Enhanced stability of curcumin in colloidosomes stabilized by silica aggregates

Yuan Zhao, Yuanjie Pan, Nitin Nitin, Rohan V. Tikekar

Research output: Contribution to journalArticlepeer-review

17 Scopus citations


A novel approach to develop colloidosomes with enhanced barrier properties that can reduce the oxidation of encapsulated bioactive compound is described. These novel colloidosomes were stabilized using silica aggregates. Silica aggregates were prepared based on electrostatic complexation between anionic and cationic silica nanoparticles and were subsequently used to stabilize sub-micron scale oil-in-water colloidosomes. Control colloidosomes stabilized using negative charged silica nanoparticles were also prepared. Particle size and ζ-potential results confirmed the formation of silica aggregates. Curcumin was used as a model encapsulant. Fluorescence microscopy results showed that curcumin was encapsulated within the lipid core of the colloidosomes. Curcumin showed significantly higher stability in colloidosomes stabilized by silica aggregates as compared to those stabilized by negative charged silica nanoparticles (p < 0.05). Enhanced stability of curcumin in silica aggregate stabilized colloidosomes could be attributed to higher interfacial thickness of silica aggregates compared to silica nanoparticles. The proposed approach can be a simple and efficient alternative to layer-by-layer assembly of interfacial materials.

Original languageEnglish (US)
Pages (from-to)667-671
Number of pages5
JournalLWT - Food Science and Technology
Issue number2
StatePublished - 2014


  • Colloidosome
  • Curcumin
  • Encapsulation
  • Oxidation
  • Pickering emulsion

ASJC Scopus subject areas

  • Food Science


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