Researchers from Islamic Azad University Describe Findings in Food Science and Nutrition (Encapsulation of Curcumin With Persian Gum and Its Application To the Production of Functional Yogurt: Physicochemical, Antioxidant, Sensory Properties,...).

Researchers from Islamic Azad University in Damghan, Iran, conducted a study on the encapsulation of curcumin with Persian gum for use in functional yogurt production. The study found that incorporating nanocapsules containing curcumin into yogurt improved antioxidant activity, viscosity, hardness, and water holding capacity while reducing syneresis. The research recommended a 3% concentration of curcumin for yogurt formulation to enhance quality, provide antioxidant benefits, maintain probiotic viability, and achieve high consumer acceptance during storage. [Extracted from the article]