Preparation of Curcumin Nanoemulsion and Its <i>in Vitro</i> Simulated Digestion Characteristics

WAN Xin; LU Jiayan; GAO Rui; YANG Huijin; LI Weiwei

doi:10.13386/j.issn1002-0306.2022060217

Volume 44 Issue 6

Mar. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(6): 244-252. > DOI: 10.13386/j.issn1002-0306.2022060217

WAN Xin, LU Jiayan, GAO Rui, et al. Preparation of Curcumin Nanoemulsion and Its in Vitro Simulated Digestion Characteristics[J]. Science and Technology of Food Industry, 2023, 44(6): 244−252. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060217.

Citation:

PDF (4599 KB)

Preparation of Curcumin Nanoemulsion and Its in Vitro Simulated Digestion Characteristics

College of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China

More Information

Received Date: June 23, 2022
Available Online: January 13, 2023

Graphical Abstract

Abstract

Abstract

In this study, a stable curcumin nanoemulsion delivery system was constructed using selectively hydrolyzed soy protein as the emulsifier to enhance the aqueous solubility and bioavailability of curcumin. The effect of homogenization pressure on nanoemulsions was investigated, and the particle size, zeta-potential, turbidity, microstructure, and the in vitro gastrointestinal digestion properties of nanoemulsions were determined. The solubility of curcumin was significantly (P<0.05) dependent on the type of oil, the solubility in four oil was medium chain triglycerides (MCT) > canola oil > corn oil > olive oil > soybean oil. The emulsions prepared under 50 MPa showed the smallest mean particle size (265.00±4.14 nm), larger zeta-potential (-30.77±0.71 mV), and the lowest turbidity. The curcumin-loaded nanoemulsions prepared with rapeseed oil and MCT could resist pepsin digestion and maintain a certain interfacial tension in the stomach to keep the emulsion in its original form, while being digested in the small intestine with a 60% release rate of free fatty acids. The bioavailability and retention of curcumin decreased significantly with the increasing in the ratio of canola oil to MCT. Among them, the emulsions formed with rapeseed oil:MCT=3:7 oil phase possessed almost the same bioavailability and retention of curcumin as those with pure MCT oil phase, close to 70%. The study would provide guide for the design of delivery systems to encapsulate and release high lipophilic functional components.
- curcumin,
- nanoemulsion,
- grease composition,
- in vitro digestion

FullText(HTML)

References (44)

