Science and Technology of Food Industry

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ZENG Qing-han, CHEN Shuai, GAO Yan-xiang. Recent Advances in Research of Curcumin Emulsion[J]. Science and Technology of Food Industry, 2020, 41(1): 341-348. DOI: 10.13386/j.issn1002-0306.2020.01.056
Citation: ZENG Qing-han, CHEN Shuai, GAO Yan-xiang. Recent Advances in Research of Curcumin Emulsion[J]. Science and Technology of Food Industry, 2020, 41(1): 341-348. DOI: 10.13386/j.issn1002-0306.2020.01.056
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Recent Advances in Research of Curcumin Emulsion

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    • Abstract
  • Curcumin is a kind of natural polyphenolic pigment with various active functions. The application of emulsion to encapsulate has shown great advantages in solving problems such as low solubility,poor stability and low bioavailability,and gradually expand its application in the field of food and medicine. In this paper,the basic properties of curcumin,the preparation methods and the stability of curcumin emulsion are introduced;then recent studies on the bioavailability of curcumin emulsion are summarized. Finally,the perspectives of its development are prospected.
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