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-polysaccharide-stabilized 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 focus on the bioaccessibility of the encapsulated curcumin.

Key findings and conclusions

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.

中文翻译：

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姜黄素基于乳液的递送方法的最新进展：从封装到生物可及性

背景

姜黄素因其促进健康的作用而被广泛认可。但是，其应用常常受到其水溶性差以及生理运输过程中生化/结构降解的限制，从而限制了其生物利用度。基于乳液的方法吸引了最多的研究关注，以封装姜黄素并改善其稳定性，生物利用度和生物利用度。

范围和方法

这篇综述总结了基于水包油乳液的不同方法的最新应用进展，例如常规乳液（表面活性剂，蛋白质和蛋白质多糖稳定的乳液），纳米乳液和专门用于皮克林乳液的乳液提供姜黄素。特别强调影响姜黄素溶解度，姜黄素在分散时的晶体结构变化和包封效率的因素。讨论了体外口服至胃肠道消化过程中液滴大小和乳状液稳定性的变化，明确关注了封装的姜黄素的生物可及性。

主要发现和结论

影响姜黄素递送的关键因素包括乳剂液滴尺寸，油成分，体积分数，姜黄素在油相中的分散条件和界面材料的类型。迄今为止，纳米乳剂一直是递送姜黄素的优选选择。尽管文献上很少，但最近的证据表明，由可食用Pickering颗粒稳定的乳剂由于其高的聚结稳定性，可在体外胃肠道环境中有效地保护姜黄素。对于食品级颗粒稳定化的乳剂，以及对不同乳剂型输送工具的生理命运（体外试验或人体试验）的准确跟踪，进一步研究对于合理设计具有高生物可及性的富含姜黄素的功能食品至关重要。