Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 8, 2017, Pages 1525-1532

  Kharat, Mahesh ^a   Du, Zheyuan ^a   Zhang, Guodong ^a   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

crystallization; curcumin; delivery; emulsion; stability

Indexed keywords

ALKALINITY; BIOCHEMISTRY; CONVERGENCE OF NUMERICAL METHODS; CRYSTALLIZATION; DEGRADATION; EMULSIFICATION; EMULSIONS; FOOD STORAGE; OILS AND FATS; PH; SOLUTIONS; STABILITY;

AQUEOUS ACIDIC SOLUTION; CHEMICAL DEGRADATION; CURCUMIN; DELIVERY; MOLECULAR ENVIRONMENT; OIL-IN-WATER EMULSIONS; ORAL BIOAVAILABILITIES; STORAGE TEMPERATURES;

CHEMICAL STABILITY;

CURCUMIN; EMULSION;

CHEMISTRY; CRYSTALLIZATION; DRUG STABILITY; EMULSION; PH; TEMPERATURE;

CRYSTALLIZATION; CURCUMIN; DRUG STABILITY; EMULSIONS; HYDROGEN-ION CONCENTRATION; TEMPERATURE;

EID: 85014248384     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b04815     Document Type: Article

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