@misc{10481/87344,
year = {2021},
month = {2},
url = {https://hdl.handle.net/10481/87344},
abstract = {A major challenge in delivering curcumin effectively to the gut is its low solubility. One interesting approach to
increase curcumin bioaccessibility is its emulsification. Here, we present curcumin-loaded liquid lipid nanocapsules
(LLNs), obtained through olive oil emulsification, in which LLNs are coated by a protective shell
composed of Bovine Serum Albumin (BSA) and hyaluronic acid (HA). Bioaccessibility of curcumin is evaluated
following a standard in vitro digestion protocol. The presence of HA in the shell increases the amount of curcumin
retained in the LLNs after in vitro gastric digestion from ~25% to ~85%. This protective effect occurs when HA
binds to BSA in the shell. Moreover, this binding appears to be reinforced under gastric conditions, hence
evidencing the crucial role of interfacial composition in protecting encapsulated curcumin. Interfacial engineering
of nanoemulsions provides a route to improve the bioaccessibility of encapsulated curcumin at different
stages in the gut.},
organization = {This work has been supported by MAT2015-63644-C2-1-R project
(MINECO/FEDER) and RTI2018-101309-B-C21 project (MICINN/
FEDER). The authors are very grateful to the “Mancomunidad de los
Pueblos de la Alpujarra Granadina” for the funds raised and supplied for this research.},
publisher = {Elsevier},
title = {Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions},
doi = {https://doi.org/10.1016/j.foodchem.2021.129301},
author = {Aguilera Garrido, Aixa María and Castillo Santaella, Teresa del and Galisteo González, Francisco and Gálvez Ruiz, María José and Maldonado Valderrama, Julia},
}