Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin

Nanoemulsions stabilized by whey protein isolate were successfully produced. The effects of the protein concentration, homogenization pressure, oil-to-water ratio and iota-carrageenan on the properties of the nanoemulsions were investigated. The nanoemulsions prepared only by whey protein isolate exhibited a notably good stability over various ionic strengths and thermal treatments and upon storage. iota-Carrageenan added in various concentrations has scarcely any significant effect on the physicochemical properties of nanoemulsions. The results suggested that it may not be necessary to use a polysaccharide as a second layer for the preparation of nanoemulsions when a relatively high protein concentration was used as the emulsifier to stabilize the nanoemulsions. (C) 2014 Elsevier Ltd. All rights reserved.