Jelly containing composite based on α-glucosyl stevia and polyvinylpyrrolidone: Improved dissolution property of curcumin

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Abstract

Curcumin (CUR) solutions prepared with α-glucosyl stevia (Stevia-G) and polyvinylpyrrolidone K-30 (PVP) by evaporation method showed 11,000-fold higher solubility compared to CUR alone. Tri-component formulations of CUR/Stevia-G/PVP in aqueous solution showed improved CUR stability for precipitation-triggering conditions of CUR, such as aqueous dilution and temperature changes. Fluorescence study with CUR and pyrene indicated that Stevia-G/PVP mixed solutions produce a more hydrophilic microenvironment around their molecules with increasing PVP concentration compared to Stevia-G solution alone. These results suggested the composite formation associated with the adsorption of the aggregated structure of Stevia-G onto PVP molecules. Jelly formulations were prepared with κ-carrageenan, and jelly formulations containing nanocomposites formed by CUR/Stevia-G/PVP obviously enhanced the dissolution properties of CUR compared to CUR powder. This result indicated that the composite formed by CUR/Stevia-G/PVP could be maintained even after the preparation of jelly and release into a dissolution media. Production of jelly formulations using Stevia-G and PVP are a promising way to improve the dissolution properties of CUR.

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