Publications in International Journals / Series (Article (International))

Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

  • Journal of Food Engineering, 243, 89-100, 2019

Publisher: Elsevier


Curcumin nanoemulsions stabilized by whey protein isolate were successfully developed using high-pressure homogenization. The effect of a chitosan layer deposition using the layer-by-layer technique on nanoemulsions' stability was evaluated during storage conditions, as well as during gastrointestinal tract passage. Lipids’ hydrolysis and curcumin bioaccessibility was assessed using a dynamic gastrointestinal model (simulating the stomach, duodenum, jejunum and ileum) and the cytotoxicity, cellular antioxidant activity and permeability analyses were carried out using Caco-2 cells. Results show ...

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