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

- A nanocapsule strategy contributed to improve the solubility and stability of Cur.
- The double-edged effect of Cur on MR was demonstrated for the first time.
- Cur@PVP NCs could overcome the double-edged effect of Cur.

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), while promotes it at high 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.