Thiolated dextrin nanoparticles for curcumin delivery: Stability, in vitro release, and binding mechanism

Zhang, Bao; Long, Shen; Feng, Ran; Yu, Meng-Jie; Xu, Bao-Cai; Tao, Han

doi:10.1016/j.foodchem.2024.141501

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.141501

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Thiolated dextrin nanoparticles for curcumin delivery: Stability, in vitro release, and binding mechanism

Bao Zhang,

Shen Long,

Ran Feng

et al.

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Effects of High Pressure on In Vitro Bioavailability of Curcumin Loaded in Whey Protein Isolate/Carrageenan Composite Emulsion Gel: In Vitro Digestion Coupled with Cell Culture Model

Zhao,

Zhang,

Huang

et al. 2024

Foods

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The oral bioavailability of curcumin is inherently low, which significantly limits its application in food systems. The objective of this study was to evaluate the impact of high-pressure processing on the stability and bioaccessibility of curcumin within an emulsion gel during simulated gastrointestinal transit and to assess its cellular uptake. Our findings suggest that increasing pressure levels and high κ-carrageenan concentrations can enhance the stability of the curcumin delivery system. Elevated κ-CG concentrations were found to retard the action of proteases on dissociating protein molecules from the gel network. The emulsion gel effectively slowed the release of free fatty acids and reduced the curcumin release rate during the gastric phase. Scanning electron microscopy images revealed that higher pressures induced the formation of a more uniform and dense network structure in the gel. While the gel network structures were well-preserved after gastric digestion, they were disrupted into smaller particles following intestinal digestion, with particle size increasing with higher applied pressures. Cytotoxicity assays indicated that the digesta from the intestinal phase was highly toxic to Caco-2 cells. Among the tested samples, the emulsion gel prepared with 1.0% κ-CG at 600 MPa demonstrated the highest curcumin bioavailability, reaching 63.82 ± 7.10%. These findings underscore the potential of HPP-induced emulsion gels as a viable delivery system for enhancing curcumin bioaccessibility and cellular uptake.

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Effects of High Pressure on In Vitro Bioavailability of Curcumin Loaded in Whey Protein Isolate/Carrageenan Composite Emulsion Gel: In Vitro Digestion Coupled with Cell Culture Model

Zhao,

Zhang,

Huang

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Thiolated dextrin nanoparticles for curcumin delivery: Stability, in vitro release, and binding mechanism

Cited by 1 publication

References 40 publications

Effects of High Pressure on In Vitro Bioavailability of Curcumin Loaded in Whey Protein Isolate/Carrageenan Composite Emulsion Gel: In Vitro Digestion Coupled with Cell Culture Model

Effects of High Pressure on In Vitro Bioavailability of Curcumin Loaded in Whey Protein Isolate/Carrageenan Composite Emulsion Gel: In Vitro Digestion Coupled with Cell Culture Model

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