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- Title
- Optimization of microwave-assisted green method for enhanced solubilization of water-soluble curcuminoids prepared using steviol glycosides
- Author(s)
- J A Ko; Young Bae Ryu; Woo Song Lee; K Ameer; Y M Kim
- Bibliographic Citation
- Foods, vol. 10, no. 11, pp. 2803-2803
- Publication Year
- 2021
- Abstract
- In this study, the optimization and modeling of microwave-assisted extraction (MAE) of water-soluble curcuminoids prepared using novel steviol glycosides (SGs) was carried out using four independent process variables at varying levels-X1: microwave power (50-200 W), X2: stevioside concentration (50-200 mg/mL), X3: curcumin concentration (20-200 mg/mL), and X4: time (1-10 min)-in response surface methodology configuration. Moreover, the effects of stevioside, as the most cost-effective natural solubilizer, were also evaluated. The water solubility of curcuminoids increased from 11 to 1320 mg/L with the addition of stevioside as a natural solubilizer. Moreover, microwave heating synergistically with stevioside addition significantly (p < 0.05) increased the solubility up to 5400 mg/L. Based on the results, the optimum conditions providing the maximum solubilization of 16,700 mg/L were 189 W microwave power, 195 g/L stevioside concentration, 183 g/L curcuminoid concentration, and 9 min of incubation time. Moreover, MAE of curcuminoids using SGs might render a significant advantage for its wide-scale application to solubilizing the multitude of insoluble functional flavonoids in fruits, plants, and food materials.
- Keyword
- CurcuminoidMicrowaveSolubilizerSteviol glycosideOptimizationEco-friendly
- ISSN
- 2304-8158
- Publisher
- MDPI
- DOI
- http://dx.doi.org/10.3390/foods10112803
- Type
- Article
- Appears in Collections:
- Jeonbuk Branch Institute > Functional Biomaterial Research Center > 1. Journal Articles
- Files in This Item:
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