Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility
The influence of oil type on the ability of excipient emulsions to improve the solubility, stability, and bioaccessibility of curcumin was examined. Oil in water emulsions were prepared using coconut, sunflower, corn, flaxseed, or fish oils. These excipient emulsions were then mixed with powdered curcumin and incubated at 30 or 100 degC. For all oils, more curcumin was transferred from powder to excipient emulsion at 100 degC (190 200 mg/mL) than at 30 degC (30 36 mg/mL) which was attributed to increased curcumin solubility with temperature. Oil type influenced the stability and bioaccessibility of curcumin when excipient emulsions were exposed to simulated gastrointestinal tract conditions, which was attributed to differences in the molecular composition and physicochemical properties of the oils. Overall, the use of fish oil led to the highest effective curcumin bioavailability (38 This study provides valuable information for optimizing excipient emulsions to increase curcumin bioavailability in food, supplement, or pharmaceutical applications.
Food Biophysics