Optimization of Physico-chemical Properties and Release of Microencapsulated Curcumin in Gum Mastic Biopolymer
Subject Areas :Ehsan Fayzi Karim Abadi 1 , Alireza Sadeghi Mahoonak 2 , Mohammad Ghorbani 3 , Hoda Shahiri Tabarestani 4 , Zahra Atae 5
1 - دانشجوی دکتری، گروه علوم وصنایع‌غذایی، دانشگاه کشاورزی و منایع طبیعی‌گرگان، گرگان، ایران.
2 - استاد، گروه علوم و صنایع‌غذایی، دانشگاه کشاورزی و منایع طبیعی‌گرگان، گرگان، ایران.
3 - دانشیار، گروه علوم و صنایع‌غذایی، دانشگاه کشاورزی و منایع طبیعی‌گرگان، گرگان، ایران.
4 - استادیار، گروه علوم و صنایع‌غذایی، دانشگاه کشاورزی و منایع طبیعی‌گرگان، گرگان، ایران.
5 - استادیار، گروه داروسازی، دانشگاه علوم پزشکی البرز ، کرج، ایران
Keywords:
Abstract :
Curcumin is a bioactive, lipholitic natural compound with anti-Oxidant, anti-inflammatory, anti-microbial and anti-cancer activities. Bioavailability and beneficial effects of Curcumin are restricted by its low solubility in water. Gum Mastic is a natural resin obtained from broad-leaved variety of Pistacia lentiscus. In this study Gum Mastic was modified by solvent treatment at the first. Then microparticles containing Curcumin were prepared by emulsion solvent evaporation method. Effects of 4 factors, including the type of Gum Mastic (natural/ modified), the ratio of natural and modified Gum Mastic, the Gum Mastic -Curcumin ratio (1-3) and the amount of Magnesium Stearate (10, 15 and 20% basis Gum Mastic weight) were investigated by combined statistical design in Design-Expert software. The stability, biological protection, encapsulation efficiency and loading capacity and release rate were investigated in order to determine the optimal microcapsule. The results showed that by increasing the ratio of Gum Mastic to Curcumin, the of modified Gum Mastic ratio and decreasing the amount of Magnesium Stearate, the encapsulation efficiency and loading capacity were increased and encapsulated Curcumin loss percent was decreased after 14 and 30 days. Optimal microcapsule was obtained with the ratio of gum mastic to curcumin 3:1, the proportion of modified mastic gum 100% and magnesium stearate 10%.
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