| dc.description.abstract | This study aims to evaluate the solubility of piperine and curcumin in Sacha
Inchi oil, prepare and assess the stability of piperine via coorporating with
curcumin and sacha inchi oil in a nanoemulsification system using the phase
inversion temperature (PIT) method. Physical characterizations including particle
size, polydispersity index (PDI), zeta potential, turbidity tests, and TEM are used
in accordance with antioxidant capacity measurements to evaluate the properties
of the nanoemulsion system. The result indicates that the solubility of piperine and
curcumin was enhanced in Sacha Inchi oil, facilitating their incorporation into the
nanoemulsion system. Furthermore, a stable system of nano-encapsulated
piperine and curcumin is proven possible with a particle size of 46.6 nm, PDI of
0.18, and zeta potential of -18.20 mV. The storage temperature is believed to
have a significant impact on stability, where a high temperature of 40 ° C has
been shown to have increased particle size and PDI while reducing the zeta
potential, in contrast to a lower temperature of 25 ° C and 4 ° C. Furthermore,
nanoencapsulated curcumin and piperine have been found to exhibit improved
antioxidant capacity 2.5-3 times compared to their corresponding pure forms,
highlighting their potential applications in improving the delivery of active
ingredients for food industries. | en_US |
