STUDY ON THE MECHANISM OF CURCUMIN RELEASE FROM MICRO BEADS IN SIMULATED GASTRIC FLUID

Abstract

Curcumin is a yellow orange polyphenol found in the rhizomes of Curcuma longa, used in folk medicine owing to its diverse biological properties, such as anti-inflammatory, antibacterial, antioxidant, and antitumor activity. However, these promising properties of curcumin were limited because of its poor water solubility, its high degradation, and its photodegradation. In the previous studies, micro curcumin beads were obtained by the ionotropic gelation method and the in vitro curcumin release from miceo curcumin beads was evaluated in simulated digestive fluids and intestinal medium. In this study, the release of curcumin from the S0, S3, S8, S15 beads was further evaluated in simulated digestive fluids PBS pH = 1.2 containing TPGS 3 g/L from 1 to 420 min. The result showed that curcumin was not released from the beads in the simulated digestive fluids based on the results of the mathematical models applied for curcumin release containing Zero order model, First order model, Higuchi model, Hixson-Crowell model và Korsmeyer-Peppas model.