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<p>Turmeric milk, a traditional dairy drink, is not a good source of curcumin and doesn’t taste well. This aspect renders it hard to customize it as a functional food product. The aim of this article is to improve the microwave-assisted extraction (MAE) of high-curcumin containing Lakadong turmeric and with the response surface methodology (RSM) based design of experiments approach. Accordingly, to taste and function better, Lakadong turmeric is blended under moderate heat condition with cow’s milk, and with either pepper or a mix of six herbs. A Face-centered Composite Design was duly followed to alter systematically the combinations of microwave power (W) and heating time (min). For each experimental run, the assessed response variables were curcumin content (CC) and DPPH-antioxidant activity (DPPH-AOA). The system was well modelled and validated with non-linear quadratic equations (high R2 values, significant terms at <i>p</i> &lt; 0.05, low errors). Pareto charts depicted the significance of the factors and experimented value range. Numerical optimization inferred optimal conditions as (450&#xa0;W, 7&#xa0;min) for turmeric powder-based extracts and (450&#xa0;W, 10&#xa0;min) for turmeric paste-based extracts. The best extract system possessed a peak CC of 5.964–7.093&#xa0;mg/100 mL and a DPPH-AOA of 48.436–75.166%. The demonstrated RSM-MAE experimental and simulation methodology serves as a very useful and generic framework for the infusion of plant-based bio-actives in the dairy products and can accordingly facilitate the large-scale production of turmeric-dairy milk products.</p>

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Optimization of curcumin content and anti-oxidant activity of microwave assisted Lakadong turmeric-milk extract preparation method

  • 期刊论文

  • 发表日期：

    2026年6月16日

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  • Pritam Dey,
  • Tapas Das,
  • Ramagopal V. S. Uppaluri

摘要

Turmeric milk, a traditional dairy drink, is not a good source of curcumin and doesn’t taste well. This aspect renders it hard to customize it as a functional food product. The aim of this article is to improve the microwave-assisted extraction (MAE) of high-curcumin containing Lakadong turmeric and with the response surface methodology (RSM) based design of experiments approach. Accordingly, to taste and function better, Lakadong turmeric is blended under moderate heat condition with cow’s milk, and with either pepper or a mix of six herbs. A Face-centered Composite Design was duly followed to alter systematically the combinations of microwave power (W) and heating time (min). For each experimental run, the assessed response variables were curcumin content (CC) and DPPH-antioxidant activity (DPPH-AOA). The system was well modelled and validated with non-linear quadratic equations (high R2 values, significant terms at p < 0.05, low errors). Pareto charts depicted the significance of the factors and experimented value range. Numerical optimization inferred optimal conditions as (450 W, 7 min) for turmeric powder-based extracts and (450 W, 10 min) for turmeric paste-based extracts. The best extract system possessed a peak CC of 5.964–7.093 mg/100 mL and a DPPH-AOA of 48.436–75.166%. The demonstrated RSM-MAE experimental and simulation methodology serves as a very useful and generic framework for the infusion of plant-based bio-actives in the dairy products and can accordingly facilitate the large-scale production of turmeric-dairy milk products.