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Development of Curcumin-Loaded Nanoemulsions for Fortification and Stabilization of Dairy Beverages

Curcumin is a polyphenolic compound isolated from <i>Curcuma longa</i>, which is widely recognized for its therapeutic properties: particularly its strong anti-inflammatory and antioxidant activities. However, its practical incorporation into functional foods, especially aqueous dairy beverages, is...

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Автори: Roberta Pino, Vincenzo Sicari, Mudassar Hussain, Stockwin Kwame Kyei Boakye, Faiza Kanwal, Ramsha Yaseen, Manahel Azhar, Zeeshan Ahmad, Benic Degraft-Johnson, Amanuel Abebe Kebede, Rosa Tundis, Monica Rosa Loizzo
Формат: Artigo
Мова:Inglês
Опубліковано: MDPI AG 2026-01-01
Серія:Applied Sciences
Предмети:
curcumin
nanoemulsion
functional fortification
bioaccessibility
dairy beverages
oil-in-water emulsions
Онлайн доступ:https://www.mdpi.com/2076-3417/16/2/885
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