{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,5]],"date-time":"2026-11-05T21:53:30Z","timestamp":1793915610837,"version":"4.8.0"},"reference-count":47,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2020,11,1]],"date-time":"2020-11-01T00:00:00Z","timestamp":1604188800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2020,11,1]],"date-time":"2020-11-01T00:00:00Z","timestamp":1604188800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2020,5,5]],"date-time":"2020-05-05T00:00:00Z","timestamp":1588636800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100013704","name":"Consejo Nacional de Ciencia y Tecnolog\u00c3\u00ada, Paraguay","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100013704","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Current Research in Food Science"],"published-print":{"date-parts":[[2020,11]]},"DOI":"10.1016\/j.crfs.2020.05.001","type":"journal-article","created":{"date-parts":[[2020,5,13]],"date-time":"2020-05-13T09:23:20Z","timestamp":1589361800000},"page":"178-188","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":100,"special_numbering":"C","title":["Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin"],"prefix":"10.1016","volume":"3","author":[{"given":"Andrea","family":"Araiza-Calahorra","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunqing","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6705-5709","authenticated-orcid":false,"given":"Christine","family":"Boesch","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yansheng","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1742-2122","authenticated-orcid":false,"given":"Anwesha","family":"Sarkar","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.crfs.2020.05.001_bib1","doi-asserted-by":"crossref","first-page":"1258","DOI":"10.1016\/j.ijbiomac.2019.09.048","article-title":"pH-responsive hybrid magnetic polyelectrolyte complex based on alginate\/BSA as efficient nanocarrier for curcumin encapsulation and delivery","volume":"141","author":"Amani","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"issue":"6","key":"10.1016\/j.crfs.2020.05.001_bib2","doi-asserted-by":"crossref","first-page":"807","DOI":"10.1021\/mp700113r","article-title":"Bioavailability of curcumin: problems and promises","volume":"4","author":"Anand","year":"2007","journal-title":"Mol. Pharm."},{"key":"10.1016\/j.crfs.2020.05.001_bib4","doi-asserted-by":"crossref","first-page":"100113","DOI":"10.1016\/j.foostr.2019.100113","article-title":"Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: effects of pH and ionic strength on curcumin retention","volume":"21","author":"Araiza-Calahorra","year":"2019","journal-title":"Food Struct."},{"issue":"9","key":"10.1016\/j.crfs.2020.05.001_bib3","doi-asserted-by":"crossref","first-page":"5498","DOI":"10.1039\/C9FO01080G","article-title":"Designing biopolymer-coated Pickering emulsions to modulate in vitro gastric digestion: a static model study","volume":"10","author":"Araiza-Calahorra","year":"2019","journal-title":"Food Funct."},{"key":"10.1016\/j.crfs.2020.05.001_bib5","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.tifs.2017.11.009","article-title":"Recent advances in emulsion-based delivery approaches for curcumin: from encapsulation to bioaccessibility","volume":"71","author":"Araiza-Calahorra","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.crfs.2020.05.001_bib6","doi-asserted-by":"crossref","first-page":"105794","DOI":"10.1016\/j.foodhyd.2020.105794","article-title":"Conjugate microgel-stabilized Pickering emulsions: role in delaying gastric digestion","volume":"105","author":"Araiza-Calahorra","year":"2020","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.crfs.2020.05.001_bib7","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1016\/j.carbpol.2018.08.079","article-title":"Pickering emulsions stabilized nanocellulosic-based nanoparticles for coumarin and curcumin nanoencapsulations: in vitro release, anticancer and antimicrobial activities","volume":"201","author":"Asabuwa Ngwabebhoh","year":"2018","journal-title":"Carbohydr. Polym."},{"issue":"36","key":"10.1016\/j.crfs.2020.05.001_bib8","doi-asserted-by":"crossref","first-page":"6941","DOI":"10.1039\/C4SM00179F","article-title":"Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions","volume":"10","author":"Destribats","year":"2014","journal-title":"Soft Matter"},{"issue":"1","key":"10.1016\/j.crfs.2020.05.001_bib9","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1016\/j.tifs.2011.09.006","article-title":"Use of nanoparticles and microparticles in the formation and stabilization of food emulsions","volume":"24","author":"Dickinson","year":"2012","journal-title":"Trends Food Sci. Technol."