Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate.

@article{Zou2015DesigningEE,
  title={Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate.},
  author={Liqiang Zou and Wei Liu and Chengmei Liu and H. G. Xiao and David Julian McClements},
  journal={Food & function},
  year={2015},
  volume={6 8},
  pages={2475-86}
}
The influence of emulsifier type on the ability of excipient emulsions to improve the solubility, stability, and bioaccessibility of powdered curcumin was examined. Oil-in-water emulsions prepared using three different emulsifiers (whey protein isolate, caseinate, or Tween 80) were mixed with curcumin powder and then incubated at either 30 °C (to simulate… CONTINUE READING