Congratulations to Xiping for successfully utilizing experimental and computational methods to elucidate the pH-induced structural changes of crystalline curcumin through an acid-base treatment
Published:
Excited to share a recent paper from my lab, “pH-Induced Structural Changes of Crystalline Curcumin Enhance Its Encapsulation in Emulsions.” Several important points have been introduced in this study:
- We introduced an alkali-acid process to treat the curcumin crystals, enabling the rapid encapsulation in emulsions;
- This rapid encapsulation in emulsions is due to the pH-induced structural changes, which is dominated by the hydrophobic interactions, rather than the hydrogen bonding interactions present in crystals; and
- We observed that the curcumin molecules can be distributed inside the lipid phase of emulsions.
A huge thank you to my collaborator Xiping Gong and my student Anthony Suryamiharja for their amazing contributions! 👏 👏 👏
This is his first research paper mainly contributed by Xiping and published in the ACS Food Science & Technology.