Release Rate Of Curcumin Research Articles

Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics

Bigels are a class of soft matter systems with great promise for the food industry as food analogs or as enhanced ingredient substitutes. This work aimed to improve the curcumin (CUR) and gallic-acid (GA) stability, antioxidant capabilities, and controlled release by co-encapsulating them within bigels. This delivery system included a bigel made by whey protein isolate (WPI) aggregates-based oleogel and WPI-based hydrogel in equivalent amounts (50:50). The following techniques were used to evaluate how different bigels affected the chemical stability of CUR and GA: X-ray diffraction (XRD), thermogravimetric analysis (TGA), 1H-nuclear magnetic resonance (1H-NMR), and Fourier infrared (FTIR) spectroscopy. As a result of the protein's ligand-binding abilities, some components may co-adsorb to oil droplet surfaces. Next, it was determined how well the bigels performed as a carrier and looked at their physicochemical stability, digestion, and performance. Examining the release rate of CUR and GA during digestion showed that bigel had a slower release rate (6–15%) than oleogel (16%) and hydrogel (34%), and CUR had a lower release (50%) due to its higher molecular weight and greater entanglement than GA (70%). The stability of bigel (against heat and light) was also higher than oleogel and hydrogel due to having a higher solid component that requires more stress to be applied to the system. CUR and GA had more antioxidant activity in bigel (96.24%) than oleogel (77.71%) and hydrogel (77.34%); which can be attributed to the formation of ultra-fine colloidal dispersions by bigel, allowing more CUR and GA to interact with free radicals by creating more contact surface. The multi-functional bigels showed great potential for delivering antioxidants to the intestine while enhancing their stability. Hydrophobic interactions and hydrogen bonding between WPI and CUR-GA were validated by FTIR analysis, that kept bigels stable. Overall, our findings demonstrated that WPI-based bigels with intriguing UV light, color, and thermal stability could be developed. This would increase the use of bigels in innovative food products with high nutritional value.

Fabrication and characterization of curcumin-encapsulated composite nanoparticles based on soybean protein isolate hydrolysate/soybean polysaccharides: Interaction mechanism, stability and controlled release properties

This study developed a stable nanoparticle (CUR-SPIH/SSPS) using soybean protein isolate hydrolysate (SPIH) and soybean polysaccharides (SPSS) to protect curcumin (CUR) from degradation during storage and exposure to light and heat conditions, achieving controlled release. The SPIH to SPSS mass ratio of 5:1 gave the CUR-SPIH/SPSS nanoparticles with the highest CUR encapsulation efficiency (95.60 ± 3.00 %) and the strongest antioxidant capacity (90.26 ± 2.42 % and 66.78 ± 1.89 % for ABTS•+ and DPPH radical scavenging ability, respectively), and CUR was successfully encapsulated within the CUR-SPIH/SPSS as evidenced by X-ray diffraction. FTIR and fluorescence spectroscopy analysis confirmed that the interactions in CUR-SPIH/SPSS are primarily driven by electrostatic, hydrogen bonding, and hydrophobic interactions. Moreover, the CUR-SPIH/SPSS nanoparticles significantly enhanced CUR's thermal and UV light stability. The UV degradation kinetics showed that the half-life of CUR-SPIH/SPSS (247.55 min) was 1.61 times longer than that of free CUR (154.03 min). The release rate of CUR incorporated into CUR-SPIH/SPSS was significantly delayed during in vitro gastrointestinal digestion. This study introduces an innovative nanoparticle strategy for the stable delivery of lipophilic compounds.

Fabrication of chitosan-based smart film by the O/W emulsion containing curcumin for monitoring pork freshness

In this research, curcumin (Cur) was encapsulated in succinylated soy protein isolate (SSPI) emulsion and combined with chitosan (CS) to prepare a smart film. The good adsorption ability of SSPI at the oil-water interface provides good physical stability for preparing Cur-loaded emulsion. These CS smart films containing SSPI emulsions with different curcumin content were evaluated on the structure, mechanical, barrier, antioxidant, antibacterial properties, and controlled release behavior. SEM and FT-IR results showed that the Cur-loaded emulsion was compatible with the CS matrix. By adding the emulsion, the film blocked 97.11% of ultraviolet radiation, reduced the water vapor transmission rate by 42%, and improved the swelling degree (32.26%), water solubility (12%), thermal stability and elongation at break (70.79 %) (p < 0.05). In addition, the film has a high antibacterial effect on Staphylococcus aureus and Escherichia coli (Bacterial inhibition zone diameter: 19.59 mm and 18.66 mm) and the release rate of curcumin in the film reaches 82.60%, mainly following the Fickian diffusion. The film gradually turns red under alkaline conditions, a property that makes the films successful in monitoring the deterioration of pork during storage. Adding SSPI emulsions and curcumin to films has great potential for food freshness monitoring and packaging.

