Antioxidant‐Rich High‐Protein Ice Cream With Encapsulated Curcumin: Systematic Formulation, Characterization, and Bioaccessibility Analysis Using Plant‐ and Milk‐Based Proteins

ABSTRACT

This study aimed to develop and characterize antioxidant‐rich high‐protein ice cream fortified with encapsulated curcumin using milk‐ and plant‐based proteins (whey, soy, and pea protein isolates). Curcumin was encapsulated within a protein‐carbohydrate matrix, and the core‐to‐wall ratios were optimized to enhance stability and bioaccessibility. Protein supplementation increased the protein content by up to 54%, classifying the product as a high‐protein ice cream. Physicochemical analyses revealed increased hardness (up to 1045 N) and reduced overrun (28.7%) with higher protein levels, whereas antioxidant activity was significantly improved due to curcumin–protein interactions. The encapsulation efficiency ranged from 90.92% to 97.23%, confirming the effective protection of curcumin during processing. FTIR analysis verified the presence and structural integrity of curcumin in the final product. X‐ray diffraction indicated a predominantly amorphous matrix consistent with the incorporation of curcumin within the emulsions. Fluorescence microscopy demonstrated the uniform distribution and stable encapsulation of curcumin droplets. In vitro digestion studies showed enhanced curcumin bioaccessibility under simulated gastric and intestinal conditions, which was attributed to protein‐curcumin interactions and protein‐carbohydrate emulsification. Sensory evaluation indicated acceptable quality at 25%–50% protein replacement; however, higher levels negatively impacted flavor and texture due to off‐flavors and increased hardness. Overall, the results suggest that encapsulated curcumin can be successfully incorporated into high‐protein ice cream formulations while maintaining product quality and enhancing curcumin stability and bioaccessibility. Further in vivo studies are required to evaluate the physiological relevance of these findings and their potential nutritional applications.