Optimization of microwave-assisted green method for enhanced solubilization of water-soluble curcuminoids prepared using steviol glycosides

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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 RyuWoo 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
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