Development of a saffron-based effervescent powder (Curcuma longa L.)
DOI:
https://doi.org/10.14450/2318-9312.v36.e1.a2024.pp19-28Keywords:
Açafrão, Pó efervescente, Curcuma longa, Biodisponibilidade oral, Curcuminóides.Abstract
Curcuma longa L., popularly known as saffron is a plant with therapeutic and dietary properties widely cultivated throughout the tropics. However, due to the hydrophobic physicochemical properties of curcuminoids, they have low bioavailability, consequently, poor intestinal absorption and rapid elimination when the saffron powder is administered orally, requiring the search for new resolution strategies. Effervescent powders are pharmaceutical forms that favor oral bioavailability when solubilized, due to the turbulence caused by effervescence. Based on this, the aim of the study was to incorporate the raw saffron extract into an effervescent base. For the experiment, botanical identification was considered, with subsequent processing of the rhizome to obtain the yield and analysis of the raw saffron extract, the incorporation of the formula components, and finally, analysis of the flow properties of the manipulated sachets. The results were promising, meeting the objective of the work, but the formulation was a prototype requiring adjustments to be considered.
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Copyright (c) 2025 Mercia Mendes de Lima, Thiago Gabriel Vasconcelos de Morais, Otacílio Benvindo Deocleciano Junior, Fabiana Pereira Soares, Angelo Roncalli Alves e Silva, Guilherme Agostinho Rodrigues, João Pedro Fernandes Machado Vasconcelos
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