Solubility, Antioxidant and Antimicrobial Activities of Freeze Dried Curcumin-Black Pepper Loaded Milk Powder

Haw, Ming Jun (2019) Solubility, Antioxidant and Antimicrobial Activities of Freeze Dried Curcumin-Black Pepper Loaded Milk Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Curcumin is one of the functional phenolic compounds that derived from turmeric (Curcuma longa L.) which is a powerful antioxidant, anti-inflammatory, antimutagenic, antimicrobial and anticancer agent. However, curcumin has a problem that it is not well absorbed into body and it is very easy to be removed from body through excretion. This research works on the investigation of solubility, antioxidant and antimicrobial activity of freeze dried curcumin-black pepper loaded milk powder. The effects of curcumin concentration (1–5%) and black pepper concentration (0.05–0.15%) on solubility, 2,2-diphenyl-1-picrylhydrazyl (DPPH), total phenolic content (TPC) and antimicrobial activity were investigated by means of response surface methodology (RSM). Optimization was performed by desirability function method to obtain optimized formulation which maximized the solubility, DPPH, TPC and antimicrobial activity. The effect of black pepper and curcumin on quality properties of milk powder was determined. The second-order polynomial equation shows R2 > 0.87 in terms of solubility, DPPH and TPC. The increase in both curcumin and black pepper concentration can improve solubility, DPPH and TPC content of freeze dried milk powder. The optimization on the concentration of curcumin and black pepper on the maximum solubility, DPPH, TPC and antimicrobial activities shows the optimal value of 5% of curcumin and 0.10% of black pepper in curcumin-black pepper loaded milk powder. The effect of black pepper on quality properties of optimized freeze dried curcumin-black pepper loaded milk powder was evaluated with curcumin, milk and curcumin milk. It showed significantly highest solubility (389.29 mg/100 g), DPPH (118.93 mg AAE/100 g) and TPC (169.85 mg GAE/100 g) with P < 0.05. Incorporation of black pepper in curcumin milk increased the solubility, DPPH and TPC of curcumin in milk, which is potential to be further developed as a health drink.