The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Development of Curcumin with Anti-Oxidation Effect of Water Dispersibility using Multi-Emulsification Technology

멀티 유화 기술 이용 수분산성의 항산화 효능을 함유한 커큐민의 개발

  • Received : 2021.10.05
  • Accepted : 2021.11.05
  • Published : 2021.12.31
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Abstract

Curcumin is not soluble in water. Therefore, curcumin emulsion that can dissolve well in water were prepared using multi-emulsification technology, and the antioxidant activities and physical properties of emulsion were measured. Although curcumin was not dissolved in water, it was confirmed to be well dispersed in water when prepared in an aqueous dispersion curcumin emulsion. After dissolving curcumin using water and ethanol as solvents, respectively, the DPPH and ABTS radical scavenging abilities of the filtrate and the curcumin emulsion were measured. Because it was not dissolved in water, activities were not shown. However, when curcumin was dissolved in ethanol, the activities increased as the concentration of curcumin increased. On the other hand, when the curcumin emulsion was dissolved in water, it was found to have abilities. The curcumin emulsion was nano-homogenized and the size and distribution of the emulsified spheres were measured. It was confirmed to be nano-sized as it appeared as 9.083 nm/100%. In the results of the DPPH radical and ABTS radical scavenging abilities of curcumin nano-emulsion, it was confirmed that there was no change in the antioxidant abilities. In conclusion, water-dispersible curcumin prepared using multi-emulsification technology, and it was confirmed to exhibit antioxidant activity and emulsion stability.

Keywords

Acknowledgement

2020년도 교육부의 재원으로 한국연구재단의 지원을 받아 수행된 지자체-대학 협력기반 지역혁신 사업과 2021년도 정부(교육부)의 재원으로 한국연구재단의 지원을 받아 수행된 기초연구사업입니다(No. 2021R1A6A1A03046418).

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