• Cristiane Franco Codevilla Departamento de Tecnologia e Ciência dos Alimentos -UFSM
  • Juliano Smanioto Barin Departamento de Tecnologia e Ciência dos Alimentos -UFSM
  • Cristiane de Bona da Silva Departamento de Farmácia Industrial -UFSM
  • Thaiane Marques da Silva Departamento de Tecnologia e Ciência dos Alimentos -UFSM
  • Cristiano Ragagnin de Menezes Universidade Federal de Santa Maria



Curcumin. Nanotechnology. Physicochemical characterization.


Curcumin is a polyphenolic compound extracted from the rhizome of Curcuma longa Linn with diverse pharmacological properties, such as anti-inflammatory, antioxidant, anticancer, antimicrobial, hepatoprotective, hypoglycemic, among others, being interesting to the development of products containing curcumin, which will bring health benefits. Curcumin can be used as a natural additive to replace the synthetic, as colorants, antioxidants and antimicrobials, and also due to its pharmacological properties. However, their incorporation into functional foods or food supplement is hampered by its low water solubility, susceptibility to alkaline conditions, light, heat and oxidation. Nanotechnology is an emerging field to improve the poor solubility, stability and bioavailability of curcumin. Several types of nanoparticles have been found to be suitable for the encapsulation of curcumin. This article reviews the nanostructured systems containing curcumin, like polymeric nanoparticles, solid lipid nanoparticles, liposome and nanoemulsions. Besides the nanoencapsulation techniques and physicochemical characteristics of these carriers.


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Author Biographies

Cristiane Franco Codevilla, Departamento de Tecnologia e Ciência dos Alimentos -UFSM

Doutora em Ciências Framacêuticas -UFRGS

Pós-doutoranda em Ciência e Tecnologia de Alimentos -UFSM

Juliano Smanioto Barin, Departamento de Tecnologia e Ciência dos Alimentos -UFSM

Doutor em Química -UFSM

Cristiane de Bona da Silva, Departamento de Farmácia Industrial -UFSM

Doutora em Ciências Farmacêuticas -UFRGS

Professora Centro de Ciências da Saúde -UFSM

Thaiane Marques da Silva, Departamento de Tecnologia e Ciência dos Alimentos -UFSM

Doutoranda em Ciência e Tecnologia de Alimentos -UFSM

Cristiano Ragagnin de Menezes, Universidade Federal de Santa Maria

Doutorado em Ciência de Alimentos -FEA-UNICAMP

Prof. Adjunto DTCA UFSM

Biotecnologia e Microestrutura de Alimentos


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How to Cite

Codevilla, C. F., Barin, J. S., Silva, C. de B. da, Silva, T. M. da, & Menezes, C. R. de. (2015). INCORPORATION OF CURCUMIN INTO NANOSTRUCTURED SYSTEMS: A REVIEW. Ciência E Natura, 37, 152–163.

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