Stability Optimization of W/O/W Double Emulsion of Curcumin and Gallic Acid Stabilized by Whey Protein-Carboxymethylcellulose Complex

Chan, Liy Hui (2018) Stability Optimization of W/O/W Double Emulsion of Curcumin and Gallic Acid Stabilized by Whey Protein-Carboxymethylcellulose Complex. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Curcumin and gallic acid have been broadly discussed as potent natural antioxidant which exhibited low bioavailability and being promoted to have synergistic antioxidative effect in their combinations. Utilization of water in oil in water (W/O/W) double emulsion to encapsulate curcumin and gallic acid simultaneously could help to improve the stability and bioavailability. In this research, polyglycerol polyricinoleate (PGPR) and lecithin were used as lipophilic emulsifier and hydrophilic emulsifier respectively, aids with the stabilizer which is the whey protein concentrate-carboxymethyl cellulose complex. The factors being investigated included the concentration of the emulsifier, the ratio of the carboxymethyl cellulose to the whey protein concentrate and the concentration of the stabilizer. This study was to optimized with the central composite rotatable design (CCRD). The optimum condition for the double emulsion are PGPR (4%), lecithin (3.78%), concentration of stabilizer (2%), and the ratio of carboxymethyl cellulose to whey protein concentrate (1:8). The optimized results obtained from the formulations were as follows, droplet size in 6.464 m and creaming index as 7.42%. This study provided an optimum formulation to enhance the stability of curcumin and gallic acid in a double emulsion system.