MICROENCAPSULATION OF CURCUMIN AND TURMERIC OIL EXTRACTED FROM TURMERIC RHIZOME AND APPLICATION IN CREAM PREPARATION
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Date
2006-03
Authors
ABDUL AZIZ, HESHAM HASAN HUSSEIN
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Abstract
Curcumin and turmeric oil (TO) have been reported to possess many medicinal
values. Their application in dermatological preparations such as cream are
limited by the intense yellow colour property, which stains fabric and the skin.
This study was conducted to microencapsulate curcumin and TO to circumvent
the colour staining problem and finally incorporate into cream preparation.
Curcumin was extracted with ethanol while TO with n-hexane from turmeric
rhizome. The ethanolic extract was identified with TLC and curcumin content
determined with HPLC method. Three curcuminoid compounds, Bisdemethoxycurcumin
(curcumin Ill), Mono-demethoxycurcumin (curcumin II) and
Curcumin (curcumin I) could simultaneously be detected. Curcumin and TO
were encapsulated with gelatin using a simple coacervation method. Ethanol
and acetone were used as coacervating solvents for curcumin. Irrespective of
the types of coacervating solvents used, microencapsulation resolved the
colour-staining problem and enhanced the flow properties and photo-stability of
curcumin. Nevertheless, more spherical curcumin microcapsules with higher
yield, higher curcumin loading and higher entrapment efficiency were obtained
with acetone than ethanol. The in-vitro release of curcumin after
microencapsulation was slightly prolonged. Further evaluation of the effects of
solubility of core materials in coacervating solvent or polymeric aqueous
solution using six different drugs, suggested that microcapsules could only be
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formed if the core materials were not dissolved in the aqueous polymeric
solution. On the other hand, microencapsulation converted TO into TO
containing solid particles, which was more stable and reduced the colour
staining effect. One physically stable cream base was selected in which
curcumin and TO was incorporated. The cream bases were characterized and
the stability evaluated. The release profile of curcumin microcapsules
(Formulation 04) from cream bases was investigated. Cream base incorporated
with microencapsulated TO exhibit a relatively lighter yellow colour and milder
odour. However, the globule-size of the cream increased when compared with
cream base with TO. The thixotropy and pH of the cream were not significantly
affected but the spread ability was decreased due to an increase in the viscosity.
The release of curcumin from cream bases containing curcumin microcapsules
was significantly prolonged in comparison with cream bases containing
curcumin powder. However, there was no significant difference in the Tso%
values of curcumin among the three cream bases incorporated with either
curcumin powder or curcumin microcapsules. In conclusion, microencapsulation
not only circumvents the colour-staining problem but also improved the stability
and flowability of curcumin and turmeric oil. The solubility of core material in
aqueous polymeric solution plays a pivotal role in determining the successful
formation of microcapsules.
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MICROENCAPSULATION OF CURCUMIN AND TURMERIC OIL