Table 1 Physical properties of curcumin nanoemulsion with biopolymer; ratio of disperse phase and continuous phase, 5:95 (mean ± SD, n=3)

Emulsifiers1)	Property	Concentration (%)
		0.1	0.5	1	2.5	5	10
		SC	D (nm)2)	205.7±14.854bC	218.0±1.25aC	188.0 ± 0.503cB	169.8 ± 2.879deB	177.8 ± 2.954cdB	166.0 ± 0.462eB
PdI3)	0.375±0.389aB		0.285±0.039aA	0.246 ± 0.034aB	0.235 ± 0.045aB	0.212 ± 0.048aA	0.222 ± 0.015aB
ζ-potential (mV)	-48.6±0.306dAB		-45.3±0.404bcB	-46.5 ± 0.850cB	-44.6 ± 1.250bC	-45.4 ± 1.473bcD	-40.9 ± 0.954aD
WPI	D (nm)	707.8±8.351aB	259.2±3.172bC	198.9 ± 1.185cB	185.5 ± 1.686dB	179.5 ± 1.453dB	180.4 ± 1.274dB
	PdI	0.456±0.036aAB	0.226±0.042bA	0.136 ± 0.008bB	0.137 ± 0.010bB	0.163 ± 0.018bA	0.173 ± 0.028bB
	ζ-potential (mV)	-59.4±0.854fB	-45.7±0.777eB	-44.0 ± 0.700dB	-35.2 ± 0.577cB	-32.0 ± 1.997bB	-28.9 ± 1.229aB
MS	D (nm)	1028.4±190.6aB	605.6±2.343bB	427.4 ± 2.023cB	222.8 ± 1.504dB	179.5 ± 7.605dB	150.5 ± 1.537dB
	PdI	1.000±0.000aA	0.351±0.091cA	0.100 ± 0.013dB	0.802 ± 0.002bA	0.458 ± 0.020cA	0.153 ± 0.027dB
	ζ-potential (mV)	-32.0±0.351dA	-24.7±0.100cA	-23.1 ± 0.802bA	-25.1 ± 0.458cA	-22.4 ± 0.152bA	-20.9 ± 0.850aA
GA	D (nm)	3778±691.0aA	1785±345.2cA	2559 ± 356.1bA	1507 ± 385.3cA	791.9 ± 8.409dA	467.2 ± 41.18dA
	PdI	0.206±0.129bB	0.41±0.214abA	0.875 ± 0.217aA	0.847 ± 0.265aA	0.418 ± 0.344abA	0.833 ± 0.290aA
	ζ-potential (mV)	-45.3±2.639eAB	-42.4±2.511dB	-40.1 ± 1.739bcB	-40.7 ± 0.473bC	-37.8 ± 0.265bC	-32.5 ± 1.212aC

SC, sodium caseinate; WPI, whey protein isolate; MS, modified starch; GA, gum arabic
D (nm), accumulate mean diameter of the nanoemulsion particles
Polydispersity index
Means with different superscripts within the same row are significantly different (p<0.05) by Duncan’s multiple range test.
Means with different superscripts within the same column are significantly different (p<0.05) by Duncan’s multiple range test.