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International Journal of Dairy Science
  Year: 2021 | Volume: 16 | Issue: 1 | Page No.: 11-17
DOI: 10.3923/ijds.2021.11.17
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Preparation and Characterization of Functional Yoghurt Using Incorporated Encapsulated Curcumin by Caseinate

Samera Hassan Shehata and Tarek Nour Soliman

Background and Objective: Curcumin is a natural polyphenolic and using as a flavour of foods, that has a lot of therapeutic effects. The present work aimed that prepared caseinate-curcumin nanoparticles (CSCCMNPs) designed by desolvation technique and evaluated. Manufacture yoghurt incorporated by CSCCMNPs and study the effect of incorporation of it on properties of yoghurt. Materials and Methods: Prepared caseinate curcumin nanoparticles (CSCCMNPs) using a novel method by freeze-drying, for warmed ethanol 40% solution with co-dissolved sodium caseinate (NaCas) and curcumin (CCM). Investigate the effect of Incorporated CSCCMNPs in functional yoghurt on physicochemical, microbiological properties and acceptability evaluation. Results: The encapsulation efficiency ranged between 84.95 and 95.10%. The curcumin encapsulated in casein nanoparticles had higher biological activity, as assessed by antioxidant assays than free curcumin, likely due to the improved dispersibility. CSCCMNPs were bigger than those of NaCas processed at encapsulation conditions but were smaller than those of the native NaCas. Fortification of yoghurt with CSCCMNPs had a significant effect on the organoleptic properties of resultant yoghurt. Besides, body and texture were improved and the enhancement of yoghurt acceptability. Conclusion: Functional yoghurt of acceptable quality and high antioxidant activity could be prepared by CSCCMNPs.
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How to cite this article:

Samera Hassan Shehata and Tarek Nour Soliman, 2021. Preparation and Characterization of Functional Yoghurt Using Incorporated Encapsulated Curcumin by Caseinate. International Journal of Dairy Science, 16: 11-17.

DOI: 10.3923/ijds.2021.11.17






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