title: Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment.
abstract: The utilization of curcumin as a nutraceutical in food and supplement products is often limited because of its low water solubility, poor chemical stability, and low oral bioavailability. This study examined the impact of pH, storage temperature, and molecular environment on the physical and chemical stability of pure curcumin in aqueous solutions and in oil-in-water emulsions. Unlike naturally occurring curcuminoid mixtures (that contain curcumin, demethoxy-curcumin, and bisdemethoxy-curcumin), pure curcumin was highly unstable to chemical degradation in alkaline aqueous solutions (pH ≥7.0) and tended to crystallize out of aqueous acidic solutions (pH <7). These effects were attributed to changes in the molecular structure of curcumin under different pH conditions. The curcumin crystals formed were relatively large (10-50 μm), which made them prone to rapid sedimentation. The incorporation of curcumin into oil-in-water emulsions (30% MCT, 1 mg curcumin/g MCT, d32≈ 298 nm) improved its water dispersibility and chemical stability. After incubation at 37 °C for 1 month, >85% of curcumin was retained by emulsions stored under acidic conditions (pH <7), whereas 62, 60, and 53% was retained by emulsions stored at pH 7.0, 7.4, and 8.0, respectively. There was little change in the color of curcumin-loaded emulsions when stored under acidic conditions, but their yellow color faded when stored under alkaline conditions. There was no evidence of droplet aggregation or creaming in emulsions stored for 31 days at ambient temperature. These results suggest that emulsion-based delivery systems may be suitable for improving the water dispersibility and chemical stability of curcumin, which would facilitate its application in foods and supplements.
authors.affiliation: Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
authors.forename: Mahesh
authors.initials: M
authors.lastname: Kharat
authors.affiliation: Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
authors.forename: Zheyuan
authors.initials: Z
authors.lastname: Du
authors.affiliation: Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
authors.forename: Guodong
authors.identifier: http://orcid.org/0000-0001-7780-5470
authors.initials: G
authors.lastname: Zhang
authors.affiliation: Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.|Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia.
authors.forename: David Julian
authors.identifier: http://orcid.org/0000-0002-9016-1291
authors.initials: DJ
authors.lastname: McClements
mesh_terms: D003460:Crystallization; D003474:Curcumin / Q000737:chemistry*; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D013696:Temperature
chemical_list: D004655:Emulsions; D003474:Curcumin
keywords: crystallization; curcumin; delivery; emulsion; stability