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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Autores principales:	Katherine Kho, Denny Nugroho, Asaf Kleopas Sugih
Formato:	article
Lenguaje:	EN
Publicado:	University of Brawijaya 2018
Materias:	cocrystallization curcumin dextrose highly-soluble curcumin Chemistry QD1-999
Acceso en línea:	http://dx.doi.org/10.21776/ub.jpacr.2018.007.02.401 https://doaj.org/article/6148c0d27285443e9df9edf3ca429229
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spelling	oai:doaj.org-article:6148c0d27285443e9df9edf3ca4292292021-12-02T13:35:42ZPreparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystalhttp://dx.doi.org/10.21776/ub.jpacr.2018.007.02.4012302-46902302-4690https://doaj.org/article/6148c0d27285443e9df9edf3ca4292292018-05-01T00:00:00Zhttps://jpacr.ub.ac.id/index.php/jpacr/article/view/401/pdfhttps://doaj.org/toc/2302-4690https://doaj.org/toc/2302-4690Curcumin 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.Katherine KhoDenny NugrohoAsaf Kleopas SugihUniversity of Brawijayaarticlecocrystallizationcurcumindextrosehighly-soluble curcuminChemistryQD1-999ENJournal of Pure and Applied Chemistry Research, Vol 7, Iss 2, Pp 140-148 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	cocrystallization curcumin dextrose highly-soluble curcumin Chemistry QD1-999
spellingShingle	cocrystallization curcumin dextrose highly-soluble curcumin Chemistry QD1-999 Katherine Kho Denny Nugroho Asaf Kleopas Sugih Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal
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.
format	article
author	Katherine Kho Denny Nugroho Asaf Kleopas Sugih
author_facet	Katherine Kho Denny Nugroho Asaf Kleopas Sugih
author_sort	Katherine Kho
title	Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal
title_short	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_sort	preparation and characterization of highly water soluble curcumin – dextrose cocrystal
publisher	University of Brawijaya
publishDate	2018
url	http://dx.doi.org/10.21776/ub.jpacr.2018.007.02.401 https://doaj.org/article/6148c0d27285443e9df9edf3ca429229
work_keys_str_mv	AT katherinekho preparationandcharacterizationofhighlywatersolublecurcumindextrosecocrystal AT dennynugroho preparationandcharacterizationofhighlywatersolublecurcumindextrosecocrystal AT asafkleopassugih preparationandcharacterizationofhighlywatersolublecurcumindextrosecocrystal
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Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal

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