{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:38:11Z","timestamp":1793036291190,"version":"4.5.0"},"reference-count":42,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T00:00:00Z","timestamp":1768780800000},"content-version":"vor","delay-in-days":18,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Food\u2010grade co\u2010delivery systems have garnered significant attention for their ability to deliver two or more bioactive components simultaneously. Co\u2010delivery systems possessing programmed sequential release properties allow sequential delivery of bioactive components to different sites in the gastrointestinal tract (GIT) to enhance their bioavailability. This study constructed solid\u2010in\u2010oil\u2010in\u2010water multilayer emulsions (S\/O\/W\u2010E) using carboxymethyl konjac glucomannan\u2010coated gliadin nanoparticles as the solid phase, coconut oil as the oil phase, and carboxymethyl starch\/propylene glycol alginate complexes as the aqueous phase, which realized the co\u2010encapsulation of curcumin (Cur) and fucoxanthin (FUC) and their programmed sequential release in the GIT. The programmed sequential release behavior of S\/O\/W\u2010E was further evaluated by in\u00a0vitro digestion models. It was demonstrated that both Cur and FUC released less than 16.5% in simulated gastric fluid, following a Fickian diffusion. The Cur located in the oil phase was released in large quantities (67.3%) in simulated intestinal fluid, predominantly through erosion. Owing to the action of \u03b2\u2010mannanase, 60.3% of FUC located in the solid phase was released into simulated colonic fluid and dominated by the erosive mechanism. In addition, in\u00a0vivo bioavailability evaluation and fluorescence imaging experiments confirmed that S\/O\/W\u2010E enhanced Cur bioavailability by 6.4\u2010fold through delivering it to the small intestine and inhibited FUC release in the upper GIT by delivering substantial amounts of FUC to the colon. This study is beneficial for effectively expanding the application of S\/O\/W\u2010E in co\u2010delivery systems.<\/jats:p>","DOI":"10.1002\/fsn3.71463","type":"journal-article","created":{"date-parts":[[2026,1,20]],"date-time":"2026-01-20T06:57:47Z","timestamp":1768892267000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Programmed Sequential Release Behavior and Bioavailability of Curcumin and Fucoxanthin Co\u2010Encapsulated in Solid\u2010In\u2010Oil\u2010In\u2010Water Multilayer Emulsions"],"prefix":"10.1002","volume":"14","author":[{"given":"Luhui","family":"Wang","sequence":"first","affiliation":[{"name":"Shandong Academy of Agricultural Sciences  Jinan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingqing","family":"Wang","sequence":"additional","affiliation":[{"name":"Shandong Academy of Agricultural Sciences  Jinan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ling","family":"Lv","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Ocean University of China  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-7904-5415","authenticated-orcid":false,"given":"Changhu","family":"Xue","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Ocean University of China  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,1,19]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1039\/c7fo00933j"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.125416"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijpharm.2019.118875"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.108086"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114508199007"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.09.069"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.6b04376"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.107200"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106752"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1039\/c2fo10242k"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c05580"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111073"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.1039\/c9fo00814d"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fhfh.2021.100046"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010022\u201002791\u20107"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1039\/c7fo01515a"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cis.2010.06.010"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.04.065"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.3109\/10717544.2014.913733"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.4291\/wjgp.v2.i1.1"},{"key":"e_1_2_11_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/0168-3659(87)90035-6"},{"key":"e_1_2_11_23_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/71.5.1187"},{"key":"e_1_2_11_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.03.050"},{"key":"e_1_2_11_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.110962"},{"key":"e_1_2_11_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0022\u20103565(24)29450\u20107"},{"key":"e_1_2_11_27_1","doi-asserted-by":"publisher","DOI":"10.3390\/jcm9010090"},{"key":"e_1_2_11_28_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c05012"},{"key":"e_1_2_11_29_1","doi-asserted-by":"publisher","DOI":"10.1039\/d0fo02176h"},{"key":"e_1_2_11_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.03.045"},{"key":"e_1_2_11_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111979"},{"key":"e_1_2_11_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111387"},{"key":"e_1_2_11_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.139975"},{"key":"e_1_2_11_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.108729"},{"key":"e_1_2_11_35_1","doi-asserted-by":"publisher","DOI":"10.1039\/d0fo03390a"},{"key":"e_1_2_11_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2014.09.043"},{"key":"e_1_2_11_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2017.03.082"},{"key":"e_1_2_11_38_1","doi-asserted-by":"publisher","DOI":"10.1002\/pca.1129"},{"key":"e_1_2_11_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2017.05.010"},{"key":"e_1_2_11_40_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.1991.tb05316.x"},{"key":"e_1_2_11_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.135824"},{"key":"e_1_2_11_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106668"},{"key":"e_1_2_11_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2016.08.096"}],"updated-by":[{"DOI":"10.1002\/fsn3.72175","type":"correction","label":"Correction","source":"publisher","updated":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T00:00:00Z","timestamp":1785283200000}}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.71463","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.71463","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.71463","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T10:34:33Z","timestamp":1789986873000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.71463"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1]]},"references-count":42,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2026,1]]}},"alternative-id":["10.1002\/fsn3.71463"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.71463","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1]]},"assertion":[{"value":"2025-10-17","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-01-08","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-01-19","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71463"}}