Encapsulation of curcumin in alginate microbeads (AMB) for control release of curcumin

• Published in: Journal of chemical sciences (Bangalore, India) Vol. 135; no. 2
• Main Authors: Shaikh, Shaukat Ali M, Barik, Atanu
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 28.04.2023
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Regular Article; Curcumin; simulated gastric fluid; simulated intestinal fluid; release study; alginates
• ISSN: 0973-7103; 0973-7103
• DOI: 10.1007/s12039-023-02159-0

Curcumin, a molecule with medicinal properties, has been encapsulated in alginate microbeads through the ion gelation method. The size of the microbeads were 500-700 microns and stable under normal condition. FTIR and thermal analysis suggested that curcumin was successfully loaded in the microbeads. 110 mg of curcumin was loaded per gram of dry weight of microbeads, whereas the encapsulation efficiency was 71%. Curcumin release from these microbeads was studied in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). The release of curcumin was higher and faster in SIF compared to SGF. Higher swelling of microbeads in SIF was responsible for this release behaviour. The absorption of the food particles mostly occurs in the intestinal region, and these microbeads easily travel through the gastric region without much degradation. Curcumin suffers degradation via auto-oxidation in the biological medium; thus, the release of curcumin in the intestinal region will help its maximum absorption. Graphical abstract Curcumin was encapsulated in alginate microbeads through the ion gelation method. The size of the microbeads was 500-700 microns. Curcumin release from these microbeads was considerably less in simulated gastric fluid (SGF) than simulated intestinal fluid (SIF) and thus facilitated maximum absorption of curcumin in the intestinal region.