Curcumin as a natural hydrophobic compound has anti-microbial and anti-cancer properties, but its low stability and high sensitivity have limited the bioavailability of this compound. The purpose of this research is to design chia seed protein and mucilage hydrogel for curcumin encapsulation. The encapsulation of this compound in the hydrogel structure can be an effective way to protect this compound during digestion in the digestive tract. For this purpose, first, hydrogel protein and mucilage 12.5% , which was optimized in terms of texture characteristics. The release behavior of curcumin in two conditions of stomach and intestine simulation for protein and mucilage 7.5% and 12.5% hydrogels were evaluated. The results showed that curcumin loaded in hydrogel protein and mucilage 12.5% has a better stability to free curcumin during heat and optical operations. The results related to the controlled release in laboratory conditions indicated that the total amount of curcumin release during gastric-intestinal digestion was 60.71% for the sample containing 7.5% protein and mucilage and 27.30% for the sample containing 12.5% protein and mucilage. As a result, the release rate of curcumin decreased with the increase of mucilage concentration in the simulated conditions of the stomach and intestine, which can show the good ability of combined hydrogels to protect curcumin in gastrointestinal conditions and deliver it to the colon. The release behavior of curcumin in the gastrointestinal tract was of the Fickian release type.

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