The use of curcumin in modeling gerontological drinks with enhanced flavor

Abstract

In connection with the emerging global trend of an increase in the number of elderly people, an increase in morbidity and age-related changes occurring in the body, including a deterioration in taste and olfactory sensitivity, there is a need to provide rational nutrition for this category of citizens. The aim of the study was to model the formulations of gerontological drinks with enhanced flavor with a low glycemic index, with enhanced functional properties and containing the stevioside-curcumin complex.The study was carried out in the city of Yekaterinburg in three stages: investigated the taste and olfactory sensitivity in people aged 25-40 years and 65-90 years, investigated the effect of stevia extracts on the solubility of curcumin, simulated samples of drinks. It was found that the recognition of tastes in people in the age group of 65-90 years is worse in comparison with people in the age group of 25-40 years: for salty - by 37.8%, for sour - by 39.0%, for bitter - by 64 , 0%, for sweets by 6.0%. Olfactory sensitivity is 25.9% worse. Disease sensitivity is significantly affected by the disease: sensitivity is worse in diseases of the digestive system by 22.9%, circulatory system - by 26.8%, endocrine system - by 25.2%, genitourinary system - by 26.1%. To enhance the flavor intensity, yeast extract and the stevioside-curcumin complex obtained by extraction of curcumin from turmeric rhizome powder with long ethyl alcohol using stevioside were added to the drinks. It was found that with the addition of stevioside in an amount of 8%, the maximum yield of curcumin was observed — 14.33 ± 0.3 mg / ml. Then they developed model samples of drinks, the sweetness profile of which is close to that of sugar, the aftertaste is 3 times longer, the taste intensity is 15% higher, antioxidant activity is 5.7 times more than that of a competitor.