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Food Chemistry

IF: 8.5
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Synergistic enhancement of curcumin bioaccessibility via pH-responsive sanxan-chitosan core-shell hydrogel beads: a strategic formulation for intestinal-targeted delivery

Published:15 October 2026 DOI: 10.1016/j.foodchem.2026.150779
Jianxi Zhang, Zhiyong Chen, Lu Xu, Youping Wang, Junjie Tang, Xinxin Zeng, Wei Lv, Hao Zhang, Jie Pang, Chunhua Wu

Abstract

Curcumin (Cur) suffers from poor aqueous solubility and low bioaccessibility, limiting its practical applications. In this study, pH-responsive core-shell hydrogel beads were developed using sanxan (SAN) and chitosan (CS) to improve Cur stability and gastrointestinal delivery. SAN served as the loading matrix, while CS provided an outer protective shell. The optimized Cur-SAN@CS beads showed a high apparent encapsulation efficiency (99.80%), improved photostability, and enhanced thermal stability. No detectable Cur release was observed in simulated gastric fluid, whereas sustained release occurred in simulated intestinal fluid, resulting in bioaccessibility above 82%. The release data in the main intestinal stage were best fitted by the Higuchi model, although the overall release behavior likely involved diffusion together with matrix swelling and partial erosion. These results indicate that SAN-CS core-shell hydrogel beads are a useful natural polymer-based delivery system for improving the stability and in vitro bioaccessibility of hydrophobic bioactives.

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Materials
Procduct Name CAS Molecular Formula Supplier Price
Trypsin 9002-07-7 C35H47N7O10 750 suppliers $19.90-$73956.00
Pepsin 9001-75-6 n.a. 673 suppliers $25.00-$11350.00

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