Preparation and Characterization of Water Soluble Curcuminoid Prepared by Complex Formation with κ-Carrageenan
- 10.2991/ahsr.k.200523.020How to use a DOI?
- inclusion complex, kappa carrageenan, Water soluble, Curcuminoid
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.
- © 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/).
Cite this article
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 -