Abstract
Hydrophobic curcumin in temulawak extract and hydrophilic betacyanin in red dragon fruit extract are high-value bioactive compounds with extensive applications in functional food. In this study, these extracts were encapsulated in water-in-oil-in-water (w/o/w) nanoemulsions as a delivery system using a two-step high-energy emulsification method. PGPR and Span 20 were used as lipophilic emulsifiers for the primary w/o emulsion. The most stable w/o/w formulation with the least oil phase separation of 5% v/v consisted of w/o emulsion (15% w/w) and Tween 80 (1.5% w/w) as hydrophilic emulsifier. The formulation was characterized by a 189-nm mean droplet diameter, 0.16 polydispersity index, and –32 mV zeta potential. The freeze–thaw stability may be attributed to the combination of low w/o emulsion content and high Tween 80 concentration in the outer water phase of the w/o/w nanoemulsions used in this study. The IC50 values of the nanoemulsion and the red dragon fruit extract were similar. It means that the higher concentration of curcumin in the nanoemulsions and the lower IC50 value of temulawak extract ensured sufficient antioxidant activities of the w/o/w nanoemulsions.
Highlights
The heightened awareness of the public about the risks involved in consuming unhealthy food and its association with lifestyle diseases, such as obesity, cardiovascular diseases, diabetes, and several types of cancer, has given rise to an increase in the production and consumption of nutrient-rich foods
The objective of the present research was to show the feasibility of using a two-step high-energy emulsification technique to obtain a stable w/o/w nanoemulsion loaded with hydrophobic curcumin and hydrophilic betacyanin derived from temulawak and red dragon fruit extracts, respectively
This study shows the feasibility of using w/o/w nanoemulsions as a delivery system of temulawak extract and red dragon fruit extract as lipophilic and hydrophilic nutraceuticals, respectively, through a two-step emulsification method
Summary
The heightened awareness of the public about the risks involved in consuming unhealthy food and its association with lifestyle diseases, such as obesity, cardiovascular diseases, diabetes, and several types of cancer, has given rise to an increase in the production and consumption of nutrient-rich foods. Low-molecular weight polyphenol extracted from turmeric [2]. It is one of the primary curcuminoids that contributes to the characteristic yellow color of the extract obtained from temulawak (Curcuma xanthorriza Roxb), turmeric (Curcuma longa Linn), and white turmeric (Curcuma zedoaria). It has anti-inflammatory, antioxidant, antifungal, antiviral, antitumor, anti-cancer, anti-carcinogenic, and antimicrobial pharmacological attributes and therapeutic potentials [3,4]. Notwithstanding its health benefits, the application of this natural polyphenol in food and pharmaceuticals is limited by its exceptionally low bioavailability due to poor water solubility and instability in both in vivo and in vitro environments [4,5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
