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J Food Sci. 2016 Feb;81(2):N494-501. doi: 10.1111/1750-3841.13208. Epub 2016 Jan 13.

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

Author information

1
College of Life Sciences & Biotechnology, Korea Univ, Anam-dong, Seongbuk-gu, Seoul, 136-701, Korea.
2
Woongjin Co., Ltd. Changgyeonggung-ro, Jongro-gu, Seoul, 03130, Korea.
3
Dept. of Food Science and Technology, Keimyung Univ, Daegu 704-701, Korea.

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.

KEYWORDS:

TPGS; curcumin; nanosuspensions; solubility; ultrasonic homogenization

PMID:
26766628
DOI:
10.1111/1750-3841.13208
[Indexed for MEDLINE]

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