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Open AccessArticle

Curcumin-Loaded Pickering Emulsion Formed by Ultrasound and Stabilized by Metal Organic Framework Optimization

1
Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA
2
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
*
Author to whom correspondence should be addressed.
Foods 2021, 10(3), 523; https://doi.org/10.3390/foods10030523
Received: 1 February 2021 / Revised: 16 February 2021 / Accepted: 24 February 2021 / Published: 3 March 2021
(This article belongs to the Section Food Engineering and Technology)
The ultrasound-assisted preparation of a curcumin-loaded metal organic framework (MOF) UiO-66-NH2 stabilized Pickering emulsion system was carried out in this study. A 3-level-4-factor Box–Behnken design (BBD) and response surface methodology (RSM) analysis were employed to systematically evaluate the effect of different experimental parameters (i.e., ultrasonic power, ultrasonic time, oil content, and MOF content) on curcumin loading capacity (LC) and encapsulation efficiency (EE). The results indicated that ultrasonic power and MOF content significantly affected LC and EE, whereas ultrasonic time and oil content had little effect. A mathematical model for optimizing the preparation of emulsion systems was established. Based on the ridge max analysis, an optimal condition for the newly developed curcumin-loaded MOF-Pickering emulsion was identified, i.e., ultrasonic power 150 W, ultrasonic time 11.17 min, oil content 20.0%, and MOF content 1.10%. At this condition, the LC and EE of curcumin obtained from the experiment reached 7.33% ± 0.54% and 56.18% ± 3.03%, respectively, which were within the prediction range of LC (7.35% ± 0.29%) and EE (54.34% ± 2.45%). The emulsion systems created in this study may find new applications for the delivery of bioactive compounds in food and pharmaceutical areas. View Full-Text
Keywords: metal-organic framework; Pickering emulsion; curcumin; response surface methodology; ultrasonic encapsulation metal-organic framework; Pickering emulsion; curcumin; response surface methodology; ultrasonic encapsulation
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MDPI and ACS Style

Ma, P.; Zhang, Z.; Tsai, S.; Zhang, H.; Li, Y.; Yuan, F.; Wang, Q. Curcumin-Loaded Pickering Emulsion Formed by Ultrasound and Stabilized by Metal Organic Framework Optimization. Foods 2021, 10, 523. https://doi.org/10.3390/foods10030523

AMA Style

Ma P, Zhang Z, Tsai S, Zhang H, Li Y, Yuan F, Wang Q. Curcumin-Loaded Pickering Emulsion Formed by Ultrasound and Stabilized by Metal Organic Framework Optimization. Foods. 2021; 10(3):523. https://doi.org/10.3390/foods10030523

Chicago/Turabian Style

Ma, Peihua; Zhang, Zhi; Tsai, Shawn; Zhang, Hongchao; Li, Yuan; Yuan, Fang; Wang, Qin. 2021. "Curcumin-Loaded Pickering Emulsion Formed by Ultrasound and Stabilized by Metal Organic Framework Optimization" Foods 10, no. 3: 523. https://doi.org/10.3390/foods10030523

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