Abstract
Curcumin nanoemulsions were produced by ultrasonication and microfluidization, two of the most used emulsification methods. The impact of the processing and formulation parameters on the mean droplet size, polydispersity index (PI), and zeta potential of the emulsions was evaluated. Curcumin was dissolved in diverse types of oil (e.g., medium chain triglycerides (MCT), grapeseed, or olive oil). Two ultrasonic processors (130 W & 750 W) were operated at different amplitudes (40% and 90%) for 1800 s. The droplet size and PI of the emulsions decreased with increases in time, amplitude, and power delivered by ultrasonication. The grapeseed and olive oils induced recrystallization of curcumin under the ultrasonication condition tested. Similar nanoemulsions with low PI values were produced with an amplitude of 90% and sonication of 1800 s (130 W & 750 W processors). Microfluidization decreased the droplet size with increasing the pressure and number of passes. However, over-processing of the samples was induced at 140 MPa and many passes for oil volume fractions of 0.10 and 0.20. The MCT oil produced the emulsion with the smallest droplet size. High negative zeta potential values were observed in all samples. Ultrasonication produced nanoemulsions with smaller droplet size and monomodal distribution than microfluidization.
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