Storage quality and antioxidant properties of yogurt fortified with highly bioavailable formula of curcumin
Magdalena Buniowska, Artur Mykhalevych, Jakub Urbański, Iana Hadijeva, Anna Berthold‐Pluta, Maciej Banach
Abstract
This study examines the impact of incorporating NOMICU® L-100, a curcumin preparation, on the physicochemical, color, microbiological, antioxidant, and organoleptic properties of yoghurt during a 28-day storage period. The addition of 0.2 % curcumin significantly increased water-holding capacity (72.9–73.9 %) and phenolic compounds (8.4 mg GAE/100 g to 32.78–38.20 mg GAE/100 g). Antioxidant capacity also rose from 36.8 mg TE/100 g to 136.36–164.5 mg TE/100 g. Color analysis showed a slight reduction in brightness (L) and a shift towards red and yellow shades (a∗ and b∗). The probiotic cultures Lactobacillus bulgaricus and Streptococcus thermophilus remained viable with at least 7.02 log CFU/g and 7.63 log CFU/g, respectively. Sensory evaluation revealed a modest decline in flavor and overall acceptability, but these remained within acceptable limits. These findings highlight the potential of NOMICU® L-100 as a functional ingredient to enhance yoghurt's antioxidant, microbiological, and organoleptic properties. • Enriching yoghurt with 0.2 % curcumin NOMICU® L-100 enhances its quality. • Curcumin increases antioxidant activity of yogurt. • The combination of curcumin and fruit components effect the structure of yogurt. • Curcumin causes significant color changes of yogurt during storage.