Work

Storage quality and antioxidant properties of yogurt fortified with highly bioavailable formula of curcumin

Year: 2025

Type: article

Abstract: The study examined the impact of curcumin preparation NOMICU® L-100 on the physicochemical, color, microbiological, antioxidant, and organoleptic attributes of yogurt over a 28-day storage period. The addition of 0.2% curcumin resulted in a significant increase in water-holding capacity, reaching 72.9–73.9% at the end of the shelf life. Phenolic compounds increase from 8.4 mg GAE/100 g to a range of 32.78-38.20 mg GAE/100 g. Similarly, the antioxidant capacity increases, from 36.8 mg μM TE/100 g to a range of 136.36-164.5 μM TE/100 g. Furthermore, NOMICU® L-100 ensures the presence of a minimum of 7.02 log CFU/g for Lactobacillus bulgaricus and 7.63 log CFU/g for Streptococcus thermophilus viable probiotic cultures throughout the 28-day storage period. Concurrently, the sensory assessment revealed a modest decline in the flavor and overall acceptability of curcumin-fortified yogurt, particularly during prolonged storage. These indicators remained within the range of general consumer acceptance. The results demonstrate the potential for utilizing NOMICU® L-100 as a functional ingredient for yogurt enrichment, as it enables the enhancement of its antioxidant and microbiological attributes while maintaining the organoleptic properties.

Source: LWT

DOI: 10.1016/j.lwt.2025.117798

Authors: Magdalena Buniowska-Olejnik, Artur Mykhalevych, Jakub Urbański, Iana Hadijeva, Anna Berthold-Pluta, Maciej Banach