STUDY ON ENCAPSULATION OF MICRO CURCUMIN  USING IONOTROPIC GELATION METHOD

Nguyễn Đức Hùng; Nguyễn Thị Thu Ngà

doi:10.34238/tnu-jst.5115

STUDY ON ENCAPSULATION OF MICRO CURCUMIN USING IONOTROPIC GELATION METHOD

About this article

Received: 05/10/21 Revised: 25/10/21 Published: 26/10/21

Authors

1. Nguyen Duc Hung , TNU - University of Education
2. Nguyen Thi Thu Nga, TNU - University of Education

Abstract

Curcumin is a natural substance having potential health benefits including antimicrobial, antioxidant, anti-inflammatory, antitumor... However, due to its low water solubility, curcumin possesses a low bioavailability, low solubility, high decomposition rate and poor absorption. In order to overcome limitations and improve the efficacy of curcumin, the ionotropic gelation method was used in this study by complexing pectin, surfactant and divalent cation Ca²⁺resulting in micro curcumin beads. The encapsulation efficiency, encapsulation yield, morphology and size were changed due to the quantity of Solutol^® HS 15 used in the production process. Adding Solutol^® HS 15 25% (w/v) during the manufacturing process was maintained the antioxidant activity of curcumin comparing to curcumin powder. As the result, the formulation of the micro curcumin bead was optimizer and chosen.

Keywords

Curcumin; Micro; Pectin; Surfactant; Encapsulation

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DOI: https://doi.org/10.34238/tnu-jst.5115

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