Development of antioxidant sodium alginate gel beads encapsulating curcumin/gum Arabic/gelatin microcapsules

In this study, we developed a sodium alginate gel bead (Sbs-Mcs-Cur) encapsulating curcumin microcapsules (Mcs-Cur) to protect the bioaccessibility of curcumin in the gastrointestinal tract and enhance its edible efficiency. Structural characterization indicated that curcumin was successfully encapsulated in Sbs-Mcs-Cur. Antioxidant capacity experiments demonstrated that Sbs-Mcs-Cur successfully eliminated over 90% of DPPH and ABTS free radicals. The release behavior of Sbs-Mcs-Cur was evaluated using a simulated gastrointestinal model. Release rate in vitro measurements showed that Sbs-Mcs-Cur had a low release rate (<0.5%) in simulated gastric fluid (SGF), while more than 97.2% were released in simulated intestinal fluid (SIF), indicating that Sbs-Mcs-Cur could mitigate inhibition of microcapsule solubilization caused by the gastric environment, and effectively enhancing the release rate of curcumin in the intestine. These present findings demonstrated that the sodium alginate hydrogel system equipped with gum Arabic/gelatin microcapsules could be used as an ideal carrier for delivering hydrophobic bioactive substances like curcumin in functional food systems.

Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcumin

This study aimed to produce microgels by electrospraying of alginate/AHSG (Alyssum homolocarpum seed gum) dispersions at different mixing ratios (1:0, 3:1, 1:1) for encapsulation of curcumin. Addition of AHSG to alginate increased the ζ-potential while it reduced the viscosity of the dispersions. Increased alginate to AHSG ratio resulted in smaller microgels and more uniform morphology. Results confirmed that curcumin was physically entrapped within the microgels matrix. As the alginate to AHSG ratio decreased, the microgel's encapsulation efficiency and thermal stability (∆H) increased from 87.76 to 95.85 % and 23.84 to 40.33 (J/g), respectivly. The lowest curcumin release rate during storage was for 3:1 alginate:AHSG microgel (41.4 %). The microgels provided more protection for curcumin against UV irradiation. The release profiles of curcumin from microgels during in vitro digestion were controlled by the Fickian diffusion phenomenon. Overall, these results indicated that electrosprayed alginate/AHSG microgels enhanced the photostability and improved the controlled release of curcumin throughout the gastrointestinal tract.

Combination of nanoparticles and gelatin-genipin hydrogel enhances the antioxidant activity, stability, and release properties of curcumin

This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and in vitro release profile of curcumin (CUR). CUR-loaded nanoparticles (CUR NPs) and CUR NPs-filled gelatin (GL)-genipin (GP) gels (GL/GP-CUR NPs) were prepared by ionic gelation and gelation, respectively. CUR NPs and GL/GP-CUR NPs exhibited significantly higher antioxidant activity, stability and in vitro release profile than free CUR (p < 0.05); however, there were distinct differences between them. GL/GP-CUR NPs demonstrated 1.17 times higher antioxidant activity than CUR NPs. The stability of GL/GP-CUR NPs was increased by 174% compared with that of CUR NPs. The in vitro release rate of CUR within CUR NPs was dramatically higher than GL/GP-CUR NPs, indicating that GL/GP gel could protect CUR NPs from the degradation (p < 0.05). This study demonstrated the potential of GL/GP-CUR NPs as an effective delivery system for enhancing the application of CUR in the food industry.

