Development of Curcumin Chewable Gels

Abstract

Curcuminoids have known as versatile active compounds of Curcuma longa L. (Zingiberaceae) reported for anticancer and anti-inflammatory activities. Curcumin, an active compound in curcuminoids, is classified in class II of biopharmaceutic classification system (BCS) as its poor solubility and high permeability. Application of non- sugar gelatin based chewable gels (CGs) as a dosage form of curcumin for dysphagia, cancers and the elderly patients have become interesting as an attractive forms of CGs in dietary supplements and nutraceutical products. This study aimed to develop CGs of curcumin in gelatin base containing vegetable oils as an oral delivery system. The CGS were formulated by dispersion of curcuminoids in oil in water (O/W) emulsions of rice bran oil (RBO) with gellan gum, and other suitable flavoring agents and preservatives. Texture properties of the products were determined by using a texture analyzer. Characterization of the CGs indicated the consistency in weight and assay of curcumin contents was found within 90-120% of label amount. Texture profiles and curcumin release from the CGs were the results of levels of gellan gum and curcumin contents. The CGs with gellan gum contributed faster curcumin release compared with the CGs without gellan gum. In addition the CGs with lower curcumin contents exhibited faster curcumin dissolution compared with the CGs with the higher contents. The results from this study revealed that CGs of gelatin based with O/W emulsion of RBO and gellan gum can be useful to be applied as oral delivery system of curcumin.