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Current State of Scientific Knowledge on Curcumin Encapsulation and Applications
Wissam Zam1, Mohamed Reda Zahi2, Mohamed El Hattab2
1Department of Analytical and Food Chemistry, Faculty of Pharmacy, Tartous University, Tartus Syria.
Recent Advances in Food, Nutrition & Agriculture
|October 8, 2024
Summary
Microencapsulation enhances curcumin
Area of Science:
- Natural Products Chemistry
- Pharmaceutical Sciences
- Materials Science
Background:
- Curcumin, a natural pigment, exhibits anti-inflammatory, antibacterial, and antioxidant properties.
- It targets molecular pathways relevant to diabetes, cancer, arthritis, cardiovascular, neurological, and gastrointestinal diseases.
- Curcumin suffers from poor bioavailability, low solubility, and instability.
Purpose of the Study:
- To review microencapsulation methods for improving curcumin's properties.
- To discuss various shell materials and techniques used in curcumin microencapsulation.
- To explore applications of microencapsulated curcumin in food, medicine, and cosmetics.
Main Methods:
- Review of scientific literature on curcumin microencapsulation techniques.
- Analysis of different shell materials and their impact on curcumin stability.
- Examination of studies on the application of microencapsulated curcumin.
Main Results:
- Microencapsulation significantly enhances curcumin's solubility and stability.
- Improved stability against heat, light, oxygen, and alkaline pH was observed.
- Various microencapsulation strategies effectively overcome curcumin's limitations.
Conclusions:
- Microencapsulation is a promising strategy to improve curcumin's therapeutic potential.
- Further research is needed to address future challenges in microencapsulation technology.
- Microencapsulated curcumin holds potential for diverse applications in food, medicine, and cosmetics.