},{"issue":"12","key":"10.1016\/j.crfs.2020.05.001_bib10","doi-asserted-by":"crossref","first-page":"3083","DOI":"10.1039\/C4FO00615A","article-title":"Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions","volume":"5","author":"Espinal-Ruiz","year":"2014","journal-title":"Food Funct."},{"issue":"4","key":"10.1016\/j.crfs.2020.05.001_bib11","doi-asserted-by":"crossref","first-page":"787","DOI":"10.1016\/j.bcp.2007.08.016","article-title":"Curcumin as \u201cCurecumin\u201d: from kitchen to clinic","volume":"75","author":"Goel","year":"2008","journal-title":"Biochem. Pharmacol."},{"key":"10.1016\/j.crfs.2020.05.001_bib12","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1016\/j.jcis.2019.09.045","article-title":"Recent advances in colloidal delivery systems for nutraceuticals: a case study \u2013 delivery by design of curcumin","volume":"557","author":"Kharat","year":"2019","journal-title":"J.\u00a0Colloid Interface Sci."},{"issue":"8","key":"10.1016\/j.crfs.2020.05.001_bib13","doi-asserted-by":"crossref","first-page":"1525","DOI":"10.1021\/acs.jafc.6b04815","article-title":"Physical and chemical stability of curcumin in aqueous solutions and emulsions: impact of pH, temperature, and molecular environment","volume":"65","author":"Kharat","year":"2017","journal-title":"J.\u00a0Agric. Food Chem."},{"issue":"3","key":"10.1016\/j.crfs.2020.05.001_bib14","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1538\/expanim.48.137","article-title":"Changes in colonic mucosal permeability in mouse colitis induced with dextran sulfate sodium","volume":"48","author":"Kitajima","year":"1999","journal-title":"Exp. Anim."},{"key":"10.1016\/j.crfs.2020.05.001_bib15","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.ejpb.2019.04.013","article-title":"The suitability of liposomes for the delivery of hydrophobic drugs \u2013 a case study with curcumin","volume":"140","author":"Kolter","year":"2019","journal-title":"Eur. J. Pharm. Biopharm."},{"key":"10.1016\/j.crfs.2020.05.001_bib16","doi-asserted-by":"crossref","first-page":"917","DOI":"10.1016\/j.ijbiomac.2019.08.078","article-title":"Combining in vitro digestion model with cell culture model: assessment of encapsulation and delivery of curcumin in milled starch particle stabilized Pickering emulsions","volume":"139","author":"Lu","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.crfs.2020.05.001_bib17","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1016\/j.foodhyd.2016.08.043","article-title":"Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization","volume":"63","author":"Marefati","year":"2017","journal-title":"Food Hydrocolloids"},{"issue":"1","key":"10.1016\/j.crfs.2020.05.001_bib18","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1039\/C3FO60380F","article-title":"Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditions","volume":"5","author":"Meshulam","year":"2014","journal-title":"Food Funct."},{"issue":"6","key":"10.1016\/j.crfs.2020.05.001_bib19","doi-asserted-by":"crossref","first-page":"1113","DOI":"10.1039\/C3FO60702J","article-title":"A\u00a0standardised static in vitro digestion method suitable for food \u2013 an international consensus","volume":"5","author":"Minekus","year":"2014","journal-title":"Food Funct."},{"issue":"10","key":"10.1016\/j.crfs.2020.05.001_bib20","doi-asserted-by":"crossref","first-page":"1167","DOI":"10.1080\/00365520701320463","article-title":"Dihydroxy bile acids increase mucosal permeability and bacterial uptake in human colon biopsies","volume":"42","author":"M\u00fcnch","year":"2007","journal-title":"Scand. J. Gastroenterol."},{"issue":"14","key":"10.1016\/j.crfs.2020.05.001_bib21","doi-asserted-by":"crossref","first-page":"1677","DOI":"10.3748\/wjg.15.1677","article-title":"Bile-acid-induced cell injury and protection","volume":"15","author":"Perez","year":"2009","journal-title":"World J. Gastroenterol."