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Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility

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Abstract

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 °C. For all oils, more curcumin was transferred from powder to excipient emulsion at 100 °C (190–200 μg/mL) than at 30 °C (30–36 μg/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.

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Acknowledgments

This material was partly based upon work supported by the Cooperative State Research, Extension, Education Service, USDA, Massachusetts Agricultural Experiment Station (MAS00491) and USDA, NRI Grants (2013–03795).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, China

    Liqiang Zou, Wei Liu & Chengmei Liu

  2. Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA

    Bingjing Zheng, Ruojie Zhang, Zipei Zhang, Guodong Zhang, Hang Xiao & David Julian McClements

Authors
  1. Liqiang Zou
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  2. Bingjing Zheng
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  3. Ruojie Zhang
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  4. Zipei Zhang
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  5. Wei Liu
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  6. Chengmei Liu
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  7. Guodong Zhang
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  8. Hang Xiao
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  9. David Julian McClements
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Correspondence to Wei Liu or David Julian McClements.

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Zou, L., Zheng, B., Zhang, R. et al. Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility. Food Biophysics 11, 213–225 (2016). https://doi.org/10.1007/s11483-016-9432-9

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  • DOI: https://doi.org/10.1007/s11483-016-9432-9

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