Curcumin is not soluble in water. Therefore, curcumin emulsion that can dissolve well in water were prepared using multi-emulsification technology, and the antioxidant activities and physical properties of emulsion were measured. Although curcumin was not dissolved in water, it was confirmed to be well dispersed in water when prepared in an aqueous dispersion curcumin emulsion. After dissolving curcumin using water and ethanol as solvents, respectively, the DPPH and ABTS radical scavenging abilities of the filtrate and the curcumin emulsion were measured. Because it was not dissolved in water, activities were not shown. However, when curcumin was dissolved in ethanol, the activities increased as the concentration of curcumin increased. On the other hand, when the curcumin emulsion was dissolved in water, it was found to have abilities. The curcumin emulsion was nano-homogenized and the size and distribution of the emulsified spheres were measured. It was confirmed to be nano-sized as it appeared as 9.083 nm/100%. In the results of the DPPH radical and ABTS radical scavenging abilities of curcumin nano-emulsion, it was confirmed that there was no change in the antioxidant abilities. In conclusion, water-dispersible curcumin prepared using multi-emulsification technology, and it was confirmed to exhibit antioxidant activity and emulsion stability.

Abstract
서 론
재료 및 방법
    1. 수분산성 유화물의 제조
    2. 커큐민의 수용성 검토
    3. 항산화 활성 측정
    4. 기능성 유화물의 나노화 연구
    5. 나노유화물의 항산화활성 시험
    6. 유화물의 유화 안정성 시험
    7. 통계처리
결과 및 고찰
    1. 커큐민의 수용성 검토
    2. 항산화 활성 측정
    3. 커큐민 유화물의 나노화 및 항산화 활성 측정
    4. 유화물의 유화 안정성 시험
요약 및 결론
References

• 이경행(한국교통대학교 식품영양학) | Kyung-Haeng Lee (Major in Food and Nutrition, Korea National University of Transportation) Corresponding author
• 이은현(미소성) | Eun-Hyun Lee (Misosung Co.)