Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions

Area of Science:

• Food Science
• Nanotechnology
• Nutraceuticals

Background:

• Curcumin, a lipophilic compound, has numerous health benefits but suffers from poor oral bioavailability.
• Oil-in-water (O/W) nanoemulsions are explored as delivery systems for lipophilic compounds.
• Sodium caseinate and mixed emulsifiers (caseinate/Tween 20) are investigated for stabilizing curcumin-loaded nanoemulsions.

Purpose of the Study:

• To evaluate the efficacy of two types of O/W nanoemulsions in delivering curcumin.
• To compare the curcumin solubilization and loading capacity of nanoemulsions stabilized by sodium caseinate versus a mixed emulsifier system.
• To assess the impact of simulated gastrointestinal digestion on curcumin bioavailability from these nanoemulsions.

Main Methods:

• Preparation of O/W nanoemulsions stabilized by sodium caseinate (Cas-O/W) and a mix of caseinate and Tween 20 (Mix-O/W).
• Loading of curcumin into both nanoemulsion systems.
• In vitro simulated gastrointestinal digestion process.
• Evaluation of curcumin solubilization, loading capacity, and bioavailability.

Main Results:

• Mix-O/W nanoemulsions showed higher curcumin solubilization (approx. 180 µg/mL) compared to Cas-O/W (approx. 55 µg/mL).
• Curcumin loading capacity increased with higher incubation temperatures for both systems.
• Mix-O/W nanoemulsions delivered more than double the amount of curcumin compared to Cas-O/W after simulated digestion.

Conclusions:

• Mixed emulsifier systems (caseinate/Tween 20) are superior to sodium caseinate alone for oral delivery of curcumin.
• These nanoemulsions offer a high intake of curcumin with low fat content, improving oral bioavailability.
• Protein/surfactant-stabilized nanoemulsions are a viable solution for overcoming solubility limitations of lipophilic compounds in food and beverages.