Optimization and Modeling of Ultrasound- and Microwave-Assisted Extraction of Turmeric to Efficiently Recover Curcumin and Phenolic Antioxidants Followed by Food Enrichment to Enhance Health-Promoting Effects

Turmeric's golden secret—curcumin—can now be extracted faster and greener, thanks to ultrasound and microwaves. But the real twist? A simple bowl of red lentil soup just became a functional food hero.

Curcumin and phenolic antioxidants are nature's shields against oxidative stress, but getting them out of turmeric efficiently has always been a challenge. This study tackled that by optimizing two green extraction methods—microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE)—using an ethanol-water solvent. Researchers employed a face-centered composite design to model the processes, zeroing in on the water ratio as the most influential factor for antioxidant capacity and curcumin content.

Key Points

• MAE and UAE optimized for curcumin recovery
• Water ratio is key factor for antioxidant yield
• Olive oil boosts phenolics in enriched soup