Applying optimized curcumin extraction techniques in the development of novel curcumin-infused products

• MAE is the most efficient method for curcumin extraction from turmeric compared to SE and UAE. • MAE for 3 minutes yields the highest curcumin recovery (42.22 ± 0.19% w/w) and content (52.25 ± 3.18 mg/g turmeric). • A novel curcumin jelly with curcumin levels comparable to supplements was developed using crude extract and synergistic herbs (black pepper, tomatoes, and safflower). • The jelly demonstrates greater stability under refrigeration than at room temperature. Turmeric ( Curcuma longa ) is a plant, and its main polyphenol, curcumin, is known for its medicinal properties and culinary uses. This research aimed at finding the best extraction methods of curcumin by using soxhlet, ultrasound-assisted, and microwave-assisted extractions at different extraction times to get the maximum yield and concentration of curcumin. Furthermore, it presented a new product, curcumin jelly with black pepper, tomatoes and safflower, which can enhance the bioavailability and therapeutic effects of the product. The product's stability was assessed under ambient and refrigerated conditions for three months in order to determine its shelf life and efficacy. The results showed that the efficiency of the curcumin extraction had been achieved by using microwave assisted extraction for 3 minutes, which yielded 42.22 ± 0.19 % w/w with a curcumin concentration of 52.25 ± 3.18 mg/g of turmeric. The antioxidant activity, which was measured by the DPPH assay, reached 70.84 ± 1.48 %, while the phenolic content was measured at 141.01 ± 5.55 mg GAE/g extract. The curcumin jelly formulation showed a moisture content of 88.07 ± 0.07%, a density of 1.38 ± 0.01 g/mL, and a pH level of 4.37 ± 0.14. It also exhibited an adhesive force of 1.86 ± 0.24 g-force and contained a curcumin concentration of 0.2 ± 0.03 mg/g. The concentration of curcumin in the product was sufficiently high enough to compare with the existing functions in the market. Studies of stability showed that the quality of the jelly and its active properties could be preserved during refrigeration. The results indicated that curcumin jelly has considerable potential as a competitive marketable health food product.