Application of curcumin-loaded nanocarriers for food, drug and cosmetic purposes

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

“…The “transformation” of biocomponents during digestion and especially their metabolism in the liver is another stage limiting the bioavailability. Certain bioactive compounds undergo chemical or biochemical transformations in the GIT fluids, such as curcumin that degrades in the alkaline environment and in the presence of certain enzymes (Rafiee et al., 2019), PUFAs that are oxidized in the presence of traces of pro‐oxidant metals (Esfahani, Jafari, Jafarpour, & Dehnad, 2019; Ghorbanzade, Jafari, Akhavan, & Hadavi, 2017), carotenoids, which through cis – trans isomerization may turn into the inactive forms (Rostamabadi, Falsafi, & Jafari, 2019c), proteins and peptides that may be hydrolyzed in acid conditions and under the action of proteolytic enzymes (Akbarbaglu et al., 2019; Sarabandi, Mahoonak, Hamishehkar, Ghorbani, & Jafari, 2019), and so forth.…”

“…One of these techniques is encapsulation within different types of nanocarriers (Katouzian & Jafari, 2016; Koshani & Jafari, 2019; Rezaei, Fathi, & Jafari, 2019). Most studies have shown that enhancing the bioavailability of encapsulated bioactives is due to increased solubility, avoidance of their chemical and biochemical degradation at pH variation or in the presence of enzymes and other components of gastrointestinal tract (GIT) fluids, controlled release of bioactives, and increased absorption through the epithelial membrane (Faridi Esfanjani, Assadpour, & Jafari, 2018; Garavand, Rahaee, Vahedikia, & Jafari, 2019; Rafiee, Nejatian, Daeihamed, & Jafari, 2019).…”

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

“…However, the potential to use edible oleogels or oil-structuring based systems towards delivery of bioactives, remain mostly unexplored. For example, curcumin, a natural bioactive and major bioactive of turmeric, is an interesting compound that has been associated to numerous health-promoting features like anti-diabetic, anti-cancer, anti-inflammatory, and antioxidant activities [42]. The major problem resides in its poor water solubility properties (as any other lipophilic molecule), thus hampering its delivery during digestion.…”

Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

“…Turmeric (Curcuma longa) is a plant native to Southeast Asia, distributed in the tropical and subtropical regions of the planet and used in the food industry, in the cosmetics industry and in the pharmaceutical industry [28,29]. Because of its antioxidants properties [30][31][32][33] and its content of dietary fiber and protein, it has potential for use in meat industry in order to minimize the negative effects caused by the oxidation of fats, the addition of nitrates and nitrites and the presence of gluten in sausage-type meat products. However, studies on the use of turmeric as an extender in the production of such products are not referenced in the scientific literature.…”