Preparation and Characterization of Starch Nanoparticles for Controlled Release of Curcumin

被引：79
|
作者：
Chin, Suk Fun [1 ]
Yazid, Siti Nur Akmar Mohd [1 ]
Pang, Suh Cem [1 ]
机构：
[1] Univ Malaysia Sarawak, Dept Chem, Fac Resource Sci & Technol, Kota Samarahan 94300, Sarawak, Malaysia
来源：
INTERNATIONAL JOURNAL OF POLYMER SCIENCE | 2014年 / 2014卷
关键词：
IN-OIL MICROEMULSIONS; DRUG-DELIVERY; WATER; ENCAPSULATION; SURFACTANTS; NANOCARRIER; HYDROGELS; ALCOHOLS; EXCHANGE; MICELLAR;
D O I：
10.1155/2014/340121
中图分类号：
O63 [高分子化学（高聚物）];
学科分类号：
070305 ; 080501 ; 081704 ;
摘要：
Curcumin was loaded onto starch nanoparticles by using in situ nanoprecipitation method and water-in-oil microemulsion system. Curcumin loaded starch nanoparticles exhibited enhanced solubility in aqueous solution as compared to free curcumin. Effects of formulation parameters such as types of reaction medium, types of surfactant, surfactant concentrations, oil/ethanol ratios, loading time, and initial curcumin concentration were found to affect the particle size and loading efficiency (LF) of the curcumin loaded starch nanoparticles. Under optimum conditions, curcumin loaded starch nanoparticles with mean particles size of 87 nm and maximum loading efficiency of 78% were achieved. Curcumin was observed to release out from starch nanoparticles in a sustained way under physiological pH over a period of 10 days.
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页数：8
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