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In-vitro stress stability, digestibility and bioaccessibility of curcumin-loaded polymeric nanocapsules

التفاصيل البيبلوغرافية
العنوان: In-vitro stress stability, digestibility and bioaccessibility of curcumin-loaded polymeric nanocapsules
المؤلفون: Shabbar Abbas, Dawei Chang, Naveeda Riaz, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Ishtiaque Ahmad, Suliman A. Alsagaby, Ahmed El-Ghorab, Mazhar Ali, Muhammad Imran, Azmat Ullah, Tahir Mehmood, Muhammad Zeeshan Hyder, Muhammad Sajjad, Muhammad Umer, Asghar Shabbir, Muhammad Inam Afzal
المصدر: Journal of Experimental Nanoscience, Vol 16, Iss 1, Pp 229-245 (2021)
بيانات النشر: Taylor & Francis Group, 2021.
سنة النشر: 2021
المجموعة: LCC:Materials of engineering and construction. Mechanics of materials
LCC:Chemical technology
مصطلحات موضوعية: nanoemulsions, polymeric nanocapsules, stability, digestibility, bioaccessibility, Materials of engineering and construction. Mechanics of materials, TA401-492, Chemical technology, TP1-1185
الوصف: Nanoemulsion-based delivery systems have a considerable potential for the encapsulation, protection and delivery of lipophilic bioactives. In the current study, in-vitro stability of curcumin-loaded single (NEI), double (NEII), and triple-layered nanostructures was investigated against varying environmental stress (temperature, pH, ionic strength) and storage conditions. In addition, their functional performance, as influenced by the number of polymer layers, was also assessed by comparing in-vitro lipid digestibility and curcumin bioaccessibility. Initially, NEI was prepared through ultrasonic homogenisation technique, and stabilised with modified starch. Next, sequential deposition of chitosan and carboxymethyl cellulose (CMC) on the NEI droplets resulted into the formation of NEII and nanocapsules, respectively. Nanocapsules showed good stability against aggregation over a wide range of pH (3.0–7.0), salt concentration (50–300 mM NaCl) and temperature (30–90 °C for 30 min). Digestion studies suggested that polymeric coatings interfered with lipolysis as the digestibility (% free fatty acid released) of oil droplets was considerably reduced with increasing the number of layers surrounding the oil droplets. However, curcumin bioaccessibility increased with adding the number of coating layers. Overall, results indicate that the developed nano-system could be helpful in improving the oral delivery of curcumin besides incorporating it into functional foods and beverages.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 1745-8080
1745-8099
17458080
Relation: https://doaj.org/toc/1745-8080; https://doaj.org/toc/1745-8099
DOI: 10.1080/17458080.2021.1952185
URL الوصول: https://doaj.org/article/ee620b9929fb426a854f44807bea5359
رقم الأكسشن: edsdoj.620b9929fb426a854f44807bea5359
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:17458080
17458099
DOI:10.1080/17458080.2021.1952185