Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
J Colloid Interface Sci. 2019 Dec 1;557:506-518. doi: 10.1016/j.jcis.2019.09.045. Epub 2019 Sep 13.
Curcumin is a polyphenolic compound found in turmeric (Curcuma longa) rhizome that has potential biological benefits, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activity. Incorporation of curcumin into functional food and beverage products, however, is challenging due to its low water-solubility, poor chemical stability, rapid metabolism, and low oral bioavailability. Researchers are, therefore developing a suite of particle-based delivery systems to maximize the potential health benefits of curcumin. Colloidal delivery systems, such as micelles, microemulsions, nanoemulsions, emulsions, solid lipid nanoparticles, nanostructured lipid carriers, biopolymer nanoparticles, and microgels have all been developed for this purpose. The functional performance of each of these delivery systems depends on its structure and physicochemical properties, such as particle composition, particle size, morphology, physicochemical stability, optical properties, rheology, and sensory attributes. As a result, each delivery system has its advantages and disadvantages for particular applications. Consequently, a delivery system must be specifically designed for the particular bioactive agent to be encapsulated, as well as the particular food matrix it will be incorporated into. In this review, we highlight the potential of the Delivery by Design (DbD) approach for identifying and selecting the most appropriate colloidal delivery system for a particular food application, using curcumin as a model bioactive agent.
姜黄素是姜黄（Curcuma longa）根茎中发现的一种多酚化合物，具有潜在的生物学益处，包括抗氧化、抗菌、抗炎和抗癌活性。然而，由于其低水溶性、较差的化学稳定性、快速代谢和低口服生物利用度，将姜黄素纳入功能性食品和饮料产品具有挑战性。因此，研究人员正在开发一系列基于颗粒的输送系统，以最大限度地发挥姜黄素的潜在健康益处。胶体输送系统，如胶束、微乳液、纳米乳液、乳液、固体脂质纳米粒、纳米结构脂质载体、生物聚合物纳米粒和微凝胶，都为此目的而开发。这些输送系统中的每一种的功能性能都取决于其结构和物理化学性质，例如颗粒组成、颗粒大小、形态、物理化学稳定性、光学性质、流变学和感官特性。因此，每种输送系统在特定应用中都有其优缺点。因此，必须根据要封装的特定生物活性物质以及将其掺入的特定食品基质来专门设计输送系统。在这篇综述中，我们强调了使用姜黄素作为模型生物活性物质，通过设计交付（DbD）方法来识别和选择最适合特定食品应用的胶体输送系统的潜力。
