Increasing the bioavailability of curcumin using a green supercritical fluid technology-assisted approach based on simultaneous starch aerogel formation-curcumin impregnation

A green approach based on simultaneous starch aerogel formation-curcumin impregnation via supercritical fluid technology was used to increase the bioavailability of curcumin. The loading amounts of curcumin were 16.4, 21.4, and 24.9 mg/g of aerogel for the 25% Amyl-loaded, 55% Amyl-loaded, and 72% A...

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Bibliographic Details
Published in:Food chemistry 2024-10, Vol.455, p.139468, Article 139468
Main Authors: Alavi, Farhad, Ciftci, Ozan N.
Format: Article
Language:English
Subjects:
Aerogel
Bioavailability
Biological Availability
Caco-2 Cells
Chromatography, Supercritical Fluid - methods
Crystallinity
Curcumin
Curcumin - administration & dosage
Curcumin - chemistry
Curcumin - pharmacokinetics
Drug Compounding
Gels - chemistry
Green Chemistry Technology
Humans
Starch
Starch - chemistry
Supercritical fluid
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Summary:A green approach based on simultaneous starch aerogel formation-curcumin impregnation via supercritical fluid technology was used to increase the bioavailability of curcumin. The loading amounts of curcumin were 16.4, 21.4, and 24.9 mg/g of aerogel for the 25% Amyl-loaded, 55% Amyl-loaded, and 72% Amyl-loaded samples, respectively. Curcumin-loaded aerogels showed the eventual distribution of curcumin in the hydrophobic area of the internal structure of the aerogels. In vitro gastrointestinal release profiles demonstrated the enhanced curcumin release from the curcumin-loaded aerogel formulations produced by the SC-CO2 technology over free curcumin. After intestinal digestion, the percentage of released curcumin from 25% Amyl-loaded, 55% Amyl-loaded, and 72% Amyl-loaded was 7.2, 12.1, and 12.1%, respectively, while the release of native curcumin was only 0.5%. Caco-2 cell permeation studies revealed superior bioavailability of curcumin from the curcumin-loaded aerogels. Curcumin-loaded aerogels exhibited improved storage stability than free curcumin. [Display omitted] •A simultaneous starch aerogel formation-curcumin particle formation was developed.•Aerogels from high amylose starch showed superior porosity and curcumin loading capacity.•Curcumin particles impregnated in starch aerogels had superior bioavailability compared to free curcumin.•Aerogels from high amylose starch had greater curcumin release compared to low amylose starch.
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.139468