Effect of turmeric powder, curcumin essential oil, and curcumin‐loaded nanoemulsions on stability, total phenolic content, cooking quality, and cytotoxicity of pasta

Abstract

This study aimed to use the potential of different curcumin sources viz., turmeric powder, curcumin essential oil, and its nanocarrier counterpart (Cur-NE) in a food-based model pasta to improve its nutraceutical perspective. Fortified pasta was evaluated for stability, antioxidant activity, and total phenolic contents (TPCs) after processing. Physical attributes including hardness, color, and cooking quality and sensory acceptance were also observed. Results revealed maximum stability rates of curcumin (82.29% in raw and 63.59% after cooking) along with the highest retention of % DPPH radical scavenging activity (55.45%) and TPCs (134.92 mg/GAE/100 g) in Cur-NE-fortified pasta (p < 0.05). The cooking quality and coloring properties of all pasta samples were similar. In vitro cytotoxicity of all fortified pasta samples confirm their safety with more than 85% cell viability rates. This study confirms the suitability of Cur-NEs for their delivery in pasta-like products to improve their nutraceutical potential without affecting the sensorial quality and safety. Practical applications The pasta produced by incorporating natural bioactive rich ingredients has great potential to be consumed under the category of health foods and can be commercialized as healthy food. Fortification of curcumin in the nano encapsulated form also offers additional benefits of enhanced stability during processing and improved bioavailabilities. Curcumin-fortified pasta can also be a promising vehicle to deliver highly effective antioxidants through the diets without compromising the food choices, organoleptic, and qualitative properties. The safety aspects of the curcumin incorporation into pasta in free and encapsulated form were also investigated.