Nanodispersions can help to increase solubility and stability of bioactive components and food additives. Curcumin nanodispersions were prepared by a novel subcritical water method using eleven emulsifiers, namely, polyethylene glycol, Tween 20, Tween 80, casein, sodium caseinate, lecithin, guar gam, Arabic gum, inulin, β‐cyclodextrin, and maltodextrin. Influences of the emulsifiers on the rheological, physicochemical, antioxidant, and antibacterial properties of the nanodispersion were evaluated. Results revealed that the nanodispersion prepared with Tween 20 showed the smallest particle size and lowest polydispersity index values as well as the highest antioxidant and antibacterial activities. Nanodispersions prepared with lecithin exhibited the highest zeta potential and lowest conductivity values.

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亚临界水制备姜黄素纳米分散体-不同乳化剂的筛选

纳米分散体可以帮助提高生物活性成分和食品添加剂的溶解度和稳定性。姜黄素纳米分散体采用11种乳化剂通过亚临界水新方法制备，分别为聚乙二醇，吐温20，吐温80，酪蛋白，酪蛋白酸钠，卵磷脂，瓜尔胶，阿拉伯胶，菊粉，β-环糊精和麦芽糖糊精。评估了乳化剂对纳米分散体的流变，理化，抗氧化剂和抗菌性能的影响。结果表明，用吐温20制备的纳米分散体显示出最小的粒径和最低的多分散指数值，以及最高的抗氧化和抗菌活性。用卵磷脂制备的纳米分散体表现出最高的ζ电位和最低的电导率值。