Effects of solid lipid ratio in curcumin loaded emulsions on its gastrointestinal fate: Colloidal stability and mucus absorption efficiency

Emulsions offer a promising approach for enhancing the bioavailability of lipophilic active compounds when administered orally. Nonetheless, the impact of lipid matrix composition on the efficacy of penetration and bioavailability remains uncertain. This research investigated the effects of solid lipid ratio in emulsions on colloidal stability, mucus permeability, and bioavailability in vivo. To assess colloidal stability in the gastrointestinal tract (GIT), Turbiscan was employed. The results indicated that an elevated solid lipid ratio improved intestinal stability through the formation of aggregations that resisted pancreatic absorption, as confirmed by TEM. The absorption in various intestinal sections was tested using the Ussing Chamber model. Notably, emulsion with 0 % solid lipid (G0M10) exhibited the highest cumulative permeation across the duodenum (221.2 ± 21.19 ng), jejunum (713.1 ± 20.93 ng), and ileum (1056.3 ± 392.06 ng) due to its higher in vitro release rate (>60 %) and smaller particle size. The cumulative permeation decreased with increasing solid lipid ratio. CLSM revealed that emulsions with a solid lipid ratio exceeding 50 % exhibited poor mucus permeability within 15 min due to aggregation during the passage in the GIT. However, over an extended penetration time (30 min), higher permeability was observed, reaching approximately 30 μm. In vitro release studies indicated that a higher solid lipid ratio resulted in a reduced release rate of curcumin (<60 %) compared to G0M10 (66.9 ± 3.58 %). Correlation analysis unveiled a positive link between bioavailability and in vitro release rate, while a negative correlation emerged with the solid lipid ratio. This work underscores the significance of solid lipid ratios in emulsions for optimizing bioavailability through their influence on stability, permeability, and release of lipophilic compounds in the GIT.

Physicochemical properties, in vitro digestibility, and pH-dependent release behavior of starch–steviol glycoside composite hydrogels

Steviol glycosides possess Bola-form amphiphilic structure, which can solubilize hydrophobic phytochemicals and exert physical modification to the hydrophilic matrix. However, the effect of steviol glycosides on the starch hydrogel is still unclear. Herein, the physicochemical properties, in vitro digestibility, and release behavior of starch hydrogel in the presence of steviol glycosides were investigated. The results showed that the addition of steviol glycosides promoted the gelatinization and gelation of starch, and endowed the starch hydrogel with softer texture, larger volume, and higher water holding capacity. The hydrophobic curcumin was well integrated into hydrogel by steviol glycosides, providing the gel with improved colour brilliance. The introduction of steviol glycosides hardly affected the digestibility of starch gel, but it promoted the release rate of curcumin. Notably, this release behavior was pH dependent, which tended to target the alkaline intestine. This work provided some theoretical supports for the development of sugar-free starchy foods.

Designation and characterization of cold-set egg white protein/dextran sulfate hydrogel for curcumin entrapment.

This study aimed to design a cold-set hydrogel of egg white protein (EWP) with good mechanical properties for encapsulating curcumin. Dextran sulfate (DS) and transglutaminase (TGase) were used to control the aggregation and gelation behavior of EWP at preheating step and gelation step, respectively. The optimum soluble protein aggregate size was obtained in the EWP/DS mixture at a mass ratio of 10 under 85°C preheated (HED10). The presence of TGase further enhanced the cross-linking degree between protein aggregates during the gelation step. The highest gel hardness was found in HED10 hydrogel with TGase, which is almost 10 times the pure EWP gel. Besides, the HED hydrogels effectively slowed down the release rate of curcumin in gastrointestinal digestion. This work provides a theoretical basis for the development of cold-set EWP hydrogel with good mechanical strength by sulfated polysaccharide addition and TGase cross-linking as encapsulation delivery systems.

Improved curcumin bioaccessibility in Pickering emulsion fabricated by rice glutelin fibrils

Pickering emulsion fabricated by food grade-solid colloidal particles as templates for delivering sensitive nutrients has attracted increasing interest in recent years. In this work, rice glutelin fibrils-stabilized Pickering emulsion was successfully fabricated for loading curcumin. In addition, the amyloid and non-amyloid structures were separated from the heated rice glutelin (RG) samples, and the emulsifying and encapsulating performances of these fractions were systematically observed. It was noted that the retentates of glutelin fibrils (RGFs)-stabilized Pickering emulsion exhibited a self-standing behavior, along with the highest curcumin encapsulation efficiency (94.17%) among other samples. Compared to the total heated glutelin fibrils (TGFs), a stronger gel strength was observed in emulsion containing purified fibrils, probably due to the closely arranged polyhedral emulsion structure. However, the filtrates of glutelin fibrils (FGFs) particles-prepared emulsion presented a weak gel strength due to the hydrophilic properties, accompanying by a surprisingly rapid release rate of curcumin during digestion. Nevertheless, TGFs-stabilized emulsion achieved a high curcumin bioavailability (35.06%) and sustained controlled release behavior. These findings proved that the sustainable and biocompatible protein amyloid exhibited excellent performance in encapsulating curcumin and improving curcumin bioavailability.

Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions

This study was designed to explore the curcumin delivery properties of emulsion gel fabricated by myofibrillar protein (MP)-carboxymethyl cellulose (CMC) complexes with different pHs. Firstly, the MP-CMC complexes under pH 2, 3, 4, 5, and 6 were prepared, then the properties of these complex-stabilized emulsions were tested, and the gel properties and curcumin delivery ability of these heat-induced emulsion gels were compared. Results indicated that MP-CMC complexes showed different viscosities and combined states under different pHs. The emulsions fabricated by pH 6 complexes showed the highest emulsion activity index and emulsion stability, and the lowest droplet size value. The emulsion gel of the pH 6 complex showed the highest hardness, chewiness, gumminess, and resilience, while the pH 4 sample presented the lowest water and oil holding capacity among all samples. The pH 4 samples showed 99% curcumin-encapsulating efficiency as well as 70% curcumin retention after 4 h gastrointestinal digestion. The pH 4 samples could protect and control the release of the curcumin by protecting some proteins from pepsin digestion and controlling the release of fatty acid. As for curcumin release rate and bioavailability at the intestinal stage, the pH 6 samples showed the highest values, followed by the pH 5 samples, and the pH 4 showed the lowest. The emulsion gel prepared by pH 4 MP-CMC complexes could best protect and control the release of curcumin, whilst the pH 6 samples showed a better gel quality and a higher release rate and curcumin bioavailability.

Electrosprayed curcumin‐zein@polycaprolactone‐mucilage capsules for an improved sustained release

AbstractNanocapsules of curcumin‐zein as core and polycaprolactone‐mucilage (PCL‐MUC) as a shell were effectively made by using an electrospray process for drug delivery applications. Because of its anticancer and anti‐inflammatory qualities, curcumin (Cur) was chosen as a model medicine, and its stability was improved by combining it with zein. The monodisperse and spherical shapes of CUR‐ZEIN@PCL‐MUC nanocapsules with an average diameter of 200 nm were obtained and validated by SEM and TEM images by altering spinning voltage, flow rates, polymeric concentrations, and drug content. FTIR was used to determine the chemical structure of the nanocapsules. In addition, the in vitro release was investigated, with samples exhibiting a burst release for the first 6 h followed by a sustained release for the next 24 h. The results show that adding opuntia mucilage and zein improved the curcumin release rate. Overall, 30% curcumin release was observed after 24 h, as described by the Ritger–Peppas model. In summary, our study developed an electrospray method for fabricating CUR‐ZEIN@PCL‐MUC nanocapsules with the potential to regulate curcumin release.

Pinto bean protein ultrasonicated cold-set emulsion gels catalyzed by transglutaminase/glucono-δ-lactone: Development, characterization and in vitro release characteristics

In the present study, thermally aggregated Pinto Bean Isolate protein (TA-PBI) dispersion was exposed to high-intensity ultrasound (HUS) for 0, 25 min and 50 min, and then the gelation process was carried out through glucono-δ-lactone (GDL) or transglutaminase (MTGase). The results demonstrated that HUS treatment enhanced the intensity of intrinsic fluorescence and surface hydrophobicity of TA-PBI dispersions. HUS led to producing a uniform and dense gel structure. It also was found that HUS resulted in the formation of aggregates with high-molecular weight in TA-PBI after treatment with MTGase. HUS induced structural alterations in TA-PBI molecules, fabricating various microstructures and improving water holding capacity and gel strength. The gel produced in optimal condition was incorporated with curcumin. Cross-linking reduced the swelling ratio of the gels upon subsequent rehydration. It also changed the rate of curcumin release from the emulsion gels.

Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method

Curcumin (CUR) was encapsulated in whey protein isolate/hyaluronic acid (WPI/HA) electrostatic nanoparticles at pH 5.4, 4.4, 3.4 and 2.4 using ethanol desolvation (DNP) or pH-shifting (PSNP) method. The prepared nanoparticles were characterized and compared for physiochemical properties, structure, stability, and in vitro digestion. PSNPs had smaller particle size, more uniform distribution, and higher encapsulation efficiency than DNPs. Main driving forces involved for fabricating the nanoparticles were electrostatic forces, hydrophobic forces, and hydrogen bonds. PSNP exhibited better resistance towards salt, thermal treatment, and long-term storage while DNPs showed stronger protection for CUR against thermal degradation and photodegradation. Stability of nanoparticles increased with decreasing pH values. In vitro simulated digestion exhibited that DNPs had lower release rate of CUR in SGF and higher antioxidant activity of its digestion products. Data may provide a comprehensive reference for selection of loading approach when constructing nanoparticles based on proteins/polysaccharides electrostatic complexes.

