期刊
FOOD CHEMISTRY
卷 116, 期 4, 页码 923-928出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.03.052
关键词
Curcumin; Lecithin; Microemulsions; Encapsulation; Permeability
资金
- National Science Council of the Republic of China, Taiwan [NSC 93-2213-E-214-036]
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. (C) 2009 Elsevier Ltd. All rights reserved.
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