Abstract
Curcumin has a high inhibitory effect on many potential diseases caused by bacteria and fungi. However, its degradability and low water solubility limit its application. Loading curcumin with an emulsion delivery system can overcome these problems. Five different types of emulsifiers were used to prepare the curcumin-loaded nanoemulsions, namely, Tween 80 (T80), Span 80 (S80), sodium dodecyl sulfate (SDS), soybean protein isolate (SPI), and lecithin (LEC). The effects of emulsifier types and post-treatment methods on emulsion stability and curcumin-load efficiency were studied. In addition, photodynamic inactivation was used to test the antibacterial effect of nanoemulsions on Escherichia coli under blue light excitation. The five types of emulsifiers could form uniform emulsions with good storage stability and with antibacterial capacity on Escherichia coli. Among them, the T80 and LEC emulsions had good stability, coating effect, and sterilization performance under heating or room temperature. Both curcumin-loaded bactericidal emulsions had the potential for large-scale applications. A nanoemulsions delivery system could effectively improve the dispersion and chemical stability of curcumin in water. An emulsion loaded with antibacterial photosensitizer represents a new idea for the storage and preservation of food commodities.
Highlights
Curcumin is a natural polyphenol extracted from the rhizomes of ginger plants.Commercially available curcumin is usually composed of a mixture of curcumin and its structurally related compounds: demethoxycurcumin and bisdemethoxycurcumin, which are collectively referred to as curcuminoids [1]
Five kinds of curcumin-loaded emulsions were prepared with different emulsifiers, and the changes in droplet diameter and surface potential were observed within a week
Emulsions stabilized by Tween 80 (T80), Span 80 (S80), and LEC showed high thermal stability and protected curcumin
Summary
Curcumin is a natural polyphenol extracted from the rhizomes of ginger plants.Commercially available curcumin is usually composed of a mixture of curcumin and its structurally related compounds: demethoxycurcumin and bisdemethoxycurcumin, which are collectively referred to as curcuminoids [1]. Curcumin is a natural polyphenol extracted from the rhizomes of ginger plants. Curcumin has good biocompatibility and food safety as a natural plant extract. Curcumin has in vitro antibacterial potential against various microorganisms, such as fungi and several Gram-positive and Gram-negative bacteria [4,5,6]. Curcumin can kill Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa), and its antibacterial capacity increases with increasing dose and incubation time. A dose of 100 μM curcumin still has a 100% killing effect on bacteria with a density of 106 CFU/mL [6]. Studies have shown that curcumin-mediated PDI can effectively inactivate Listeria monocytogenes cells and eliminate their mature biofilms [7]
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