Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal
Curcumin is a natural food colorant isolated from rhizomes of turmeric (Curcuma longa). Despite its many favorable properties, curcumin is practically insoluble in water and relatively unstable, thus limiting its application. In this research, a potential method to improve curcumin solubility and st...
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| Format: | Article |
| Language: | English |
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University of Brawijaya
2018-05-01
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| Series: | Journal of Pure and Applied Chemistry Research |
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| Online Access: | https://jpacr.ub.ac.id/index.php/jpacr/article/view/401/pdf |
| _version_ | 1818722353557798912 |
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| author | Katherine Kho Denny Nugroho Asaf Kleopas Sugih |
| author_facet | Katherine Kho Denny Nugroho Asaf Kleopas Sugih |
| author_sort | Katherine Kho |
| collection | DOAJ |
| description | Curcumin is a natural food colorant isolated from rhizomes of turmeric (Curcuma longa). Despite its many favorable properties, curcumin is practically insoluble in water and relatively unstable, thus limiting its application. In this research, a potential method to improve curcumin solubility and stability, i.e. cocrystallisation of curcumin with dextrose was investigated.. The effect of curcumin content in the cocrystals on solubility and yield of the product was studied. The morphology of the cocrystals was observed using SEM. In addition, stability in different pH range was investigated. Crystal structure and curcumin – dextrose interaction were analyzed using FT-IR spectra and DSC thermograms. The result shows that curcumin – dextrose cocrystal is a potential food colorant that could be applied to water – based food at various pH range. |
| first_indexed | 2024-12-17T20:53:17Z |
| format | Article |
| id | doaj.art-6148c0d27285443e9df9edf3ca429229 |
| institution | Directory Open Access Journal |
| issn | 2302-4690 2302-4690 |
| language | English |
| last_indexed | 2024-12-17T20:53:17Z |
| publishDate | 2018-05-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Journal of Pure and Applied Chemistry Research |
| spelling | doaj.art-6148c0d27285443e9df9edf3ca4292292022-12-21T21:32:57ZengUniversity of BrawijayaJournal of Pure and Applied Chemistry Research2302-46902302-46902018-05-0172140148http://dx.doi.org/10.21776/ub.jpacr.2018.007.02.401Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose CocrystalKatherine Kho0Denny Nugroho1Asaf Kleopas Sugih2Department of Biotechnology, Indonesia International Institute for Life Sciences, Jalan Pulomas Barat Kavling 88, Jakarta, Indonesia and Department of Chemical Engineering, Universitas Katolik Parahyangan, Jalan Ciumbuleuit 94, Bandung, IndonesiaDepartment of Chemical Engineering, Universitas Katolik Parahyangan, Jalan Ciumbuleuit 94, Bandung, IndonesiaDepartment of Chemical Engineering, Universitas Katolik Parahyangan, Jalan Ciumbuleuit 94, Bandung, IndonesiaCurcumin is a natural food colorant isolated from rhizomes of turmeric (Curcuma longa). Despite its many favorable properties, curcumin is practically insoluble in water and relatively unstable, thus limiting its application. In this research, a potential method to improve curcumin solubility and stability, i.e. cocrystallisation of curcumin with dextrose was investigated.. The effect of curcumin content in the cocrystals on solubility and yield of the product was studied. The morphology of the cocrystals was observed using SEM. In addition, stability in different pH range was investigated. Crystal structure and curcumin – dextrose interaction were analyzed using FT-IR spectra and DSC thermograms. The result shows that curcumin – dextrose cocrystal is a potential food colorant that could be applied to water – based food at various pH range.https://jpacr.ub.ac.id/index.php/jpacr/article/view/401/pdfcocrystallizationcurcumindextrosehighly-soluble curcumin |
| spellingShingle | Katherine Kho Denny Nugroho Asaf Kleopas Sugih Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal Journal of Pure and Applied Chemistry Research cocrystallization curcumin dextrose highly-soluble curcumin |
| title | Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal |
| title_full | Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal |
| title_fullStr | Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal |
| title_full_unstemmed | Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal |
| title_short | Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal |
| title_sort | preparation and characterization of highly water soluble curcumin dextrose cocrystal |
| topic | cocrystallization curcumin dextrose highly-soluble curcumin |
| url | https://jpacr.ub.ac.id/index.php/jpacr/article/view/401/pdf |
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