An innovative approach using microencapsulated turmeric oleoresin to develop ready-to-use turmeric milk powder with enhanced oral bioavailability

The use of phytochemicals for nutritional wellness has attracted worldwide attention and resulted in development of innovative formulations. Turmeric latte is one such formulation. However, an in-depth study on its physicochemical properties and oral bioavailability has not been conducted as yet. We present a ready-to-use turmeric latte by microencapsulating turmeric oleoresin (TO) with a blend of gum acacia, maltodextrin, and dairy whitener (DW) with bioenhancers by spray drying. The microencapsulated powder obtained exhibited >95% encapsulation efficiency, desired curcumin content, of 539.98 ± 6.56 to 706.40 ± 5.25 mg/100 g, wettability time below 40 s, and dispersibility above 95%. Turmeric latte released >95% of curcumin at pH 1.2 HCl with 0.1% Tween 80, which was ascribed in part to curcumin amorphization as evidenced by DSC and XRD. Turmeric latte demonstrated superior antioxidant activity with 4.2-fold enhanced permeability through non-everted rat intestine and 4.9-fold higher oral bioavailability in rats confirming bioenhancement.