Effect of Heating on the Stability of Curcumin on Temulawak Oleoresin Encapsulated in Arrowroot Starch Nanoparticles

¹ Resarch Center for Agroindustry, National Research and Innovation Agency; LAPTIAB Building 610, Puspiptek Area Serpong, South Tangerang, Indonesia
² Department of Agroindustrial Technology, Bogor Agricultural University PO Box 220, Bogor, Indonesia

^* Corresponding author: christina.winarti@yahoo.com

Abstract

Storage and heat exposure will cause water absorption and oxidation which lead to degradation and changes in physicochemical properties of the active ingredient and will affect its performance in-vivo. The purpose of the study was to determine the effect of storage and heat treatment on the stability of temulawak-curcumin oleoresin encapsulated with arrowroot starch nanoparticles. The treatments tested included the type of encapsulant which was two kinds of matrixes: two kinds of storing temperature, oven drying, and sunlight exposure. The results showed that the nanoparticle starch matrix had good stability during storage as well as against heat and sun exposure compared to the maltodextrin matrix. The matrix of ethanol precipitation results in better stability during storage than that of butanol precipitation. After storage for 60 days, the reduction of curcumin content was half at room temperature compared to 40C (20 and 40% respectively). Storage at 40C temperature at butanol matrix showed drastic curcumin degradation compared to other matrixes. Meanwhile, the butanol starch matrix showed better protection against curcumin degradation against oven drying heat treatments. Curcumin was too susceptible to sunlight exposure with a level below 10% for both matrixes used.