Whey Protein Concentrate admixture of Turmeric Extract: The Effect Of Drying Method

This study aimed to characterize whey protein concentrates (WPC) added to turmeric extracts obtained by spray and foam mat drying (approximately 3.6 mg of turmeric was added to 30 g of whey protein). Drying parameters, morphology, particle size distribution, Raman spectroscopy, total phenolic compounds, curcumin quantification, and antioxidant capacity measurements were carried out. The spray drying process exhibited a higher drying efficiency, and was faster. The drying method significantly influences the morphology of the powders. There was a significant statistical difference between samples in relation to size distribution (<1 mu m; d90). Raman spectroscopy data showed that lactose remains in an amorphous state after only spray drying. WPC spray drying showed lower losses of curcumin (24.13 %) and total phenolics (57.14 %) compared with WPC dried by foam mat drying (40.00 %; 71.43 %, respectively). An increase in antioxidant capacity was observed for both spray-dried (182 +/- 0 mmol trolox/100 g sample) and foam mat-dried (123 +/- 0 mmol Trolox/100 g sample).