Inhibition of the double-edged effect of curcumin on Maillard reaction in a milk model system by a nanocapsule strategy

Abstract In this work, the double-edged effect of curcumin (Cur) on Maillard reaction (MR) in model milk pasteurization process was demonstrated for the first time, where Cur inhibits MR at low concentrations ( 5 μg/mL). A nanocapsule strategy was introduced to resolve the disadvantages of Cur on MR at high temperature. In vitro experiments confirmed that curcumin @ polyvinylpyrrolidone nanocapsules (Cur@PVP NCs) synthesized by a one-pot method can control the continuous and slow release of Cur and exert inhibitory effect on MR by competing with lactose for casein, trapping the reactive dicarbonyl compounds and scavenging ROS, which might provide a new strategy for the application of functional food ingredients in the control of MR during food heat processing, including milk pasteurization.