Curcumin (diferuloylmethane) is a yellow pigment present in the spice turmeric (Curcuma longa) that has been associated with antioxidant, anti-inflammatory, anticancer, antiviral, and antibacterial activities as indicated by over 6,000 citations. In addition, over one hundred clinical studies have been carried out with curcumin. One of the major problems with curcumin is perceived to be the bioavailability. How curcumin should be delivered in vivo, how bioavailable is it, how well curcumin is absorbed and how it is metabolized, is the focus of this review. Various formulations of curcumin that are currently available are also discussed.

http://www.e-crt.org/upload/pdf/crt-46-2.pdf

Recent developments in delivery, bioavailability, absorption and metabolism of curcumin: The golden pigment from golden spice

Background Curcumin has been widely acknowledged for its health-promoting effects. However, its application is often limited by its poor water solubility and biochemical/structural degradation during physiological transit that restricts its bioavailability. Emulsion based approaches have attracted the most research attention to encapsulate curcumin and improve its stability, bioaccessibility and bioavailability. Scope and approach This review summarizes the recent advances in application of different oil-in-water emulsion-based approaches, such as, conventional emulsions (surfactants-, protein- and protein-polysaccharide-stabilized emulsions), nanoemulsions, and Pickering emulsions that have been specifically used to deliver curcumin. Particular emphasis is given to factors affecting curcumin solubility, change in crystalline structure of curcumin upon dispersion and encapsulation efficiency. Changes in the droplet size and emulsion stability during in vitro oral-to-gastrointestinal digestion are discussed, with clear focus on the bioaccessibility of the encapsulated curcumin. Key findings and conclusions Key factors that influence curcumin delivery include emulsion droplet size, oil composition, volume fraction, dispersion conditions of curcumin in the oil phase and the type of interfacial materials. Nanoemulsions have been the preferred choice for delivery of curcumin up to now. Although scarce in literature, emulsions stabilized by edible Pickering particles as shown by recent evidence are effective in protecting curcumin in an in vitro gastrointestinal setting due to their high coalescence stability. Further studies with emulsions stabilized by food-grade particles and accurate tracking of the physiological fate ( in vitro to human trials) of different emulsion-based delivery vehicles are essential for rational designing of curcumin-rich functional foods with high bioaccessibility.

/pdf/recent-advances-in-emulsion-based-delivery-approaches-for-3w72xv9wow.pdf

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

Curcumin (diferuloylmethane) is a bioactive and major phenolic component of turmeric derived from the rhizomes of curcuma longa linn For centuries, curcumin has exhibited excellent therapeutic benefits in various diseases Owing to its anti-oxidant and anti-inflammatory properties, curcumin plays a significant beneficial and pleiotropic regulatory role in various pathological conditions including cancer, cardiovascular disease, Alzheimer’s disease, inflammatory disorders, neurological disorders, and so on Despite such phenomenal advances in medicinal applications, the clinical implication of native curcumin is hindered due to low solubility, physico-chemical instability, poor bioavailability, rapid metabolism, and poor pharmacokinetics However, these issues can be overcome by utilizing an efficient delivery system Active scientific research was initiated in 2005 to improve curcumin’s pharmacokinetics, systemic bioavailability, and biological activity by encapsulating or by loading curcumin into nanoform(s) (nanoformulations) A significant number of nanoformulations exist that can be translated toward medicinal use upon successful completion of pre-clinical and human clinical trials Considering this perspective, current review provides an overview of an efficient curcumin nanoformulation for a targeted therapeutic option for various human diseases In this review article, we discuss the clinical evidence, current status, and future opportunities of curcumin nanoformulation(s) in the field of medicine In addition, this review presents a concise summary of the actions required to develop curcumin nanoformulations as pharmaceutical or nutraceutical candidates

/pdf/therapeutic-applications-of-curcumin-nanoformulations-lte8skwwr7.pdf

Therapeutic Applications of Curcumin Nanoformulations

Curcumin, a golden spice with a low bioavailability

Exploring the use of nanocarrier systems to deliver the magical molecule; Curcumin and its derivatives

Curcumin (CUR) has various pharmacological effects, but its extensive first-pass metabolism and short elimination half-life limit its bioavailability. Therefore, transdermal application has become a potential alternative to delivery CUR. To increase CUR solubility for the development of a transparent homogenous gel and also enhance the permeation rate of CUR into the skin, β-cyclodextrin–curcumin nanoparticle complex (BCD–CUR-N) was developed. CUR encapsulation efficiency was increased by raising the percentage of CUR to BCD up to 20%. The mean particle size of the best CUR loading formula was 156 nm. All evaluation data using infrared spectroscopy, Raman spectroscopy, powder X-ray diffractometry, differential thermal analysis and scanning electron microscopy confirmed the successful formation of the inclusion complex. BCD–CUR-N increased the CUR dissolution rate of 10-fold (p < 0.01). In addition, the improvement of CUR permeability acrossed skin model tissue was observed in gel containing the BCD–CUR-N and was about 1.8-fold when compared with the free CUR gel (p < 0.01). Overall, CUR in the form of the BCD–CUR-N improved the solubility further on the penetration of CUR.

