Polish scientists have recently developed a yogurt based on a form of curcumin, an active ingredient of turmeric, which would fill up with probiotics and promote the well-being of the intestinal microbiota.
- Curcumin is the natural compound that gives turmeric its bright yellow color.
- According to various researches, curcumin has antimicrobial and anti-inflammatory effects.
- Polish researchers have succeeded in adding a purified form of curcumin to create a probiotic yogurt without artificial preservatives.
Curcumin is a polyphenolic pigment from the roots of turmeric. Very resistant to heat, it is used in cooking through a spice: turmeric. It is this active ingredient that gives it its golden color. According to various studies, curcumin has powerful anti-inflammatory and antioxidant properties.
A curcumin-based yogurt to promote the proper functioning of the microbiota
In a study published in the journal Frontiers in Nutritiona Polish team has succeeded in adding a purified form of curcumin in order to develop a probiotic yogurt without artificial preservatives. “It is well known that curcumin has antimicrobial, anti-inflammatory and immune system-boosting effects. However, it is insoluble in water, which is one of the main reasons why our bodies are not able to absorb sufficient amounts for it to have a biological effect. We wanted to know if it was possible to create a dairy product containing curcumin in a bioavailable form, which would also appeal to the consumer.”said Dr. Magdalena Buniowska-Olejnik, lead author of the research, who practices at the Institute of Food Technology and Nutrition of the University of Rzeszow (Poland), in a press release.
During the research, the researchers added a form of curcumin, called Nomicu L-100®, to a classic yogurt. This kind of pigment dissolves easily in water, and the body is therefore able to absorb it. This first yogurt was then compared to a yogurt containing a standard turmeric extract. For 28 days, the scientists examined the color of the yoghurts as well as their taste with the help of tasting experts.
Yoghurt with curcumin: better inhibition of the growth of yeasts and bacteria
According to the results, the yogurt containing the standard turmeric extract retained a homogeneous shape slightly better without a layer of water forming on the underside compared to the yogurt containing the Nomicu L-100®. “However, it had a bitter taste which deteriorated after the first week of storage in the refrigerator, and therefore did not appeal to the tasting panel. Also, its color was towards the green end of the yellow spectrum, while Nomicu shifted the color to the red end, making it more appealing Nomicu gave the yogurt a smooth, rich, and creamy flavor, which remained stable through the end of 28 days of storage at fridge”said Dr. Magdalena Buniowska-Olejnik.
Additionally, Nomicu L-100® inhibited the growth of yeasts, fungi and bacteria better than standard turmeric extract. It therefore maintained the recommended levels of “good” lactic acid bacteria contained in fermented and live yogurts.
