Curcumin nano-emulsions were successfully prepared by combined thin-film hydration-emulsification and ultrasonication methods.

Thin-film hydration emulsification and ultrasonication allowed us to obtain nano-emulsions with a high curcumin load and small droplet size.

The entrapment efficiency of curcumin into nanoemulsions was favored by the addition of glycerol.

Nanoemulsions showed 100 % entrapment efficiency and were stable during storage time