International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 4 (2020)

Effect of pH and temperature on formation of curcumin-starch complex nanoparticles


Trinh Thi My Duyen, Pham Van Hung

Starch nanoparticles (SNPs) are recently developed as a carrier for curcumin to improve its solubility and bioavailability. In this study, the curcumin-starch complex nanoparticles were formed by loading curcumin (3%) to debranched starch paste at various pH levels (5.5, 6.0, 6.5) and temperatures (25oC, 50oC, 80oC) before nanoprecipitation in ethanol with the ratio of 1:20 (v/v). The variation in pH, temperature significantly affected the formation of the curcumin-starch complex nanoparticles. The loading efficiency/loading ability of curcumin in the complex decreased from 35.62%, 10.69mg/g to 27.52%, 8.26mg/g as pH increased from 5.5 to 6.5. Likewise, these numbers also reduced from 37.97%, 11.39mg/ml to 20.66%, 6.20mg/ml with ascending order of fabricating temperature. Thus, the optimal condition for generation of nanoparticles was pH 5.5 and 25oC
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