Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism
Abstract
Turmeric is a natural active substance extracted from the Zingiberaceae plant, containing a variety of derivatives, the main component being curcumin. Curcumin has a wide range of sources, low cost, and has strong antioxidant, anti-inflammatory, anti-cancer, antibacterial and other physiological functions, but it has problems such as poor water solubility, poor stability, and low bioavailability. There are certain interactions (hydrophobic interactions, electrostatic interactions, hydrogen bonds, etc.) between curcumin and bio-based proteins or polysaccharides, which can be combined to form different encapsulation systems, which can effectively improve the poor water solubility, poor stability and intestinal problems such as low bioavailability. This article focuses on the types of natural bio-based encapsulation systems (emulsion, liposome, micelle, nanoparticles, gels, and microcapsules), mechanisms and their applications in the food field of curcumin.