Incorporation of curcumin-loaded lipid-based nano delivery systems into food: Release behavior in food simulants and a case study of application in a beverage

Curcumin-loaded lipid-based nano delivery systems (nanoemulsions-NE, solid lipid nanoparticles-SLN and nanostructured lipid carriers-NLC) were subjected to different food simulants to evaluate curcumin's in vitro release kinetics and particles stability. The nano delivery systems were also incorporated into a model beverage and their physicochemical properties were evaluated during storing period. Curcumin's bioaccessibility of beverages containing nano delivery systems were assessed through an in vitro digestion process. All nano delivery systems showed a higher curcumin's release and lower particle stability at 50 % ethanol (lipophilic food simulant) comparatively to hydrophilic food simulants. NLC and SLN showed a good particle's stability within the beverage during storing period, while NE presented high instability immediately after incorporation in the beverage. NLC and SLN did not affect beverage's stability relatively to pH, however the beverage with NLC was slightly more stable regarding color. Beverage with SLN presented higher curcumin bioaccessibility compared to the beverage with NLC, however it showed lower curcumin's stability.

Automated summary

Curcumin-loaded lipid-based nano delivery systems (nanoemulsions-NE, solid lipid nanoparticles-SLN and nanostructured lipid carriers-NLC) were evaluated for in vitro release kinetics and particle stability under different food simulants. Their physicochemical properties in a model beverage during storage were also assessed. The bioaccessibility of curcumin in beverages containing the nano delivery systems was determined through an in vitro digestion process. The release of curcumin was higher and particle stability was lower in lipophilic food simulants compared to hydrophilic simulants. NLC and SLN showed good particle stability in the beverage, while NE showed high instability. NLC had a slightly higher stability in terms of color and SLN had higher curcumin bioaccessibility but lower stability.