STUDY ON INFLUENCES OF SURFACTANTS TO PHYSICOCHEMICAL CHARACTERISTICS OF CURCUMIN

Nguyễn Đức Hùng; Từ Quang Tân

doi:10.34238/tnu-jst.5500

STUDY ON INFLUENCES OF SURFACTANTS TO PHYSICOCHEMICAL CHARACTERISTICS OF CURCUMIN

About this article

Received: 06/02/22 Revised: 14/07/22 Published: 14/07/22

Authors

1. Nguyen Duc Hung , TNU – University of Education
2. Tu Quang Tan, TNU – University of Education

Abstract

Curcumin is a natural substance possessing biological activities such as anti-microbial, anti-oxidant and anti-cancer activities. However, curcumin exhibits a low bioavailability because of its low solubility in aqueous solution and high degradation. In the previous study, micro curcumin beads were successful manufactured by ionotropic gelation method. In this study, the solubility and stability of curcumin were evaluated with the presence of surfactants. The results showed that the solubility of curcumin was highest in Solutol HS 15 3 g/L solution (511.99 ± 1.69 mg/L). Study on stability of curcumin displayed that the degradation of curcumin was strong in Solutol 3 g/L + PBS pH = 6.8 solution at 37°C, but weak in solutions of Solutol 3 g/L + PBS pH = 6.8 at 25°C and EtOH + PVP K30 + PBS pH = 6.8 at 25°C and 37°C. DSC analysis on micro curcumin beads resulted that the crystalline state was still appeared in S0, S3 and S8 beads due to the lack of Solutol HS 15 in the production of beads. In contrary, the melting peak of curcumin powder dissapeared in S15 beads which could be explained by the complete transformation of curcumin from crystalline state to amorphous state due to the interaction between curcumin and Solutol HS 15 and pectin. So, adding Solutol HS 15 15 g/L during the manufacturing of micro curcumin beads was very important in order to enhance the solubility and stability of curcumin from the beads in aqueous solution.

Keywords

Curcumin; Microcapsule; Solubility; Stability; DSC

Full Text:

PDF (Tiếng Việt)

References

[1] B. B. Aggarwal, I. D. Bhatt, H. Ichikawa, K. S. Ahn, G. Sethi, S. K. Sandur, C. Natarajan, N. Seeram, and S. Shishodia, “Curcumin - Biological and Medicinal Properties,” in Turmeric: The genus Curcuma, P. N. Ravindran, K. Nirmal Babu and K. Sivaraman, Eds. Florida: CRC Press, 2006, pp- 297-368.

[2] Y.-S. Fu, T.-H. Chen, L. Weng, L. Huang, D. Lai, and C.-F. Weng, “Pharmacological properties and underlying mechanisms of curcumin and prospects in medicinal potential,” Biomed. Pharmacother., vol. 141, 2021, Art. no. 111888, doi: 10.1016/j.biopha.2021.111888.

[3] A. Siviero, E. Gallo, V. Maggini, L. Gori, A. Mugelli, F. Firenzuoli, and A. Vannacci, “Curcumin, a golden spice with a low bioavailability,” J. Herb. Med., vol. 5, no. 2, pp. 57-70, 2015, doi: 10.1016/j.hermed.2015.03.001.

[4] J. Guo, P. Li, L. Kong, and B. Xu, “Microencapsulation of curcumin by spray drying and freeze drying,” LWT, vol. 132, 2020, Art. no. 109892, doi: 10.1016/j.lwt.2020.109892.

[5] P. Jana, M. Shyam, S. Singh, V. Jayaprakash, and A. Dev, “Biodegradable polymers in drug delivery and oral vaccination,” Eur. Polym. J., vol. 142, 2021, Art. no. 110155, doi: 10.1016/j.eurpolymj.2020.110155.

[6] J. Lucas, M. Ralaivao, B. N. Estevinho, and F. Rocha, “A new approach for the microencapsulation of curcumin by a spray drying method, in order to value food products,” Powder Technol., vol. 362, pp. 428-35, 2020, doi: 10.1016/j.powtec.2019.11.095.

[7] E. I. Paramera, S. J. Konteles, and V. T. Karathanos, “Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch,” Food Chem., vol. 125, no. 3, pp. 913-922, 2011, doi: 10.1016/j.foodchem.2010.09.071.

[8] D. H. Nguyen and T. T. N. Nguyen, “Study on encapsulation of micro curcumin using ionotropic gelation method,” TNU Journal of Science and Technology, vol. 226, no. 14, pp. 222-229, 2021, doi: 10.34238/tnu-jst.5115.

[9] D. H. Nguyen, Q. T. Tu, and T. T. T. Vu, “Study on in vitro curcumin release from micro curcumin beads,” TNU Journal of Science and Technology, vol. 227, no. 01, pp. 102-110, 2022, doi: 10.34238/tnu-jst.5295.

[10] S.-W. Seo, H.-K. Han, M.-K. Chun, and H.-K. Choi, “Preparation and pharmacokinetic evaluation of curcumin solid dispersion using Solutol^® HS15 as a carrier,” Int. J. Pharm., vol. 424, no. 1-2, pp. 18-25, Mar. 2012, doi: 10.1016/j.ijpharm.2011.12.051.

[11] E. Blanco-García, F. J. Otero-Espinar, J. Blanco-Méndez, J. M. Leiro-Vidal, and A. Luzardo-Álvarez, “Development and characterization of anti-inflammatory activity of curcumin-loaded biodegradable microspheres with potential use in intestinal inflammatory disorders,” Int. J. Pharm., vol. 518, no. 1-2, pp. 86-104, Feb. 2017, doi: 10.1016/j.ijpharm.2016.12.057.

[12] I.-S. Song, J.-S. Cha, and M.-K. Choi, “Characterization, in Vivo and in Vitro Evaluation of Solid Dispersion of Curcumin Containing d-α-Tocopheryl Polyethylene Glycol 1000 Succinate and Mannitol,” Molecules, vol. 21, p. 1386, Oct. 2016, doi: 10.3390/molecules21101386.

[13] D. de M. Carvalho, K. P. Takeuchi, R. M. Geraldine, C. J. de Moura, and M. C. L. Torres, “Production, solubility and antioxidant activity of curcumin nanosuspension,” Food Sci. Technol., vol. 35, no. 1, pp. 115-119, 2015.

[14] R. C. Rowe, P. Sheskey, and M. Quinn, Handbook of pharmaceutical excipients. Libros Digitales-Pharmaceutical Press, 2009.

[15] X. Guo, T. Zhang, H. Meng, and S. Yu, “Ethanol precipitation of sugar beet pectins as affected by electrostatic interactions between counter ions and pectin chains,” Food Hydrocoll., vol. 65, pp. 187-197, 2017, doi: 10.1016/j.foodhyd.2016.11.010.

[16] A. T.-B. Nguyen, P. Winckler, P. Loison, Y. Wache, and O. Chambin, “Physico-chemical state influences in vitro release profile of curcumin from pectin beads,” Colloids Surfaces B Biointerfaces, vol. 121, pp. 290-298, Sep. 2014, doi: 10.1016/j.colsurfb.2014.05.023.

DOI: https://doi.org/10.34238/tnu-jst.5500

Refbacks

There are currently no refbacks.



Remember me