Effect of Curcuma Extract and Surfactant Concentration on o/w Curcuma Extract Nanoemulsion Characteristics

Abstract

Curcuma extract contains curcumin, which is known to have antiinflammation, anti-tumor and anti-microbial properties. Curcumin has relatively a low bioavailability and bioactivity since it is poorly water-soluble and easily degraded during digestion. The objective of this study was to investigate the effect of curcuma extract and surfactant concentration on the nanoemulsion characteristics of curcuma extract dispersed in red palm oil. Experiment was conducted using Response Surface method, by examining two factors: temulawak extract concentration (the lower limit: 2%, the upper limit: 5%), and surfactant (Tween 20 and Tween 80) concentration (the lower limit: 1%, upper: 2%). Nanoemulsion was produced using a high pressure homogenizer (1500psi, 7 cycles). Results showed that nanoemulsion with 5.94 % curcuma extract, 1.5 % tween 80, and 1.5% tween 20 had the best nanoemulsion stability (99 %), with droplet size of 74.7 nm and Polydispersity index (PDI) value 0.272. Both nanoemulsion stability and droplet size were significantly influenced by curcuma extract concentration. The results will be useful for designing effective nanoemulsion delivery systems for curcuma extract and other lipophilic bioactives for food, beverage, and pharmaceutical applications.