Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

Mahesh Kharat; Zheyuan Du; Guodong Zhang; David Julian McClements

doi:10.1021/acs.jafc.6b04815

journal article Feb 16, 2017

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

Mahesh Kharat Zheyuan Du

Guodong Zhang

David Julian McClements

Journal of Agricultural and Food Chemistry Vol. 65 No. 8 pp. 1525-1532 · American Chemical Society (ACS)

View at Publisher Save 10.1021/acs.jafc.6b04815

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Details

Published: Feb 16, 2017
Vol/Issue: 65(8)
Pages: 1525-1532

Authors

M

Mahesh Kharat

Department of Food Science, University of Massachusetts—Amherst, Amherst, Massachusetts 01003, United States

Z

Zheyuan Du

Department of Food Science, University of Massachusetts—Amherst, Amherst, Massachusetts 01003, United States

G

Guodong Zhang

Department of Food Science, University of Massachusetts—Amherst, Amherst, Massachusetts 01003, United States

D

David Julian McClements

Department of Food Science, University of Massachusetts—Amherst, Amherst, Massachusetts 01003, United States; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia

Funding

Cooperative State Research, Education, and Extension Service Award: MAS00491

Department of Social Walfare, Government of Maharashtra

Cite This Article

Mahesh Kharat, Zheyuan Du, Guodong Zhang, et al. (2017). Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment. Journal of Agricultural and Food Chemistry, 65(8), 1525-1532. https://doi.org/10.1021/acs.jafc.6b04815

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

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