Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions. Issue 3 (29th January 2016)

• Record Type: Journal Article
• Authors: Fu, Shishan; Augustin, Mary Ann; Sanguansri, Luz; Shen, Zhiping; Ng, Ken; Ajlouni, Said
• Is Part Of: Journal of food science. Volume 81:Issue 3(2016)
• Page Start: H769
• Page End: H776
• Publication Date: 2016-01-29
• Subjects: buttermilk yogurt -- curcuminoids -- in vitro bioaccessibility -- stability -- viscosity; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.13235
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: Curcuminoids have low bioavailability due to low aqueous solubility. We compared the bioaccessibility of curcuminoids delivered in buttermilk yogurt to that of curcuminoid powder in an aqueous dispersion. Buttermilk containing added curcuminoids (300 mg/100 g, 0.3% w/w) was used for yogurt manufacture. We measured percentage of curcuminoids remaining in yogurts after manufacture and after exposure to simulated gastrointestinal fluids, and the in vitro bioaccessibility of the curcuminoids. Curcuminoids were stable during yogurt manufacture. At the end of in vitro digestion, approximately 11% of the curcuminoids delivered in yogurt was degraded compared to <1% for curcuminoids in an aqueous dispersion. However, curcuminoids delivered in yogurt was 15‐fold more bioaccessible than curcuminoids in aqueous dispersion. The small change in yogurt properties (decrease in total lactic acid bacteria counts of <1 log and increased viscosity) on addition of curcuminoids has to be balanced against the benefits of increased bioaccessibility of curcuminoids when delivered in yogurts.