The encapsulation efficiency values were calculated using analytical HPLC measurements. Coacervate solutions of pep1 (5 mM) in carbonate buffer (pH 10.5, 25 mM, 3 M NaCl) with curcumin and piperine (0.3 mM, dissolved in ethanol) were prepared. The solutions were diluted in water (1.5 mM pep1, 0.09 mM curcumin and piperine) before the HPLC measurements at 343 nm for piperine and 425 nm for curcumin. The experiments were conducted in triplicate.