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

This study examines the impact of incorporating NOMICU® L-100, a curcumin preparation, on the physicochemical, color, microbiological, antioxidant, and organoleptic properties of yoghurt during a 28-day storage period. The addition of 0.2 % curcumin significantly increased water-holding capacity (72.9–73.9 %) and phenolic compounds (8.4 mg GAE/100 g to 32.78–38.20 mg GAE/100 g). Antioxidant capacity also rose from 36.8 mg TE/100 g to 136.36–164.5 mg TE/100 g. Color analysis showed a slight reduction in brightness (L) and a shift towards red and yellow shades (a∗ and b∗). The probiotic cultures Lactobacillus bulgaricus and Streptococcus thermophilus remained viable with at least 7.02 log CFU/g and 7.63 log CFU/g, respectively. Sensory evaluation revealed a modest decline in flavor and overall acceptability, but these remained within acceptable limits. These findings highlight the potential of NOMICU® L-100 as a functional ingredient to enhance yoghurt's antioxidant, microbiological, and organoleptic properties. • Enriching yoghurt with 0.2 % curcumin NOMICU® L-100 enhances its quality. • Curcumin increases antioxidant activity of yogurt. • The combination of curcumin and fruit components effect the structure of yogurt. • Curcumin causes significant color changes of yogurt during storage.