Development of Transparent Curcumin Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Lipid Type and Physical State on Curcumin Stability

Food Biophysics

Volumn 12, Issue 1, 2017, Pages 45-51

  Calligaris, Sonia ^a   Valoppi, Fabio ^a,b   Barba, Luisa ^b   Pizzale, Lorena ^a   Anese, Monica ^a   Conte, Lanfranco ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b CNR   (Italy)

Author keywords

Curcumin; Phase inversion temperature (PIT) method; Stability; Transparent microemulsion

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DEGRADATION; FATTY ACIDS; OILSEEDS; OLIVE OIL; PARTICLE SIZE; STABILITY; SUNFLOWER OIL;

CRYSTAL POLYMORPHISM; CURCUMIN; EXTRA VIRGIN OLIVE OIL; LOADING CAPACITIES; LONG CHAIN FATTY ACID; MEAN PARTICLE DIAMETER; PHASE INVERSION TEMPERATURE METHODS; PROTECTIVE EFFECTS;

MICROEMULSIONS;

EID: 84996844893     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-016-9461-4     Document Type: Article

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