Soluble starch formulated nanocomposite increases water solubility and stability of curcumin

Jinglei Li, Gye Hwa Shin, Il Woo Lee, Xiguang Chen, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

134 Citations (Scopus)


Starch nanoparticle loaded with curcumin was fabricated using a facile solution mixing method. Curcumin was encapsulated at various weight ratio and the results showed that 3 wt% loading achieved the highest encapsulation ability, encapsulation efficiency as well as storage ability. The obtained curcumin loaded starch (cur@star) was yellowish colored and well dispersed in water. Morphological properties were observed via transmission electron microscopy which revealed that the particles were spherical and unified distributed with diameter around 100 nm. Differential scanning calorimetry and X-ray diffraction were preformed to confirm that curcumin exists in the starch matrix in amorphous state. Moreover, Fourier transform infrared spectroscopy spectra indicate that hydrogen bonding may be responsible for the interaction between curcumin and starch. Cur@star increased the stability of curcumin against UV irradiation and retained its antioxidant ability. Due to the simple preparation procedures and low-priced material used, curcumin soluble starch nanocomposite reported here is promising to widen applications of curcumin in the food industry.

Original languageEnglish
Pages (from-to)41-49
Number of pages9
JournalFood Hydrocolloids
Publication statusPublished - 2016 May 1


  • Curcumin
  • Nanoparticle
  • Soluble starch
  • Stability
  • Water solubility

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)


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