Development of Food‐Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property and In Vitro Digestion

Curcumin nanoemulsions (Cur‐NEs) were developed with various surfactant concentrations by using high pressure homogenization and finally applied to the commercial milk system. Characterization of Cur‐NEs was performed by measuring the droplet size and polydispersity index value at different Tween 20 concentrations. The morphology of the Cur‐NEs was observed by confocal laser scanning microscopy and transmission electron microscopy. Antioxidant...