ArticleJournal of food science and technology2018
Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed, 64 citations in OpenAlex.
- Structure-Function Relationship in Citrus-Fiber-Based Emulgels for Controlled Curcumin Delivery.Gels (Basel, Switzerland) · 2026Article
- Ultrasound-enhanced deep eutectic solvent extraction and encapsulation of eggplant peel polyphenols for low-fat mozzarella spread formulation.Ultrasonics sonochemistry · 2026Article
- Effects of High Pressure on In Vitro Bioavailability of Curcumin Loaded in Whey Protein Isolate/Carrageenan Composite Emulsion Gel: In Vitro Digestion Coupled with Cell Culture Model.Foods (Basel, Switzerland) · 2024Article
- Preparation, Characterization and Formation Mechanism of High Pressure-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gel Loaded with Curcumin.Gels (Basel, Switzerland) · 2024Article
- Article
- Oleogel-Based Nanoemulsions for Beverages: Effect of Self-Assembled Fibrillar Networks on Stability and Release Properties of Emulsions.Foods (Basel, Switzerland) · 2024Article
- Development of Stable Pickering Emulsions with TEMPO-Oxidized Chitin Nanocrystals for Encapsulation of Quercetin.Foods (Basel, Switzerland) · 2023Article
- Preparation and Optimization of O/W Emulsions Stabilized by Triglycerol Monolaurate for Curcumin Encapsulation.Molecules (Basel, Switzerland) · 2022Article
- Insights into the release mechanisms of antioxidants from nanoemulsion droplets.Journal of food science and technology · 2022Review
- Article
- Article
- Use of Micellar Delivery Systems to Enhance Curcumin's Stability and Microbial Photoinactivation Capacity.Foods (Basel, Switzerland) · 2021Article
- Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications.Plants (Basel, Switzerland) · 2021Review
- Quality by Design Methodology Applied to Process Optimization and Scale up of Curcumin Nanoemulsions Produced by Catastrophic Phase Inversion.Pharmaceutics · 2021Article
- Curcumin-Loaded Pickering Emulsion Formed by Ultrasound and Stabilized by Metal Organic Framework Optimization.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Curcumin, a natural polyphenolic compound, offers a wide range of pharmacological benefits such as antioxidant, anti-inflammatory and anti-cancer. The oil-in-water nanoemulsions containing curcumin were obtained by high pressure homogenization and effects of various emulsifiers (Tween-80, lecithin, whey protein isolate and acacia) and different surfactant-to-oil ratios (SOR) on physicochemical characteristics, physical stability and storage stability of curcumin loaded nanoemulsions were evaluated in this study. The result showed that smaller particle size, better physical and storage stabilities and higher curcumin content were found in curcumin loaded nanoemulsions stabilized with Tween-80 and lecithin. Compared with nanoemulsions prepared with lecithin, nanoemulsions fabricated with Tween-80 exhibited better uniformity and distribution as demonstrated by microscopic observations. It was found that SOR was positively correlated with particle size but negatively correlated with curcumin content in the emulsion droplets. Neither the emulsifier nor SOR values were found to have significant effects on zeta-potentials of the droplets. This result implied that curcumin loaded nanoemulsions prepared with Tween-80 and higher SOR values helped curcumin to achieve better physical stability and storage stability.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.