Open AccessEffects of The Addition of Complexing Agents on Curcumin Stability Using Accelerated Shelf Life Testing
Author(s) -
Alvin Pranata,
Reggie Surya
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/2049/1/012034
Subject(s) - curcumin , oxidizing agent , shelf life , chemistry , chelation , food science , inorganic chemistry , organic chemistry , biochemistry
Curcumin as a natural colorant product from turmeric used in food industry has low stability. Curcumin is easily oxidized due to light, oxygen, or high temperature. One of the methods that can be used to increase its stability is by complexation process using metal ions. The aim of this research are to determine product shelf life and the best complexing agent to increase curcumin stability. In this research there were three complexing agent used to form curcumin complex. Then, the stability of products are measured through curcumin concentration parameter and based on its shelf life using Accelerated Shelf Life Testing (ASLT) method. The results stated that curcumin-Zn complex exerted the highest stability against control and other complexing agent, hence the shelf life was projected to increase by 10-15 days at 35°C compared to untreated liquid curcumin. Conversely curcumin-Fe complex demonstrated the lowest shelf life due to the role of Fe as a potential oxidizing agent.