Optimization of ultrasonication curcumin-hydroxylated lecithin nanoemulsions using response surface methodology

  • Hugo Espinosa-AndrewsEmail author
  • Gladys Páez-Hernández
Original Article


Ultrasonication technology was used to enhance the solubility and availability of lipophilic compounds as curcumin. This study aimed to know the optimal conditions to produce ultrasonication curcumin nanoemulsions stabilized with hydroxylated lecithin using response surface methodology and to evaluate some physical characteristics. Nanoemulsions were produced according to a Central Composite Face-center Design: surfactant oil ratio (SOR, 0.33–1.17), amplitude (A, 8–92%), and ultrasonication time (t, 2–18.4 min). Dynamic light scattering was used to measure the droplet size and polydispersity index of the nanoemulsions. Our results showed that a second-order polynomial function of amplitude and ultrasonication time model fitted well with the mean droplet size and polydispersity of the emulsions. Predicted droplet size was 122.2 nm and polydispersity index was 0.13 obtained at optimal conditions: SOR = 0.72, A = 92%, and t = 12 min. The nanoemulsions remained stable during 15 days of storage at 20 °C. Nanoemulsion remained stable to the aggregation in the pH range from 7.0 to 3.0, while the droplet size increased at lower pH values due to a loss of charge of the lecithin. Nanoemulsion applied in a sugar-beverage showed a yellow-green translucent color, showing better stability on the droplet size than the beverage with the coarse emulsion. Nanoemulsion could be used as a natural colorant in beverages.


Nanoemulsion Ultrasonication Hydroxylated lecithin Curcumin Surface response methodology 



This work was supported by the “SEP-CONACYT Investigación Básica” under Grant CB-2015-01-258118.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Food TechnologyCentro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C.ZapopanMexico

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