Preparation of Curcumin Nanosuspension with Gum Arabic as a Natural Stabilizer: Process Optimization and Product Characterization
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Curcumin Nanosuspension
2.2. Size Measurement of Curcumin Particle in the Nanosuspension
2.3. Response Surface Methodology Optimization of the Nanosuspension Preparation Process
2.4. Morphological Evaluation of the Nanosuspension Product
2.5. Stability Test
2.6. Scalability Test
3. Results
3.1. Single Factor Investigations
3.2. RSM Optimization Results
3.3. Scalability Test
3.4. Characterization and Stability Test of the Nanosuspension Product
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Value | Factors | ||
---|---|---|---|
Homogenization Time (D) (min) | Ratio (R) (g/g) | Speed (S) (rpm) | |
Lower limit (−1) | 15 | 5 | 3000 |
Center point (0) | 30 | 10 | 7000 |
Upper limit (+1) | 45 | 15 | 11,000 |
Encoding variables (Xi) |
Experiment No. | Independent Variables | Experimental Response | ||
---|---|---|---|---|
X1 (min) | X2 (g/g) | X3 (rpm) | Y (µm) | |
1 | −1 (15) | −1 (5) | −1 (3000) | 8.827 |
2 | −1 (15) | −1 (5) | +1 (11,000) | 7.782 |
3 | −1 (15) | 0 (10) | 0 (7000) | 8.272 |
4 | −1 (15) | +1 (15) | −1 (3000) | 10.571 |
5 | −1 (15) | +1 (15) | +1 (11,000) | 8.383 |
6 | 0 (30) | −1 (5) | 0 (7000) | 7.992 |
7 | 0 (30) | 0 (10) | −1 (3000) | 9.718 |
8 | 0 (30) | 0 (10) | 0 (7000) | 8.625 |
9 | 0 (30) | 0 (10) | 0 (7000) | 8.595 |
10 | 0 (30) | 0 (10) | +1 (11,000) | 8.457 |
11 | 0 (30) | +1 (15) | 0 (7000) | 9.197 |
12 | +1 (45) | −1 (5) | −1 (3000) | 9.346 |
13 | +1 (45) | −1 (5) | +1 (11,000) | 8.632 |
14 | +1 (45) | 0 (10) | 0 (7000) | 8.242 |
15 | +1 (45) | +1 (15) | −1 (3000) | 10.186 |
16 | +1 (45) | +1 (15) | +1 (11,000) | 8.497 |
Independent Variable | Coeff. | Std Error | t Ratio | Prob > |t| |
---|---|---|---|---|
Intercept | 8.525 | 0.076 | 112.210 | <0.0001 |
Homogenization time | 0.107 | 0.051 | 2.100 | 0.080 |
Ratio | 0.426 | 0.051 | 8.390 | 0.000 |
Speed | −0.690 | 0.051 | −13.590 | <0.0001 |
Homogenization time × Ratio | −0.205 | 0.057 | −3.610 | 0.011 |
Homogenization time × Speed | 0.104 | 0.057 | 1.830 | 0.117 |
Ratio × Speed | −0.265 | 0.057 | −4.670 | 0.003 |
Homogenization time2 | −0.225 | 0.099 | −2.280 | 0.063 |
Ratio2 | 0.112 | 0.099 | 1.140 | 0.299 |
Speed2 | 0.605 | 0.099 | 6.130 | 0.001 |
Suspension Volume | Diameter of the Container (cm) | Median Particle Size (µm) |
---|---|---|
×1 (100 mL) | 6.1 | 8.5242 |
×2 (200 mL) | 7.9 | 8.4407 |
×3 (300 mL) | 8.9 | 8.3408 |
×5 (500 mL) | 12.4 | 8.5701 |
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Duong, B.H.; Truong, H.N.; Phan Nguyen, Q.A.; Nguyen Phu, T.N.; Hong Nhan, L.T. Preparation of Curcumin Nanosuspension with Gum Arabic as a Natural Stabilizer: Process Optimization and Product Characterization. Processes 2020, 8, 970. https://doi.org/10.3390/pr8080970
Duong BH, Truong HN, Phan Nguyen QA, Nguyen Phu TN, Hong Nhan LT. Preparation of Curcumin Nanosuspension with Gum Arabic as a Natural Stabilizer: Process Optimization and Product Characterization. Processes. 2020; 8(8):970. https://doi.org/10.3390/pr8080970
Chicago/Turabian StyleDuong, Bao Hoang, Hoai Nam Truong, Quynh Anh Phan Nguyen, Thuong Nhan Nguyen Phu, and Le Thi Hong Nhan. 2020. "Preparation of Curcumin Nanosuspension with Gum Arabic as a Natural Stabilizer: Process Optimization and Product Characterization" Processes 8, no. 8: 970. https://doi.org/10.3390/pr8080970