Background:
Curcumin is the bioactive component of Curcuma longa (turmeric) which contains three different types of curcuminoids: curcumin (80%), demethoxycurcumin (15%) & bisdemethoxycurcumin (5%). It is a natural hydrophobic yellow colour pigment. It is a bioactive component having anti-oxidant, anti-inflammatory, anti-parasitic, anti-mutagenic, anticancer, chemoprotective, hepatoprotective, antimicrobial and; antiviral activities. Incorporation of curcumin in food poses challenges because of its poor water-solubility, low absorption & bioavailability and rapid degradation at neutral & alkaline pH conditions. According to JECFA (The Joint United Nations and World Health Organization Expert Committee on Food Additives) report (2017), the Allowable Daily Intake (ADI) value of curcumin is 0–3 mg/kg body weight. Technical Details:
This technology provides a process for milk-based spray dried formulation of nanoencapsulated curcumin containing 0.8-1.0% curcumin and 34.0-37.0 % milk protein. The physicochemical properties of the powder are similar to skim milk powder except the colour. The powdered formulation is highly dispersible in water and stable under various food-processing conditions like pH, ionic strength and heating. This formulation is prepared with food grade additives and minimal processing and shelf stable at ambient temperature. The process has the potential of up scaling at commercial level. One serving (4g powder formulation in 200 ml milk) having curcumin concentration (30-40mg) equivalent to house hold preparation of Haldi Dhoodh and with 20% more milk proteins together with enhancement of SNF level by 18 %. A patent has been filed with the title “Milk based spray Dried nanoencapsulated curcumin formulation and method thereof” Application number - 202011033806.