姜黄素是在姜黄(姜黄)根茎中发现的多酚化合物,具有潜在的生物学益处,包括抗氧化剂,抗菌,抗炎,和抗癌活性。将姜黄素掺入功能性食品和饮料产品中,然而,由于其水溶性低,具有挑战性,化学稳定性差,快速新陈代谢,和低口服生物利用度。研究人员,因此,开发一套基于颗粒的给药系统,以最大限度地发挥姜黄素的潜在健康益处。胶体给药系统,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,生物聚合物纳米颗粒,和微凝胶都是为此目的开发的。这些递送系统的功能性能取决于其结构和物理化学性质,如颗粒成分,颗粒大小,形态学,物理化学稳定性,光学性质,流变学,和感官属性。因此,每个递送系统对于特定应用具有其优点和缺点。因此,必须为待包封的特定生物活性剂专门设计递送系统,以及它将被纳入的特定食物基质。在这次审查中,我们强调了设计交付(DbD)方法的潜力,为特定的食品应用确定和选择最合适的胶体输送系统,使用姜黄素作为模型生物活性剂。
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.