Sifat fizikal curcumin yang mempunyai keterlarutan yang kurang baik dalam
air, separuh-hayat yang cepat dan bioavailabiliti yang rendah boleh diperbaiki dengan
mengurangkan saiz zarah. Bagi tujuan ini, pemendakan penyejatan nano-suspensi bagi
sistem curcumin-etanol-air telah digunakan dan kesan pencampuran berasaskan
kacauan dan pencampuran berasaskan ultrasound terhadap sifat fizikal zarah curcumin
telah dikaji. Bagi pencampuran berasaskan kacauan, ianya telah didapati bahawa
kelajuan kacauan mempengaruhi saiz zarah. Daripada imej-imej mikroskop imbasan
elektron, ianya telah ditentukan bahawa purata saiz zarah curcumin terkecil boleh
dicapai pada 700 rpm. Saiz zarah adalah kira-kira 7.28 μm, lebih kecil daripada saiz
curcumin komersial iaitu bersaiz 8.88 μm. Manakala untuk pencampuran berasaskan
ultrasonic, saiz zarah yang paling kecil telah dicapai selepas 10 min di bawah kesan
ultrasonik dengan purata saiz zarah sebanyak 2.25 μm . Keterlarutan zarah curcumin
yang dihasilkan bagi kedua-dua keadaan pencampuran adalah lebih tinggi daripada
curcumin komersial. Tambahan pula, analisis imbasan pembezaan kalorimetri
mencadangkan penghabluran lebih rendah bagi zarah curcumin yang dihasilkan.
Secara keseluruhannya, kajian ini menunjukkan bahawa pencampuran semasa EPN
dijalankan adalah faktor penting yang perlu dipertimbangkan apabila menghasilkan
zarah curcumin yang bersaiz lebih kecil daripada curcumin komersial. Tambahan pula,
persediaan eksperimen yang mudah telah digunakan dalam kajian ini dan ianya
menunjukkan potensi yang baik untuk digunakan dalam penyelidikan penghasilan
zarah bersaiz micro.
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The poor water solubility, short halflife and low bioavailability of curcumin
could be improved by reducing the particle size. For this purpose, evaporative
precipitation of nanosuspension (EPN) of curcumin-ethanol-water system has been
utilized and the effect of stirring-based and ultrasound-based mixing on the physical
properties of curcumin particles were studied. Under stirring-based mixing, it was
found that the stirring speed influenced the particle size. From scanning electron
microscope images, it was determined that the smallest average particle size of
curcumin could be achieved at 700 rpm. The particle size was about 7.28 μm, smaller
than the size of commercial curcumin which was 8.88 μm. As for ultrasound-based
mixing, the smallest particle size was achieved after 10 min of sonication with average
particle size being 2.25 μm. The solubility of the curcumin particles fabricated under
both mixing conditions were significantly higher than commercial curcumin.
Furthermore, differential scanning calorimetry studies suggested lower crystallinity of
curcumin particles fabricated in this study. Overall, this study demonstrated that
mixing during EPN is an important factor that should be considered when fabricating
smaller sized curcumin particle from commercial curcumin. Furthermore, the simple
experimental setup used in this study showed good potential to be used for the
preparation of curcumin microparticle.
Effect of mixing of curcumin particles precipitation / Zainal Hafizi Rosli