Effect of adding curcumin and betacyclodextrin nanocomplex on some of the physicochemical, microbiological and sensory traits of yogurt

Abstract

The aim of this research is to study the effect of adding free curcumin and curcumin loaded with betacyclodextrin to laboratory-made yogurt by conducting a set of tests on the final product. Yogurt was prepared using three treatments. The first treatment was a standard yogurt without any additions, while the second treatment involved adding free curcumin (CU) at concentrations similar to the third treatment, which contained curcumin loaded with betacyclodextrin (B-CU) at concentrations of 100 and 200 μg/ml. which involved measuring the protein percentage, moisture percentage, fat percentage, and ash percentage of the samples studied from day one of production until day 28 of refrigerated storage, which were (4.61, 86.62, 5.64, 0.86) respectively. Various physical and rheological tests were conducted, including total acidity, pH, spontaneous whey separation, viscosity value, and water-holding capacity, which were (0.97, 4.61, 3.1, 2680, 72.36) respectively, up to day 28 of refrigerated storage. Microbiological tests were also conducted on the manufactured yogurt under the same conditions, which showed the efficiency of the active compound, whether in its free form or loaded with β-cyclodextrin, as a microbial inhibitor and preventing contamination of the manufactured product. The tests demonstrated the superiority of the B-CU treatment containing 200 mg/ ml of curcumin-loaded β-cyclodextrin over the other treatments. The sensory evaluation was well-received, ranging from (95-77)% from day one of production until day 28 of refrigerated storage.