Stability evaluation of turmeric extract nanoemulsion powder after application in milk as a food model

Abstract Turmeric extract nanoemulsion powder (TE-NEP) was produced by ultrasonication and spray drying and incorporated into milk to evaluate its applicability in a colloidal food product. The milk fortified with TE-NEP showed stability when stored for 21 days at 4 °C, exhibiting only slight changes in particle size and zeta potential, which indicated averages of 280 nm and −21 mV, respectively. The curcumin content also remained stable during storage. However, addition of TE-NEP resulted in yellowing of the milk, although its aroma was not noticeably affected. In vitro digestion of both TE-NEP and TE-NEP in milk demonstrated the potential of the nanocarriers for controlled release as less than 10% of the encapsulated material was released in simulated gastric conditions, whereas almost 70% was released in simulated intestinal conditions. Thus, the TE-NEP could find application in flavored milk and similar products where its yellow coloration could be masked.