Application of different nanocarriers for encapsulation of curcumin

作者：Zahra Rafiee, Mohammad Nejatian, Marjan Daeihamed, Seid Mahdi Jafari · 发表于：Critical Reviews in Food Science and Nutrition · 年份：2018 · DOI：10.1080/10408398.2018.1495174 · 被引用次数：303 · 研究领域：Curcumin's Biomedical Applications、Microencapsulation and Drying Processes、Proteins in Food Systems

Curcumin is the main polyphenol of the curcuminoid class of turmeric, a well-known spice belonging to the ginger family. In addition to its common applications like coloring and antioxidant agent as food additives, it has a broad range of favorable biological functions, such as anti-inflammatory, anti-microbial, anti-diabetic activities, and anti-cancer potentials against various cancers. However, curcumin suffers from some limitations including short shelf life due to its poor chemical stability, low bioavailability due to its poor absorption, low water solubility, rapid metabolism and rapid systemic elimination. Nanoencapsulaion has been addressed as an innovative and emerging technology for resolving these shortcomings. In this review, the different delivery systems used for loading of curcumin have been considered and explained including lipid-based, chemical polymer and biopolymer-based, nature-inspired, special equipment-based and surfactant-based techniques. Also, implications of nanoencapsulated curcumin in food, pharmaceutical and cosmetic uses are discussed. In this sense, the relevant recent studies in the past few years along with upcoming challenges have been covered. Although incorporation of curcumin into nanocarriers can be a possible solution to overcome its inherent constraints, there are some rational concerns about their toxicological safety once they enter into the biological paths. Therefore, future investigations could focus on assessment of their biolo...