},{"issue":"295","key":"10.1016\/j.crfs.2020.05.001_bib22","article-title":"Starch digestion enhances bioaccessibility of anti-inflammatory polyphenols from Borlotti Beans (Phaseolus vulgaris)","volume":"12","author":"Perez-Hernandez","year":"2020","journal-title":"Nutrients"},{"issue":"4","key":"10.1016\/j.crfs.2020.05.001_bib23","first-page":"G906","article-title":"Bile acids modulate tight junction structure and barrier function of Caco-2 monolayers via EGFR activation","volume":"294","author":"Raimondi","year":"2008"},{"key":"10.1016\/j.crfs.2020.05.001_bib24","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1039\/c2fd20038d","article-title":"Quinoa starch granules as stabilizing particles for production of Pickering emulsions","volume":"158","author":"Rayner","year":"2012","journal-title":"Faraday Discuss"},{"issue":"4","key":"10.1016\/j.crfs.2020.05.001_bib25","doi-asserted-by":"crossref","first-page":"406","DOI":"10.1007\/s11483-014-9346-3","article-title":"Characterization of pickering O\/W emulsions stabilized by silica nanoparticles and their responsiveness to in vitro digestion conditions","volume":"9","author":"Ruiz-Rodriguez","year":"2014","journal-title":"Food Biophys."},{"issue":"2","key":"10.1016\/j.crfs.2020.05.001_bib26","doi-asserted-by":"crossref","first-page":"1472","DOI":"10.1016\/j.foodchem.2013.03.050","article-title":"Influence of particle size on lipid digestion and \u03b2-carotene bioaccessibility in emulsions and nanoemulsions","volume":"141","author":"Salvia-Trujillo","year":"2013","journal-title":"Food Chem."},{"issue":"1","key":"10.1016\/j.crfs.2020.05.001_bib27","doi-asserted-by":"crossref","first-page":"878","DOI":"10.1016\/j.foodchem.2013.02.024","article-title":"Modulating \u03b2-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions","volume":"139","author":"Salvia-Trujillo","year":"2013","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2020.05.001_bib28","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.cocis.2020.03.009","article-title":"Engineering oral delivery of hydrophobic bioactives in real-world scenarios","volume":"48","author":"Sarkar","year":"2020","journal-title":"Curr. Opin. Colloid Interface Sci."},{"issue":"15","key":"10.1016\/j.crfs.2020.05.001_bib29","doi-asserted-by":"crossref","first-page":"3558","DOI":"10.1039\/C5SM02998H","article-title":"In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment","volume":"12","author":"Sarkar","year":"2016","journal-title":"Soft Matter"},{"key":"10.1016\/j.crfs.2020.05.001_bib30","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.colsurfb.2017.06.037","article-title":"Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces","volume":"158","author":"Sarkar","year":"2017","journal-title":"Colloids Surf. B Biointerfaces"},{"key":"10.1016\/j.crfs.2020.05.001_bib32","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/j.cis.2018.10.002","article-title":"Colloidal aspects of digestion of Pickering emulsions: experiments and theoretical models of lipid digestion kinetics","volume":"263","author":"Sarkar","year":"2019","journal-title":"Adv. Colloid Interface Sci."},{"key":"10.1016\/j.crfs.2020.05.001_bib33","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/j.foodhyd.2015.07.015","article-title":"Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation","volume":"52","author":"Shah","year":"2016","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.crfs.2020.05.001_bib34","doi-asserted-by":"crossref","first-page":"399","DOI":"10.1016\/j.foodres.2016.08.022","article-title":"Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles","volume":"89","author":"Shah","year":"2016","journal-title":"Food Res. Int."},{"issue":"2","key":"10.1016\/j.crfs.2020.05.001_bib35","doi-asserted-by":"crossref","first-page":"264","DOI":"10.1016\/j.foodhyd.2013.03.017","article-title":"Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions","volume":"33","author":"Shimoni","year":"2013","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.crfs.2020.05.001_bib36","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/j.jfoodeng.2018.09.007","article-title":"Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions","volume":"243","author":"Silva","year":"2019","journal-title":"J.\u00a0Food Eng."},{"issue":"1","key":"10.1016\/j.crfs.2020.05.001_bib37","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.cis.2011.02.001","article-title":"Behaviour of protein-stabilised emulsions under various physiological conditions","volume":"165","author":"Singh","year":"2011","journal-title":"Adv. Colloid Interface Sci."},{"key":"10.1016\/j.crfs.2020.05.001_bib38","doi-asserted-by":"crossref","first-page":"110414","DOI":"10.1016\/j.colsurfb.2019.110414","article-title":"Medium-chain triglyceride\/water Pickering emulsion stabilized by phosphatidylcholine-kaolinite for encapsulation and controlled release of curcumin","volume":"183","author":"Tang","year":"2019","journal-title":"Colloids Surf. B Biointerfaces"},{"issue":"1","key":"10.1016\/j.crfs.2020.05.001_bib39","doi-asserted-by":"crossref","first-page":"370","DOI":"10.1016\/j.foodres.2012.12.027","article-title":"Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion","volume":"51","author":"Tikekar","year":"2013","journal-title":"Food Res. Int."