Curcuminoids are polyphenols derived from turmeric rhizomes and exhibit various biological effects, such as cancer prevention, protection against Alzheimer’s disease, antimicrobial activity, and strong antioxidant properties. The main challenge in their application arises from their poor water solubility and consequently low bioavailability. Therefore, the aim of this thesis was to improve the water solubility of curcumin. I attempted to achieve this in two ways: by using the natural sweetener stevia and by encapsulating curcumin in lecithin P45 liposomes, which act as an emulsifier. In the experimental part, I prepared turmeric samples with stevia and liposomal samples with different ratios of turmeric and emulsifier. The curcuminoid content was then analyzed using high-performance liquid chromatography (HPLC). The results showed that extraction with stevia was unsuccessful. On the other hand, the liposomes enabled successful encapsulation of curcuminoids. I found that a higher amount of lecithin resulted in a larger mass of encapsulated curcuminoids and a higher yield. At too low amounts of emulsifier, the system became saturated, leading to a decrease in yield.
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