DR BIMLESH MANN,DR RAJAN SHARMA,DR RAJESH BAJAJ,MRS POOJA WAGHMODE,DR RAMESH POTHURAJU
申请号：
IN201611018434
公开号：
IN201611018434A
申请日:
2016.05.30
申请国别(地区):
IN
年份:
2018
代理人:
摘要：
Stable nanoemulsion system was simply developed by using the encapsulation of curcumin within the food grade ingredients. This invention involves the step wise mixing of ingredients like whey protein, bulking agent and Tween in water followed by curcumin in medium chain triglycerides. Further it is one step procedure, which involves high speed homogenization of this ingredient mix and conversion into a nanoemulsion. Furthermore, it may be converted into a freeze-dried nanoemulsion powder and studied physico- chemical properties (particle size, zeta potential and polydispersity index) for fresh and freeze driedemulsions. Finally, morphological characteristics were analyzed by means of SEM and TEM. The curcumin encapsulated nanoemulsion hence can be used as effective delivery system for the incorporation of foods.
