Optimization, characterization and in vitro evaluation of curcumin microemulsions

被引：99

作者：

Bergonzi, M. C. ^{[1
]}

Hamdouch, R. ^{[1
]}

Mazzacuva, F. ^{[1
]}

Isacchi, B. ^{[1
]}

Bilia, A. R. ^{[1
]}

机构：

[1] Univ Florence, Dept Chem, Bldg Ex Dept Pharmaceut Sci, I-50019 Florence, Italy

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 59卷 / 01期

关键词：

Curcumin; Microemulsions; Solubility; Stability; PAMPA; FOOD-GRADE MICROEMULSIONS; DELIVERY-SYSTEMS; ORAL DELIVERY; SOLUBILIZATION; ENCAPSULATION; ABSORPTION; DRUGS; MEDIA; WATER;

D O I：

10.1016/j.lwt.2014.06.009

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The purpose of this study was to improve the solubility and the stability and oral uptake of curcumin by developing an o/w microemulsion, using food grade components. Three microemulsions were developed and characterized, stabilized by non ionic surfactants Cremophor EL, Tween 20, Tween 80 or Lecitin and containing a variety of oils, namely olive oil, wheat germ oil, vitamin E. Chemical and physical stabilities of three systems was also evaluated within two months. The oral absorption of curcumin from the best microemulsion was investigated in vitro using parallel artificial membrane permeability assay (PAMPA). The optimal formulation consisted of 3.3 g/100 g of vitamin E, 53.8 g/100 g of Tween 20, 6.6 g/100 g of ethanol and water (36.3 g/100 g), with a maximum solubility of curcumin up to 14.57 mg/ml and a percentage of permeation through the artificial membrane of about 70%. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：148 / 155

页数：8

共 28 条

[1]

Aggarwal BB, 2003, ANTICANCER RES, V23, P363

[2]

Scientific Opinion on the re-evaluation of curcumin (E 100) as a food additive EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) [J].