The Formulation of Curcumin: 2-Hydroxypropyl-β-cyclodextrin Complex with Smart Hydrogel for Prolonged Release of Curcumin.

Curcumin comes from the plant species Curcuma longa and shows numerous pharmacological activities. There are numerous curcumin formulations with gels or cyclodextrins in order to increase its solubility and bioavailability. This paper presents the formulation of complex of curcumin with 2-hydroxypropyl-β-cyclodextrin in a thermosensitive hydrogel, based on N-isopropylmethacrylamide and N-isopropylacrylamide with ethylene glycol dimethacrylate as a crosslinker. The product was characterized by chemical methods and also by FTIR, HPLC, DSC, SEM, XRD. The results show that synthesis was successfully done. With an increase in the quantity of crosslinker in the hydrogels, the starting release and the release rate of curcumin from the formulation of the complex with hydrogels decreases. The release rate of curcumin from the gel complex formulation is constant over time. It is possible to design a formulation that will release curcumin for more than 60 days. In order to determine the mechanism and kinetics of curcumin release, various mathematical models were applied by using the DDSolver package for Microsoft Excel application. The Korsmeyer-Peppas model best describes the release of curcumin from the gel formulation of the complex, while the values for the diffusion exponent (0.063-0.074) shows that mechanism of the release rate is based on diffusion.

Cold plasma treatment with alginate oligosaccharide improves the digestive stability and bioavailability of nutrient-delivered particles: An in vitro INFOGEST gastrointestinal study

To improve the stability and bioavailability of the delivered hydrophobic nutrients, the zein-based delivery system was modified by alginate oligosaccharide (AOS), cold plasma (CP) treatments, and synergistically. The digestive behavior of each was investigated in an INFOGEST static in vitro digestion model. The results showed that AOS and CP treatments and their synergistic effects improved the dispersion and stability of the delivery system, leading to a more concentrated particle size distribution and higher particle surface charge. Both CP treatments and AOS increased the release rate of Curcumin (Cur) at small intestine (11.8 % to 20.5 % and 11.8 % to 24.64 %, respectively), and the synergistic effect was higher (11.8 % to 43.84 %). The wall material modified showed a higher encapsulation efficiency of Cur (52.83 % to 85.17 %). Cur release rate measurements showed that the wall material modified could have a positive effect on the slow release of Cur. SDS-page electrophoresis revealed that the slow release was due to the enhanced resistance of wall material to digestive fluids. Thus, treatment with AOS and CP treatments, and the synergism are suitable for modifying zein-based delivery systems for the encapsulation, stabilization, and slow release of hydrophobic nutrients during digestion in the field of functional foods.

Physicochemical, Structural, and In Vitro Gastrointestinal Tract Release Properties of Sodium Alginate-Based Cryogel Beads Filled with Hydroxypropyl Distarch Phosphate as a Curcumin Delivery System.

The objectives of this study were to produce sodium alginate (SA)-based cryogel beads filled with different concentrations (0, 0.4, 1.0, and 2.5%, w/w) of hydroxypropyl distarch phosphate (HDP) as a curcumin delivery system and to investigate the physicochemical, structural, and in vitro gastrointestinal tract release properties of the cryogel beads. According to FT-IR analysis, the formation of ionic crosslinking between SA and Ca2+ and the presence of HDP were found. XRD analysis demonstrated the successful encapsulation of curcumin in the beads by observing the disappearance of the characteristic peaks of curcumin. SEM analysis results revelated that SA-based cryogel beads exhibited a denser internal structure as the HDP concentration was increased. The encapsulation efficiency of curcumin in SA cryogel beads filled with HDP concentration from 0% to 2.5% was increased from 31.95% to 76.66%, respectively, indicating that HDP can be a suitable filler for the encapsulation of curcumin in the production of SA-based cryogel beads. After exposure to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF), the release rate of curcumin was decreased as HDP concentration was increased. Accordingly, SA-based cryogel beads filled with HDP can be utilized for the delivery system of curcumin in the food industry.

