Enhancing the gastrointestinal stability of curcumin by using sodium alginate-based nanoemulsions containing natural emulsifiers

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dc.contributor.authorTeixé-Roig, Júlia
dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2023-01-10T12:14:38Z
dc.date.available2023-01-10T12:14:38Z
dc.date.issued2022
dc.date.updated2023-01-10T12:14:38Z
dc.description.abstractCurcumin presents interesting biological activities but low chemical stability, so it has been incorporated into different emulsion-based systems in order to increase its bioaccessibility. Many strategies are being investigated to increase the stability of these systems. Among them, the use of polysaccharides has been seen to highly improve the emulsion stability but also to modulate their digestibility and the release of the encapsulated compounds. However, the effect of these polysaccharides on nanoemulsions depends on the presence of other components. Then, this work aimed to study the effect of alginate addition at different concentrations (0-1.5%) on the gastrointestinal fate and stability of curcumin-loaded nanoemulsions formulated using soybean lecithin or whey protein as emulsifiers. Results showed that, in the absence of polysaccharides, whey protein was more effective than lecithin in preventing curcumin degradation during digestion and its use also provided greater lipid digestibility and higher curcumin bioaccessibility. The addition of alginate, especially at ≥1%, greatly prevented curcumin degradation during digestion up to 23% and improved the stability of nanoemulsions over time. However, it reduced lipid digestibility and curcumin bioaccessibility. Our results provide relevant information on the use of alginate on different emulsifier-based nanoemulsions to act as carriers of curcumin.
dc.description.sponsorshipThis research was funded by FEDER, MINECO, UE, grant number AGL2015-65975-R and MCIU, AEI; FEDER, UE, grant number RTI2018-094268-B-C21.
dc.format.mimetypeapplication/pdf
dc.identifier.doihttps://doi.org/10.3390/ijms24010498
dc.identifier.idgrec032923
dc.identifier.issn1661-6596
dc.identifier.urihttp://hdl.handle.net/10459.1/85209
dc.language.isoeng
dc.publisherMDPI
dc.relationinfo:eu-repo/grantAgreement/MINECO//AGL2015-65975-R/ES/DISEÑO DE SISTEMAS NANOESTRUCTURADOS PARA PROTEGER Y LIBERAR COMPUESTOS NATURALES CON ACTIVIDAD FUNCIONAL Y TECNOLOGICA/
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.3390/ijms24010498
dc.relation.ispartofInternational Journal Of Molecular Sciences, 2023, vol. 24 (1), 498
dc.rightscc-by (c) Teixé et al., 2022
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectCurcumin
dc.subjectNanoemulsions
dc.subjectBioaccessibility
dc.subjectStability
dc.subjectSodium alginate
dc.titleEnhancing the gastrointestinal stability of curcumin by using sodium alginate-based nanoemulsions containing natural emulsifiers
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
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