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January 14, 2026Foods0 citationsOpen Access

Metal Ion-Mediated Interfacial Coordination Complexation in Octyl Gallate-Curcumin Emulsions: Enhanced Stability and Curcumin Protection

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TLTong LiYFYongting FengRHRong Huang

Key Points

  • To enhance stability and protection of curcumin in emulsions using metal ions and octyl gallate.
  • Developed interfacial stabilization strategy using Cu2+ and octyl gallate for curcumin emulsions.
  • Analyzed droplet size, stability index, and interfacial rheology of emulsions.
  • Assessed curcumin retention under UV exposure and various processing conditions.
  • Significant improvement in emulsion stability with added Cu2+.
  • Curcumin retention increased by 49.64% after 100 min UV exposure compared to Cu2+-free systems.

Abstract

This study developed an efficient interfacial stabilization strategy, using metal ions (Cu2+) and octyl gallate (OG) to protect curcumin (Cur) via interfacial coordination. Macroscopic observation, droplet size, and Turbiscan stability index analysis demonstrated that the addition of Cu2+ to the OG/Cur emulsion significantly influenced its emulsification efficiency and physical stability, which depended on both the OG concentration and the amount of Cu2+ added. Interfacial rheological analysis showed that Cu2+ addition significantly enhanced droplet interfacial strength, with distinct effects from different metal ions. FT-IR confirmed the coordination bonds of Cu2+ with both Cur (keto/enol) and OG (phenolic hydroxyl). Under appropriate concentrations of OG and Cu2+, the retention rate of curcumin in the emulsion was significantly improved under various processing conditions. After 100 min of UV exposure, the OG/Cur/Cu2+ system increased curcumin retention by 49.64% compared to Cu2+-free systems. The study presents a metal-phenolic coordination-based strategy for constructing stable functional emulsions with high curcumin protection.

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Cite This Study

Li et al. (2026) studied this question.

synapsesocial.com/papers/6966e73f13bf7a6f02bffe1bhttps://doi.org/10.3390/foods15020265
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