. 2019 Sep 10;57(2):549–556. doi: 10.1007/s13197-019-04086-w

Table 3.

Physicochemical properties of the curcumin emulsions applied in a sugar-beverage base

Type of emulsion	DS (nm)	PdI	Zeta potential (mV)	L*	a*	b*	Color
Coarse emulsion	590 ± 93^a	0.60 ± 0.064^a	− 14.8 ± 0.5^a	95.31^a	− 13.58^a	57.35^a
Nanoemulsion	126 ± 2^b	0.16 ± 0.005^b	− 26.4 ± 0.7^b	83.97^b	− 8.82^b	70.16^b

Mean value ± standard deviation of three measurements. Different letters in the same column are significantly different (P < 0.05)