Preparation of Nano-curcumin with Enhanced Dissolution Using Ultrasonic-Assisted Supercritical Anti-solvent Technique
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Fatemeh Zabihi
Abstract
Curcumin is the main gradient of “Turmeric” a famous Indian spice and food additive. The marvelous nutritional and medicinal effects of curcumin made it a good alternative to some conventional drugs and food flavoring or coloring materials. However, the low solubility of curcumin is a challenging hindrance which should be seriously addressed. In this work, we prepared nano-curcumin with enhanced aqueous dispersion and dissolution rate. Ultrasonic-assisted supercritical anti-solvent (UA-SAS) technique was used to convert the commercial curcumin to uniform distributed nano-particles with the average size of 20 nm and yielding of 65%. The effect of process parameters including pressure, temperature, solution flow rate, and nature of organic solvent on the average particle size and yielding of products was investigated. The morphology, size, and crystalline pattern of processed curcumin particles were characterized by scanning electron microscopy, mean particle size analyzer, and X-ray diffraction. The champion specimen was achieved when the supercritical fluid was employed at 16 MPa and 35°C. Aqueous suspension of processed nano-curcumin can be stable for more than 2 months. In vitro dissolution experiments showed a remarkable enhancement in dissolution rate of UA-SAS-treated curcumin respecting to the commercial curcumin powder.
Funding statement: Funding: This research was supported by the Funding of National Natural Science Foundation of China (20976103), Chinese Postdoctoral Funding (2013M541521), and the Interdisciplinary (Engineering–Medical) Research Funding of Shanghai Jiaotong University (Grant No. YG2011MS30).
Acknowledgments
We are thankful to the Instrumental Analysis Center of SJTU for assistance on SEM analysis.
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©2015 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Research Articles
- Numerical Solution of a Nonlinear Diffusion Model for Soybean Hydration with Moving Boundary
- Simulation and Performance of a Solar Drying Unit with Storage for Aromatic and Medicinal Plants
- Preparation of Nano-curcumin with Enhanced Dissolution Using Ultrasonic-Assisted Supercritical Anti-solvent Technique
- Effect of Various Concentration of β-Cyclodextrin Inclusion Complexes Containing trans-Cinnamaldehyde by Molecular Self-Assembly
- Effects of Amount of Batter in Baking Cup on Muffin Quality
- Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks
- Clarification of Date Syrup by Activated Carbon: Investigation on Kinetics, Equilibrium Isotherm, and Thermodynamics of Interactions
- Changes in Some Quality Properties of Kefir during Storage and Inhibition Effect of Water Soluble Extracts on Angiotensin-I Converting Enzyme Purified by Human Plasma
- Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices
- Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars
- Mathematical Modeling of Thin-Layer Solar Drying for Yarrow, Coriander and Hollyhock
- Shorter Communication
- Drying Kinetics of American Ginseng Slices in Thin-layer Air Impingement Dryer
Artikel in diesem Heft
- Frontmatter
- Research Articles
- Numerical Solution of a Nonlinear Diffusion Model for Soybean Hydration with Moving Boundary
- Simulation and Performance of a Solar Drying Unit with Storage for Aromatic and Medicinal Plants
- Preparation of Nano-curcumin with Enhanced Dissolution Using Ultrasonic-Assisted Supercritical Anti-solvent Technique
- Effect of Various Concentration of β-Cyclodextrin Inclusion Complexes Containing trans-Cinnamaldehyde by Molecular Self-Assembly
- Effects of Amount of Batter in Baking Cup on Muffin Quality
- Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks
- Clarification of Date Syrup by Activated Carbon: Investigation on Kinetics, Equilibrium Isotherm, and Thermodynamics of Interactions
- Changes in Some Quality Properties of Kefir during Storage and Inhibition Effect of Water Soluble Extracts on Angiotensin-I Converting Enzyme Purified by Human Plasma
- Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices
- Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars
- Mathematical Modeling of Thin-Layer Solar Drying for Yarrow, Coriander and Hollyhock
- Shorter Communication
- Drying Kinetics of American Ginseng Slices in Thin-layer Air Impingement Dryer
