Table 2 Physical properties of curcumin nanoemulsion with different biopolymers; ratio of disperse phase and continuous phase, 10:90 (mean ± SD, n=3)

Emulsifiers1)	Property	Concentration (%)
		0.1	0.5	1	2.5	5	10
		SC	D (nm)2)	258.4 ± 11.218aC	213.2±0.399bC	225.9±0.211cC	200.4±0.525dB	180.9±0.336dB	169.3±0.543dB
PdI3)	0.875 ± 0.216aA		0.267±0.029cB	0.376±0.028bcA	0.471±0.011bBC	0.511±0.028bB	0.537±0.036bA
ζ-potential (mV)	-58.4 ± 0.643dB		-43.2±0.971bB	-46.7±0.854cB	-45.6±0.458cC	-44.2±0.902bC	-42.5±0.115aD
WPI	D (nm)	1335.3 ± 108.5aB	441.7±15.84aBC	275.8±5.794bBC	209.4±0.651cB	189.3±0.987cB	181.2±1.997cB
	PdI	1.000 ± 0.000aA	0.255±0.193dB	0.130±0.058bA	0.171±0.017bC	0.141±0.014bC	0.157±0.023bB
	ζ-potential (mV)	-70.6 ± 1.559eB	-47.0±0.473dB	-44.9±0.917dB	-39.3±2.214cB	-34.1±1.518bB	-28.4±0.862aB
MS	D (nm)	1264.9 ± 359.5aB	1051.9±150.4bcA	795.2±123.1bB	275.8±1.836bB	208.2±185.3cB	149.6±1.100cB
	PdI	1.000 ± 0.000aA	0.85±0.002abA	0.888±0.477abA	0.655±0.033bB	0.200±0.032cC	0.100±0.016cB
	ζ-potential (mV)	-36.1 ± 0.208dA	-28.1±0.998cA	-25.4±0.709cA	-24.6±0.196bcA	-23.3±0.237bA	-21.0±0.166aA
GA	D (nm)	3062.0 ± 531.269aA	966.7±75.17bcAB	1543.7±403.0bA	1403.1±558.6bA	718.8±1.65cA	495.4±78.46cA
	PdI	0.390 ± 0.128bB	0.582±0.115abAB	0.757±0.350abA	1.000±0.000aA	1.000±0.000abA	0.800±0.346aA
	ζ-potential (mV)	-40.6 ± 2.928cAB	-43.8±1.193cB	-43.3±1.168cB	-35.9±1.450bB	-41.3±3.602cC	-31.4±0.896aC

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.