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

Journal of Food Science
Gye Hwa ShinHyun Jin Park

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.

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Citations

Apr 25, 2019·Critical Reviews in Food Science and Nutrition·Angélica M Serpa GuerraRobin Zuluaga Gallego
Jan 15, 2020·Drug Development and Industrial Pharmacy·Tingting FuJianhong Yang
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Oct 13, 2020·Journal of Controlled Release : Official Journal of the Controlled Release Society·Sena KaraosmanogluXianfeng Chen
May 1, 2021·Pharmaceutics·Cristina ScomoroscencoLudmila Otilia Cinteza

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