/pdf/molecular-inclusion-complex-of-curcumin-b-cyclodextrin-39p0twahlg.pdf

Molecular Inclusion Complex of Curcumin–β-Cyclodextrin Nanoparticle to Enhance Curcumin Skin Permeability from Hydrophilic Matrix Gel

ABSTRACT Halal food products are requisite to be consumed by Muslim communities in the world. The standard methods capable of quantifying non-halal components are very urgent. This review highlights the chromatographic methods and chemometric or multivariate data analysis that offer reliable techniques to provide the separation capacity in halal authentication analysis. This review article was written from reputable worldwide databases including Web of Science, Scopus, and PubMed, between January and February 2022. The keywords were “halal research,” “food analysis,” “chromatography,” “chemometrics” and “authentication.” Chromatographic-based techniques in combination with chemometrics of multivariate analysis, a powerful statistical analysis to manage huge data generated from analytical measurement, could be used to identify potential markers to differentiate halal and non-halal samples. Chromatogram and peak separation profiles resulted as the instrument responses can be further evaluated for determination as well as quantification of halal and non-halal components in food products. Combination of chromatographic-based method and chemometrics techniques with some scenarios can be applied for halal research on food products.

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2082468?needAccess=true

Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review

The consumption of rambutan (Nephelium lappaceum L.) results in a vast amount of
rambutan rind. It is very interesting to explore rambutan rind as natural antioxidants. This
study aimed to explore the antioxidant activities of rambutan rind in vitro and to correlate
those activities with a group of compounds (phenolics and flavonoids). Rambutan rind
was cleaned, dried using a conventional oven, powdered, and the powder obtained was
subjected to maceration. The macerate was fractionated using petroleum ether and
chloroform to get chloroform fraction. The sub fractionation was done toward chloroform
fraction. The chloroform fraction and its subfractions were then subjected to antioxidant
activity measurement, determination of phenolics and flavonoid contents, and the active
compound present in the most active subfractions was isolated using column
chromatography. The isolate was identified using several methods including thin-layer
chromatography (TLC), Fourier transform infrared (FTIR) spectroscopy as well as gas
chromatography-mass spectrometry (GC-MS). The results showed that the chloroform
fraction and its subfractions were correlated with the phenolic and flavonoid contents
found in rambutan rinds. The phenolic and flavonoid content of chloroform fraction was
32.32±0.79 and 55.05±3.900, respectively, whereas the IC50 of antioxidant activity was
49.77±0.22 for DPPH and 45.36±0.27 for ABTS. The reducing power was 34.478±0.245
(mg vitamin C equivalent/g sample) and the metal chelating activity was 332.753±0.695
(mg Na EDTA equivalent/g sample). The phenolic contents contributed towards the metal
chelating activities compared to other antioxidant activities with an R
2
value of 0.8726,
while flavonoid contents contributed more to ABTS radical scavenging activity with an R
2
value of 0.8916. One of the active compounds present in rambutan rind having antioxidant
activity was identified as 1,2-benzenedicarboxylic acid. Thus, the under-utilized part of
rambutan rind could be explored as a natural antioxidant to be used as a food supplement

/pdf/isolation-of-active-compound-from-nephelium-lappaceum-l-rind-plrr83pl.pdf

Isolation of active compound from Nephelium lappaceum L. rind as an
antioxidant

Curcumin is a compound derived from turmeric. This compound is practically insoluble in water and has poor stability. To improve the benefit of curcumin as a potential active compound in a gel preparation, better stability are requested. Encapsulation was performed by freeze drying methods and all evaluation data confirmed that curcumin included in the -cyclodextrin forming curcumin-- cyclodextrin nanoparticle. The formula showed particle size of 156.8 ± 38.3 nm, polydispersity index of 0.174 ± 0.026, and zeta potential of -17.3  0.2 mV. The gelling agents used for formulation of gel base were HPMC, CMC-Na, carbopol 940, water-soluble chitosan, and viscolam. Viscolam showed best stability of pH and viscosity after storage at 25 and 40 oC for 28 days. The inclusion complex and curcumin were incorporated into gel. Both of the formulas showed good stability in pH and viscosity after storage at 25 and 40oC for 28 days, and the inclusion complex gel showed improvement in the chemical stability which is approximately 2.12-fold (p<0.01) and 1.41-fold (p<0.05), after storage at 25 and 40 oC, respectively.

/pdf/peningkatan-stabilitas-kurkumin-melalui-pembentukan-kompleks-3sows2u1e1.pdf

Peningkatan stabilitas kurkumin melalui pembentukan kompleks kurkumin--siklodekstrin nanopartikel dalam bentuk gel

Silver nanoparticles are known to be able to penetrate the cell membranes of acne-causing bacteria andcause structural damages that result in bacterial cell death. Silver nanoparticles need to be formulated inthe form of a gel to make it easier to use. This study was conducted to synthesis the silver nanoparticlesand to formulate it in the form of gel. The synthesis of silver nanoparticles was carried out usingthe chemical reduction method with sodium citrate as a reducing agent and gelatin as a stabilizersolution. The characterization results of silver nanoparticles obtained a maximum wavelength of 430.2nm, absorbance of 0.297, particle size of 157.73±15.03 nm, polydispersity index of 0.328±0.032,and spherical morphology. Silver nanoparticles were formulated in gel preparations with variationsconcentrations of HPMC 7%, 10%, and 15%. Based on the analysis results, it can be concluded thatformula 3 with an HPMC concentration of 15% was the best formula with physical properties in theform of a viscosity value of 3931.75 ± 92.383 cps, a spreading diameter of 6.41 ± 0.06 cm and aspreading power of 22.78 ± 0.221 g.cm/sec. adhesion 59.43 ± 1.158 seconds, and the pH value of 5.81± 0.04.Keywords: gel, HPMC, silver nanoparticles

Citra Ariani Edityaningrum

Papers

Molecular Inclusion Complex of Curcumin–β-Cyclodextrin Nanoparticle to Enhance Curcumin Skin Permeability from Hydrophilic Matrix Gel

Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review

Isolation of active compound from Nephelium lappaceum L. rind as an antioxidant

Peningkatan stabilitas kurkumin melalui pembentukan kompleks kurkumin--siklodekstrin nanopartikel dalam bentuk gel

Formulation and Evaluation of Silver Nanoparticles Gel