Abstract
［Objective］ To investigate the stability of nano -emulsion at different pH levels and its storage stability,and to explore their use in curcumin encapsulation.［Methods］ Nano -emulsion was prepared using the ion complexation method.The amounts of chitosan (CS) and gum Arabic (GA) were optimized based on particle size and Zeta potential.Fourier transform infrared spectroscopy (FTIR ) was used to analyze intermolecular interactions,while scanning electron microscopy (SEM ) was employed to observe the micro -morphology of CS/GA nano -emulsion.The encapsulation efficiency of curcumin was determined by spectrophotometry.［Results］ When the mass concentrations of CS and GA were 2.5 mg/mL and 1.5 mg/mL,respectively,the prepared nano -emulsion exhibited good stability under acidic conditions,especially when the pH was less than 6.0.When the pH was maintained at 6.0,the polydispersity index (PDI) of the nano -emulsion remained below 0.15 after 28 days,with no precipitation observed.The microstructure of the nano -emulsion exhibited a loose,porous mesh,with the intermolecular forces between the two substances primarily electrostatic.When the mass concentrations of CS and GA were 2.5 mg/mL and 1.5 mg/mL,respectively,the nano -emulsion demonstrated good stability at pH ≤6.0,with a curcumin encapsulation efficiency of (93.72±0.04)%.［Conclusion］ CS/GA nano -emulsion can be used as delivery systems for functional ingredients.
Publication Date
4-3-2025
First Page
2
Last Page
8
DOI
10.13652/j.spjx.1003.5788.2024.80176
Recommended Citation
Yuzhao, KANG; Shuotong, TAO; Sihui, DENG; Saiyi, ZHONG; and Rui, LI
(2025)
"Preparation , characterization and stability of chitosan/gum Arabic nano-emulsion,"
Food and Machinery: Vol. 41:
Iss.
1, Article 1.
DOI: 10.13652/j.spjx.1003.5788.2024.80176
Available at:
https://www.ifoodmm.cn/journal/vol41/iss1/1
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