Curcumin can effectively be used as a natural preservative in probiotic yogurt, thus extending shelf life because of its anti-microbial, anti-inflammatory, and immune-boosting effects, according to Dr. Magdalena Buniowska-Olejnik, a researcher at the University of Rzeszow, Poland.
An extract from turmeric that gives a bright yellow color to the spice, curcumin, has been shown to impede the growth of bacteria and fungi. The researchers claim that use a highly purified form of the extract can be used to preserve dairy products by preventing the growth of fungi and bacteria with no loss in flavor.
Buniowska-Olejnik said: “Our bodies are not able to absorb sufficient amounts of curcumin to have a biological effect due to its insolubility in water. The aim of this study was to see if it was possible to produce a dairy product containing curcumin that would also appeal to the consumer.”
Bioavailable and easily dissolved
A yogurt was coupled with live probiotics with NOMICU L-100, a version of curcumin that is both easily dissolved in water and easily absorbed by our bodies.
In the next step, it was compared with yogurt mixed with a standard turmeric extract and then compared how well each component inhibited the growth of fungi, yeast, and bacteria over a 28-day period. They also assessed the effect of extracts on the color and taste of the yogurt with a panel of “expert tasters.”
It was found that NOMICU L-100 performed better at inhibiting the growth of yeast, fungi, and bacteria than the standard curcumin-infused. Moreover, the suggested levels of the ‘good’ lactic acid bacteria that are contained in fermented, live yogurts, were maintained.
Dr. Maciej Banach, a professor of cardiology and researcher on the study, explains: “With no artificial additives, NOMICU is the first highly purified curcumin available in the market, and also has one of the best bioavailability because of its solubility in water.”
Keeping the taste
The standard turmeric extract did better at remaining mixed into the medium, noting that NOMICU L-100 had a tendency to develop a layer of water on top, Buniowska-Olejnik stated.
However, yogurt with the standard form of curcumin tasted bitter and the normal taste deteriorated after a week of storage in the fridge.
As for the appearance, its color was toward the green end of the yellow spectrum, while NOMICU L-100 shifted the color toward the red end, making it look more attractive. In addition, NOMICU gave a rich, sweet, creamy flavor to the yogurt, which remained stable until the end of the 28 days of storage in the fridge.
According to the results, this solution could easily provide consumers with the benefits of both nutrients in one medium.
Longer lasting and life-preserving
Thanks to the purified curcumin infusion, the developed yogurt may have health benefits beyond normal probiotic yogurt, noting that the extract is known to have beneficial effects on sugars and fats in the blood. Moreover, the combination of nutrients in the product makes it easier for consumers to take advantage of health benefits than if they were eating two separate products.
“Especially in post-pandemic times, when about 70% of the population is overweight, and are at high risk of chronic diseases, including cardiovascular disease and cancer, two of the biggest killers, which are responsible for over 30 million deaths per year worldwide,” Banach concludes.
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