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Controlled Release of Natural Polyphenols in Oral Cavity Using Starch Pickering Emulsion

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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 oilin-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.

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Authors and Affiliations

  1. Food Science and Technology Department, University of California Davis, Davis, CA, 95616, U.S.A.

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

  2. Department of Biological and Agricultural Engineering, University of California Davis, Davis, CA, 95616, U.S.A.

    Nitin Nitin

Authors
  1. Min S. Wang
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  2. Amol Chaudhari
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  3. Yuanjie Pan
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  4. Stephen Young
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  5. Nitin Nitin
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Wang, M.S., Chaudhari, A., Pan, Y. et al. Controlled Release of Natural Polyphenols in Oral Cavity Using Starch Pickering Emulsion. MRS Online Proceedings Library 1688, 7–11 (2014). https://doi.org/10.1557/opl.2014.482

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  • DOI: https://doi.org/10.1557/opl.2014.482

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