The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

Magdalena Buniowska-Olejnik; Jakub Urbański; Artur Mykhalevych; Pawel Bieganowski; Agata Znamirowska-Piotrowska; Miroslava Kačániová; Maciej Banach

doi:10.3389/fnut.2023.1118752

The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

Front Nutr. 2023 Apr 3:10:1118752. doi: 10.3389/fnut.2023.1118752. eCollection 2023.

Authors

Magdalena Buniowska-Olejnik¹, Jakub Urbański^{2

3}, Artur Mykhalevych⁴, Pawel Bieganowski⁵, Agata Znamirowska-Piotrowska¹, Miroslava Kačániová^{6

7}, Maciej Banach^{8

9

10}

Affiliations

¹ Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszów, Rzeszów, Poland.
² Food Studies, SWPS University, Warsaw, Poland.
³ Dairy Biotechnologies Ltd., Puławy, Poland.
⁴ Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Kyiv, Ukraine.
⁵ Department of Experimental Pharmacology, Mossakowski Medical Research Institute, Polish Academy of Sciences, Warsaw, Poland.
⁶ Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture, Nitra, Slovakia.
⁷ Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Rzeszów, Poland.
⁸ Department of Preventive Cardiology and Lipidology, Medical University of Łódź, Łódź, Poland.
⁹ Cardiovascular Research Centre, University of Zielona Góra, Zielona Góra, Poland.
¹⁰ Department of Cardiology and Adult Congenital Heart Diseases, Polish Mother's Memorial Hospital Research Institute (PMMHRI), Łódź, Poland.

Abstract

Curcumin is a nutraceutical with unique anti-inflammatory, anti-oxidative, and antimicrobial properties. In this study, we aimed to examine the advantages of the use of water dispersible and highly bioavailable form of standardized turmeric extract (Curcuma longa L.)-NOMICU® L-100 (N) in the formulation of probiotic yogurt in comparison with the standard turmeric extract (TE). The antimicrobial activity of both supplements was studied and compared in the context of gram-positive and gram-negative bacteria, yeasts, and fungi. The N maintains the level of Bifidobacterium animalis subsp. lactis BB-2 in yogurt at the recommended level (7-9 log CFU/g) throughout the storage period. NOMICU® L-100 also has a higher inhibitory capacity for the growth of yeast and fungi. The evaluation of quality indicators of yogurt with N and TE at the level of 0.2% proves that yogurt with N has original taste properties. A lower degree of syneresis was noted for yogurt with TE (0.2%), but its sensory properties are unacceptable to the consumer due to the appearance of a bitter taste. In conclusion, based on the obtained results, it has been proven that the use of NOMICU® L-100 (0.2%) in the composition of yogurt provides a product of functional direction with stable quality and safety indicators, which can be stored for at least 28 days.

Keywords: antimicrobial properties; curcumin; dairy products; innovative technology; nutraceuticals.