Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion

Abstract In this study, the effect of matrix compounds from natural curcuminoid resources on stability curcuminoids and emulsions thereof was evaluated. Curcuminoid were prepared rich sources (curcuminoid extract, an aqueous turmeric concentrate powder) with medium-chain triglyceride oil as lipid phase, lecithin, pectin emulsifiers. The exposed to light in visible wavelength range (300 nm–800 nm) at specific energy input 0.47 kW/m 2 for 7 days temperature 4 °C, 25 40 °C 49 days. total retention (TC), droplet size (DS) change, instability index (InI), yellowness reduction (YR) observed during storage time. half-life increased 21 h, while free 1.3 h exposure test. co-compounds contributed emulsion by increasing viscosity. thermal test, compound system retained more than 93% after whereas phase separation significantly. However, TC independent InI change agglomeration. YR depended amount co-components emulsion.