Preparation and stability evaluation of curcumin fortified Lassi, a fermented dairy beverage

Complexing curcumin with β-cyclodextrin increases water solubility and thus functional activity of curcumin. However, application of this complex in traditional fermented products has rarely been explored for curcumin delivery. The present study was undertaken to enhance the curcumin supplementation in lassi by using β-cyclodextrin. Starter culture’s activity was not affected by curcumin addition. β-cyclodextrin addition increased curcumin retention in lassi from 50 to 90%. Curcumin (@ 250 ppm) and its conjugation with β-cyclodextrin at 1:4 ratio was found optimum for supplementation in lassi. The developed product had a shelf-life of 20 days at 4±1 °C and 90-95 % RH, when packaged in low density polyethylene pouches or in poly ethylene terephthalate bottles, whereas the control lassi had storage stability of 12 days.