References

[1]	TAYYEM R F, HEATH D D, AL-DELAIMY W K, el al. Curcumin content of turmeric and curry powders[J]. Nutrition and Cancer-An International Journal,2006,55(2):126−131. doi: 10.1207/s15327914nc5502_2
[2]	魏雨菲, 于海川, 刘雪玲, 等. 姜黄主要化学成分及药理作用研究进展[J]. 新乡医学院学报,2020,37(10):990−995. [WEI Y F, YU H C, LIU X L, et al. Research progress on main chemical constituents and pharmacological effects of curcuma longa[J]. Journal of Xinxiang Medical College,2020,37(10):990−995. doi: 10.7683/xxyxyxb.2020.10.020
[3]	HATCHER H, PLANALP R, CHO J, et al. Curcumin: From ancient medicine to current clinical trials[J]. Cellular and Molecular Life Sciences,2008,65(11):1631−1652. doi: 10.1007/s00018-008-7452-4
[4]	HAMAGUCHI T, ONO K, YAMADA M. Review: Curcumin and alzheimer's disease[J]. CNS Neuroscience & Therapeutics,2010,16(5):285−297.
[5]	ABD EL-HAKIM Y M, EL-HOUSEINY W, EL-MURR A E, et al. Melamine and curcumin enriched diets modulate the haemato-immune response, growth performance, oxidative stress, disease resistance, and cytokine production in oreochromis niloticus[J]. Aquatic Toxicology,2020,220:105406. doi: 10.1016/j.aquatox.2020.105406
[6]	ABDELSAMIA E M, KHALEEL S A, BALAH A, et al. Curcumin augments the cardioprotective effect of metformin in an experimental model of type I diabetes mellitus; Impact of Nrf2/HO-1 and JAK/STAT pathways[J]. Biomedicine & Pharmacotherapy,2019,109:2136−2144.
[7]	MCCLEMENTS D J, JAFARI S M. Improving emulsion formation, stability and performance using mixed emulsifiers: A review[J]. Advances in Colloid and Interface Science,2018,251:55−79. doi: 10.1016/j.cis.2017.12.001
[8]	JIANG T, LIAO W, CHARCOSSET C. Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications[J]. Food Research International,2020,132:109035. doi: 10.1016/j.foodres.2020.109035
[9]	SUN L H, LV S W, CHEN C H, et al. Preparation and characterization of rice bran protein-stabilized emulsion by using ultrasound homogenization[J]. Cereal Chemistry,2019,96(3):478−486. doi: 10.1002/cche.10147
[10]	SARKAR A, HORNE D S, SINGH H. Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model[J]. Food Hydrocolloids,2010,24(2−3):142−151.
[11]	李伟伟. 高乳化性大豆蛋白的制备及其界面流变性质的研究[D]. 无锡: 江南大学, 2017 LI W W. Preparation of high-emulsifying soy protein and study on the interfacial shear rheology[D]. Wuxi: Jiangnan University, 2017.
[12]	SHEN P, ZHOU F, ZHANG Y, et al. Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis[J]. Food Hydrocolloids, 2020, 105: 105844.
[13]	ZEMBYLA M, MURRAY B S, SARKAR A. Water-in-oil Pickering emulsions stabilized by water-insoluble polyphenol crystals[J]. Langmuir,2018,34(34):10001−10011. doi: 10.1021/acs.langmuir.8b01438
[14]	KHARAT M, ABERG J, DAI T T, et al. Comparison of emulsion and nanoemulsion delivery systems: The chemical stability of curcumin decreases as oil droplet size decreases[J]. Journal of Agricultural and Food Chemistry,2020,68(34):9205−9212. doi: 10.1021/acs.jafc.0c01877
[15]	SOLANS C, IZQUIERDO P, NOLLA J, et al. Nano-emulsions[J]. Current Opinion in Colloid & Interface Science, 2005, 10(3–4): 102−110.
[16]	SONNEVILLE-AUBRUN O, SIMONNET J T, L'ALLORET F. Nanoemulsions: A new vehicle for skincare products[J]. Advances in Colloid and Interface Science,2004,108:145−149.
[17]	PATEL D, SAWANT K K. Oral bioavailability enhancement of acyclovir by self-microemulsifying drug delivery systems (SMEDDS)[J]. Drug Development and Industrial Pharmacy,2007,33(12):1318−1326. doi: 10.1080/03639040701385527
[18]	KSHIRSAGAR A C, YENGE V B, SARKA A, et al. Efficacy of pullulan in emulsification of turmeric oleoresin and its subsequent microencapsulation[J]. Food Chemistry,2009,113(4):1139−1145. doi: 10.1016/j.foodchem.2008.09.002
[19]	MAREFATI A, BERTRAND M, SJOO M, et al. Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization[J]. Food Hydrocolloids,2017,63:309−320. doi: 10.1016/j.foodhyd.2016.08.043
[20]	LIANG R, JIANG Y W, YOKOYAMA W, et al. Preparation of Pickering emulsions with short, medium and long chain triacylglycerols stabilized by starch nanocrystals and their in vitro digestion properties[J]. RSC Advances,2016,6(101):99496−99508. doi: 10.1039/C6RA18468E
[21]	LI X, LI H, XIAO Q, et al. Two-way effects of surfactants on Pickering emulsions stabilized by the self-assembled microcrystals of alpha-cyclodextrin and oil[J]. Physical Chemistry Chemical Physics,2014,16(27):14059−14069. doi: 10.1039/C4CP00807C
[22]	刘红星, 陈福北, 黄初升, 等. 紫外分光光度法在姜黄素类化合物提取中的应用[J]. 广西师范学院学报(自然科学版),2008(3):68−72. [LIU H X, CHEN F B, HUANG C S, et al. UV-visible absorption and its application to extraction curcuminoids[J]. Journal of Guangxi Teachers Education University (Natural Science Edition),2008(3):68−72. doi: 10.3969/j.issn.1002-8743.2008.03.014
