Co-loading curcumin and quercetin in freeze-dried mushroom microparticles to inhibit lipid oxidation in beef patties

The Anti-Oxidant Curcumin Solubilized as Oil-in-Water Nanoemulsions or Chitosan Nanocapsules Effectively Reduces Helicobacter pylori Growth, Bacterial Biofilm Formation, Gastric Cell Adhesion and Internalization

“…In particular, Choi et al studied curcumin and quercetin loaded into freeze-dried mushroom microparticles (FDMMs). Both antioxidants were able to diminish lipid peroxidation in food products and thereby aid in their preservation [49]. In this study, the authors also measured FDMMs via DPPH and reported that the AC (IC 50 values) for both polyphenols was lower than the value for polyphenol-loaded FDMMs, which is similar to the results shown in Figure 2A.…”

Shellac Micelles Loaded with Curcumin Using a pH Cycle to Improve Dispersibility, Bioaccessibility, and Potential for Colon Delivery

“…The higher rate increase in the SIF than in the SGF can be attributed to the presence of bile salt in the SIF solubilizing curcumin, and the higher bioaccessibility of encapsulated curcumin than pristine curcumin is attributed to the amorphous structure of curcumin increasing its water solubility and the increased surface area after nanoencapsulation facilitating dissolution by bile salt micelles. , The bioaccessibility of 41% after the simulated digestions suggests that most of the encapsulated curcumin can pass to the colon, which is expected to be higher because the absorption % of polyphenols is much lower than the bioaccessibility . Although a higher percentage of pristine curcumin is expected to pass to the colon based on mass balance, pristine curcumin is present as micrometer-sized crystals and is insoluble at neutral pH, which is evidenced by the low bioaccessibility in Figure A resulting from precipitation after centrifugation. The low solubility of pristine curcumin in intestines determines its poor absorption, which together with its fast elimination and liver metabolism after absorption results in its low bioavailability and low biological activity .…”

White‐button mushroom storage in trays with layerings of chitosan and turmeric

“…Chitosan has a diversity of industrial uses, and more recent studies have indicated its appropriateness as constituent of packages in its pure form or fortified with some other active compounds. Turmeric is a culinary spice, with high polyphenol contents rendering antioxidant and antimicrobial properties 14 . Schaefer et al 15 prepared a film based on chitosan, corn starch and curcumin with promising results in the inhibition of Staphylococcus aureus besides conferring good elasticity to the films.…”

“…Turmeric is a culinary spice, with high polyphenol contents rendering antioxidant and antimicrobial properties. 14 Schaefer et al 15 prepared a film based on chitosan, corn starch and curcumin with promising results in the inhibition of Staphylococcus aureus besides conferring good elasticity to the films. Chitosan and curcumin films were also evaluated by Liu et al 16 The films prepared by these authors showed good tensile strength and antibacterial traits and reduced the hydrophilic nature of chitosan.…”