Nanoencapsulation and delivery of curcumin using some carbohydrate based systems: A review

Nanoencapsulation is commonly used to improve nutritional properties, rheological behavior and flavor profile of phytochemicals. The particles commonly utilized to encapsulate the functional ingredients are natural polymers such as polysaccharides and proteins. There is an ever-growing interest for use of polysaccharides to encapsulate hydrophobic phytochemicals like curcumin. Curcumin is a polyphenol compound with numerous health benefits including anti- inflammatory, antioxidant capacity and anticancer activity. However, poor solubility of this compound in gut has been led to restricting of its bio accessibility. Encapsulation of curcumin with biopolymers is one of the most effective methods to increase its bioavailability. In the present article, we will briefly review the recent studies focused on application of carbohydrate polymers including starch, β-cyclodextrin, pectin, Arabic gum, carrageenan gum, soluble soy bean polysaccharide (SSPS) and Enteromorpha prolifera polysaccharide as a carrier of curcumin