Curcumin-loaded nanoemulsions (Cur-NEs) were prepared with medium chain tryglyceride (MCT) oil, soybean lecithin and various biopolymers such as glucidex, whey protein isolate (WPI), and hydroxypropyl methylcellulose (HPMC) as co-surfactants or stabilizers by ultrasonic homogenization. The Cur-NEs were characterized by measuring the mean particle size, polydispersity index (PDI) and zeta potential at various ratios of lecithin and biopolymer concentrations. The type of biopolymer also affected

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... he particle formation and mean particle size of the Cur-NEs. The mean particle sizes of the Cur-NEs increased significantly from 204.7±0.7 nm for Cur-NEs with only lecithin to 265.8±2.58 nm for Cur-NEs with HPMC. The storage stability of the Cur-NEs was investigated by comparing their particle size and viscosity before and after storage at 4℃ and 25℃ for 2 months. Phase separation was observed for the Cur-NEs with WPI after storage at 25℃ for 2 months, while the particle size of the Cur-NEs increased significantly by 5.8-11.6% after storage at 4℃ for 2 months. The morphology of the Cur-NEs observed by transmission electron microscopy (TEM). The TEM results indicated that stable Cur-NEs can be prepared by using lecithin, glucidex, and HPMC as a stabilizer.