Title : ( Temperature Effects on Particle Size in Nanocurcumin Formation by Spontaneous Emulsification Method )
Authors: fariba moghaddasi , Mohammad Reza Housaindokht , M. Darroudi , M. R. Bozorgmehr , A. Sadeghi ,
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Abstract
Oil-in-water nanoemulsions of curcumin were prepared by spontaneous emulsification method using oily phase, containing black pepper oil (BP oil) and Tween 80 as surfactant in a ratio of 1: 9. The effect of temperature (25 and 45 ˚C) on various stages of formation emulsion (oily phase formation, the solution homogenization, addition water and emulsion formation has been investigated in a series of solutions. Using the DLS method, particle size, distribution of size particles and zeta potential of emulsions were determined. . Results showed that nanoparticles with the smallest size can be prepared by careful selection of temperature.
Keywords
nanoemulsion; curcumin; temperature effects; TEM; DLS
@inproceedings{paperid:1064021,
author = {Moghaddasi, Fariba and Housaindokht, Mohammad Reza and M. Darroudi and M. R. Bozorgmehr and A. Sadeghi},
title = {Temperature Effects on Particle Size in Nanocurcumin Formation by Spontaneous Emulsification Method},
booktitle = {20th phusical chemistry conference},
year = {2017},
location = {اراک, IRAN},
keywords = {nanoemulsion; curcumin; temperature effects; TEM; DLS},
}
%0 Conference Proceedings
%T Temperature Effects on Particle Size in Nanocurcumin Formation by Spontaneous Emulsification Method
%A Moghaddasi, Fariba
%A Housaindokht, Mohammad Reza
%A M. Darroudi
%A M. R. Bozorgmehr
%A A. Sadeghi
%J 20th phusical chemistry conference
%D 2017
