{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T21:27:36Z","timestamp":1790630856770,"version":"4.1.0"},"reference-count":44,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2021,1,13]],"date-time":"2021-01-13T00:00:00Z","timestamp":1610496000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Key Research and Development Program of Jilin Province","award":["20200402067NC"],"award-info":[{"award-number":["20200402067NC"]}]},{"name":"International Science and Technology Cooperation Programme of China","award":["20190701001GH"],"award-info":[{"award-number":["20190701001GH"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Curcumin has a high inhibitory effect on many potential diseases caused by bacteria and fungi. However, its degradability and low water solubility limit its application. Loading curcumin with an emulsion delivery system can overcome these problems. Five different types of emulsifiers were used to prepare the curcumin-loaded nanoemulsions, namely, Tween 80 (T80), Span 80 (S80), sodium dodecyl sulfate (SDS), soybean protein isolate (SPI), and lecithin (LEC). The effects of emulsifier types and post-treatment methods on emulsion stability and curcumin-load efficiency were studied. In addition, photodynamic inactivation was used to test the antibacterial effect of nanoemulsions on Escherichia coli under blue light excitation. The five types of emulsifiers could form uniform emulsions with good storage stability and with antibacterial capacity on Escherichia coli. Among them, the T80 and LEC emulsions had good stability, coating effect, and sterilization performance under heating or room temperature. Both curcumin-loaded bactericidal emulsions had the potential for large-scale applications. A nanoemulsions delivery system could effectively improve the dispersion and chemical stability of curcumin in water. An emulsion loaded with antibacterial photosensitizer represents a new idea for the storage and preservation of food commodities.<\/jats:p>","DOI":"10.3390\/foods10010149","type":"journal-article","created":{"date-parts":[[2021,1,13]],"date-time":"2021-01-13T11:52:32Z","timestamp":1610538752000},"page":"149","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":34,"title":["Effects of Emulsifier Type and Post-Treatment on Stability, Curcumin Protection, and Sterilization Ability of Nanoemulsions"],"prefix":"10.3390","volume":"10","author":[{"given":"Rui","family":"Li","sequence":"first","affiliation":[{"name":"School of Materials Science and Engineering, Jilin University, Changchun 130022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiangsheng","family":"Fang","sequence":"additional","affiliation":[{"name":"School of Materials Science and Engineering, Jilin University, Changchun 130022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peihong","family":"Li","sequence":"additional","affiliation":[{"name":"School of Materials Science and Engineering, Jilin University, Changchun 130022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8981-3184","authenticated-orcid":false,"given":"Chunling","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Materials Science and Engineering, Jilin University, Changchun 130022, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuan","family":"Yuan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Jilin University, Changchun 130062, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hong","family":"Zhuang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Jilin University, Changchun 130062, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,1,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.tifs.2017.11.009","article-title":"Recent Advances in Emulsion-Based Delivery Approaches for Curcumin: From Encapsulation to Bioaccessibility","volume":"71","author":"Akhtar","year":"2018","journal-title":"Trends Food Sci. 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