Abstract
This work aimed at evaluating the effects of different emulsifiers on curcumin-loaded nanoemulsions’ behavior during digestion, its safety and absorption, to develop nanoemulsions that provide safety and improved curcumin functionality. Nanoemulsions (NEs) were produced using two bio-based (lecithin (LEC) and rhamnolipids (RHAM)) and one synthetic (Tween®80 (TWE)) emulsifier at similar concentrations. Different NEs were subjected to in vitro digestion. The cytotoxicity and permeability tests were performed in Caco-2 cells. NE_TWE were stable during all phases of in vitro digestion, whereas NE_LEC and NE_RHAM were found to be unstable from the gastric phase. NE_TWE showed 100% of free fatty acids released, followed by NE_RHAM and NE_LEC. Curcumin’s bioaccessibility and stability increased in the following order: NE_LEC > NE_RHAM > NE_TWE. NE_LEC and NE_TWE did not show cytotoxic effects in any of the concentrations tested, while NE_RHAM presented high cytotoxicity in all concentrations tested. The apparent permeability coefficients were determined for NE_LEC and NE_TWE; however, the results were not statistically different. These results showed that the emulsifier used has a high impact on nanoemulsions’ behavior under the digestion process and on their cytotoxicity. This work contributed to the state-of-the-art’s progress on the development of safer curcumin delivery systems with improved functionality, particularly regarding the proper selection of ingredients to produce said systems.
Highlights
It is possible to observe that NE_RHAM presented the smallest particle size, followed by NE_TWE and NE_LEC (p < 0.05). These results can be explained by the interfacial properties of each emulsifier, which is considered an important factor in the ability to form and stabilize NE [47]
NE_RHAM were cytotoxic to cells at all concentrations tested, which was an unexpected result since this NE is composed only of bio-based and generally recognized as safe (GRAS) compounds
Our results showed that the emulsifier type has a strong impact on curcumin bioaccessibility and stability during digestion and on cell viability
Summary
The growing interest in the use of sustainable and “label-friendly” ingredients is promoting the replacement of synthetic ingredients by bio-based alternatives [3]
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