},{"issue":"5","key":"10.1016\/j.crfs.2020.05.001_bib41","doi-asserted-by":"crossref","first-page":"402","DOI":"10.1007\/BF01027775","article-title":"Studies on curcumin and curcuminoids. VI. Kinetics of curcumin degradation in aqueous solution","volume":"180","author":"T\u00f8nnesen","year":"1985","journal-title":"Z.\u00a0Lebensm. Unters. Forsch."},{"issue":"1","key":"10.1016\/j.crfs.2020.05.001_bib42","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1016\/S0378-5173(02)00323-X","article-title":"Studies of curcumin and curcuminoids. XXVII. Cyclodextrin complexation: solubility, chemical and photochemical stability","volume":"244","author":"T\u00f8nnesen","year":"2002","journal-title":"Int. J. Pharm."},{"key":"10.1016\/j.crfs.2020.05.001_bib43","doi-asserted-by":"crossref","first-page":"523","DOI":"10.1016\/j.foodhyd.2018.11.010","article-title":"Overcoming in vitro gastric destabilisation of emulsion droplets using emulsion microgel particles for targeted intestinal release of fatty acids","volume":"89","author":"Torres","year":"2019","journal-title":"Food Hydrocolloids"},{"issue":"6","key":"10.1016\/j.crfs.2020.05.001_bib44","doi-asserted-by":"crossref","first-page":"1521","DOI":"10.1016\/j.foodhyd.2011.02.008","article-title":"Oil-in-water emulsions stabilized by chitin nanocrystal particles","volume":"25","author":"Tzoumaki","year":"2011","journal-title":"Food Hydrocolloids"},{"issue":"12","key":"10.1016\/j.crfs.2020.05.001_bib45","doi-asserted-by":"crossref","first-page":"1867","DOI":"10.1016\/S0731-7085(96)02024-9","article-title":"Stability of curcumin in buffer solutions and characterization of its degradation products","volume":"15","author":"Wang","year":"1997","journal-title":"J.\u00a0Pharmaceut. Biomed. Anal."},{"key":"10.1016\/j.crfs.2020.05.001_bib46","doi-asserted-by":"crossref","first-page":"108602","DOI":"10.1016\/j.foodres.2019.108602","article-title":"Ovotransferrin fibril\u2013stabilized Pickering emulsions improve protection and bioaccessibility of curcumin","volume":"125","author":"Wei","year":"2019","journal-title":"Food Res. Int."},{"issue":"47","key":"10.1016\/j.crfs.2020.05.001_bib47","doi-asserted-by":"crossref","first-page":"10263","DOI":"10.1021\/acs.jafc.5b04385","article-title":"Kafirin nanoparticle-stabilized pickering emulsions as oral delivery vehicles: physicochemical stability and in vitro digestion profile","volume":"63","author":"Xiao","year":"2015","journal-title":"J.\u00a0Agric. Food Chem."},{"key":"10.1016\/j.crfs.2020.05.001_bib48","doi-asserted-by":"crossref","first-page":"660","DOI":"10.1016\/j.jddst.2019.05.040","article-title":"Internalization and subcellular transport mechanisms of different curcumin loaded nanocarriers across Caco-2 cell model","volume":"52","author":"Yan","year":"2019","journal-title":"J.\u00a0Drug Deliv. Sci. Technol."},{"key":"10.1016\/j.crfs.2020.05.001_bib49","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1016\/j.jff.2015.02.044","article-title":"Enhancing nutraceutical bioavailability using excipient emulsions: influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin","volume":"15","author":"Zou","year":"2015","journal-title":"J.\u00a0Funct. Foods"}],"container-title":["Current Research in Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927120300228?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927120300228?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,11,12]],"date-time":"2025-11-12T09:31:08Z","timestamp":1762939868000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2665927120300228"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,11]]},"references-count":47,"alternative-id":["S2665927120300228"],"URL":"https:\/\/doi.org\/10.1016\/j.crfs.2020.05.001","relation":{},"ISSN":["2665-9271"],"issn-type":[{"value":"2665-9271","type":"print"}],"subject":[],"published":{"date-parts":[[2020,11]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin","name":"articletitle","label":"Article Title"},{"value":"Current Research in Food Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.crfs.2020.05.001","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2020 The Author(s). Published by Elsevier B.V.","name":"copyright","label":"Copyright"}]}}