姜黄素负载的基于脂质的纳米递送系统（纳米乳剂-NE，将固体脂质纳米粒-SLN和纳米结构脂质载体-NLC）置于不同的食品模拟物中，以评估姜黄素的体外释放动力学和颗粒稳定性。还将纳米递送系统掺入到模型饮料中,并且在储存期间评价它们的物理化学性质。通过体外消化过程评估含有纳米递送系统的饮料的姜黄素的生物可及性。与亲水性食品模拟物相比，所有纳米递送系统在50％乙醇（亲脂性食品模拟物）下显示出较高的姜黄素释放和较低的颗粒稳定性。NLC和SLN在储存期间在饮料内显示出良好的颗粒稳定性，而NE在掺入饮料后立即呈现高度不稳定性。NLC和SLN相对于pH值不影响饮料的稳定性，然而,含NLC的饮料在颜色方面稍微更稳定.与含NLC的饮料相比，含SLN的饮料具有更高的姜黄素生物可及性，然而，它显示较低的姜黄素的稳定性。
Curcumin-loaded lipid-based nano delivery systems (nanoemulsions-NE, solid lipid nanoparticles-SLN and nanostructured lipid carriers-NLC) were subjected to different food simulants to evaluate curcumin\'s in vitro release kinetics and particlés stability. The nano delivery systems were also incorporated into a model beverage and their physicochemical properties were evaluated during storing period. Curcumin\'s bioaccessibility of beverages containing nano delivery systems were assessed through an in vitro digestion process. All nano delivery systems showed a higher curcumin\'s release and lower particle stability at 50 % ethanol (lipophilic food simulant) comparatively to hydrophilic food simulants. NLC and SLN showed a good particle\'s stability within the beverage during storing period, while NE presented high instability immediately after incorporation in the beverage. NLC and SLN did not affect beverage\'s stability relatively to pH, however the beverage with NLC was slightly more stable regarding color. Beverage with SLN presented higher curcumin bioaccessibility compared to the beverage with NLC, however it showed lower curcumin\'s stability.
