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Structure-Function Relationship in Citrus-Fiber-Based Emulgels for Controlled Curcumin Delivery.

Domenico Mammolenti1, Domenico Gabriele1, Francesca Romana Lupi1

  • 1Department of Information, Modeling, Electronics and Systems (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Rende, Italy.

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|May 27, 2026
PubMed
Summary

Citrus fiber emulgels show potential for sustained oral curcumin release. Rice oil-based emulgels demonstrated higher viscosity and slightly enhanced curcumin release compared to Miglyol® 812 N.

Keywords:
drug deliveryfood viscoelasticityfood viscositygelled emulsioninsoluble dietary fiberpolyphenols

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Pharmacology

Background:

  • Biphasic systems for gastrointestinal tract (GIT) drug delivery are gaining attention.
  • Citrus fiber offers a digestion-resistant structuring agent for emulgels.
  • Curcumin is a bioactive molecule with therapeutic potential.

Purpose of the Study:

  • To develop and characterize emulgels structured with citrus fiber for curcumin delivery.
  • To investigate the influence of different edible oils (Miglyol® 812 N and rice oil) on emulgel properties.
  • To evaluate the rheological behavior and in vitro release of curcumin from these emulgels.

Main Methods:

  • Emulgels were prepared using citrus fiber, curcumin, and two types of edible oils.
  • Rheological properties (complex modulus, viscosity, phase angle) were analyzed using weak gel and modified Cross models.
  • In vitro release studies were conducted over 24 hours.

Main Results:

  • Emulgel viscosity and complex modulus increased with fiber content.
  • Rice oil emulgels exhibited higher consistency and viscosity than Miglyol® 812 N emulgels.
  • Curcumin slightly reduced the structural integrity of the fiber network and increased phase angle.
  • Cumulative curcumin release at 24h was 15% (Miglyol® 812 N) and 18% (rice oil).

Conclusions:

  • Citrus fiber emulgels are promising for sustained oral curcumin release.
  • The choice of edible oil influences emulgel rheology and curcumin release kinetics.
  • These emulgels represent an attractive system for oral delivery of bioactive compounds like curcumin.