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Full-Text Articles in Food Chemistry
Enhancement In Photoinactivation Of Food-Borne Pathogenic Bacteria With The Use Of Curcumin And Surfactants, Victor Ryu
Enhancement In Photoinactivation Of Food-Borne Pathogenic Bacteria With The Use Of Curcumin And Surfactants, Victor Ryu
Doctoral Dissertations
Photosensitizers and UV or visible light could photoinactivate bacteria. Curcumin was utilized as a food-grade photosensitizer, and an enhancement of its water-dispersibility, chemical stability, and antimicrobial activity when introduced into surfactant solutions was observed. Stock curcumin-surfactant solutions were prepared by titrating curcumin dissolved in ethanol into either Surfynol 465 or Tween 80 solutions (5 mM sodium citrate buffer). Stock curcumin surfactant solutions with different surfactant concentrations were diluted to 1 µM prior to irradiation. The resulting solutions also had surfactant concentrations below, near, and above their critical micelle concentrations (CMCs) of the respective surfactants. The antimicrobial activity of the curcumin-loaded …
Improvement Of Solubility, Stability, And Bioaccessibility Of Curcumin Using Colloidal Delivery Systems, Bingjing Zheng
Improvement Of Solubility, Stability, And Bioaccessibility Of Curcumin Using Colloidal Delivery Systems, Bingjing Zheng
Doctoral Dissertations
Curcumin is a yellow-orange crystalline substance found in certain foods (turmeric) that is claimed to exhibit a broad range of biological activities. Its application as a nutraceutical in functional foods and beverages is often limited by its relatively low solubility in aqueous media, its chemical instability, and its low bioavailability. Recent research suggests that colloidal delivery systems can overcome these hurdles and improve the efficacy and commercial value of curcumin in the food, supplement, and pharmaceutical fields. The purpose of this research was to develop colloidal delivery systems to improve the application of curcumin as a nutraceutical in foods. First, …
Chemical Stability Of Curcumin: Structure And Activity Relationship (Sar) Study, Zheyuan Du
Chemical Stability Of Curcumin: Structure And Activity Relationship (Sar) Study, Zheyuan Du
Masters Theses
Over the past decades, numerous studies have shown that curcumin has potent biological activities. As a potential chemopreventing agent, curcumin was demonstrated to exert anti-cancer effects in both in vitro and in vivo studies. However, low bioavailability of curcumin limited human clinical trials and its application to be formulated as therapeutics. In this thesis, we will summarize the anti-cancer effects of curcumin in animal studies and clinical trials. In addition, an SAR study will be introduced to elucidate the mechanism of curcumin degradation at physiological pH. We synthesized various curcumin analogues and compared their stability in phosphate buffer using HPLC …