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Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

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Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions.

Francesca Cuomo¹, Luisa Perugini¹, Emanuele Marconi¹

¹Dept. of Agricultural, Environmental and Food Sciences (DiAAA), Univ. of Molise, Via De Sanctis, I-86100, Campobasso, Italy.

Journal of Food Science

|August 23, 2019

Summary

Mixed emulsifier nanoemulsions significantly enhance curcumin delivery and bioavailability compared to sodium caseinate alone. This offers a promising strategy for oral delivery of lipophilic compounds like curcumin.

Keywords:

curcumin emulsifiers interfaces nanoemulsions sodium caseinate

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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.