Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism

Detalhes bibliográficos
Autor(a) principal: ZHOU,Man
Data de Publicação: 2022
Outros Autores: LI,Fuli, CHEN,Jie, WU,Qingsong, ZOU,Zhiyong
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102087
Resumo: Abstract Turmeric is a natural active substance extracted from the Zingiberaceae plant, containing a variety of derivatives, the main component being curcumin. Curcumin has a wide range of sources, low cost, and has strong antioxidant, anti-inflammatory, anti-cancer, antibacterial and other physiological functions, but it has problems such as poor water solubility, poor stability, and low bioavailability. There are certain interactions (hydrophobic interactions, electrostatic interactions, hydrogen bonds, etc.) between curcumin and bio-based proteins or polysaccharides, which can be combined to form different encapsulation systems, which can effectively improve the poor water solubility, poor stability and intestinal problems such as low bioavailability. This article focuses on the types of natural bio-based encapsulation systems (emulsion, liposome, micelle, nanoparticles, gels, and microcapsules), mechanisms and their applications in the food field of curcumin.
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spelling Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanismcurcuminemulsionsolid particlemechanismapplicationAbstract Turmeric is a natural active substance extracted from the Zingiberaceae plant, containing a variety of derivatives, the main component being curcumin. Curcumin has a wide range of sources, low cost, and has strong antioxidant, anti-inflammatory, anti-cancer, antibacterial and other physiological functions, but it has problems such as poor water solubility, poor stability, and low bioavailability. There are certain interactions (hydrophobic interactions, electrostatic interactions, hydrogen bonds, etc.) between curcumin and bio-based proteins or polysaccharides, which can be combined to form different encapsulation systems, which can effectively improve the poor water solubility, poor stability and intestinal problems such as low bioavailability. This article focuses on the types of natural bio-based encapsulation systems (emulsion, liposome, micelle, nanoparticles, gels, and microcapsules), mechanisms and their applications in the food field of curcumin.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102087Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.78422info:eu-repo/semantics/openAccessZHOU,ManLI,FuliCHEN,JieWU,QingsongZOU,Zhiyongeng2022-09-26T00:00:00Zoai:scielo:S0101-20612022000102087Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-09-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism
title Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism
spellingShingle Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism
ZHOU,Man
curcumin
emulsion
solid particle
mechanism
application
title_short Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism
title_full Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism
title_fullStr Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism
title_full_unstemmed Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism
title_sort Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism
author ZHOU,Man
author_facet ZHOU,Man
LI,Fuli
CHEN,Jie
WU,Qingsong
ZOU,Zhiyong
author_role author
author2 LI,Fuli
CHEN,Jie
WU,Qingsong
ZOU,Zhiyong
author2_role author
author
author
author
dc.contributor.author.fl_str_mv ZHOU,Man
LI,Fuli
CHEN,Jie
WU,Qingsong
ZOU,Zhiyong
dc.subject.por.fl_str_mv curcumin
emulsion
solid particle
mechanism
application
topic curcumin
emulsion
solid particle
mechanism
application
description Abstract Turmeric is a natural active substance extracted from the Zingiberaceae plant, containing a variety of derivatives, the main component being curcumin. Curcumin has a wide range of sources, low cost, and has strong antioxidant, anti-inflammatory, anti-cancer, antibacterial and other physiological functions, but it has problems such as poor water solubility, poor stability, and low bioavailability. There are certain interactions (hydrophobic interactions, electrostatic interactions, hydrogen bonds, etc.) between curcumin and bio-based proteins or polysaccharides, which can be combined to form different encapsulation systems, which can effectively improve the poor water solubility, poor stability and intestinal problems such as low bioavailability. This article focuses on the types of natural bio-based encapsulation systems (emulsion, liposome, micelle, nanoparticles, gels, and microcapsules), mechanisms and their applications in the food field of curcumin.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102087
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102087
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.78422
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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