BHU team discovers way to enhance potency of curcumin found in turmeric

Researchers from the Banaras Hindu University, in collaboration with B R Ambedkar Bihar University and Maharana Pratap University of Agriculture and Technology, have achieved a major breakthrough in the field of food science.

The research team has developed a novel, environmentally-friendly method to enhance the potency of curcumin, an active natural compound in turmeric known for its research-proven potent antioxidant and anti-inflammatory properties.

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This pioneering work, published in the top Q1 international journal “Sustainable Food Technology” (IF 5.3) published by the Royal Society of Chemistry, UK, describes a protein-based coating system. This system is designed to significantly enhance the solubility, stability, and bioavailability of curcumin.

The research, conducted under the guidance of Prof. Dinesh Chandra Rai, Vice Chancellor of BRA Bihar University and a senior professor at BHU, was led by Dr. Sunil Meena and Prof Raj Kumar Duari, with contributions from Navneet Raj, Shivansh Suman, Kamlesh Kumar Meena, and Shubham Mishra.

The team compared both dairy proteins and plant-based proteins (soy and pea) for the protection and delivery of curcumin. Their results showed that whey protein provided the most stable protection, while pea protein proved to be a highly effective, greener alternative with superior antioxidant activity.

On the health and environmental benefits of this discovery, Vice Chancellor Prof. Rai said, “This research is a major step towards creating functional foods that can be produced safely and environmentally friendly. By efficiently harnessing the natural power of curcumin through this new protein-based system, we are setting the stage for improved, environmentally friendly nutritional products.

“This breakthrough in the potential of plant proteins, especially pea protein, addresses global human health concerns and supports sustainable food production systems by reducing dependence on synthetic chemicals.”

On the broader perspective of the research, Prof. Rai said, “Sustainable food technology is not just a trend. It is the future of global nutrition.” This is essential to maintain food security and human health for generations to come.