“…Many efforts have been made to increase the water-dispersibility and bioavailability of curcumin, including encapsulation in liposomes (Dhule et al, 2012), cyclodextrins (Mohan et al, 2012), emulsions (Ahmed et al, 2012;Li, Ma, & Cui, 2014;Lin et al, 2009), solid lipid nanoparticles (Sun et al, 2013), polymer nanoparticles (Simion et al, 2013;Verderio et al, 2013), and inorganic nanoparticles (Gangwar et al, 2013;Jambhrunkar et al, 2014;Singh et al, 2013). Recently, there has been interest in utilizing biopolymer nanoparticles fabricated from proteins or polysaccharides to encapsulate curcumin, such as casein (Esmaili et al, 2011;Pan, Zhong, & Baek, 2013), chitosan (Yadav et al, 2012), and starch (Chin et al, 2014).…”