Preparation and Characterization of Water Soluble Curcuminoid Prepared by Complex Formation with κ-Carrageenan

DOI

10.2991/ahsr.k.200523.020How to use a DOI?

Keywords

inclusion complex, kappa carrageenan, Water soluble, Curcuminoid

Abstract

Objectives: The aim of this study was to increased solubility of curcuminoid by inclusion complex formation. Method: Curcuminoid-kappa carrageenan complex formation was perform by kneading method. Then the complex solubility and dissolution rate was evaluated and characterized by Scanning Electron Microscopy (SEM) and Fourier Transform Infrared (FTIR). The results showed that solubility was increased in all formula. Conclusion: Solubility increases more than 41 times after curcuminoid changed into inclusion complex. Dissolution rate increased from 40.91% to 76.67% in the 60 min. SEM dan FTIR showed different intensity of spectrum and particle surfaces, which indicated the formation of inclusion complexes between curcuminoid and kappa-carrageenan.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Wiwin Winingsih
AU  - Yulia Andina
AU  - Adang Firmansyah
PY  - 2020
DA  - 2020/06/08
TI  - Preparation and Characterization of Water Soluble Curcuminoid Prepared by Complex Formation with κ-Carrageenan
BT  - The proceedings of the 2nd Bakti Tunas Husada-Health Science International Conference (BTH-HSIC 2019)
PB  - Atlantis Press
SP  - 77
EP  - 80
SN  - 2468-5739
UR  - https://doi.org/10.2991/ahsr.k.200523.020
DO  - 10.2991/ahsr.k.200523.020
ID  - Winingsih2020
ER  -