Enhancement of Curcumin Solubility by Phase Change from Crystalline to Amorphous in Cur-TPGS Nanosuspension

Gye Hwa Shin, Jinglei Li, Jin Hun Cho, Jun Tae Kim, Hyun Jin Park

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Nanosuspensions (NSs) were fabricated to enhance water solubility, dissolution rate, and oral adsorption of water insoluble curcumin using sonoprecipitation method. As a good stabilizer, d-α-Tocopherol polyethylene glycol 1000 succinate (TPGS) was used to improve the stability of curcumin-TPGS NSs (Cur-TPGS NSs). Ultrasonic homogenization (UH) could effectively enhance the solubility of curcumin and to produce homogeneous NSs with small particle sizes. Water solubility of curcumin was significantly improved from 0.6 μg/mL in pure water to 260 μg/mL in the mixture of curcumin and TPGS (1:10) with UH treatment. The mean particle size of Cur-TPGS NSs was decreased significantly after UH and maintained between 208 and 246 nm. Lyophilized powder of Cur-TPGS NSs was dissolved about 91.08% whereas the pristine curcumin powder was dissolved only 6.5% at pH 7.4. This study showed a great potential of Cur-TPGS NSs as a good nano-formulation of curcumin with enhanced solubility and improved oral adsorption.

Original languageEnglish
Pages (from-to)N494-N501
JournalJournal of Food Science
Volume81
Issue number2
DOIs
Publication statusPublished - 2016 Feb 1

Fingerprint

Curcumin
curcumin
phase transition
succinic acid
polyethylene glycol
tocopherols
Solubility
solubility
homogenization
Ultrasonics
ultrasonics
Water
water solubility
Particle Size
Powders
Adsorption
particle size
mouth
powders
adsorption

Keywords

  • Curcumin
  • Nanosuspensions
  • Solubility
  • TPGS
  • Ultrasonic homogenization

ASJC Scopus subject areas

  • Food Science

Cite this

Enhancement of Curcumin Solubility by Phase Change from Crystalline to Amorphous in Cur-TPGS Nanosuspension. / Shin, Gye Hwa; Li, Jinglei; Cho, Jin Hun; Kim, Jun Tae; Park, Hyun Jin.

In: Journal of Food Science, Vol. 81, No. 2, 01.02.2016, p. N494-N501.

Research output: Contribution to journalArticle

Shin, Gye Hwa ; Li, Jinglei ; Cho, Jin Hun ; Kim, Jun Tae ; Park, Hyun Jin. / Enhancement of Curcumin Solubility by Phase Change from Crystalline to Amorphous in Cur-TPGS Nanosuspension. In: Journal of Food Science. 2016 ; Vol. 81, No. 2. pp. N494-N501.
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