Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcumin

The current study developed ethylcellulose (EC) based oleogels with the addition of a surface active ingredient (sorbitan monopalmitate, SP), in order to increase the active loading of curcumin by reducing lipid oxidation, improving curcumin solubility and chemical stability. With the increase in SP...

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Bibliographic Details
Published in:International journal of biological macromolecules 2020-12, Vol.165 (Pt B), p.2286-2294
Main Authors: Liu, Nan, Lu, Yao, Zhang, Yanhui, Gao, Yanxiang, Mao, Like
Format: Article
Language:English
Subjects:
Cellulose - analogs & derivatives
Cellulose - chemistry
Curcumin
Curcumin - chemistry
Curcumin - pharmacology
Drug Stability
Ethylcellulose
Hexoses - chemistry
Oils - chemistry
Oleogel
Organic Chemicals - chemistry
Oxidation-Reduction
Peroxides - chemistry
Rheology
Solubility
Surface-Active Agents - chemistry
Ultraviolet Rays
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Summary:The current study developed ethylcellulose (EC) based oleogels with the addition of a surface active ingredient (sorbitan monopalmitate, SP), in order to increase the active loading of curcumin by reducing lipid oxidation, improving curcumin solubility and chemical stability. With the increase in SP content, EC oleogels had more compact gel networks with evenly distributed smaller pores. Rheological analysis revealed that the gels had shear-thinning behavior, and higher concentration of SP contributed to the systems with higher viscosity. The inclusion of SP also worked to reinforce gel strength as determined by frequency sweep, creep recovery and textural analyses. EC oleogels with higher content of SP were capable to hold more liquid oil during centrifugation, and the T2 relaxation time was much lower as determined by NMR. Peroxide value of the oleogels was significantly lower in the systems with SP, and a SP content of 4% or 6% was effective in inhibiting lipid oxidation during storage. When curcumin was incorporated within the gel networks, its effective concentration was more retained with the addition of SP, as no curcumin crystals were detected by DSC during a 9-day storage test, and curcumin had much higher retention when exposed to UV light for 8 h.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2020.10.115