Articles with "curcumin suspension" as a keyword



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Microfluidics assisted tragacanth gum based sub-micron curcumin suspension and its characterization

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Published in 2021 at "Lwt - Food Science and Technology"

DOI: 10.1016/j.lwt.2020.110269

Abstract: Abstract Curcumin has phenomenal medicinal properties but is insoluble in water which restricts its bioavailability. Here, we report utilization of tragacanth gum for delivery of curcumin by developing a stable gum-curcumin (GC) suspension using microfluidization.… read more here.

Keywords: curcumin; tragacanth gum; microfluidization; suspension ... See more keywords