Controlled release of natural polyphenols in oral cavity using starch pickering emulsion

Min S. Wang; Amol Chaudhari; Yuanjie Pan; Stephen Young; Nitin Nitin

doi:10.1557/opl.2014.482

Controlled release of natural polyphenols in oral cavity using starch pickering emulsion

Min S. Wang, Amol Chaudhari, Yuanjie Pan, Stephen Young, Nitin Nitin

Biological and Agricultural Engineering

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

9 Scopus citations

Abstract

The goal of this study was to determine the potential use of starch Pickering emulsion as a vehicle to deliver a natural phenolic compound, curcumin in the oral cavity. To this end, an oil-in-water (o/w) emulsion was prepared using starch molecules as the stabilizer/emulsifier. The physical stability, oxygen permeability and release of curcumin from the starch Pickering emulsion in simulated saliva fluid (SSF) were determined. The results of this study showed that the starch stabilized o/w emulsions were stable for up to 2 weeks. The starch Pickering emulsion also provided better protection against oxidation than a surfactant-stabilized emulsion, and the digestion of the starch Pickering emulsion using amylase led to the complete disruption and phase separation of the emulsion.

Original language	English (US)
Title of host publication	Materials Research Society Symposium Proceedings
Publisher	Materials Research Society
Volume	1688
DOIs	https://doi.org/10.1557/opl.2014.482
State	Published - 2014
Event	2014 MRS Spring Meeting - San Francisco, United States Duration: Apr 21 2014 → Apr 25 2014

Other

Other	2014 MRS Spring Meeting
Country	United States
City	San Francisco
Period	4/21/14 → 4/25/14

Keywords

colloid
nanostructure
oxidation

ASJC Scopus subject areas

Materials Science(all)
Condensed Matter Physics
Mechanical Engineering
Mechanics of Materials

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title = "Controlled release of natural polyphenols in oral cavity using starch pickering emulsion",

abstract = "The goal of this study was to determine the potential use of starch Pickering emulsion as a vehicle to deliver a natural phenolic compound, curcumin in the oral cavity. To this end, an oil-in-water (o/w) emulsion was prepared using starch molecules as the stabilizer/emulsifier. The physical stability, oxygen permeability and release of curcumin from the starch Pickering emulsion in simulated saliva fluid (SSF) were determined. The results of this study showed that the starch stabilized o/w emulsions were stable for up to 2 weeks. The starch Pickering emulsion also provided better protection against oxidation than a surfactant-stabilized emulsion, and the digestion of the starch Pickering emulsion using amylase led to the complete disruption and phase separation of the emulsion.",

keywords = "colloid, nanostructure, oxidation",

author = "Wang, {Min S.} and Amol Chaudhari and Yuanjie Pan and Stephen Young and Nitin Nitin",

year = "2014",

doi = "10.1557/opl.2014.482",

language = "English (US)",

volume = "1688",

booktitle = "Materials Research Society Symposium Proceedings",

publisher = "Materials Research Society",

note = "2014 MRS Spring Meeting ; Conference date: 21-04-2014 Through 25-04-2014",

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TY - GEN

T1 - Controlled release of natural polyphenols in oral cavity using starch pickering emulsion

AU - Wang, Min S.

AU - Chaudhari, Amol

AU - Pan, Yuanjie

AU - Young, Stephen

AU - Nitin, Nitin

PY - 2014

Y1 - 2014

N2 - The goal of this study was to determine the potential use of starch Pickering emulsion as a vehicle to deliver a natural phenolic compound, curcumin in the oral cavity. To this end, an oil-in-water (o/w) emulsion was prepared using starch molecules as the stabilizer/emulsifier. The physical stability, oxygen permeability and release of curcumin from the starch Pickering emulsion in simulated saliva fluid (SSF) were determined. The results of this study showed that the starch stabilized o/w emulsions were stable for up to 2 weeks. The starch Pickering emulsion also provided better protection against oxidation than a surfactant-stabilized emulsion, and the digestion of the starch Pickering emulsion using amylase led to the complete disruption and phase separation of the emulsion.

AB - The goal of this study was to determine the potential use of starch Pickering emulsion as a vehicle to deliver a natural phenolic compound, curcumin in the oral cavity. To this end, an oil-in-water (o/w) emulsion was prepared using starch molecules as the stabilizer/emulsifier. The physical stability, oxygen permeability and release of curcumin from the starch Pickering emulsion in simulated saliva fluid (SSF) were determined. The results of this study showed that the starch stabilized o/w emulsions were stable for up to 2 weeks. The starch Pickering emulsion also provided better protection against oxidation than a surfactant-stabilized emulsion, and the digestion of the starch Pickering emulsion using amylase led to the complete disruption and phase separation of the emulsion.

KW - colloid

KW - nanostructure

KW - oxidation

UR - http://www.scopus.com/inward/record.url?scp=84924325574&partnerID=8YFLogxK

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U2 - 10.1557/opl.2014.482

DO - 10.1557/opl.2014.482

M3 - Conference contribution

AN - SCOPUS:84924325574

VL - 1688

BT - Materials Research Society Symposium Proceedings

PB - Materials Research Society

T2 - 2014 MRS Spring Meeting

Y2 - 21 April 2014 through 25 April 2014

ER -

Controlled release of natural polyphenols in oral cavity using starch pickering emulsion

Abstract

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Keywords

ASJC Scopus subject areas

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