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. Author manuscript; available in PMC: 2011 Nov 29.
Published in final edited form as: Food Funct. 2011 Jun 20;2(7):373–380. doi: 10.1039/c1fo10053j

Fig. 5.

Fig. 5

Scheme of three loading methods used to encapsulate curcuminoids into M-EPL micelles: (A) Solvent evaporation – curcuminoids were dissolved in chloroform and M-EPL was dissolved in distilled water (dH2O). Coarse emulsion was generated by high-speed homogenization. Subsequently, chloroform was removed by evaporation; (B) dialysis – curcuminoids and M-EPL were co-dissolved in DMSO and dialyzed again dH2O to remove DMSO; and (C) high-speed homogenization (HSH) – HSH was used to break down the curcuminoids crystals, and the high shear force facilitated curcuminoids dissolution and encapsulation.