title: Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion.
abstract: Curcumin and catechin are naturally occurring phytochemicals with extreme sensitivity to oxidation and low bioavailability. We fabricated a water-in-oil-in-water (W/O/W) double emulsion encapsulating hydrophilic catechin and hydrophobic curcumin simultaneously. The co-loaded emulsion was fabricated using a two-step emulsification method, and its physicochemical properties were characterised. Volume-weighted mean size (d43) of emulsion droplets was ≈3.88 μm for blank emulsions, whereas it decreased to ≈2.8-3.0 μm for curcumin and/or catechin-loaded emulsions, which was attributed to their capacity to act as emulsifiers. High entrapment efficiency was observed for curcumin and/or catechin-loaded emulsions (88-97%). Encapsulation of catechin and curcumin within an emulsion increased their stability significantly in simulated gastrointestinal fluid, which resulted in a four-fold augmentation in their bioaccessibility compared to that of freely suspended curcumin and catechin solutions. Co-loading of curcumin and catechin did not have adverse effects on either compound's stability or bioaccessibility.
authors.affiliation: Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea. Electronic address: adi_nayak2003@yahoo.co.in.
authors.forename: N P
authors.initials: NP
authors.lastname: Aditya
authors.affiliation: Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea. Electronic address: sheetal.7248@gmail.com.
authors.forename: Sheetal
authors.initials: S
authors.lastname: Aditya
authors.affiliation: Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea. Electronic address: hjyang@sju.ac.kr.
authors.forename: Hanjoo
authors.initials: H
authors.lastname: Yang
authors.affiliation: Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea. Electronic address: hyewonwawa@naver.com.
authors.forename: Hye Won
authors.initials: HW
authors.lastname: Kim
authors.affiliation: School of Management, Kyung Hee University, 1 Hoegi-dong, Dongdaemoon-gu, Seoul 130-701, Republic of Korea. Electronic address: sopark@khu.ac.kr.
authors.forename: Sung Ook
authors.initials: SO
authors.lastname: Park
authors.affiliation: Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea. Electronic address: sanghoonko@sejong.ac.kr.
authors.forename: Sanghoon
authors.initials: S
authors.lastname: Ko
mesh_terms: D001682:Biological Availability; D002392:Catechin / Q000008:administration & dosage* / Q000737:chemistry*; D002626:Chemistry, Pharmaceutical; D003474:Curcumin / Q000008:administration & dosage* / Q000737:chemistry*; D019587:Dietary Supplements; D004355:Drug Stability; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry; D057927:Hydrophobic and Hydrophilic Interactions; D066298:In Vitro Techniques; D014867:Water / Q000737:chemistry
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D014867:Water; D002392:Catechin; D003474:Curcumin
keywords: Catechins; Co-delivery; Curcumin; Hydrophilic; Hydrophobic; Water-in-oil-in-water emulsion