Effect of oil phase concentration on the stability of curcumin nanoemulsion

The curcumin nanoemulsion with different oil phase concentrations were prepared by using high pressure homogenization technique, and MCT and lecithin were used as oil phase and emulsifier respectively. The effect of oil phase concentration on the stability of curcumin nanoemulsion was investigated when samples were stored at 4 ℃, 25 ℃ and 55 ℃ for30 days.The results showed that the curcumin nanoemulsion was the high physicochemical stability with retention rate of 48.5%and 48.99% and particle size increasing by 0.79% and 15.78% when the oil phase concentration was low ( 5% and 10%) , especially the storage temperature was set at 4 ℃ where the loss of curcumin was 14.98% after 30 days.