Data from the release kinetics of curcumin and piperine from native and modified cassava starch nanoparticles into simulated gastric media

TL;DR

This paper provides data on how curcumin and piperine are released from cassava starch nanoparticles in simulated stomach and intestinal conditions.

Contribution

The novelty lies in the detailed kinetic dataset for curcumin and piperine release from native and modified cassava starch nanoparticles.

Findings

Release profiles were measured in simulated gastric and intestinal fluids.

UV–Vis spectrophotometry was used to quantify curcumin and piperine release.

The dataset includes raw and processed data for comparative studies.

Abstract

This dataset presents experimental data on the release kinetics of curcumin and piperine from native and acetylated cassava starch nanoparticles into simulated gastrointestinal media. The nanoparticles were synthesized via nanoprecipitation and chemical acetylation, followed by encapsulation of curcumin, piperine, or their combination. Release experiments were performed under controlled conditions using simulated gastric fluid (pH 2, pepsin) and simulated intestinal fluid (pH 8, pancreatin and bile salts). Samples were incubated at 37 °C in a shaking water bath, withdrawn at fixed time intervals, cooled, centrifuged, and analyzed by UV–Vis spectrophotometry at 430 nm and 344 nm for curcumin and piperine, respectively. The dataset includes raw absorption data, processed release percentages, and tabulated kinetic profiles for each formulation. Data are stored in a structured repository with clearly labeled folders and files, facilitating direct access and reuse. This dataset is valuable for researchers interested in nanomaterials, drug delivery, and functional food systems, providing a reference for kinetic modeling, reproducibility, and comparative studies across different nanoparticle carriers.

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