AI Article Synopsis
- The study examined various lipid-based nano delivery systems loaded with curcumin to assess their release characteristics and stability in different food simulants.
- At 50% ethanol, both solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) displayed better stability and curcumin release compared to nanoemulsions (NE), which were unstable in beverages.
- When incorporated into a model beverage, SLN enhanced curcumin bioaccessibility, but compromised stability, while NLC maintained better color stability without affecting pH.
Article Abstract
Curcumin-loaded lipid-based nano delivery systems (nanoemulsions-NE, solid lipid nanoparticles-SLN and nanostructured lipid carriers-NLC) were subjected to different food simulants to evaluate curcumin's in vitro release kinetics and particlés stability. The nano delivery systems were also incorporated into a model beverage and their physicochemical properties were evaluated during storing period. Curcumin's bioaccessibility of beverages containing nano delivery systems were assessed through an in vitro digestion process. All nano delivery systems showed a higher curcumin's release and lower particle stability at 50 % ethanol (lipophilic food simulant) comparatively to hydrophilic food simulants. NLC and SLN showed a good particle's stability within the beverage during storing period, while NE presented high instability immediately after incorporation in the beverage. NLC and SLN did not affect beverage's stability relatively to pH, however the beverage with NLC was slightly more stable regarding color. Beverage with SLN presented higher curcumin bioaccessibility compared to the beverage with NLC, however it showed lower curcumin's stability.
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| http://dx.doi.org/10.1016/j.foodchem.2022.134740 | DOI Listing |
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