3.1. One-Factor-At-A-Time Optimization of Nanoemulsion Preparation
The preliminary data of nanoemulsion preparation were normalized and analyzed using a pseudoternary phase diagram in order to relate the phase interaction between oil phase, water phase and surfactant (
Figure 1). The diagram shows to have a non-nano-sized emulsion region at a high ratio of VCO to Tween 80 and a low concentration of stabilizers (honey and glycerol). The increase in VCO would also increase the particle size of the nanoemulsion.
The one-time-at-a-time optimization process found that the formulation composed of 1% coconut oil, 9% Tween 80, 2% honey and 3% glycerol was selected as the base formulation for developing curcumin-loaded nanoemulsion. PEG (1%) was used as the co-solvent for better dissolution of curcumin (0.01%) in the nanoemulsion. The incorporation of curcumin had slightly shifted the optimized composition of nanoemulsion to be 1% coconut oil, 9% Tween 80, 2.4% honey and 3% glycerol. The curcumin-loaded nanoemulsion that was found to exhibit the particle size, 15.92 nm; low PDI, 0.171 and pH 4.18 was selected for the subsequent analysis. The spherical and globule nano-sized curcumin can also be seen evenly distributed in solution from the image of TEM (
Figure 2). Visual inspection with no phase separation and microscopic evaluation based on the particle size were the main criteria of preparing this nutritious curcumin-loaded nanoemulsion.
3.2. FTIR Spectrum Analysis
The FTIR spectra of curcumin and curcumin-loaded nanoemulsion are presented in
Figure 3. The spectrum of curcumin-loaded nanoemulsion was found to be similar to the pure curcumin, in which all the typical absorption peaks were present. The most important functional groups are O-H bending (1348.24 cm
−1) and C=O stretching (1741.72 cm
−1). The other bands in the region of 2965–2855 cm
−1 were contributed by the C-H stretching vibration, possibly due to the presence of O-C=O (2953.03 cm
−1), O-H (2852.72 cm
−1) and C-H (2922.16 cm
−1) groups in curcumin-loaded nanoemulsion. The results are in agreement with the finding of Mohan et al. [
9].
The spectrum of virgin coconut oil shows the detection of dual peaks at 2922.16 and 2854.65 cm
−1 for asymmetric and symmetric C-H stretching, respectively (
Figure 3b). The sharp dual peaks indicate that coconut oil consists mainly of linear carbon chain of fatty acids such as palmitic, lauric and stearic acids. Another sharp peak at 1737.86 cm
−1 represents carbonyl ester, whereas 1247.86 and 1041.56 cm
−1 are peaks assigned to the C-O stretching of fatty acids. There was no peak detected at 3007 and 1655 cm
−1 attributed to the stretching vibration of cis olefinic double bonds (C=C). Guillén and Cabo [
10] explained that those peaks were indicators for unsaturated fatty acids such as oleic and linoleic acids in vegetable oils. The absence of those peaks explains that virgin coconut oil is composed of saturated fatty acid, especially lauric acid.
Tualang honey was found to have a strong and broad peak at 3600–3000 cm
−1 with the maximum value of 3302.13 cm
−1 (
Figure 3c). The peak could be contributed by the O-H stretching of sugar polyols (3550–3200 cm
−1) and the peak was possibly overlapped with the medium peak of C-H stretching for the alkene group (3100–3000 cm
−1). Strong hydrogen bonding between O-H groups may explain the extension of stretching vibration to 3000 cm
−1. A doublet peak is observed at 2926.01 and 2877.79 cm
−1. That doublet peak could be attributed to the asymmetric and symmetric C-H stretching of saccharides in honey. The presence of the aldehyde group is further proven by the detection of C=O stretching at 1735.93 cm
−1. C-H bending is also noticed at 1450 cm
−1 for methyl, 1348.24 cm
−1 for alcohol or phenol, and 1244.09 cm
−1 for C-N stretching of the amine group. A strong S=O stretching can be seen at 1029.99 cm
−1 which is most probably contributed by sulfur containing protein in honey. Honey was reported to have approximately 0.5% protein [
11]. Another small peak which is assigned to be C-O stretching is observed at 1103.28 cm
−1 located at the shoulder of the strong peak. This is also a characteristic vibration of C-O in carbohydrates either for aliphatic ether or alcohol group.
The wavenumber between 1500 and 750 cm
−1 corresponds to the most sensitive absorption region of major components such as honey sugar (about 60–75%) and organic acids [
12]. The contribution of sucrose, glucose and fructose is shown by characteristic bands in the region between 1500 and 900 cm
−1. Another important spectral wavenumber located at 900–750 cm
−1 is characteristic region for the saccharide configuration [
13]. There is a band approximately at 920 cm
−1 assigned to the bending vibration of C=C group. The last region, which is very distinctive in the evaluation and description of honey, peaks in the wavenumber of 890 to 810 cm
−1, which is the characteristic vibration for anomeric region of carbohydrates or C-H deformation.
Figure 3d is the spectrum of curcumin-loaded nanoemulsion consisted of coconut oil and honey as a base in the formulation, in addition to the presence of Tween 80, PEG and glycerol.