Abstract
The aim of this work was to assess the influence of various formulation parameters on the incorporation of Curcumin into nanoparticles. For this purpose, the influence of the aqueous monomer (ethylene diamine, hexamethylene diamine, and 1,4-diaminobutane), as well as the effect of the stirring rate and the influence of the nanoencapsulation method on the encapsulation efficiency were investigated. It was found that variation in the amount of ingredients had profound effects on the curcuminoid loading capacity, the mean particle size, and size distribution. Furthermore, from the thermal results, it is concluded that the reactivity of diamine and the length of flexible methylene chain in diamine determine the thermal properties of resultant polymer wall membrane. The encapsulation yield depends not only on the encapsulation process but also on the chemical structure of the diamine. Whereas, the size and its distribution vary according to the process choice and the emulsification stirring rate.
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