Preparation and characterization of curcumin solid dispersion using HPMC

Ji Young Yu, Jin A. Kim, Hee Joung Joung, Jung A. Ko, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

Abstract

Abstract: Curcumin solid dispersions were prepared using hydroxypropyl methylcellulose (HPMC) to enhance water solubility of curcumin. The particle size of curcumin solid dispersions was in range from 371 to 528 nm and particles were shaped as spherical with wrinkles. The encapsulation efficiency was over 93% for all samples, and water solubility of curcumin was significantly improved to 238 µg/mL when the ratio of curcumin to HPMC was 20:80. The results of X-ray diffraction, differential scanning calorimeter, and Fourier transform infrared spectroscopy showed that crystalline form of curcumin changed to amorphous form. Curcumin solid dispersions showed improved dissolution behavior compared to pure curcumin and the curcumin release kinetic studies were applied to find best-fitting model. This study showed a great potential of solid dispersion using HPMC as curcumin delivery system with improved water solubility and oral absorption. Practical Application: Curcumin has limited applications in the food industry because of low water solubility. Dongoh water-soluble curcumin (DW-CURs) were prepared by solid dispersion method with HPMC. Our results indicated that curcumin solid dispersions improved the water solubility of curcumin and showed a sustained release, demonstrating its possibility of body application. Therefore, DW-CURs are a promising formulation for application as a functional ingredient in the food industry.

Original languageEnglish
JournalJournal of Food Science
DOIs
Publication statusAccepted/In press - 2020

Keywords

  • amorphous solid dispersion
  • curcumin
  • HPMC
  • solubility

ASJC Scopus subject areas

  • Food Science

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