HIGHLIGHTS
- who: Kristu00fdna Opustilovu00e1 and colleagues from the Department of Food Technology, Faculty of Technology, Tomas Bata University in have published the article: Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion, in the Journal: Foods 2023, 12, 1394. of /2023/
- what: The results of the study presented confirmed successful encapsulation of the curcumin in O/W/O emulsion.
SUMMARY
Emulsion stability was followed by DSC over 21 days of storage and was quantified by the emulsion stability index (ESI) and the released curcumin content (w.%). UV . . .
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