Curcumin has excellent antioxidant and antibacterial properties. The poor solubility and easy degradation limit its application. The present investigation was aimed to prepare curcumin nanoemulsions (Cur-Ne), employing homogeneous and ultrasonication for the encapsulation of curcumin to overcome these problems. Cur-Ne stabilised using whey protein isolate and rhamnose conjugate (Wpi-Rha) was prepared by Maillard reaction. Furthermore, the processing (i.e. Ionic strength, heat and freeze-thaw) and storage stability of Cur-Ne were evaluated. Moreover, the bactericidal capacity of Cur-Ne combined with photodynamic therapy (PDT) technology was estimated. Cur-Ne was prepared successfully with the droplet size of 185.97±6.65nm, polydispersity index (PDI) of 0.21±0.01, zeta potential of -35.17±0.15mV and entrapment efficiency of 97.0±0.07%. Meanwhile, Cur-Ne was stable at different storage and processing conditions. In addition, the DPPH and ABTS radical scavenging rates of Cur-Ne were 84.86±0.24% and 99.63±0.48%, respectively. At the adding amount of 5μL of Cur-Ne, the Cur-Ne could deactivate the Escherichia...

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