Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

Abstract

Background Curcumin has been widely acknowledged for its health-promoting effects. However, its application is often limited by its poor water solubility and biochemical/ structural degradation during physiological transit that restricts its bioavailability. Emulsion based approaches have attracted the most research attention to encapsulate curcumin and improve its stability, bioaccessibility and bioavailability. Scope and approach This review summarizes the recent advances in application of different oil-in-water emulsion-based approaches, such as, conventional emulsions (surfactants-, protein-and protein-polysaccharidestabilized emulsions), nanoemulsions, and Pickering emulsions that have been specifically used to deliver curcumin. Particular emphasis is given to factors affecting curcumin solubility, change in crystalline structure of curcumin upon dispersion and encapsulation efficiency. Changes in the droplet size and emulsion stability during in vitro oral-to-gastrointestinal digestion are discussed, with clear 34 focus on the bioaccessibility of the encapsulated curcumin. 35 36 Key findings and conclusions 37 Key factors that influence curcumin delivery include emulsion droplet size, oil composition, volume fraction, dispersion conditions of curcumin in the oil phase and the type of interfacial materials. Nanoemulsions have been the preferred choice for delivery of curcumin up to now. Although scarce in literature, emulsions stabilized by edible Pickering particles as shown by recent evidence are effective in protecting curcumin in an in vitro gastrointestinal setting due to their high coalescence stability. Further studies with emulsions stabilized by food-grade particles and accurate tracking of the physiological fate (in vitro to human trials) of different emulsion-based delivery vehicles are essential for rational designing of curcumin-rich functional foods with high bioaccessibility.

Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications

“…On the other hand, curcumin was selected as a model bioactive compound to be incorporated within the bioactive coatings. Curcumin is a natural, bioactive ingredient which has been widely recognized for its health-promoting properties, including antioxidant, antiinflammatory, and antimutagenic activities (Araiza-Calahorra, Akhtar, & Sarkar, 2018;Chen et al, 2009). Moreover, it has been acknowledged for its antimicrobial properties, which 6 together with its antioxidant capacity makes it a promising food preservative (Gómez-Estaca, Balaguer, López-Carballo, Gavara, & Hernández-Muñoz, 2017).…”

A review of the rheological properties of dilute and concentrated food emulsions

“…This type of measurement can also be used to monitor the degradation of emulsions during preparation or storage. In some cases, the interactions between different components within emulsions can also be monitored using rheological measurements, for example, bioactives (curcumin, carotene, vitamins, and quercetin) (Araiza‐Calahorra, Akhtar, & Sarkar, ; Chen et al, ; Geremias‐Andrade, Souki, Moraes, & Pinho, ; Lu, Zheng, & Miao, ), proteins (Balakrishnan, Nguyen, Schmitt, Nicolai, & Chassenieux, ; Li & Zhao, ), and polysaccharides (Bai, Huan, Li, & McClements, ; Li et al, ). Similarly, rheology measurements can be used to measure changes in the properties of the gastrointestinal fluids that influence the digestion and absorption of macronutrients and bioactive components (Fu et al, ; Liu, Wang, McClements, & Zou, ).…”

Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability

“…Thus, the presence of particles at interface slowed down the access of lipase to the emulsified lipid substrate. Such interesting property of altering lipid digestion offers promise for application of Pickering emulsions in satietyenhancing foods, functional foods requiring sustained release of bioactive molecules (Araiza-Calahorra, Akhtar, & Sarkar, 2018).…”