Preparing O/W/O Emulsion for Curcumin (Curcuma longa) Delivery and In Vitro Digestibility Assay
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63590038" target="_blank" >RIV/70883521:28110/25:63590038 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/1422-0067/26/12/5639" target="_blank" >https://www.mdpi.com/1422-0067/26/12/5639</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/ijms26125639" target="_blank" >10.3390/ijms26125639</a>
Alternative languages
Result language
angličtina
Original language name
Preparing O/W/O Emulsion for Curcumin (Curcuma longa) Delivery and In Vitro Digestibility Assay
Original language description
In this study, simple oil-in-water emulsions (O/W) and multiple O/W/O emulsions were employed as carriers for a curcumin delivery system. The stability of emulsions was evaluated using DSC (differential scanning calorimetry), accompanied by particle size measurement by DLS (dynamic light scattering) and rheological analysis. The amount of freezable water (W<inf>fs</inf>) in O/W emulsion was determined to be 80.4%, while that in O/W/O emulsion was 23.7%. Multiple emulsions had a more complex structure than simple emulsions, being characterized by higher stability with predominant loss modulus over storage modulus (G” > G’). The mean surface diameter for O/W emulsion was 198.7 ± 9.8 nm, being approximately two times lower than that for multiple emulsions. Curcumin in vitro digestibility was observed for both emulsions and, additionally, the digestibility of fresh and dried curcuma root powders was investigated. Multiple emulsions were found to be a superior matrix for curcumin delivery, with higher stability and emulsion digestibility of 50.6% for the stomach and small intestine. In vitro digestion of dried curcuma powders and curcuma root samples was monitored by HPLC (high-performance liquid chromatography). The DMD (dry matter digestibility) for dried curcuma powders ranged between 52.9% to 78.8%, and for fresh curcuma (KF) was 95.5%.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10403 - Physical chemistry
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Molecular Sciences
ISSN
1661-6596
e-ISSN
1422-0067
Volume of the periodical
26
Issue of the periodical within the volume
12
Country of publishing house
CH - SWITZERLAND
Number of pages
15
Pages from-to
5639
UT code for WoS article
001516272300001
EID of the result in the Scopus database
2-s2.0-105008938034