Abstract
Curcumin is unstable under different environmental conditions. To increase the bioavailability and stability of curcumin, it is proposed in the present study to encapsulate it in palm oil-in-water nanoemulsions using ultrasound. The present work deals with maximum curcumin encapsulation into oil forms stable nanoemulsion using a food-grade surfactant and examines its antioxidant assay and in-vitro study. The synthesized curcumin nanoemulsion (CuNE) shows particle size in the range of 14.7 ± 3 nm, 95 ± 0.5% encapsulation efficiency, and provides stability against different environmental parameters. Furthermore, in-vitro analysis of high dosage CuNE shows more than 80-90% retention during simulated gastric and intestinal conditions.
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