Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers
Abstract
:1. Introduction
2. Results and Discussion
2.1. Initial Systems
2.1.1. Particle Size and Distribution
2.1.2. ζ-Potential
2.1.3. Encapsulation Efficiency
2.1.4. Viscosity
2.1.5. Stability
2.2. Gastrointestinal In Vitro Digestion
2.2.1. Physicochemical Changes during In Vitro Digestion
Gastric Phase
Intestinal Phase
2.2.2. Lipid Digestibility
2.2.3. Curcumin Degradation during Digestion
2.2.4. Curcumin Bioaccessibility
3. Materials and Methods
3.1. Materials
3.2. Methods
3.2.1. Nanoemulsion Preparation
3.2.2. Physicochemical Characterization
3.2.3. Stability of Nanoemulsions
3.2.4. Curcuminoid Extraction from Nanoemulsions and Quantification
3.2.5. In Vitro Digestion
3.2.6. Curcumin Degradation
3.2.7. Bioaccessibility
3.2.8. Optical Microscopy
3.2.9. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Emulsifier Type | Alginate (%) | d32 (µm) | ζ-Potential (mV) | Encapsulation Efficiency (%) | Viscosity (mPa·s) |
---|---|---|---|---|---|
Soybean lecithin | 0 | 0.344 ± 0.01 c | −47.1 ± 3.3 c | 97.0 ± 0.8 ab | 1.59 ± 0.13 a |
0.5 | 0.308 ± 0.02 b | −65.7 ± 2.6 b | 97.1 ± 1.0 ab | 10.28 ± 0.79 b | |
1 | 0.288 ± 0.02 a | −76.6 ± 3.6 a | 97.5 ± 0.2 b | 41.01 ± 4.76 c | |
1.5 | 0.288 ± 0.02 a | −77.8 ± 4.3 a | 96.7 ± 0.3 a | 110.78 ± 3.79 d | |
Whey protein isolate | 0 | 0.487 ± 0.01 a | −37.3 ± 2.5 d | 95.1 ± 0.2 a | 1.44 ± 0.03 a |
0.5 | 0.499 ± 0.03 b | −43.9 ± 2.3 c | 95.2 ± 0.7 a | 18.72 ± 0.30 b | |
1 | 2.080 ± 0.11 c | −52.1 ± 1.1 b | 95.6 ± 1.1 a | 57.53 ± 1.16 c | |
1.5 | 2.251 ± 0.27 d | −57.7 ± 1.4 a | 95.7 ± 0.2 a | 118.33 ± 3.56 d |
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Teixé-Roig, J.; Oms-Oliu, G.; Odriozola-Serrano, I.; Martín-Belloso, O. Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers. Int. J. Mol. Sci. 2023, 24, 498. https://doi.org/10.3390/ijms24010498
Teixé-Roig J, Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers. International Journal of Molecular Sciences. 2023; 24(1):498. https://doi.org/10.3390/ijms24010498
Chicago/Turabian StyleTeixé-Roig, Júlia, Gemma Oms-Oliu, Isabel Odriozola-Serrano, and Olga Martín-Belloso. 2023. "Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers" International Journal of Molecular Sciences 24, no. 1: 498. https://doi.org/10.3390/ijms24010498