Effect of incorporation of nano encapsulated curcumin on the product quality of instant rice and extrudates from brown top millets: retention and stability studies

Shruti, Joshi and Pooja, Rao and Mohammad, Shakeb (2025) Effect of incorporation of nano encapsulated curcumin on the product quality of instant rice and extrudates from brown top millets: retention and stability studies. Journal of Food Measurement and Characterization, 19. pp. 7611-7627.

PDF s11694-025-03384-6.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Curcumin, a bioactive compound known for its antioxidant and anti-inflammatory properties, has limited bioavailability due to poor solubility and rapid degradation during processing. With the growing demand for functional foods that are convenient and nutritionally enhanced, incorporating curcumin in staple-based value-added products can offer significant health benefits. The study aims to develop value-added products, quick-cooking rice (QCR) and millet extrudate, by incor- porating nano encapsulated curcumin (NEC). The quick-cooking rice was processed by steam cooking and fluidized drying followed by rehydration. Two formulations of NEC incorporated fluidized dried Bioactive quick cooking rice (BQCR-1 and BQCR-2) and Rehydrated Bioactive quick cooking rice (RBQCR-1 and RBQCR-2) were compared with their quick cooking rice control and rehydrated quick cooking rice control (QCR-C and RQCR-C) for their physico-chemical properties. The BQCR- 2 (6.6 mg/100 g) exhibited the highest curcumin retention. RBQCR-2 also showed the highest curcumin content with a concentration of 5 mg/ 100 g. Bio-accessibility testing revealed that sample BQCR-2 exhibited the highest release percentage. The subsequent objective was to explore bioactive-incorporated value-added products using brown top millet and to study the effect of extrusion on the retention of NEC. The flour was processed for brown top millet, maize, and rice, and three combinations were formulated with varying proportions. The flour with the initial NEC concentration showed the highest curcumin content (9.92/5.96 mg/100 g) before and after extrusion. The unique processing methods employed in this study offer a promising approach for enhancing the bioavailability and retention of curcumin in these products, which can have significant implications for their industrial applications in the future. Although the extrusion process led to some degradation of curcumin content, it still retained a substantial amount of the bioactive compound.

Item Type:	Article
Uncontrolled Keywords:	Antioxidants, Basmati rice, Curcumin, Encapsulation, Millet
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Grain Science and Technology Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	28 Nov 2025 05:02
Last Modified:	28 Nov 2025 05:02
URI:	http://ir.cftri.res.in/id/eprint/20134

Actions (login required)

View Item