“…Furthermore, these downsides may be overcome by encapsulating curcumin within food‐grade delivery systems such as liposomes (Chen et al., ), nanocomplexes (Chen, Li, & Tang, ), colloidosomes (Shah et al., ), emulsions (Aditya et al., ; Sari et al., ), nanoemulsions (Ahmed, Li, McClements, & Xiao, ; Patel & Velikov, ), or biopolymer nanoparticles (Hu et al., ; Xiao, Nian, & Huang, ). Among these strategies based on colloidal suspension for encapsulation and protection of compounds, the utilization of emulsions represents a good compromise to overcome the limits mentioned above (Cuomo et al., ; Cuomo, Ceglie, De Leonardis, & Lopez, ; Mosca, Murgia, Ceglie, Monduzzi, & Ambrosone, ). Nanoemulsions, in particular, are fine dispersions of oil droplet in water (Gurpreet & Singh, ) and are rapidly digested in the intestinal tract, thus, if the oil phase contains hydrophobic nutraceuticals, nanoemulsions can increase their bioavailability.…”