This research demonstrates improved bioavailability of curcumin in emulsions compared to oleogel, highlighting the role of bioaccessibility in food design.
Key Points
Bioavailable curcumin was significantly higher in emulsions, reaching about 20.2 ± 2.5%, indicating better absorption dynamics.
The oleogel system, while less bioaccessible, achieved 41.8 ± 1.8% bioavailable curcumin, showcasing efficiency post-release.
Using the dynamic SimuGIT system simulated the gastrointestinal release, providing insights into the curcumin delivery mechanisms.
The W1/Og/W2 emulsion was found to be superior for rapid release, emphasizing design implications for functional food systems.