Stability and characterisation of phospholipid-based curcumin-encapsulated microemulsions

作者：Lin Chuan Chuan; Lin Hung Yin; Chen Hsu Chih; Yu Ming Wen; Lee Mei Hwa^*

来源：Food Chemistry, 2009, 116(4): 923-928.

DOI：10.1016/j.foodchem.2009.03.052

• Curcumin
• Lecithin
• Microemulsions
• Encapsulation
• Permeability

The ternary phase diagram of a curcumin-encapsulated O/W microemulsion system using food-acceptable components, lecithin and Tween 80 as the surfactants and ethyl oleate as the oil phase, was constructed. The stability and characterisation of curcumin in microemulsion were investigated. The results indicated that a composition of curcumin microemulsion (01 water: surfactants (the mole ratio of lecithin/Tween 80 was 0.3): EO = 10:1.7:0.4 in wt ratio) was stable for 2 months with an average diameter of 71.8 +/- 2.45 nm, as detected by UV-Vis spectra and diameter distributions. The microemulsion possesses an ability to be diluted with aqueous buffer without destroying its structure for 48 h. A skin permeation study for testing the penetration effect of various curcumin loading in the microemulsions with different particle diameters was also performed and discussed in this contribution.

• 出版日期2009-10-15