Abstract:Curcumin is a multifunctional and natural agent considered to be pharmacologically safe. However, its application in the food and medical industry is greatly limited by its poor water solubility, physicochemical instability and inadequate bioavailability. Nanoliposome encapsulation could significantly enhance the solubility and stability of curcumin. Curcumin nanoliposomes exhibited good physicochemical properties (entrapment efficiency = 57.1, particle size = 68.1 nm, polydispersity index = 0.246, and zeta potential = −3.16 mV). Compared with free curcumin, curcumin nanoliposomes exhibited good stability against alkaline pH and metal ions as well as good storage stability at 4 °C. Curcumin nanoliposomes also showed good sustained release properties. Compared with free curcumin, curcumin nanoliposomes presented an equal cellular antioxidant activity, which is mainly attributed to its lower cellular uptake as detected by fluorescence microscopy and flow cytometry. This study provide theoretical and practical guides for the further application of curcumin nanoliposomes.

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The bioaccessibility of curcumin encapsulated in a variety of colloidal delivery systems was compared.

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Fine titanium dioxide (TiO2) particles have been used as additives (E171) to modify the optical properties of foods and beverages for many years. Commercial TiO2 additives, however, often contain a significant fraction of nanoparticles (diameter <100 nm), which has led to some concern about their potentially adverse health effects. At present, relatively little is known about how the characteristics of TiO2 particles are altered as they travel through the human gastrointestinal tract. Alterations in their electrical characteristics, surface composition, or aggregation state would be expected to alter their gastrointestinal fate. The main focus of this study was, therefore, to characterize the behavior of TiO2 particles under simulated oral conditions. Changes in the aggregation state and electrical characteristics were monitored using particle size, ζ-potential, turbidity, and electron microscopy measurements, whereas information about mucin–particle interactions were obtained using isothermal titration calorimetry and surface-enhanced Raman spectroscopy. Our results indicate that there was a strong interaction between TiO2 and mucin: mucin absorbed to the surfaces of the TiO2 particles and reduced their tendency to aggregate. The information obtained in this study is useful for better understanding the gastrointestinal fate and potential toxicity of ingested inorganic particles.

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