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Optimization of palm oil in water nano-emulsion with curcumin using microfluidizer and response surface methodology

LWT- Food science and technology, v.96, 2018년, pp.58 - 65  

Raviadaran, Revathi (Department of Chemical and Environmental Engineering, University of Nottingham Malaysia Campus) ,  Chandran, Davannendran (Graphene & Advanced 2D Materials Research Group (GAMRG), School of Science and Technology, Sunway University) ,  Shin, Liew Huey (Department of Chemical and Environmental Engineering, University of Nottingham Malaysia Campus) ,  Manickam, Sivakumar (Department of Chemical and Environmental Engineering, University of Nottingham Malaysia Campus)

Abstract AI-Helper 아이콘AI-Helper

Abstract This study aims to produce and optimize palm oil-based nano-emulsion to encapsulate curcumin using microfluidizer and Response Surface Methodology (RSM). Encapsulation of curcumin is essential to overcome curcumin's poor bioavailability through the formation of nano-sized droplets in order...

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