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INFLUENCE OF INTERFACIAL STRUCTURE ON PHYSICAL STABILITY AND ANTIOXIDANT ACTIVITY OF CURCUMIN MULTILAYER EMULSIONS

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dc.creatorTATIANA BELDARRAÍN IZNAGA
dc.creatorJAVIER IVÁN LEIVA VEGA
dc.creatorRICARDO DARÍO VILLALOBOS CARVAJAL
dc.date2020
dc.date.accessioned2025-01-10T15:10:02Z
dc.date.available2025-01-10T15:10:02Z
dc.date.issued2020
dc.description.abstractCURCUMIN IS A STRONG NATURAL ANTIOXIDANT COMPOUND, BUT ITS USE AS A NUTRACEUTICAL INGREDIENT IS LIMITED DUE TO ITS LOW WATER SOLUBILITY AND POOR CHEMICAL STABILITY. THIS STUDY AIMS TO ELUCIDATE THE KEY COLLOIDAL ASPECTS DETERMINING THE PHYSICAL STABILITY AND ANTIOXIDANT ACTIVITY OF EMULSIFIED CURCUMIN, SPECIFICALLY FOCUSING ON THE EFFECT OF THE INTERFACIAL STRUCTURE OF CURCUMIN MULTILAYER EMULSIONS. CURCUMIN DISSOLVED IN COCONUT OIL WAS ENCAPSULATED IN MULTILAYER EMULSIONS PREPARED BY LAYER-BY-LAYER (LBL) DEPOSITION USING GELATIN (PRIMARY EMULSION), GUM ARABIC (SECONDARY EMULSION) AND TANNIC ACID (TERTIARY EMULSION) AS WALL MATERIALS. THE PRIMARY EMULSION EXHIBITED STABILITY AT HIGHER GELATIN CONCENTRATIONS (?0.5% W/V) DUE TO THE DROPLETS WERE COMPLETELY COATED BY THE BIOPOLYMER (MEAN DIAMETER, 377 NM). THE SECONDARY EMULSION WAS STABLE ONLY AT LOW GUM ARABIC CONCENTRATIONS (01% W/V, MEAN DIAMETER, 412 NM). THE TERTIARY EMULSION WAS MORE STABLE AT AN INTERMEDIATE CONCENTRATION OF TANNIC ACID (0.0004% W/V, MEAN DIAMETER, 470 NM). THE ANTIOXIDANT ACTIVITY OF EMULSIFIED CURCUMIN WAS WELL PRESERVED DURING EXPOSURE TO LIGHT FOR 6 DAYS, WHILE IT SIGNIFICANTLY DECREASED IN FREE CURCUMIN BEGINNING FROM DAY 0. IN CONCLUSION, THE CONTROL AND MODULATION OF THE INTERFACIAL LAYER PROPERTIES SEEM TO PLAY A KEY ROLE IN REGULATING THE PHYSICAL STABILITY AND ANTIOXIDANT ACTIVITY OF EMULSIFIED CURCUMIN.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.fbp.2020.01.010
dc.identifier.issn1744-3571
dc.identifier.issn0960-3085
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/10738
dc.languagespa
dc.publisherFOOD AND BIOPRODUCTS PROCESSING
dc.relation.uri10.1016/j.fbp.2020.01.010
dc.rightsPUBLICADA
dc.titleINFLUENCE OF INTERFACIAL STRUCTURE ON PHYSICAL STABILITY AND ANTIOXIDANT ACTIVITY OF CURCUMIN MULTILAYER EMULSIONS
dc.title.alternativeINFLUENCIA DE LA ESTRUCTURA INTERFACIAL EN LA ESTABILIDAD FÍSICA Y LA ACTIVIDAD ANTIOXIDANTE DE LAS EMULSIONES MULTICAPA DE CURCUMINA
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDIRECCION DE INNOVACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
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