Curcumin Emulsion Development and Fortification in Crackers: Impact on Sensory and Antioxidant Activity Profile

Abstract

Aim: To evaluate the impact of emulsion-based curcumin formulations on the antioxidant activity and sensory characteristics of crackers, and to explore their potential as functional food products. Study Design: An experimental research design was employed to prepare and compare crackers fortified with different curcumin emulsions stabilized using various natural emulsifiers. Place and Duration of Study: The study was conducted at the School of Food Technology, MIT Art, Design and Technology University, Loni Kalbhor, Pune, INDIA, and the study was conducted from August 2024 to May 2025. Methodology: Two types of curcumin emulsions were developed using turmeric extract powder (95% curcumin), maltodextrin, oil, pectin, guar gum, and butylated hydroxytoluene (BHT) as dispersion stabilizers. The emulsions differed in their stabilizers, one used guar gum, and the other used a whey protein-pectin combination. These emulsions were incorporated into cracker formulations at varying concentrations. The antioxidant activity of the baked crackers was measured using the DPPH radical scavenging assay. Sensory evaluation was performed to assess flavour, texture, and overall acceptability. Results: The incorporation of curcumin emulsions significantly enhanced the antioxidant capacity of the crackers compared to control samples. Crackers with 3% whey protein–pectin stabilized emulsion (Emulsion I) exhibited the highest antioxidant activity and received the best sensory scores, suggesting a favourable balance of taste, texture, and health benefits. This indicates the potential of whey protein-based curcumin emulsions in the development of functional bakery products with improved bioactivity and consumer acceptability.