In vitro evaluation of gastro-intestinal digestion and colonic biotransformation of curcuminoids considering different formulations and food matrices

Abstract

Pharmaceutical formulations for improving stability and bioavailability of curcuminoids are often produced using excipients unsuitable for food applications. In this work, turmeric oleoresin was microencapsulated by spray drying using gum arabic and maltodextrins to prepare a new ingredient (GA/MD) for food industry. In vitro bioaccessibility and degradation of curcuminoids along the gastro-intestinal tract was investigated, and compared with two commercial ingredients, turmeric powder and Meriva ®. Curcuminoids were significantly degraded under the gastro-intestinal conditions in all the formulations; however, their bioaccessibility in GA/MD ingredient was 25-fold higher than that of turmeric powder, but slightly lower (1.2-fold) to that of Meriva ®. After addition to rice and yoghurt, the curcuminoid bioaccessibility of GA/MD was about 2-fold higher than for the ingredient alone and 1.5-fold higher than for Meriva®; furthermore, addition to rice improved bioaccessibility more than in yogurt. Studies using different coating agents and other food matrices are needed.

The Human Microbial Metabolism of Quercetin in Different Formulations: An In Vitro Evaluation

“…To date, the human microbial metabolism of quercetin has been thoroughly investigated by identifying a series of phenolic acids that may also be involved in the systemic effect of dietary flavonols [16,17]. however, to our knowledge, the influence of delivery systems on quercetin colonic bioaccessibility, as assessed by human fecal fermentation models, is quite unknown, unlike other functionalized plant extracts [18,19]. Thus, the present study aimed to investigate the human microbial metabolism of quercetin derived from the plant Sophora japonica L., prepared through two different technologies (unformulated and phytosome-formulated).…”

Encapsulation Effect on the In Vitro Bioaccessibility of Sacha Inchi Oil (Plukenetia volubilis L.) by Soft Capsules Composed of Gelatin and Cactus Mucilage Biopolymers

“…Cortés-Camargo et al [ 43 ] found that there was a delayed release of lemon essential oil microencapsulated using mesquite gum–chia mucilage mixtures. Papillo et al [ 44 ] reported a high in vitro bioaccessibility of curcuminoids that were microencapsulated using gum arabic and maltodextrins as encapsulating agents. Da Silva Stefani et al [ 45 ] reported a good bioavailability of nanoencapsulated linseed oil using chia seed mucilage as a structuring material.…”

Properties of Gelatin-based Films Incorporated with Anthocyanins and Curcuminoids and Stability of Antioxidant Activity during In Vitro Digestion

“…Curcuminoids are polyphenol compounds derived from turmeric. Among them, curcumin, which is of a bright yellow color, is the principal component [8]. It was expected that with increasing %TRC in the film, more yellowness would be observed.…”

“…Turmeric (Curcuma longa L.) is a good source of bioactive compounds named curcuminoids, which are mainly yelloworange color. Curcumin, demethoxycurcumin, and bisdemethoxycurcumin are good examples of curcuminoids [8]. Turmeric is now a popular medicinal plant worldwide as it possesses antioxidant, antibacterial, antifungal, antiparasitic, anti-inflammatory, anti-mutagenic and anti-carcinogenic properties [9].…”

“…The low stability of curcuminoids at intestinal pH is a further contributing factor to their poor intestinal absorption and bioavailability [12]. However, Papillo et al [8] reported that curcumins greater decreased in the stomach than in the intestine. The recovery of anthocyanins and curcuminoids during digestion needs to be further investigated.…”