of improved physiological characteristics and enhancing stability. The comparative effect between nanoemulsions and nanoparticles on preventing the deterioration of curcumin from processing conditions and storage with food matrix, which causes physical and chemical stability changes of nanocarriers is lacking in the literature and is addressed in this study. Curcumin loaded nanoemulsions (Cur-NE) and nanoparticles (Cur-NP) stabilized with a combined lecithin and Tween 80 were synthesized at the same level of surfactant concentration. Both systems were subjected to thermal processing conditions (63°C for 30 min referred as pasteurization and 95°C for 10 min referred as sterilization) and stored at 4°C and room temperature for 15 days to investigate the physical and chemical stabilities of two nanocarriers relevant to commercial applications. Results showed that nanoparticles protected curcumin against degradation better under thermal treatments, while the surface charge of nanoemulsion system dramatically decreased under thermal conditions. The effect of nanoparticles on curcumin stability was less pronounced after 15 days of storage compared with the nanoemulsion systems. In the presence of milk, nanoemulsions and nanoparticles had the potential to inhibit lipid oxidation, as indicated by an antioxidant activity and an insignificant color change of the fortified milk was found after storage for 5 days. This study provides insights which can help decide the use of nanoparticles or nanoemulsions suitable for delivering of curcumin as a food additive in different commercial food products.