التفاصيل البيبلوغرافية
| العنوان: |
Facile microencapsulation of curcumin in acetylated starch microparticles. |
| المؤلفون: |
Nata, Iryanti Fatyasari, Chen, Kuan-Jung, Lee, Cheng-Kang |
| المصدر: |
Journal of Microencapsulation; Jun2014, Vol. 31 Issue 4, p344-349, 6p |
| مصطلحات موضوعية: |
CURCUMIN, MICROENCAPSULATION, CORNSTARCH, ACETIC anhydride, ACETONE, FREE radicals, CHEMICAL stability |
| مستخلص: |
Highly acetylated starch was prepared by reacting corn starch with acetic anhydride. Acetylated starch (AS) is soluble in acetone and can be precipitated out from AS-acetone solution when deionised (DI) water is added as a non-solvent. The curcumin dissolved in AS-acetone solution could be effectively encapsulated in AS as spherical microparticles (1-3 μm) when mixed with the DI water. The encapsulation yield of curcumin could reach 96.3%. AS encapsulation not only resulted in five-fold lower UV degradation rate of curcumin, the free radical scavenging activity of curcumin still could be well maintained. Approximately, 40% of the 1,1-diphenyl-2-picryl-hydrazyl free radical (DPPH•) was consumed by curcumin encapsulated in AS microparticles within 2 min. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