[23]	PAN Y, XIE Q T, ZHU J, et al. Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates[J]. Food Chemistry,2019,287:76−84. doi: 10.1016/j.foodchem.2019.02.047
[24]	WEI Z H, GAO Y X. Physicochemical properties of beta-carotene bilayer emulsions coated by milk proteins and chitosan-EGCG conjugates[J]. Food Hydrocolloids,2016,52:590−599. doi: 10.1016/j.foodhyd.2015.08.002
[25]	ZHANG Z P, ZHANG R J, DECKER E A, et al. Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: pH-triggered release[J]. Food Hydrocolloids,2015,44:345−352. doi: 10.1016/j.foodhyd.2014.10.002
[26]	WANG B, LI D, WANG L J, et al. Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions[J]. Journal of Food Engineering,2010,100(3):417−426. doi: 10.1016/j.jfoodeng.2010.04.026
[27]	KHARAT M, ZHANG G D, MCCLEMENTS D J. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation[J]. Food Research International,2018,111:178−186. doi: 10.1016/j.foodres.2018.05.021
[28]	PENG S F, LI Z L, ZOU L Q, et al. Enhancement of curcumin bioavailability by encapsulation in sophorolipid-coated nanoparticles: An in vitro and in vivo study[J]. Journal of Agricultural and Food Chemistry,2018,66(6):1488−1497. doi: 10.1021/acs.jafc.7b05478
[29]	ZHENG B J, ZHANG X Y, PENG S F, et al. Impact of curcumin delivery system format on bioaccessibility: Nanocrystals, nanoemulsion droplets, and natural oil bodies[J]. Food & Function,2019,10(7):4339−4349.
[30]	ZHENG B J, PENG S F, ZHANG X Y, et al. Impact of delivery system type on curcumin bioaccessibility: Comparison of curcumin-loaded nanoemulsions with commercial curcumin supplements[J]. Journal of Agricultural and Food Chemistry,2018,66(41):10816−10826. doi: 10.1021/acs.jafc.8b03174
[31]	AHMED K, LI Y, MCCLEMENTS D J, et al. Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties[J]. Food Chemistry,2012,132(2):799−807. doi: 10.1016/j.foodchem.2011.11.039
[32]	RUIZ-ALVAREZ J M, DEL CASTILLO-SANTAELLA T, MALDONADO-VALDERRAMA J, et al. pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions[J]. Food Hydrocolloids,2021,122:107075.
[33]	MCCLEMENTS D J. Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions[J]. Langmuir,2005,21(21):9777−9785. doi: 10.1021/la0512603
[34]	毕爽, 李杨, 隋晓楠, 等. 高压均质对大豆蛋白-磷脂复合体系结构及理化/功能性质的影响[J]. 食品科学,2017,38(5):148−153. [BI S, LI Y, SUI X N, et al. Effect of high pressure homogenization on structural, physicochemical and functional properties of soybean protein-lecithin composite system[J]. Food Science,2017,38(5):148−153. doi: 10.7506/spkx1002-6630-201705024
[35]	BI C H, WANG P L, SUN D Y, et al. Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel[J]. Journal of Food Engineering,2020,277:109923. doi: 10.1016/j.jfoodeng.2020.109923
[36]	HA T V A, KIM S, CHOI Y, et al. Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract[J]. Food Chemistry,2015,178:115−121. doi: 10.1016/j.foodchem.2015.01.048
[37]	OZTURK B, MCCLEMENTS D J. Progress in natural emulsifiers for utilization in food emulsions[J]. Current Opinion in Food Science,2016,7:1−6.
[38]	姚艳玉, 马培华, 曾庆晗, 等. 油相种类对姜黄素纳米乳液稳定性的影响[J]. 食品科技,2017,42(9):238−242. [YAO Y Y, MA P H, ZENG Q H, et al. Effect of oil phase on the stability of curcumin nanoemulsion[J]. Food Technology,2017,42(9):238−242. doi: 10.13684/j.cnki.spkj.2017.09.046
[39]	李朝阳, 窦中友, 张丽萍, 等. 载体油对槲皮素纳米乳液理化稳定性和生物利用度的影响[J]. 食品科学,2020,42(12):1−10. [LI Z Y, DOU Z Y, ZHANG L P, et al. Effect of carrier oil on physicochemical stability and bioavailability of quercetin nanoemulsion[J]. Food Science,2020,42(12):1−10. doi: 10.7506/spkx1002-6630-20190127-346
[40]	SEK L, PORTER C J H, KAUKONEN A M, et al. Evaluation of the in-vitro digestion profiles of long and medium chain glycerides and the phase behaviour of their lipolytic products[J]. Journal of Pharmacy and Pharmacology,2002,54(1):29−41.
[41]	LI Y X, QARIA M A, SIVASAMY S, et al. Curcumin production and bioavailability: A comprehensive review of curcumin extraction, synthesis, biotransformation and delivery systems[J]. Industrial Crops and Products,2021,172:114050. doi: 10.1016/j.indcrop.2021.114050
[42]	余振宇. OSA改性芋头淀粉基Pickering乳液运载体系稳定机制及特性研究[D]. 合肥: 合肥工业大学, 2020 YU Z Y. Stabilization mechanism and characteristics of Pickering emulsion delivery system based on OSA modified taro starch[D]. Hefei: Hefei University of Technology, 2020.
[43]	LIU CH, WANG R C, HE S H, et al. The stability and gastro-intestinal digestion of curcumin emulsion stabilized with soybean oil bodies[J]. LWT-Food Science and Technology,2020,131:109663. doi: 10.1016/j.lwt.2020.109663
[44]	HOMERO-MENDEZ D, MINGUEZ-MOSQUERA M I. Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil[J]. Innovative Food Science & Emerging Technologies,2007,8(3):407−412.

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	谷静，郑丽君. 我国安全文化研究的演进脉络、研究热点与前沿趋势. 河北能源职业技术学院学报. 2025(01): 24-32+38 .
2.	陈晟，黄玉坤，马嫄，张广峰. 论“食品安全学”课程思政中的情感、知识和能力目标设计. 食品工业. 2024(05): 230-233 .