A self-microemulsion enhances oral absorption of docetaxel by inhibiting P-glycoprotein and CYP metabolism.

Oral absorption of docetaxel was limited by drug efflux pump p-glycoprotein (P-gp) and cytochrome P450 enzyme (CYP 450). Therefore, co-loading agent that inhibits P-gp and CYP450 in self-nanoemulsifying drug delivery systems (SMEs) is considered a promising strategy for oral delivery of docetaxel. In this study, curcumin was selected as an inhibitor of P-gp and CYP450, and it was co-encapsuled in SMEs to improve the oral bioavailability of docetaxel. SMEs quickly dispersed in water within 20s, and the droplet size was 32.23 ± 2.21nm. The release rate of curcumin from DC-SMEs was higher than that of docetaxel in vitro. Compared with free docetaxel, SMEs significantly increased the permeability of docetaxel by 4.6 times. And competitive experiments showed that the increased permeability was the result of inhibition of p-gp. The half-life and oral bioavailabilty of DC-SMEs increased about 1.7 times and 1.6 times than docetaxel SMEs, which indicated that its good pharmacokinetic behavior was related to the restriction of hepatic first-pass metabolism. In conclusion, DC-SME was an ideal platform to facilitate oral delivery of docetaxel through inhibited P-gp and CYP 450.

Corn‐like mSiO2@ZIF‐8 Composite Load with Curcumin for Target Cancer Drug‐Delivery System

AbstractTo improve the drug loading rate of mesoporous silica (mSiO2), mSiO2 nanorods were synthesized by a modified sol‐gel method, then mSiO2@ZIF‐8 nanoparticles were prepared by using mSiO2 nanorods as the matrix. The structure of mSiO2 and mSiO2@ZIF‐8 were characterized. The results show that mSiO2@ZIF‐8 nanoparticles are corn‐like, with a specific surface area of 116.81 m2 g−1, pore volume of 0.31 cm3 g−1, and pore size of 8.43 nm. Curcumin (CUR) was used as an anti‐tumor model drug in drug delivery experiments. The drug loading rate of mSiO2@ZIF‐8 for CUR is 21.39 %. Before modification by Chitosan (CS) and folic acid (FA), the cumulative release rate of CUR is 30.27 % at pH 5.6 and 26.26 % at pH 7.4. After been target functionalized by CS and FA. At pH 5.6 and pH 7.4, the cumulative release rates are 34.21 % and 20.48 %, respectively, within 228 h after drug release in vitro. The results show that the drug delivery system has good pH responsiveness. Zero‐order, first‐order, Higuchi, Hixson Crowell, and Korsmeyer Peppas models were used to describe the release kinetics of mSiO2@ZIF‐8@CUR. The Higuchi model provides the highest fit for the CUR release of mSiO2@ZIF‐8@CUR.

Poly(pro-curcumin) Materials Exhibit Dual Release Rates and Prolonged Antioxidant Activity as Thin Films and Self-Assembled Particles.

Curcumin is a natural polyphenol that exhibits remarkable antioxidant and anti-inflammatory activities; however, its clinical application is limited in part by its physiological instability. Here, we report the synthesis of curcumin-derived polyesters that release curcumin upon hydrolytic degradation to improve curcumin stability and solubility in physiological conditions. Curcumin was incorporated in the polymer backbone by a one-pot condensation polymerization in the presence of sebacoyl chloride and polyethylene glycol (PEG, Mn = 1 kDa). The thermal and mechanical properties, surface wettability, self-assembly behavior, and drug-release kinetics all depend sensitively on the mole percentage of curcumin incorporated in these statistical copolymers. Curcumin release was triggered by the hydrolysis of phenolic esters on the polymer backbone, which was confirmed using a PEGylated curcumin model compound, which represented a putative repeating unit within the polymer. The release rate of curcumin was controlled by the hydrophilicity of the polymers. Burst release (2 days) and extended release (>8 weeks) can be achieved from the same polymer depending on curcumin content in the copolymer. The materials can quench free radicals for at least 8 weeks and protect primary neurons from oxidative stress in vitro. Further, these copolymer materials could be processed into both thin films and self-assembled particles, depending on the solvent-based casting conditions. Finally, we envision that these materials may have potential for neural tissue engineering application, where antioxidant release can mitigate oxidative stress and the inflammatory response following neural injury.