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Publication Title | Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application

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ARTICLE INFO

Article history:

Received 30 November 2014 Received in revised form 5 March 2015

Accepted 6 March 2015

Available online

Keywords:

Curcumin

Catechin

Co-loading Water-in-oil-in-water emulsion Beverage

1. Introduction

Natural health products and nutraceutical interventions are currently being investigated on a priority basis for health pro- motion and disease-risk reduction (Vo & Kim, 2013; Xie, Xia, & Le, 2014). Curcumin a yellow pigment isolated from Curcuma longa Linn, and catechin that is mainly composed of epigallocatechin gallate (EGCG), epigallocatechin (EGC) and

© 2015 Elsevier Ltd. All rights reserved.

epicatechin gallate (ECG) are known to be effective bioactive compounds to treat and prevent several diseases like cancer, obesity, infectious disease, and cardiovascular ailments (Aditya, Shim, Yang, Lee, & Ko, 2014; Aditya, Vathsala, Vieira, Murthy, & Souto, 2013; Lv et al., 2014; Nayak, Tiyaboonchai, Patankar, Madhusudhan, & Souto, 2010; Stammler & Volm, 1997). Several studies have shown synergistic increase in the biological ac- tivity of curcumin and catechin when used in combination (Manikandan et al., 2012; Xu et al., 2010). Therefore, it will be

journal of functional foods 15 (2015) 35–43

Available online at www.sciencedirect.com ScienceDirect

journal homepage: www.elsevier.com/locate/jff

Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application

N.P. Aditya a, Sheetal Aditya a, Han-Joo Yang a, Hye Won Kim a, Sung Ook Park b, Jinhee Lee c, Sanghoon Ko a,*

a Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea

b School of Management, Kyung Hee University, 1 Hoegi-dong, Dongdaemoon-gu, Seoul 130-701,

Republic of Korea

c Department of Food Science and Biotechnology, Cha University, Seongnam, Gyeonggi-do, Republic of Korea

ABSTRACT

Curcumin and catechin are nutraceuticals and natural health products that have shown several health benefits. However, due to their unstable nature, these compounds cannot be in- cluded in food products as such. The prime objective of the current study was to examine the formulation factors that determine the stability of these nutraceuticals and their carrier systems as well as to fabricate water-in-oil-in-water emulsions (W/O/W) to prevent the deg- radation of both curcumin and catechin in beverage systems. The fabricated emulsion had a volume-weighted mean diameter (d43) of ~4 m, with an encapsulation efficiency of >90%. Encapsulating the catechin within the inner aqueous phase of the double emulsion in- creased the stability of catechin by >20% at 23 ± 2 °C and by >40% at 4 °C after 15 days of incubation, as compared to free catechin. In the case of curcumin, >80% was detected after incubation in the beverage system in the form of emulsions, whereas it was reduced to ~40% in the case of free curcumin.

* Corresponding author. Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea. Tel.: +82 2 3408 3260; fax: +82 2 3408 4319.

E-mail address: sanghoonko@sejong.ac.kr (S. Ko). http://dx.doi.org/10.1016/j.jff.2015.03.013 1756-4646/© 2015 Elsevier Ltd. All rights reserved.

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